Everything I ever needed to know about how to ice a buttercream cake, I learned from Sharon Zambito (thanks!). But, I don't love her method for icing the top edge. Does anyone have a method they like better? I've been curious about Jeff Arnett's upside method, but too scared to try it. Seems like it would be difficult on a larger cake. Anyone tried this with success? Thanks.

Hi what is the upside down method, thanks

Just thought I would add something: I read in the comments to the upside down method that it does work with IMBC. YAY!!! I'm going to try this today!!!!! Just need to stop at my local hardware store to pick up a palette knife. Been wanting to get one of those for awhile now though.

I've used it and loved it! The first time I had a lot of air holes in it but got some tips here: http://cakecentral.com/cake-decorating-ftopicp-6642736-.html#6642736

It's the only way I ice my cakes as I use a non-crusting buttercream and always had a hard time with sharp edges.

Boy I wish I had seen this last night, I would have tried it

do you find it hard to get your bottom board centered perfectly before you flip it since you're doing it upside down and can't see exactly where the cake center is in relation to the boards center?

Hope that makes sense.

oh ok, didn't get the upside down part, i do mine like edna does, well try lol, it looks like she uses a lot of bc, so i do that to very forgiving for the sides.

Can you use this method on a square cake?

I wish I had the guts to do the upside down thing.

I know what the OP is saying about Sharon's method of doing the top of the cake - I have "issues" also with this method but haven't found anything to replace it.

I'm glad to hear good reviews on the upside down method, I think y'all have made me brave enough to try it on my next cake! :]

Funny. I hadn't done the upside down method in years, so I decided to try it again today. Nope, still too much trouble for me.

just adding 2 cents....

the stiffer you can make your icing and still work with it, the better your edges will come out ( for both rounds and squares.)

I also did the upside down for a while years ago and did like it. as far as the air bubbles on the top, I found plastic wrap the best item to use to ice on.... it released the best on all shoretning icing.... and paddle a very thin layer on bc on first, make sure no air, then put the full thickness down

HTH

Thanks everyone. Sharon, what made you switch to the method you use now? (Clearly it's working out well for you).

well, I did like the technique but it was so many steps and time consuming, and my way was evolving and progressing on its won, and when I [perfected that technique, I just stuck with it.

of copurse my way is just as timie consuming so go figure!!!