Fbct And Upsidedown Icing Method!?
Decorating By tootsa Updated 29 Mar 2006 , 3:11pm by southerncake
Ok...I have an idea and was looking for some input as to whether or not anyone thinks it will work...
I have to do a 12" round groom's cake. The top of the cake is to be the Steelers' logo. The logo in and of itself is round. So, I was thinking it would take up the entire top of the cake..not border or anything like that.
Soooo..I am planning on doing a FBCT for it. Then I thought...what if I traced the cake pan on a board and used it as a base for my transfer. Then....when I went to ice the cake, put it on the transfer and went about icing it according to the upside down method? I am thinking it would be smooth and (hopefully) even. (I hope this explaination is making sense...it really makes sense in my head, I swear.... 
)
What do you think?!?!
Thanks! 
PS. If anyone has any suggestions on pricing, that would be appreciated, too!! It's going to be a chocolate cake with buttercream icing.
I do that quite often. To me, it is easier that way! Last night, I did an old-fashioned Coca-Cola Button for a 10" cake and it worked out perfectly.
Good luck!
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