Anyone Use The Upside Down Method For Icing?
Decorating By yellobutterfly Updated 14 Apr 2008 , 8:54pm by alanahodgson
I was just looking thru the articles and was fascinated w/this article on icing your cake upside down
http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html
wondering if any of you do this or have tried it and what your thoughts are?
I use it 99% of the time. The only issue I have with it is getting a smooth top with no air bubbles showing through. I cover most of my cakes with fondant so air bubbles or not, it doesn't matter.
I was just looking thru the articles and was fascinated w/this article on icing your cake upside down
http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html
wondering if any of you do this or have tried it and what your thoughts are?
i used this method if i need my cake to be darn near *perfect*. i don't think its time-consuming at all. as a matter of fact, i spend less time icing my cake with this technique than if i tried to iced it without it. here's what i do for a nice, smooth top (keep in mind, though, that i used smbc). make sure the icing is very soft, sometimes i microwave it a bit, then smooth it on the parchement paper (i actually used vinyl) in one direction. then give it a few good taps against the counter ( i used a clear cutting board so i can lift it and look underneath to make sure it has no air bubbles and is smooth). works like a charm...
sometimes I refrigerate before flipping, but most of the time I don't. Never had a squishing problem. Make sure you use a nice stiff icing for the dam. For someone who is already skilled at getting sharp corners, the method may seem like a pain. I'm not really that good at doing it freehand so this is no hassle at all to do it that way.
Wow that looks great. I think I may have to try this.
will this work on square cakes??
for sure!
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