Upside Down Technique - 4 Getting A Level Top
Decorating By PoodleDoodle Updated 13 Nov 2010 , 12:45am by EvMarie
Does anyone use the upside down technique. The instructions are in the "articles".
If you use it, do you have any tips?
I haven't used it, but I've read here that Angelfood4 uses it with everything from buttercream to ganache. I see that it's a slight variation, though. She doesn't put the buttercream/ganache on the board and then the cake on top as in the CC instructions. She covers the top with buttercream or ganache, then puts a board on it, and flips it.
http://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html
http://cakecentral.com/cake-decorating-forum-userprofile-639191.html
I use this for ALL my topsy turvy cakes and square cakes. LOVE IT! (I use SMBC)
<perk> Seriously? How do you keep the SMBC from sticking? I have a small cake that will have a non-crusting cream cheese icing this weekend, but I thought the upside down method only worked with crusting buttercreams. Please do tell, KoryAK (BTW, your work is amazing)!
I haven't used it, but I've read here that Angelfood4 uses it with everything from buttercream to ganache. I see that it's a slight variation, though. She doesn't put the buttercream/ganache on the board and then the cake on top as in the CC instructions. She covers the top with buttercream or ganache, then puts a board on it, and flips it.
http://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html
http://cakecentral.com/cake-decorating-forum-userprofile-639191.html
This is where I originally learned about the upside down method and I LOVE it!
I use this for ALL my topsy turvy cakes and square cakes. LOVE IT! (I use SMBC)
<perk> Seriously? How do you keep the SMBC from sticking? I have a small cake that will have a non-crusting cream cheese icing this weekend, but I thought the upside down method only worked with crusting buttercreams. Please do tell, KoryAK (BTW, your work is amazing)!
Stick it into the fridge or even the freezer for half hour or so to harden, peel off the wax paper and wha-laa! Perfectly smooth and flat top!
I love this technique! Works perfectly everytime for me! I use IndyDebi's bc so I put it in the freezer to firm up as it's shortening based. What type of bc are you using? If you already put it down..sorry 
Excellent! 
I'll be trying it tomorrow, so maybe I'll actually have a crisp top edge. Thank you!
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