Originally Posted by HappyCake10609

Great Tutorial! I haven't used this technique yet, despite my curiosity... but I think I will give it a try after seeing a video demonstration!

Can I ask what buttercream recipe you use? When I don't use SMBC, my ABC is shortening based... although I might still try it, but chill the cake in the freezer (I've heard it works that way)...

Thank you so much for sharing

You can try freezing a shortening based butter cream...that probably would work! I use SMBC or a whipped butter buttercream. It just needs to harden so you can flip the cake over and peel off the wax paper. The cake needs to be solid...so, freezing would be a great option! - it would just take longer.

Originally Posted by jjkarm

I've seen this technique a couple of times before but never had the nerve to try. It just seems too risky and things could go terribly wrong! However, doing this technique ensures a flat top. Great video, it looks so easy.... maybe I'll attempt it this time? Wish me luck!

It is super easy!!!!!! You can do it!

Originally Posted by mrsmudrash

I've had a few requests on my blog for how to do the upside down frosting technique...so, I made a video! This is my first video, so be nice!

There used to be one on youtube, but it's not there anymore. And can I say, whoever invented this technique for getting smoooooth buttercream and sharp corners is a genius! - I use it all the time!!! I hope you find this useful!

http://jessicakesblog.blogspot.com/2011/06/video-tutorial-upside-down-frosting.html

Thank you! That was me! It has been years now....didn't know anyone still used it! One thing I did change was to use plastic coated freezer paper instead of parchment as I originally did....no wrinkles and it releases very cleanly!

Originally Posted by Jeff_Arnett

Quote:

Originally Posted by mrsmudrash

I've had a few requests on my blog for how to do the upside down frosting technique...so, I made a video! This is my first video, so be nice!

There used to be one on youtube, but it's not there anymore. And can I say, whoever invented this technique for getting smoooooth buttercream and sharp corners is a genius! - I use it all the time!!! I hope you find this useful!

http://jessicakesblog.blogspot.com/2011/06/video-tutorial-upside-down-frosting.html

Thank you! That was me! It has been years now....didn't know anyone still used it! One thing I did change was to use plastic coated freezer paper instead of parchment as I originally did....no wrinkles and it releases very cleanly!

I bow down!!!!!!!! I use it ALL the time!! I'm not a professional baker who has hundreds of cakes up her sleeves! - so this is the BEST cheater method for getting smooth straight sides and sharp corners!! Thanks soo much for "inventing" it!!!!

Originally Posted by HappyCake10609

Great Tutorial! I haven't used this technique yet, despite my curiosity... but I think I will give it a try after seeing a video demonstration!

Can I ask what buttercream recipe you use? When I don't use SMBC, my ABC is shortening based... although I might still try it, but chill the cake in the freezer (I've heard it works that way)...

Thank you so much for sharing

I've taken my shortning based crusting buttercream, and just replaced the shortning with butter. Works great, and the taste is phenomenal!

Originally Posted by mrsmudrash

Quote:

Originally Posted by Jeff_Arnett

Quote:

Originally Posted by mrsmudrash

I've had a few requests on my blog for how to do the upside down frosting technique...so, I made a video! This is my first video, so be nice!

There used to be one on youtube, but it's not there anymore. And can I say, whoever invented this technique for getting smoooooth buttercream and sharp corners is a genius! - I use it all the time!!! I hope you find this useful!

http://jessicakesblog.blogspot.com/2011/06/video-tutorial-upside-down-frosting.html

Thank you! That was me! It has been years now....didn't know anyone still used it! One thing I did change was to use plastic coated freezer paper instead of parchment as I originally did....no wrinkles and it releases very cleanly!

I bow down!!!!!!!! I use it ALL the time!! I'm not a professional baker who has hundreds of cakes up her sleeves! - so this is the BEST cheater method for getting smooth straight sides and sharp corners!! Thanks soo much for "inventing" it!!!!

Funny....I was just sitting around one day thinking of a way to get that super sharp top edge and the idea of somehow making a sheet of icing to place on top keep coming to mind....then it hit me....spread the icing on some parchment, then ice the cake and flip over to get that sharp edge and.....viola.....upside down was born!

Originally Posted by bobwonderbuns

Now y'all have me intrigued!! I'll have to try this new method!!

Actually you can really move along fast with it....here's how I do it.

I trace the size of the pan onto foamcore board [once done, when you remove the paper, you can save and reuse the foamboards many times] and cut the board about two inches larger all around. I cover the board with plastic coated freezer paper.

Spread icing in a pretty thick layer [about 1/4 inch] to about 1/4 inch larger than the diameter of the cake.

I then cover this layer with plastic wrap and then lay a piece of waxed paper on top of the wrap.

Using a fondant smoother, "smack" the icing hard all over several times...this will help remove those air bubbles she is fixing in the video after the cake is iced.

Go all over it repeatedly smacking it pretty hard....the waxed paper just keeps the fondant smoother from sticking to the plastic wrap and dragging.

Pop the board in the fridge for about 10 minutes, then peel off the plastic....if there are any big holes smooth with an angled spatula.

Place your first layer of cake on the icing layer, the fill and add the other layers. I then spread a very thin crumb coat, then go right back around with my finish coat and smooth, removing any excess from the board.

Finally, spread the built up icing at the top of the cake [which is actually the bottom] toward the middle.

Chill the cake as long as you want....I often do at least 2- 3 hours....sometimes overnight.....then invert onto your cake board and peel off the freezer paper.....if any tiny bubbles remain, fill them with tiny dabs of icing and smooth quickly with an angled spatula.

I know this may sound like a lot of work, but really it is not at all....I can do a entire 3 tier cake in about 30-45 minutes....in between the chill times you can work on another project!

Originally Posted by CalhounsCakery

Quote:

Originally Posted by HappyCake10609

Great Tutorial! I haven't used this technique yet, despite my curiosity... but I think I will give it a try after seeing a video demonstration!

Can I ask what buttercream recipe you use? When I don't use SMBC, my ABC is shortening based... although I might still try it, but chill the cake in the freezer (I've heard it works that way)...

Thank you so much for sharing

I've taken my shortning based crusting buttercream, and just replaced the shortning with butter. Works great, and the taste is phenomenal!

Do you think it would still hold up well to high temps? I'm doing a cake for an outdoor wedding later this summer. I really only use ABC rather than SMBC because of the summer heat. I do prefer the taste of butter based frostings though...

In my experience, if I don't have my buttercream perfectly smooth, any imperfections show through on the fondant layer. I think this method would be great for getting a nice crisp edge at the top of the cake

I do 95% buttercream cakes.....I'd don't use this for fondant covered cakes myself.

Originally Posted by HappyCake10609

Quote:

Originally Posted by Cookie4

Thanks for sharing I can't wait to try this for a buttercream cake. Do you really think it's necessary to be so precise if the cake is going to be covered in fondant? Just wondering.

In my experience, if I don't have my buttercream perfectly smooth, any imperfections show through on the fondant layer. I think this method would be great for getting a nice crisp edge at the top of the cake

I agree! Especially when you roll your fondant nice and thin, every imperfection shows through! - and this way, it's super fast for me to get a "perfect" base for my fondant.

Also, this technique works AMAZING with ganache!! I use ganache 75% of the time for crumb coats and it provides such a beautiful shell for my fondant. I guess it's personal preference how you want your fondant to look...I just LOVE to see super sharp corners!