Love this techique, will come in handy when I do my daughter's birthyday next month.
Thank you!!! It mad no sense to me earlier too but seeing your pics made things clearer. I have one question - How does the top of the cake remain smooth because we are flipping the bottom right? The part where you first smeared icing on the paper becomes the top?
fcakes,when you flip the cake over on the frosting/wax paper, after you take it out of the freezer that way and flip it over it should be smooth as long as it's sitting upside down on a flat/smooth surface. The only thing you'd want to do before flipping it into the frosting is work as many of those bubbles out of the frosting with your spatula. Hope that makes sense.
fcakes...just read your question again. The "top" is always the top. You begin with a crumb coated cake sitting on a cake board, you flip that over onto your icing/wax paper then flip it back over after freezing and remover the paper.
My appologies for the "Type-O" :-).
Thanks for the tutorial! Have ssen something similar but your use of 2 cake circles was brilliant! You mentioned a video by Jessiecakes...where do I find that?
wow that make sense. what can of icing you use ?
Thanks so much for reposting this tutorial ! I love Jessicakesblog but it was a tad bit confusing you mad it very easy to understand. Ill definatley be trying this asap !!
Thanks so much for share is a very nice tip and i will make in my next cake ...i love it. ;0)
I am curious if this works with a large cake like a 14" or 16" - they are just so heavy. Can one that large be flipped over? The larger cake sizes are always the ones I have a hard time getting smooth buttercream with sharp corners.
Thank you soo much. I can´t believe that something so simple needs so much smarts to figure out.
I love things that make my life easier
Your cake looks perfect and the frosting looks delicious! Can you share the recipe?
Wow! nunca me hubiera imaginado, lo probare en el proximo pastel, gracias por compartir
Annavillatoro1, for this cake I used just a basic chocolate buttercream made with crisco and not butter. @Shamilton, just go to the Wilton website and you'll find the recipe for chocolate buttercream frosting. @ Alisa555, I'm not sure as this was the first cake I used this technique on, but I have some 14inch square cakes that I will need to frost, but not till later. I don't see why it wouldn't work. What I would do is use the same size cake board, put a piece of tape on it then lay the wax paper or baking paper over it, slap a thick coat of frosting on that (a little chilled might be best), sit that on top of the large cake and then flip it on the board and tape your wax paper to your turntable,frost and freeze, make sense?
This is so genius, it's crazy! I can not wait to try it out! Thanks so very much for making an easy photo tutorial! xx
The cake looks great! Nice and level with beautiful sharp corners. You said you tried both baking paper and wax paper...which one did you find worked best?
KSCakeCreations...I prefer the baking paper only because as I smooth I use water on my spatula and the water tends to eventually break down the wax paper (it tears as I'm smoothing)... so the baking paper is best for me.
My appologies for the "Type-O's"....just read over my own directions :-).
Goodness...I even mis-spelled "Apologies"! It's been a long morning :-(.
thanks for sharing, may be my saviour I can never get the top to perfectly smooth out.