I have never tried this technique and wanted some opinions...does it really work? I am doing a wedding cake for a friend and although I have done quite a few, I have never done one so simple and want it to be iced perfectly. I don't think I will even try on the 16 in layer, but I hate to try something new. It sounds to easy to be true!
Icing upside is AWESOME!!! Works perfectly! Found a 6" scraper at Walmart and I like it better than a 4". Don't have to worry about it not quite reaching to the edge of the cake.
I've used the technique on a 14" round with no problems. I'm sure you could do it on a 16" also. Just a little harder to flip so be careful!
PS - I actually had my husband flip it for me......I was too scared to try and he's SOOOOO STRONG!!!
WELCOME TO OUR ADDICTION!! Hi, my name is Christy..
I've tried it on an 11X15 sheet cake.. Works good.. But if you want a perfect perfect smooth cake.. Viva paper towel method would be the way I would go.. I would not try to flip a 16" cake.. because of the weight and how would you balance a 16" cake to flip?? just my thoughts.. Good luck!
I tried it once...and I'm not sure if I'll be trying it again, any time soon.
It does work very well. I have only used it a couple times. The only reason I don't do it all the time is because I am lazy, plain and simple. 
It is too time consuming for me, but if I wanted a cake to be absolutely perfect, I would use the technique without hesitation.
I've tried it once so far. I didn't have a whole lot of time when I was trying it so I don't think I allowed it to get as cold as it needed to. Also, I had a hard time determining when the icing that you smooth onto the board was perfectly smooth. I had a couple little air pockets under the icing and didn't know it until I flipped the cake. I think with some practice it would work really well. My only other concern is, if you have to allow the cake to get really cold for the icing to not stick to the paper, will it for airpockets under the icing as the cake comes back to room temp?
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