Can someone help as I'm really stuck.

I've started to make ruffles like maggie austin style (on a dummy) and turned the cake upside as she does whilst placing on a smaller cake tin.

My worry is if I do all the ruffles this way how would I flip it without breaking the ruffles?

Am thinking I should do it only half way and then flip? But then worry the ruffles will drop.

Hoping someone can help?

Thanks so much 

if you want her results do it the way she says but use a practice cake till you get the hang of it --

if i was flipping a cake like you described, i would make sure it is cold so it flips in one piece -- 

also put a cardboard circle on top and bottom so you have surface to safely touch while flipping

is that what you mean?