• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Tutorials
  • Online Shop
  • About Us
  • Contact Us

Sugar Geek Show logo

menu icon
go to homepage
  • Recipes
  • