Hello Everyone!

I wanted to share my experience with the upside down icing technique. I saw the article here a few weeks ago and decided as soon as I had another wedding cake, I was going to try it.

My order came in, so I printed out the instructions and set to gathering the materials I would need. I looked my house over for a spackling knife, but the only one we had was covered in dry wall compound. So off to Lowe's.

After I had gathered everything, I began preparing the foam board. The instructions said to trace the pan onto the board. I had three tiers, so I traced all of mine onto the same board (now I can use it over and over!). I had 10, 8, and 6 in round tiers.

I began icing the tiers according to the directions. They were easy to follow and made sense. However, I did learn a few things.
#1 - I needed to put more icing down onto the parchment--Mine was too thin and began to pull away from the cake when I pulled the parchment off.
#2 - It will take more practice to master the spackling knife. I had to stop a few times while I was turning the table, which left an indention in the icing. I smoothed it with a Viva towel and spatula.
#3 - Even though my BC recipe was 1/2 butter and 1/2 shortening, I still needed to put the cake in the freezer instead of the fridge for the 10-15 minutes of cool time. It may have been that my icing was a little on the thin side, or just extremely hot here yesterday, but I ended up using the freezer instead of the fridge.

The cakes turned out beautifully!! I was thrilled with the straight edges. I ended up covering the cakes in cornelli lace and fresh flowers for the presentation. I will take a photo today and try to post as soon as I can.

I want to encourage anyone who has not tried this, to do so. It was easy and fun. I will use this technique for the rest of my orders! Thanks CC!!

I pipe my icing on using a pastry bag with a coupler and no tip. I just keep going in circles. That way it's all the same height. Mine doesn't set up in the 10-15 either. They must have a really cold fridge. I put mine in the freezer for about 20-30.

I tried this a few weeks ago for my Wiltons final wedding cake. It turned out so great. All the other girls were so envious of me.

I also had to put mine in the freezer alittle longer, but the outcome was well worth it.