I'm just wondering if many people use this technique and if it works well for you?
I tried it, but I think I rushed it and it didn't turn out very well. I would try it again, though.
I've been eyeing this for some time now, haven't actually tried it....think it would work great on a square cake to get those corners "square"
I've used it when i need a crisp edge that will have no boarder. It works, but you can't rush it.
This is the way I ice all my cakes. It took a bit of practice but I have it perfected. You can take a look at my photos and see.
How does upside down icing work?
How do you do it? and what makes it more difficult then the regular method?