I did a practice upside down icing method cake this evening. I love the concept and the look, but what is the best technique to flip the cake right side up? I was just using a 6 inch cake dummy so it wasn't too hard. I can't imagine flipping a bigger cake (especially if it is torted). Any suggestions on how to flip? Thanks!

Michele

Make sure the cake is resting on a cookie sheet or a cake board. Before you flip you put another cake board on the bottom (which is the top before the flip) and use both hands to turn it over. Remove the cake board and parchment paper and voila, your cake is flipped over icing side up.

Thanks. Can this technique work with bigger cakes (say a 14 or 16 inch round. Would it be too heavy to flip?

This title caught my eye...this might be a silly question...but why do you want the frosting on the bottom of the cake??

Hi Candy120,
Welcome to CC. The icing isn't actually on the bottom of the cake. The cake is upside don while you ice it and then you flip it over when you are finished. ther is a tutorial on the method in the articles section of the site. I have not tried it yet but am looking forward to it.

When I click on the Articles at the top of the page...it tells me that that page is not available. Guess I will check back later. This still has me intrigued!!

WOW that looks cool! I may have to make a cake for the kids tonight to see if I can get that to work! How have I missed that trick all this time?

I clicked on Articles again and it worked!! Oh, my goodness...How cool is that trick???? I can't wait to try that!! Hope it works as well as the picture shows!!! Thanks!!

I love it too. I can't ice a cake to save my life and this technique may just save me!!

What if I don't have enough room in my freezer. It says that if you use all shortening icing you may have to put it in your freezer......well, do you or will it set up right in the fridge??