EDITED: I had to pull this video due to my contract with Craftsy. I’m so sorry! Please forgive me. But we re-did it and made it SO much better! If you’d like to see crumb coat a round and square cake with SUPER sharp edges using the upside down method and the board on top method (as well as how to cover those cakes in fondant and more), click HERE and save 50% off my Craftsy class, “Clean & Simple Cake Design“. It’s Crafty’s top selling cake decorating class because the info in it will radically change the way you build and decorate your cakes. I know it’s $20, but it’s going to be worth it! – I promise!!
“Hi Friends!” – that’s how this video starts! As cheeeezy as it may seem, I was nervous doing my first video!! – so be nice to me! A few of my friends and I had a serious laugh about it!! Oh well…you are all my friends, so it’s fitting!
Also, sorry for not being able to zoom in closer to the cake so you can see more detail. With my busy life as a mommy, wife and friend, I only had a few moments to video between naps, meals, diaper changing, school drop offs/pick ups, etc! – so I set up the tripod and got ‘er done for all of you! Also, sorry for forgetting what an offset spatula is called! – wow, how things escaped my mind when the camera started to roll! :)A few things I forgot to mention in the video that might be helpful!
1. This technique works with butter based butter creams. So, a Swiss/Italian Meringue butter cream or my other marshmallow based butter cream will work. Click here for the recipes and go down to “What butter cream do you use?”. If you’re using a shortening based buttercream, you can try freezing the cake a bit. The cake just needs to be solid so you can flip it around and it doesn’t loose it’s shape.
2. If you don’t have a turn table to spare (or if it won’t fit your fridge) you can use a large piece of cardboard to flip the cake onto. To do that, you’d cover a sturdy/flat piece of cardboard with the wax paper, and flip the cake onto that instead of directly onto your wax-covered turn table like I show in the video. Because I only make one or two tiers, I just use my turn table…but if you’re making several tiers, you’ll want to use cardboard so you can keep your turn table for the other cakes. Then, slide the cardboard/cake off the turn table and refrigerate before flipping it over.Edited to add (7/24/11): If you’re uncomfortable flipping the cake there is another technique I’ve used and really love too! I saw it on an Australian cake maker’s website…click HERE. She puts a board on top of her cake, lines it up with the bottom board, crumb coats and wipes the ganache off using a plastic trowel placed up against both boards. Really easy!! – probably easier than the upside down frosting technique!
Also, sorry for not being able to zoom in closer to the cake so you can see more detail. With my busy life as a mommy, wife and friend, I only had a few moments to video between naps, meals, diaper changing, school drop offs/pick ups, etc! – so I set up the tripod and got ‘er done for all of you! Also, sorry for forgetting what an offset spatula is called! – wow, how things escaped my mind when the camera started to roll! :)A few things I forgot to mention in the video that might be helpful!
1. This technique works with butter based butter creams. So, a Swiss/Italian Meringue butter cream or my other marshmallow based butter cream will work. Click here for the recipes and go down to “What butter cream do you use?”. If you’re using a shortening based buttercream, you can try freezing the cake a bit. The cake just needs to be solid so you can flip it around and it doesn’t loose it’s shape.
2. If you don’t have a turn table to spare (or if it won’t fit your fridge) you can use a large piece of cardboard to flip the cake onto. To do that, you’d cover a sturdy/flat piece of cardboard with the wax paper, and flip the cake onto that instead of directly onto your wax-covered turn table like I show in the video. Because I only make one or two tiers, I just use my turn table…but if you’re making several tiers, you’ll want to use cardboard so you can keep your turn table for the other cakes. Then, slide the cardboard/cake off the turn table and refrigerate before flipping it over.Edited to add (7/24/11): If you’re uncomfortable flipping the cake there is another technique I’ve used and really love too! I saw it on an Australian cake maker’s website…click HERE. She puts a board on top of her cake, lines it up with the bottom board, crumb coats and wipes the ganache off using a plastic trowel placed up against both boards. Really easy!! – probably easier than the upside down frosting technique!
Anyway, I hope you all find this video super useful!!! This video is 15 minutes long…so now you too can ice a cake and get perfectly straight sides/edges in less than 15 minutes!!!
Edited to add: I just found out that “Jeff_Arnett” on Cake Central was the originator of this technique!!! Thanks Jeff! – you rock!!!!
Enjoy!
