I was watching Alton Brown the other nite (love him!!) when he had an episode of cake decorating. The lady in the bakery iced the top then the sides. I always do the sides then the top. Then I got to thinking, maybe I've been doing it the wrong way all this time... I never took a formal class.

How do YOU ice a cake? Top first or sides first?

I put a huge splat on top, smooth that out, then ice the sides. I've tried it with the extra large basket-weave looking thing (I'm having cranial flatulence and can't recall the name of it!), and that works as well, but doesn't get it as thick as I like.

But then, I took my first lesson when I was 12, so I've been doing it 'the wilton way' for many, many (many) years.

I put the icing on sides first, then top.. but when I do my final smoothing I do the top first. LOL don't know why... just the habit I fell into I guess.

I always do the top first, so the excess icing falls to the sides.

Top then sides for me...big blob on the top, smooth, then whatever runneth over goes on the sides and then some!

I use the big icer tip ice all sides then smooth sides then top may be I have been doing it wrong too

I've always heard do the top first, but I do the sides. Then the top.

I always have side-icing extending up past the top of the cake. I can then take my hot-knife spatula and push it from the sides to the top of the cake, creating nice, clean, sharp edges.

I've always iced top then sides

I say whatever works best for you is the correct way!

I normally ice the top with a giant glob of icing and then work on the sides, but if I decide to use my large icing tip, I do the sides first and the top last to get super sharp edges. It really depends on how much time I have to finish. I also think its always easier to take icing off then to add on at the end.

I always start with the top then move to the sides. I always do a crumb coat. I don't think there is a wrong way to do it. Everyone is different.

I used to use the Wilton large icing tip, but for some reason it never came out as smooth as I wanted it. I recently took the Toba Garrett Cake Decorating 1 class and am now doing it the way she instructed us and it is great -- you use the #18 or #21 star tip and cover the sides with icing using the up and down zig-zag motion going over the top slightly; then you do the same zig zag motion across the top. Then you ice the sides first and then for the top you start with the side of the cake and move your spatula lightly across the top of the cake. I have been icing that way since she taught us and it is great, my cakes now come out so much smoother. I love this method!!

I've always done the top first and then the sides and I agree the crumb coat first is a must. I agree with other posters though I really think it's what's best for you.

Moralna, I am going to try icing my cake like that the next time. I love Toba and have a couple of her books. Thanks for the tip.

sunflowerfreak

I think I may try that Toba Garrett way...sounds interesting! But...selahmycat is right, Whaterver works best for you is the correct way!

Put a ton on the top and smooth out from the top onto the sides.

I have been icing most of my cakes upside down (from tutorial here)... I just LOVE this method... very smooth top and sides and there is no weird little bulge at the top where they meet, just a nice sharp edge!

I have to say I always had trouble icing my cake smoothly but since I have been using Toba's method, it is now so much simpler - I love it! Note - I do still crumb coat.

I do my sides first, then the top. Been doing this for 35 years. Don't think I could change now!

Thank you to moralna for sharing the Toba Garrett method of icing! I've been getting quite discouraged with how messy my icing ends up looking. I just tried using the Wilton #21 tip with Buttercream Dream and got my smoothest cake ever without a lot of fuss. So much better for me than anything else I've tried.

i think whatever is comfy for ya.....i ice top first then sides..worked in a bakery for years, that's how i was taught....and i figure as long as the end result looks great..then do it however ya like!!

I do the top and then the sides. Maybe next time I'll try the sides and then the top just to mix things up a bit and see which works best for me.

thegirly - i am glad the method worked for you! For me, it was a lifesaver because I was always having a difficult time getting my icing smooth and would get very frustrated and discouraged. Since using the Toba method, it has been "smooth" sailing since.