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 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 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 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.
Same here, this way works for me the best. but there is no wrong or right way, as long as you get a good result that you like.
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.
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.
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