Keyword: upside down icing technique video, how to frost a cake upside down, how to get sharp corners on a cake, how to ice a cake upside down, upside-down frosting technique, upside-down icing technique video
Not cheesy at all and very helpful. Thanks! Can’t believe what you manage to achieve during nap time!
Super helpful – you did a great job!!! Thanks so much for sharing; I’ll definitely be trying this soon.
Lincoln wants more Aunt Jess You’re amazing, per usual!
Magnífico tutorial, es perfecto, gracias.
Besitos.
Sooo NOT cheesy!
Superb video, hope you’ll do more!
I read 2 new tips on CC regarding this method: Reynold’s freezer paper works better than wax or parchment, and if you cover your bc circle with plastic wrap and go over it in a circular motion with a fondant smoother, you’ll press out the air bubbles.
(Freeze for 5 min., peel off plastic wrap, proceed with placing cake, upside down, on it).
Henson08 – Great tips!! Thanks!
Great job, great idea – Thanks for sharing!! If you hadn’t said it, I wouldn’t have thought this was your first time video taping a tutorial…
great video, Thanks for doing a great job.
This video helps out alot; I thought it was great, and your tips are very helpful too! I was wondering, when you cover your cakes in ganache do you use this method as well?
Danielle: Yes, when I cover my cakes in ganache, I use the same technique. It’s just so fast and precise for me…especially because I don’t make cakes very often!
The tutorial is perfect thanks for sharing. I hardly make cakes… but seeing this video really made me want to do one right now:D. If I do try it I hope it turns out as easy as it looked/you made it look lol.. Thanks again!
P.S you look way younger than the picture you have on your blog:D
I commented privately, but now I’ll say it publicly – this is a really good tutorial. Clear and informative. If you hadn’t made the additional remarks, I wouldn’t even have noticed that things that bothered you!
I also noticed how beautifully level your cake was before covering in buttercream. How about a tutorial on that one of these days?…
Most importantly – keep posting. Your blog is delightful!
Anat
Can you use this technique to ganache a cake too? I would think that ganache would act the same – firming up in the frig for sharp corners. Have you tried it?
Kristen: YES! I use this technique to cover all my cakes, including ganache!! In fact, using this technique for ganache is wonderful…it makes the BEST canvas for fondant!! I just didn’t show ganache in the video because it can be a bit temperamental (as far as temperature is concerned) and I didn’t want to have to stop and microwave it again, or something! That’s why I showed buttercream!
Thank you for the fast response! I, like you, got the cake bug after deciding to stay home with my kids. It is a juggling act but so much fun! I’ve been really enjoying reading your blog!
I just used this technique to ganache two tiers of a cake I’m making and it is a revelation! I haven’t put the fondant on yet, but it is by far the smoothest and most even cake I have ever done. Thank you!!
Kristen: Yeah!! Glad you loved it!! You’ll probably never go back! – so quick, easy and perfect!
AWESOME video tutorial! Thank you for sharing. I will be trying this technique this weekend
Thank you for this! I made the most beautifully perfectly iced cake this week. As I sat back to stare at its beauty, I remembered that the cake I was making was supposed to be a topsy turvy one. *Sigh* Never had I been so sad to cut into a cake……Great tutorial though with wonderful results. THANKS AGAIN! Rachel aka Fondant Flinger
This is so awesome!! Im a hobby baker and love to bake for frieds and family but have never masterd the beautiful flawless look you make look so easy. I have on question what size is the bench scraper and where can I get one lol ok it was 2 questions
Mayra: Yeah! I hope you enjoy the technique! I got mine on Amazon…it’s 6″wide/high and can be called a pastry cutter?!
Blessings!
Hi Jessica,
Love the site,
Question, what type of cake board are you using,
Is it a standard greaseproof cardboard one or something else?
thanks
Brian
Brian: Yes, it’s a standard greaseproof cardboard cake board!
hi jessica! would love to download your video for future reference while i’m assembling cakes. would it be possible if you share me the link of your you tube channel so i could download it easily? thanks so much!
Mels Tuazon: I’m glad you’ve found it helpful! – but I don’t have a youtube channel. This is the only place you can find the video because it was 7 seconds too long!!!! AH! So, youtube wouldn’t let me upload it. Stay tuned though…there are some fun new things happening with Cake Central…look for some new videos the first part of the year!
okay jessica, will wait for your new videos….i can’t wait to see them. btw, i tried the aussie method for ganache but when i tried to lift the top cake board off my cake, the ganache stuck to it so i had to re-ice the whole top again any suggestions?
