Are There Any Bulging Issues With The Upside Down Method
Decorating By xstitcher Updated 28 Apr 2008 , 3:03am by xstitcher
Hi All!
I would like to try the upside down method of icing a cake but was wondering about a couple of things first.
1) I normally layer my cakes and crumb coat the night before as I have learned from other posts on CC and was wondering how this method would effect any bulging/settling of the cake as it seems it is done all at the same time (minus the cooling time recommended of course)
2) I was also wondering if anyone has tried this method on a square/sheet cake and if so how did it go?
http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html
Thanks, looking forward to your replies, have a great weekend!
It doesn't matter if you ice your cake right-side-up or upside-down - if you don't give the torte ample time to settle, you are going to have a bulge, because the weight distribution is the same.
Theresa
I've used the upsidedown technique several times, and what I do is after the cake is assembled (upsidedown, of course) I put a crumb coat on and let it sit for a few hours before I put on the final coating of icing. I haven't had a bulging issue when I do it this way.
It doesn't matter if you ice your cake right-side-up or upside-down - if you don't give the torte ample time to settle, you are going to have a bulge, because the weight distribution is the same.
Theresa
Thanks for the reply Theresa!
Can I ask you then what your thoughts would be on how to attempt this method then? Or do you think I should just stick to what I have been doing? I don't want to go to all the effort of making the cake and then have it all bulge when I try to ice it.
If I do attempt this method, would you recommend that I go ahead and layer then crumb coat the cake first and let it sit overnight and then try the upside down technique? Would that even work? I'm hoping to find a somewhat less painful way (if there is such a thing) to smoothing my cakes. I'm sure lots of practice will help but I haven't had to much of that yet.
Thanks again! 
I've used the upsidedown technique several times, and what I do is after the cake is assembled (upsidedown, of course) I put a crumb coat on and let it sit for a few hours before I put on the final coating of icing. I haven't had a bulging issue when I do it this way.
Thx beemarie,
I got busy (baby woke up) and didn't get a chance to hit the submit button so I didn't see your reply until now. 
Cheers!
The only time I've had bulging issues is when my dam is too soft. I use this method 99% of the time. If you're intent on doing the crumb coat, I would suggest building the cake upside down as the method indicates and then rather than puting a final coat on the sides, do your crumb coat then. let the cake settle, then do your final icing coat. Also, to avoid bulging on the flip, I will sometimes chill the cake really well still upside down, then flip and peel off the parchment after the icing/filling has had time to get nice and firm in the fridge.
Quote by @%username% on %date%
%body%