I, for the life of me, cannot seem to get a cake perfectly level (or near perfectly level) ever...grr. I am thinking of trying the upside down frosting technique to try to get sharper, cleaner edges... but curious if this technique can help make up some of my uneveness?? Say if I use a pretty thick layer of icing and then push down with the cake until a level reads evenly??

Also, does this method work well for ganache??

Thanks for any tips!

upside down frosting i heard of this once but could never find out what it is or how it works\\

Your cake layers need to be level to start with. The best tool for that is an Agbay.

I don't have a problem leveling my cakes or getting icing level but this interests me and I am trying this on my next cake!

http://cakecentral.com/articles/69/upside-down-icing-technique-for-perfectly-smooth-icing

Thanks Leah... so do you think it is worth the extra hundred or so to get the double blade??

It depends on your volume. For me, yes. Just being able to make one swipe and have my cakes perfectly leveld and torted is priceless. I do torte every cake, every time. But unless you're a volum baker, maybe not. I understand the new model is expandable?

I dont know, I need to check it out a little more... I am not volume by any means, just hobby for family and friends... but but my sanity (and self-esteem) might be worth the extra hundred or so..lol

The upside down frosting was created by Jeff Arnette. If you want to try it I would suggest using his frosting recipe posted below his instructions. I level my cakes while they are still in the pan and never have a problem. I let my cake cool for 15 minutes. I then take a small knife and run it around the rim of the pan. I then take a long piece of dental floss pull it tight lay it acrossed the rim and pull it through. You need to make sure the cake bakes above the rim so you have enough to trim evenly.

http://cakecentral.com/articles/69/upside-down-icing-technique-for-perfectly-smooth-icing