Mels Tuazon: Sorry to hear that! You need to use a warm/hot palette knife and run it between the top board and ganache so it separates the board from the ganache. Then, it pops right off.
much thanks jessica! super love your cakes! will try out your suggestions.
hi again jessica!
was able to try out your tutorial with great success now! just made some little tweaks:
1. instead of using wax paper, i covered the board with food grade acetate, cut to the size of the board. this made it easier to peel of the cake once i’ve flipped it over. just make sure that the ganache is solid and hard before doing it so you won’t peel off the ganache also
2. i combined your upside down method with the aussie one. instead of laying buttercream directly on the turntable, i place a board that was the same size as my top board so that i could have guidelines to scraping the ganache smooth.
the result had me jumping for joy! i tried this out on a rectangular cake and i’m amazed at how pristine my corners were!
so, thank you, thank you, thank you!
you are truly a godsend! xoxo
Mels: I LOVE it! I’ve actually done the same thing!!!! I use the Aussie method and a thin plexiglass to scrape the top edge with. I love the acetate…that’s an excellent idea!! Very fun!!!
ciao scrivo in italiano perchè l’ingelse non lo conosco bene
vorrei chiederti alcune cose
1. come hai ottenuto una torta così alta? sono 2 teglie uguale di dolci?
2. a me viene sempre la cupola MOLTO alta sopra i dolci come evitare questo?
3. potresti darmi la ricetta del frosting che usi in questa torta in gr? e ml? GRAMMI E MILLILITRI grazie di cuore i cup in italia non ci sono
baci
Petit Tresor on Facebook:
1. To get the cake so high, I used 5 half layers. I kept one layer to eat! So, I took a 2″ cake and cut each layer in half, then used 5 of those layers with buttercream in the middle.
2. If you don’t want the dome, when it comes out of the oven, take a slightly wet paper towel and lay it over the hot cake and carefully (so you don’t burn yourself) press that dome down so it’s flat. If you don’t do that in time, then you can slice that dome off and keep it to eat!
3. The frosting is a simple 1:2:3 ratio. So, you use 1 part of egg whites, 2 parts sugar and 3 parts butter. Then add flavorings at the end. So, whatever egg whites you start out with, double it for the sugar, then triple it for the butter. So, you can use whatever measurements you’d like with that simple ratio. Here’s a video of a gal making it:
http://www.youtube.com/watch?v=uBBoRMWcfNc
It’s in English though…but perhaps it’ll help you understand the ratio concept.
Blessings!
Hi Jessica,
I was just wondering, as you’ve used 5 layers and the cake looks pretty tall do you need to have dowels in it to support it or a cake board in the middle? I’m always confused when I see such tall cakes as everywhere I read “Don’t stack higher that 4 inches” but I see loads of cakes that look taller than that.
All your cakes are beautiful by the way and you’ve answered so many of my questions throughout your site! Thanks
Kelly
omg this is genius! i’m so happy i discovered your blog
I’m coming very late to the party but wanted to add my “bravo!” to the video.
Also I noticed while you were doing the last few turns on the smoothing that your cake slipped on the turntable. I have a trick you may like. We use that bumpy “non skid” drawer/shelf liner. Just a small 4×4″ square between the cake board and the turntable will keep the cake board from sliding. We also use it for transporting the finished cake in the car. Just use a larger square between the car surface and the cake stand/plate and you’ll have a less sliding cake than without it. Hope that helps.
Thank you for being so kind to give us (your fans) tutorials about cake decorating! :))
Great video tutorial. Thanks for sharing. I’m definitely going to try this for the cakes on my blog.
Kelly: I do stack 5 layers high often…but it only amounts to 5-5.5″ of cake. I don’t use a dowel when I stack that. I use thin layers with a good amount of buttercream. I also keep my cakes in the fridge which makes them really stable! You’d want to use a dowel when stacking two or more tiers together. It just depends on how stable it feels to you! Good luck!
Very Cool! I’m going to try that next time I smooth out a cake! I was thinking though, you should put the cake upside down on another board so that you can just but the cardboard base in the fridge and use that to flip it over rather than your heavy turn table :]
HI Jessica, I just saw your video and it’s awesome, you rock!!! And, wanted to ask you…can you please share your buttercream recipe? I’m always searching for the perfect buttercream recipe
Thank you again!
