I believe so. If the technique you are doing is the one I am familiar with.
The technique I know you put the cake upside down on the paper to ice the sides, right? The refrigerate and then peel off the paper from the top (previously iced). I'm pretty sure it's just so the top icing won't stick.
If this is a different upside technique then you'll have to wait for another poster.
i have tried this, it works great, but i think a sheet of acetate would be even better if you have a piece of that.
I have used plastic wrap taped down tight; worked the best for me.
thanks guys. i had my dad bring me some on his lunch break (parchment paper) first time doing this technique...
i had little "holes" in my icing when i peeled the top off. my icing for some reason i guess had air bubbles in it???? it was doing that all day. also, my cake- when finished sorta domes out at the top, like a top hat would look. guess i put more pressure on one end of the spatular than the other...
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