Upside Down Technique Didn't Work For Me :(
Decorating By imartsy Updated 9 Jul 2006 , 6:28pm by stephanie214
I just tried the upside down icing technique. I couldn't get the edges very smooth w/ the spackling knife.... I kept having a mark somewhere where I lifted it off..... and it missed a couple of places.... so I smoothed w/ VIVA.
Then, when I tried to take the parchment off as the last step.... MY ICING CAME WITH IT!!! It lifted in several places and then it wasn't smooth anywhere at all. I just re-iced it and I'm using the VIVA method. Anyone have any idea why it didn't work though? I put it in the fridge and followed all the directions exactly... I was using a crusting buttercream though.... is that wrong?
I haven't tried it myself yet, but would like to. So I'm going to BUMP.
The spatula on the sides takes practice. Also, try different spatulas. A lot of people use the 6" paint scrapers found at the hardware store work best. I like the bench scraper for dough work, flat, easily fits in my hand.
As far as the parchment sticking, you need to leave it in the freezer longer. I had this problem initially. I think the directions said 15 minutes or so. I always take it out at 30 or 35 minutes and it never sticks. The more butter in your icing, the less time it takes because butter seizes up more than shortening.
Stick with it. Once you master this technique, you can produce some beautiful cakes.
I use to use this method but stopped because it was to time consuming.
When smoothing the sides, you have to make the full turn without lifting the spackling knife.
Good luck 
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