Thanks Rosalinda! For my recipes, click on the link on the top of my blog that says, “Most commonly asked questions.” Blessings!
Ahhhh got it! thanks a million Jessica!!!
Finding your blog is like finding gold…no kidding!
Have an awesome day always!
Hi my friend! I just linked your video to my polka dot cake since I was asked how I got my buttercream so smooth. Thanks again for doing such an awesome job on this and for making it look so easy. Took me QUITE a bit longer than you before I finally called it finished. You’re the BEST!
I just learnt something new today, thanks for the tutorial! Your cakes look great, all of them!
Awesome, I’m still new to the cake world and have struggled with icing cakes….tried it last night…I’m hooked. Love it! This tutorial gave me strength to keep going!!
I agree….finding your Blog is like finding Gold!! This is such a great tutorial! I have spent so long on your Blog in the past few days!!
Absolutely marvelous daa-ling! I was trying to google and find a “video” but all I found were photo tutorials. Good bless ya girl…you done good! Oh…haven’t read all of your comments but, if you put just a dab of buttercream on the board after the 1 hour chilling is up that way when you smooth, there will be nothing in your way! Make sense? :-).
How can I accomplish using this technique with 12 inch rounds double barrel cakes? I am petrified of turning it.
When the cake is chilled and solid, it’s easy to turn over quickly. If you’re worried about it, then use this technique:
http://jessicakesblog.blogspot.com/2011/07/aussie-smoooooothing-technique-love-it.html
I use this one a lot too! – especially when I don’t want to flip it!
Will this technique work if you are not covering in fondant? Just using buttercream as your decoration. Also you say this works if you cake is chilled so its nice and firm. How long do you
chill the cake for?
Yes! You might need to do a little smoothing after you pull the wax paper off, but it works beautifully!
I’d chill it at least an hour or more. I usually have had it settling over night in the fridge before I crumb coat so it’s nice and firm!
Love the tips, love the blog, In Love with you, you have saved my life!!!!!!!
YOU ROCK!!!! I love how you did this and you looked awesome!!! A NATURAL too:D xxxx
Mom, is that you? LOL!
Anonymous: You are so sweet! Thanks for the encouragement! Hopefully I’ll have some more videos coming your way soon!
Hi Jessica,
could I use the Upside Down Frosting Technique for chocolate ganache also? Thanks a lot!
Absolutely! It works better with ganache because you can get a great shell with it!
Thanks for all of your GREAT tips Jessica! Your work is beautifully meticulous!
Jessica!! Your cakes are wonderfully perfect!! I found your site a few days back and since then visiting it almost everyday.. Just iced a cake with the upside down frosting technique and none of my other cakes turned out sooo perfect as this.. Thankyou thankyou thankyou… May God Bless You in everything you do.. Just voted for you in craftsy..
Did you remove this video? It’s not showing up no matter what computer I am using!
I sorry…but it works for me. Must be a program issue. Bummer. I do show how to do this on my Craftsy class…
http://www.craftsy.com/cakedesign
Yup!!!! It’s not showing up for me too!!!
Purchased your crafty tutorial the first one… And it’s jus so amazing…. Planning to purchase the other 2 as well….
It does appear the video has been deleted. It has also been deleted from YouTube. Is this because we now need to purchase on Craftsy?
Hi Jen!
It’s not been on youtube…just posted/embedded here on my site. It works for me. It might be your browser or something. Try another browser. I’m sorry it’s not working for you!
discovered your blog by accident…have already taken one of your Craftsy classes…just starting the second..wanted to try the upside down method on a practice cake I made this morning…you mention using a buttercream based frosting, not a shortening based…I make the Wilton buttercream which is half/half..and IS a crusting buttercream…will this method work? thank you!
I am not 100% sure on the 50/50 buttercream but I would think it would work. Just chill it well (or even freeze it for a bit) before pulling off the wax paper. Best wishes!!!!
omgosh, thanks for the quick response! I know how super busy you are! I did try it last night and it came out great ! (for the first attempt anyways…I need to fine tune the sides but I was really just trying for the crisp edge on the top)…thank you so much for sharing your gift/talent!
