I read the article on the upside down technique for icing cakes. Have any of you tried it and what were the results for you? Was it difficult? If you haven't read it just look under articles and scroll down until you see "upside down technique for icing cakes".
I have done it a couple of times and really like the finished look. It is just time consuming and I usually wait 'til the last minute to do things and, oh, I'm lazy (though I believe somoe before mentioned that it was not laziness--just a lack of time... 
). I will be using that method next week, though, when I do my sister's wedding cake! 
I have used it and it works beautifully for sharp edges. The only thing I found was the icing on the top of the cake came out wrinkled looking. I decided it was because I used parchment paper and a cardboard round and they absorbed moisture from the buttercream. Next time I tried it I used acetate paper taped smoothly to an acrylic round plate and had much better results. I don't know why I don't use this method all the time, I just seem to start in icing my usual way and only think about the upside down technique when it is too late.
I tried it! I tried it! I loved it and it worked perfect for me but it was only a 6" cake. I think I would be a little apprehensive about turning over larger cakes too. Other than that, I got the best results I have EVER gotten. Sharp. Crisp and neat edges. Trouble is I got carried away with extra frosting so you can't really see the smooth buttercream job. I want to try this again for sure!!
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