Having Trouble With Icing A Cake Upside Down

Decorating By luv2cake Updated 5 Nov 2005 , 5:42am by luv2cake

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luv2cake Posted 5 Nov 2005 , 4:59am
post #1 of 10

I really like how crisp and smooth this method makes the sides look. I have tried this method 4 times now, and each time I have trouble when it comes time to pull the parchment paper off the top. It sticks so badly and sometimes it wants to pull the icing completely off the top, exposing the cake.

Is there some sort of trick to making it come off the paper cleanly? Should I be using waxed paper instead of parchment?

Thanks for your help!

Brandi

9 replies
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Jackie Posted 5 Nov 2005 , 5:03am
post #2 of 10

I have used this method with was paper and parchment, and I actually prefer the parchment, it leaves less "wrinkles"

It sounds to me like you are not leaving your cake in the freezer long enough.

How long are you freezing it for, for each step?

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ShelbysYummys Posted 5 Nov 2005 , 5:08am
post #3 of 10

Ok, I just read it again. it does say parchment. My bad I use waxed icon_confused.gif
You may need to put it in the fridge or freezer longer than normal??
Michelle

Prepare the final cake board by smearing a few strokes of icing on it. Remove the cake from the fridge, center the board and quickly "FLIP" the cake over. REMOVE the cardboard, but leave the parchment in place and return to the fridge for about 10 minutes.
10. Carefully remove the parchment..you should have a beautifully iced cake with perfect edges and a very level top.

ps it also says Some people have had success using acetate instead of parchment.
http://cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html

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luv2cake Posted 5 Nov 2005 , 5:33am
post #4 of 10

I am freezing it for about 5 minutes in each step.

I was afraid that it was too getting too frozen and that's why it was pulling away from the cake.

How long do you think I should freeze it?

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ShelbysYummys Posted 5 Nov 2005 , 5:36am
post #5 of 10

10 min. Depending on how cold your freezer is. You may need to do it longer.
Michelle

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luv2cake Posted 5 Nov 2005 , 5:36am
post #6 of 10

Sorry I was a bit distracted while writing that last post.

10 minutes is good?
We're talking freezer here and not just refrigeration right?

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luv2cake Posted 5 Nov 2005 , 5:38am
post #7 of 10

Hey Michelle I think we are typing and posting at the same time!

icon_smile.gif

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luv2cake Posted 5 Nov 2005 , 5:39am
post #8 of 10

Thanks for your help! I am so happy to learn about this method.

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dailey Posted 5 Nov 2005 , 5:40am
post #9 of 10

i love this method, its the only way i can get a smooth cake! my icing is half butter/half shortening, jeff says if you used all shortening then you might need to leave it in the fridge longer. personally, i put my cakes in the freezer for about 20-30 min. never had a problem with them sticking to the top.

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luv2cake Posted 5 Nov 2005 , 5:42am
post #10 of 10

I see now that i wasn't leaving them in the freezer long enough. I am looking forward to trying it again.

I so appreciate your help!

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