Upside Down Icing Technique - Similar To Fbct? Suggestions?
Decorating By gakali Updated 13 Oct 2006 , 8:30pm by dailey
I would like to try the upside down technique. I've done FBCT's before, however, I usually get some little "holes" where air bubbles were, or lines from where I piped the icing. I find it easier to use plastic wrap than waxed or parchment paper for FBCT's, because I can flip it over and see the right side of my design (and smooth it a little or pop the air bubbles through the plastic wrap with a pin) before I freeze it. I'm wondering about trying the upside down technique with the plastic wrap (on top of a sturdy board, of course)? I don't like the idea of flipping the cake over more than once, though! Can anyone offer suggestions for avoiding air bubbles or lines? What about doing a really thin "crumb coat" on the parchment or plastic wrap with the paint spackler first, letting it set up in the fridge or freezer, and then adding more icing to make it thicker? I realize I'm probably overthinking this.....but since time seems to be so limited, I don't want to have to practice to make it perfect - I want it perfect the first time! 
Thanks in advance!
I think the weight of the cake will naturally eliminate any air holes/pockets!! I would test the technique out first before you assume you'll have problems with it......maybe you'll be pleasantly surprised. as far as the fbct's go when i'm finished making mine (I have my paper taped to a clip board and the wax paper taped over top of that) I just give the clipboard a good whack on the counter once or twice usually does it......then I pop it in the freezer for like 5 min. to let it firm up , then I smear the back of it with the color the top of my cake is going to be......give it another whack and pop it back in the freezer......I never have any squigglies from where I piped the transfer or any air pockets.......works like a charm!
i love the "upside down" method for getting a smooth cake as i only used smbc and you can not used the viva method with it. as far as air bubble are concerned, if your icing has air bubbles in it then you will have a problem with it on the top of the cake. what i do to prevent them is to microwave the icing to get it a bit warm, then i mix it really good with my hand mixer to further eliminate any air. also, when you spread the icing on the parchment paper, try to go in one direction only. i believe jeff suggested this on another site.
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