Help With Upside Down Icing Technique
Decorating By ShelBell Updated 19 Jun 2006 , 8:43pm by puzzlegut
So, I tried this for the first time today...and it did not work at all!!! The sides looked great, but when I tried to peel the paper off, the whole top frosting came off too! The only thing I can think of is that maybe I didn't chill it long enough? I used parchment, should I have used wax? I really want to get this technique down, I have my first stacked cake this weekend and I thought this would be perfect, since I'm not so good at smooth frosting yet. So, does anyone have any ideas what I did wrong?
I too use this method with the 1/2 butter, 1/2 Crisco recipe. I used to struggle with the icing peeling off too, but I wasn't keeping it in the freezer long enough. I usually leave it in there 20-30 minutes before removing it.
I have used both parchment and waxed paper with great results.
Keep trying.....you'll get it! 
Can someone explain this upside down icing technique to me. I've never heard of it. 
Here is the link to the tutorial. Check it out!
http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html
I too was having trouble with the tops sticking. The kind people here told me to keep it in the freezer longer. The last one I did, I kept it in for 35 minutes, a butter/shortening frosting, and it worked perfectly.
I can't imagine eating an all shortening icing, especially the Crisco variety. If you do, I would switch to a "hi-ratio shortening" like the bakeries use. You can order it online at Sugarcraft and other suppliers. It contains emulsifiers that whip up, unlike Crisco, made for frostings. It also does not leave that greasy shortening taste on the tongue. Regardless, you will have to keep it in much longer if all shortening for this technique.
Good luck.
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