"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! :)
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
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!
ReplyDeleteSuper helpful - you did a great job!!! Thanks so much for sharing; I'll definitely be trying this soon.
ReplyDeleteLincoln wants more Aunt Jess :) You're amazing, per usual!
ReplyDeleteMagnífico tutorial, es perfecto, gracias.
ReplyDeleteBesitos.
Sooo NOT cheesy!
ReplyDeleteSuperb 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! :)
ReplyDeleteGreat 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... :-D
ReplyDeletegreat video, Thanks for doing a great job.
ReplyDeleteThis 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?
ReplyDeleteDanielle: 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!
ReplyDeleteThe 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!
ReplyDeleteP.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!
ReplyDeleteI 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?
ReplyDeleteKristen: 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!
ReplyDeleteThank 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!
ReplyDeleteI 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!!
ReplyDeleteKristen: Yeah!! Glad you loved it!! You'll probably never go back! - so quick, easy and perfect! ;)
ReplyDeleteAWESOME video tutorial! Thank you for sharing. I will be trying this technique this weekend :)
ReplyDeleteThank 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
ReplyDeleteThis 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 :)
ReplyDeleteMayra: Yeah! :) I hope you enjoy the technique! :) I got mine on Amazon...it's 6"wide/high and can be called a pastry cutter?!
ReplyDeleteBlessings!
Hi Jessica,
ReplyDeleteLove 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! :)
ReplyDeletehi 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!
ReplyDeleteMels 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! :)
ReplyDeleteokay 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?
ReplyDeleteMels 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.
ReplyDeletemuch thanks jessica! super love your cakes! will try out your suggestions. :)
ReplyDeletehi again jessica!
ReplyDeletewas 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!!!
ReplyDeleteciao scrivo in italiano perchè l'ingelse non lo conosco bene :/
ReplyDeletevorrei 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 :P
baci
Petit Tresor on Facebook:
ReplyDelete1. 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,
DeleteI 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 :)
ReplyDeleteI'm coming very late to the party but wanted to add my "bravo!" to the video.
ReplyDeleteAlso 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 4x4" 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! :))
ReplyDeleteGreat video tutorial. Thanks for sharing. I'm definitely going to try this for the cakes on my blog. :)
ReplyDeleteKelly: 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!
ReplyDeleteVery 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 :]
ReplyDeleteHI 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 :)
ReplyDeleteThank you again!
Thanks Rosalinda! For my recipes, click on the link on the top of my blog that says, "Most commonly asked questions." Blessings!
ReplyDeleteAhhhh got it! thanks a million Jessica!!!
ReplyDeleteFinding 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!
ReplyDeleteI just learnt something new today, thanks for the tutorial! Your cakes look great, all of them!
ReplyDeleteAwesome, 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!!
ReplyDeleteI 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!!
ReplyDeleteAbsolutely 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? :-).
ReplyDeleteHow can I accomplish using this technique with 12 inch rounds double barrel cakes? I am petrified of turning it.
ReplyDeleteWhen the cake is chilled and solid, it's easy to turn over quickly. If you're worried about it, then use this technique:
Deletehttp://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
ReplyDeletechill the cake for?
Yes! You might need to do a little smoothing after you pull the wax paper off, but it works beautifully!
DeleteI'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!!!!!!!
ReplyDeleteYOU ROCK!!!! I love how you did this and you looked awesome!!! A NATURAL too:D xxxx
ReplyDeleteMom, is that you? :) LOL!
DeleteAnonymous: You are so sweet! Thanks for the encouragement! Hopefully I'll have some more videos coming your way soon! ;)
Hi Jessica,
ReplyDeletecould 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!
DeleteThanks for all of your GREAT tips Jessica! Your work is beautifully meticulous!
ReplyDeletegreat video,Jessica,thanks a lot for sharing,this is really helpful!!i think i m gonna give it a try,because i m about to make my first wedding cake(bouh!!i m so stressed!!)
ReplyDeletejust few questions,it would be kind to help(if you can find a little time!!
if i don t have air con,can i use this technique ,as far as i live in a hot and humid weather?
i can t find wax paper here;can i use parchment paper?
and last:i would like to make the cake,fill and frost with your technique,but i d like to freeze the cake to have time enough to make other treats.is it possibel to do that?and what is important to know if i do that?
i hope you can help me,cause i m a newbie and i need to practice a lot before doing this first wedding cake.
thank you,happy baking
vahiné island
This technique works because you can get the buttercream really firm by chilling it in the fridge before you flip it back over and peel off the wax paper. I don't think you'd be able to get the wax paper off otherwise. So, as long as you use a butter based buttercream that hardens in the fridge, this will work! :) Otherwise, I don't think you'll have great results.
DeleteYes...I freeze my cakes all the time! I've even done it twice with a fully decorated cake. It takes a while to defrost in the fridge, but you have to keep it in the fridge to defrost or you'll have a mess of condensation all over the cake from the extreme temp change.
If you can, take my Craftsy class...there's a link to 50% off above. I'm not saying that to get your money! :) Truly, if you're a newbie it will save you a ton of headaches and help you so much! :) - or your money back! :)