Something I Tried....seems To Work With Imbc
Decorating By 3GCakes Updated 29 Aug 2009 , 11:26pm by snowboarder
I usually use IMBC, and I have the hardest time getting the top of my cake nice and flat and level. So today I decided I would try something, because I am doing a cake that I am going to put a full-circle painting on and I wanted to be sure the top was flat.
SO.....once I iced the cake, I put some waxed paper on top. Then I put the same-sized pan on top of the cake, and put one layer of ice in it. It was kind of heavy. I gave it a little smoosh and stuck it in the fridge for a few hours.
When I took it out, the IMBC had solidified....was very level and almost perfectly flat.
I usually use IMBC, and I have the hardest time getting the top of my cake nice and flat and level. So today I decided I would try something, because I am doing a cake that I am going to put a full-circle painting on and I wanted to be sure the top was flat.
SO.....once I iced the cake, I put some waxed paper on top. Then I put the same-sized pan on top of the cake, and put one layer of ice in it. It was kind of heavy. I gave it a little smoosh and stuck it in the fridge for a few hours.
When I took it out, the IMBC had solidified....was very level and almost perfectly flat.
This is similar to a technique I created a few years ago called upside down icing....I found out that some else has now posted my technique on youtube without giving me any credit....but I don't really care.
Basically, you trace the outline of your pan on a piece of smooth board. Cover with parchment paper [I later changed to the thick clear vinyl you buy by the yard at walmart] ice an area about 1/2 inch larger than the outline, stack and fill the layers and ice and smooth the sides. Then into the refrigerator for a few hours to solidify. Add a cakeboard to the "bottom" which is really the the top right now, then turn over and peel off the parchment or vinyl slowly....you will have a very smooth top with a perfectly even and sharp edge.
THe picture tutorial is located at:
http://members.nuvox.net/~zt.proicer/message/saved/UpsideDownIcing.htm
Hey Jeff!
I tried the upside down technique that I saw on here once, probably a year or so ago, but I don't think I let it chill enough.
Thanks for your tutorial. My cake wasn't nearly as perfect.
Your particular icing recipe can make quite a bit of difference....some folks have found that they needed to put their cake in the freezer for a while to get it really solid before peeling off the parchment or vinyl.
Thanks for sharing this. I wish I could have enlarged the pictures though because I am not 100% sure what to do after icing the cake upside down. Let me see if I get this.....
Once the cake is on the pre-chilled circle icing, filled and iced....I use the hot knife up against it to smooth it....okay I get that since I do that anyway. BUT am I now try to get rid of the extra icing that extends past the drawn circle? Or once you ice the cake it has already extended to that point and I would just be smoothing it out?
Not sure if I am asking correctly and I apologize if I sound stupid......I haven't had my coffee yet! 
I would really like to try this since I am alsways happy with my sides, but not so happy with the top. And can this work with any shape cake?
Thanks for sharing this. I wish I could have enlarged the pictures though because I am not 100% sure what to do after icing the cake upside down. Let me see if I get this.....
Once the cake is on the pre-chilled circle icing, filled and iced....I use the hot knife up against it to smooth it....okay I get that since I do that anyway. BUT am I now try to get rid of the extra icing that extends past the drawn circle? Or once you ice the cake it has already extended to that point and I would just be smoothing it out?
Not sure if I am asking correctly and I apologize if I sound stupid
Not at all....since you are only going about 1/2 inch bigger than the cake, by the time you ice the sides it should be pretty much to the circle's edge. If not, you can just scrape any extra away before smoothing the side...as the knife smooths the sides, it usually does a pretty good job of cleaning up the extra icing on the board.
I viewed the Youtube demonstration of this technique a while ago. The video was very informative. Better than still pictures to me. Here's where to view it.
http://www.youtube.com/watch?v=2UOA_WtKaOY&feature=related
Jeff - why didn't you post your tutorial on CakeCentral rather than Sugar... craft?
Oh, and Cakemom777, I'm goingh to try your ice in a pan trick. I use Italian Meringue Buttercream, and love to find new tips about it. Thanks
This is similar to a technique I created a few years ago called upside down icing....I found out that some else has now posted my technique on youtube without giving me any credit....but I don't really care.
Basically, you trace the outline of your pan on a piece of smooth board. Cover with parchment paper [I later changed to the thick clear vinyl you buy by the yard at walmart] ice an area about 1/2 inch larger than the outline, stack and fill the layers and ice and smooth the sides. Then into the refrigerator for a few hours to solidify. Add a cakeboard to the "bottom" which is really the the top right now, then turn over and peel off the parchment or vinyl slowly....you will have a very smooth top with a perfectly even and sharp edge.
THe picture tutorial is located at:
http://members.nuvox.net/~zt.proicer/message/saved/UpsideDownIcing.htm
Hi Jeff! Wow, I remember you and your pic tutorial from another message board waaay back. I love the upside-down technique and still use it. Good to see you around these parts!
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