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Video Tutorial - Upside Down Frosting Technique - Page 6

post #76 of 81
Quote:
Originally Posted by GarciaGM

Mrsscurry, I just used this technique on my first wedding cake (the most recent cake in my pictures). The tiers were 6, 9, 12 and 16 inches. The hardest part about it was finding a board to hold the 16 inch tier that was light enough for me to flip the entire tier (fully assembled) yet sturdy enough to hold it. I ended up using a sheet of plywood covered in Glad Press-N-Seal, but you could also use a large cookie sheet. Hope that helps!

A piece of foamcore board is all you need...that is all I use!
post #77 of 81
Quote:
Originally Posted by mrsscurry

I don't know if anyone has asked this question because I haven't read all of it yet but how well does this work with larger cakes?

Nice video and simple instructions, btw!

Works great with any size cake...it's even better for large layer cakes because you end up with such a smooth top....hard to do with just a spatula on a larger cake.
post #78 of 81
wow thanks!!
post #79 of 81
Great info. Definitely going to try this! !
post #80 of 81

Loved your tutorial.  You made it look so simple and easy.

post #81 of 81

Hope this isn't too old to have answered.  Do you then put the fondant on the chilled buttercream??  No sweating problems??

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