Ive started using ganache under fondant a lot lately and I love how much easier it is to get those nice sharp edges. I especially like the technique of turning the cake upside down to get the top nice and flat and the edge really sharp. Just wondering, can I do this with bc? I wont be covering the cake in fondant, Im going to use crusting bc and the viva towel method. I hope that makes sense.

The first time I ever heard of this technique, it was with bc.

Oh yay! Thank you leah_s

Actually, I've never heard of the upside down method using ganache, only bc.

can you explain the upside down method? btw, when working with bc here is a great tip, just learned it yesterday. once you are finished with the viva towel do the same thing but with a computer paper. It makes a really smooth surface and if you know what you are doing, I still dont, you will get nice sharp corners.

thank you!!

. To begin with, there are some tools I consider "must have" items:
A Turntable
A Spackling Knife [from a hardware store]
2. Trace the outline of the pan [top side down] onto a sturdy surface, such as a piece of foamcore, cardboard, or for a more permanent use, masonite.
3. Cover the outline with a piece of parchment paper about 1 to 2 inches larger than the pan's outline and tape securely so that there are not wrinkles. Some people have had success using acetate instead of parchment.
4. Using a very smooth icing, "ice" the area of the circle, extending the icing about 1/4" past the outline; any extra icing will be removed later. Apply the icing about 1/4" thick.

Place the "iced" board in the refrigerator and allow to chill until firm, about 10 to 15 minutes. If using an all shortening icing, you may need to place the board in the freezer instead.
5. Once chilled, remove the board from the refrigerator and place the "top" cake layer top down on the iced circle, centering is in place. Fill and add aditional layers. Here I have used only 2 layers, but normally I would have torted the layers into four.
6. Lightly crumb ice the sides of the cake and chill a few minutes if desired before applying the final coat of frosting. Apply the final coat of frosting to the desired thickness using a spatula or large icing tube.
7. Place the cake on the turntable. Dip the spackling knife in hot water and dry with a paper towel. Hold the blade against the side of the cake at about a 45 degree angle and reach the other hand around the back until it is near the hand holding the knife.
BE SURE THE SPAKLING KNIFE IS TOUCHING THE PARCHEMENT or else there will be a line of icing pushed out beneath it.
8. SLOWLY turn the turntable one full rotation WITHOUT STOPPING. Inspect the side so the cake. If it is not smooth to your satisfaction, repeat step #7 again. If a small amount of icing has pushed under the blade, simply scrape it away before repeating step #7.
Smooth any icing build up over onto the "bottom" of the cake with a small angled spatula. When the side are smooth to your satisfaction, carefully cut the parchment paper loose from the board ALL THE WAY AROUND THE CAKE using an Exacto Knife. Carefully return the cake to the fridge for about 10 to 15 minutes to firm the icing [all shortening icing may need to be put in the freezer].
9. Prepare the final cake board by smearing a few strokes of icing on it. Remove the cake from the fridge, center the board and quickly "FLIP" the cake over. REMOVE the cardboard, but leave the parchment in place and return to the fridge for about 10 minutes.
10. Carefully remove the parchment..you should have a beautifully iced cake with perfect edges and a very level top.

I hadn't heard about using it with ganache either, but love using this method with my BC. It really improved the look of my cakes. So much more polished.

sweettreat101, is there a reason you ice a covered board, chill and place the cake on that, rather than just ice the top of the cake, place covered board on top and turn upside down?

Just seems like a lot of extra steps to get the same results. Maybe it's different for bc?

In case you wanted to know, the owner of that blog, who does it with ganache is our own ANGELFOOD4 in Cake Central.

http://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html

This is that ganached cake, after fondant:

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1537867

You chill the bc before putting the top layer down so it doesn't sink or squish when youre building the cake (top, fill, next layer, fill, next layer, etc...) and gives you a nice even layer on top. I suppose it isn't absolutely necessary but I always do it.

I have done this with both, was skeptical about it working for ganache but it was great on both. The only time I can get sharp edges.

Thanks debbief and imagenthatnj for linking to my blog.

I use the upside down method with BC, Ganache and IMBC...so far. It works like a charm, the tops are always leveled and the edges always sharp.

I've never had a problem with it sinking or squishing and yes, it is a bit scary flipping the cake back over, just hold you breath and go for it

Is there a tutorial anywhere for doing this with buttercream, or does it work exactly the same as the ganache? I would love to try that, but I'm too scared to do it without step-by-step directions!

Here you go, Erin:

http://cakecentral.com/articles/69/upside-down-icing-technique-for-perfectly-smooth-icing

Thanks, Angela. I thought it wouldn't work with IMBC, but if you tell me it works, I'll try that one day. It's the only buttercream I make.

Will the upside down BC method give crisp edges when covered in fondant or just the ganache?

Imagenethatnj - with IMBC, I like to work with cold cake layers when assembling (in the fridge a few hours or in the freezer for an hour before covering it) it helps it harden faster and assembly easier. I even do an IMBC dam, pipe it around the cake, pop in the fridge to harden, fill, add another layer, etc. There's a Hello Kitty and 80th Music Notes cake both covered only in IMBC in my album.

pag41989 - Crisp edges are the sharpest with ganache. Even with crusting BC and a very cold cake, the edges round slightly with the fondant over it. I have a Super Mario and Barney cake in my album done recently with BC under the fondant if you would like to see what the edges look like.

cab333 - Thank you!

AngelFood4, I can't believe that 80s Music Notes cake is covered in IMBC! You give me hope and inspiration. I never thought you could bring IMBC to that level of smoothness and with such straight edges. I had dragged that cake to my folder just to look at it; it's so clean. I guess I forgot to read the intro about it. Thanks again!

Angelfood. Ok, now I want a Thundercats cake. Cheetara was my favorite; well she and Snarff.

*Snarff!*