I've tried this once on a small cake and it works. I just don't use it on a regular basis because I don't use an icing like this.
Anywho- go to the SEARCH section and put in Upside Down Technique...or go to the recipe section and in the Techniques section there is a tutorial posted by Jackie. I'd post the link, but I'm not good at figuring out how to do that! 
HTH
I've done Oriental Stringwork which involves flipping a cake upside down, but I only do that with a 3 inch solid (no filling) cake. Otherwise... well, you can imagine. There's an article here on CC about this method.
There is a step by step article here on CC (no video):
http://cakecentral.com/articles/69/upside-down-icing-technique-for-perfectly-smooth-icing
I've done it with squares, round and 1/2 sheet (12"x18")...worked really well for me.
HTH,
Toni Ann
i have been looking for videos on the net on upside down icing method but couldnt seem to find any...does anyone of any?? Is this method much easier?? i want to try this out but im abit worried about flipping the cake..
Hi...this is actually my technique, so I can help you with it. The tutorial mentioned in the post above is me as well. It's really not hard to flip a large cake....more scary to think of than anything....
Over time, I have made some changes to the original technique.....
1. I've tried a number of different materials and have now found that plastic coated freezer paper gives the best results....much better than parchment or waxed paper will.
2. Some people have had problems with small holes in the top of the cake when they peel off the paper....to help fix this.....spread the icing to within 1/2 inch or so of the outline, cover with a piece of waxed paper or plastic wrap and use a fondant smoother to press down hard on the icing, rubbing in circles until you have it spread out to fill your outline. Then chill and proceed as usual.
If you need anymore help, let me know. You are more than welcome to email me privately if need be.
Jeff
There's good instructions on this blog (from AngelFood4, a CC member). That's all she uses with IMBC, regular BC, and also with ganache.
http://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html
http://sugarsweetcakesandtreats.blogspot.com/2011/01/baptism-cake.html
What I do is Sellotape a piece of parchment to one of my glass chopping boards, making sure it attached well and isn't wrinkled. I then draw the size of the cake onto the parchment eg 8" round or 8" square, then I add the ganache to the shape like jeff described. I then stack and fill my layers, finishing with a thin layer of ganache to adhere a cardboard round/square to the top (which will be the bottom when finished) of the cake. I then make sure it is level using a spirit level (you could weight the cake down now to ensure there's no bulge, with ganache I have found that there is no need). I then ganache the sides following the shape of the cardboard round/square. Check the sides are straight using the spirit level again. I use the dough scraper to "hot knife" it, just heat it over your gas burner. Then chill the cake and flip it over when it's set. When you use ganache everything sets much firmer and you can hold the sides when you flip the cake so there is relatively no risk involved.
That's very kind of you to help Jeff 
May I ask, what's plastic coated freezer paper? There are different products/names in different parts of the world, so I'm hoping there will be something equivalent in NZ.
1. I've tried a number of different materials and have now found that plastic coated freezer paper gives the best results....much better than parchment or waxed paper will.
Quote by @%username% on %date%
%body%