Hello Jessica, I have taken your classes and watched the upside down method numerous times and I have got the ganache method pretty good. I am still having trouble with pulling the top cake board off and the cake ripping off the top part but I just started trying to make and use the swiss meringue buttercream and I am having a serious problem and I was hoping you could please help me. I cut down my cake and iced it put it in the fridge and used the hot knife method and put it back in the fridge and got it back out and it was great and then I cover it. I had something come up and so I didnt get a ton of time to focus on smoothing it and trying to get my straight edges but I came home a little while later and flipped it upside down onto the acrylic board so I could smooth it and cut the overage of fondant from the bottom of the cake and then try to get the smooth edges but as soon as I flipped it everything went to mush. I can understand somewhat that it would come to room temperature but if I am say doing a 8 in cake and then stacking a cake on that then the lower cake would turn mushy once stacked. Can you give me any advice on what might have happened?
Hi there!
When working with buttercream and moving it around/flipping it, you must keep it chilled. It’s imperative when you go to flip, that you’ve first chilled it. So, next time you have to step away, prep it/finish it as best you can and then put it in the fridge before flipping. Buttercream gets soft fast…so, keeping it chilled keeps it stable. When you stack a cake on top of another cake, you need to add support/bubble straws/dowels to the bottom cake so the top cake is sitting on the dowels, flush with the top of the cake, not sitting on the cake or yes, the bottom cake will squish and bulge with the weight of the top cake.
To pull the board off, again, you must chill the cake down really good so everything is really hard. Then, using a HOT knife, insert it in small sections over and over dipping it each time you bring it out of your cake. You need to work slowly so the knife stays hot and moving it slowly around the cake. It will just pop off. Before you set the board on the cake next time, try spritzing it with a little water, then set it on the cake. That will help you get it off a little easier next time.
Blessings!
Jessica
I tried to put this in my last post but it published beforehand. I do have a pic if you need to see it.
Hi Jessica!
I love your cakes so much!!, I think they are perfect, and this technique is awesome.
I have a question: I tried to do it the other day and the result was perfect, I was so happy because I got really sharp edges… but when I covered the cake with fondant the top edges were cracked (just the edges) and I don’t know why because it never happened to me before. Could it be because I covered the cake with fondant just when I took it out of the fridge?
Thanks!!
Hi there! Thank you!!
Did you use buttercream or ganache? – and was it the crumb coat that cracked or the fondant?
Let me know and I’ll try and help!
Hi Jessica!
I used a chocolate buttercream and I followed all the steps in your video ( first a crumb coat, let in the fridge till it was hard, then the upside-down method and put in the fridge again untill next day). Was the fondant the thing that cracked.
Thank you so much for your time!!
jessica when u use ganache do u use wax paper underneath to get the smooth top or do u use a board? Want to use ganche for this so pls help
I spritz my board with a little water and set it on. Then use a very hot knife under the board and just work a little at a time and re-dip the knife often. Work slowly around and it will pop off. Blessings!
Hi Jessica!! I LOVE this video. Question for you…when you take your iced cake out of the fridge after you do all this, do you first mist it with water for the fondant to stick/adhere to it?
Hi Jessica.. Have u tried using a couple of tablespoons of pudding mix to stabilize butter cream icing? Any thoughts on it.
Hi Jessica,
Have you used this method with High Ration Shortning Buttercream?
Thanks, Jamie-Lynn
I have not but I’ve been told if you semi-freeze the cake before flipping it back over, it works and allows you to flip and peel off the wax paper. Blessings!
I can’t seem to watch your video. Do you have another link to it? Thanks.
Hi there! I had to pull this video due to my contract with Craftsy. I’m so sorry! Please forgive me. But we re-did it and made it SO much better! If you’d like to see me crumb coat a round and square cake with SUPER sharp edges using the upside down method and the board on top method (as well as how to cover those cakes in fondant and more), click HERE and save 50% off my Craftsy class, “Clean & Simple Cake Design”. It’s Crafty’s top selling cake decorating class because the info in it will radically change the way you build and decorate your cakes. I know it’s $20, but it’s going to be worth it! – I promise!!
Hi there! I had to pull this video due to my contract with Craftsy. I’m so sorry! Please forgive me. But we re-did it and made it SO much better! If you’d like to see crumb coat a round and square cake with SUPER sharp edges using the upside down method and the board on top method (as well as how to cover those cakes in fondant and more), click HERE and save 50% off my Craftsy class, “Clean & Simple Cake Design”. It’s Crafty’s top selling cake decorating class because the info in it will radically change the way you build and decorate your cakes. I know it’s $20, but it’s going to be worth it! – I promise!!