OMG!! 
I did the Upside Down Icing Technique for the first time tonite! It was awesome!! 
So easy!! This technique has changed my icing a cake for ever!!! 
Thanks CC for all the info you provide us!!
http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html
Michelle
I looked at that this morning and I think I will give a try too....
It takes a while... but the results are great!!!
I can't wait to try this technique! Fascinating!
Never had much of a problem getting the top smooth, but I might try it just to see how bad I can screw it up tying to flip the thing. I think though, the secret to a good smooth frosting is to name your spatula. It probably has to be snazzy name, otherwise it wont work. Remember grasshoppers...Be one with with your buttercream.
I have tried it before and I liked it, my only problem is that I don't have freezer space so I can't do it all the time. Christmas is coming soon and hopefully I will get that freezer.
that just seems like way too much work. Knowing me I'd flip it over some kinda backwards way & my elbow would end up in the cake or something..
I think I'll just take Dale's advice & try naming my spatula..lol
Well, I just tried it. Seemed to go ok except when the final reveal happened and I o-h--s-o--c-a-r-e-f-u-l-l-y peeled the parchment back, there were bubble holes all over the top. I guess I didn't spread the icing quite smooth enough on the parchment at the beginning. Of course, that meant going over the top with a spatula to fill and smooth it, defeating the entire point of the project.
Other than that bubble problem, it does give you a perfectly flat top. A more careful application of the top's icing would doubtless solve that. And it's not that complicated a process.
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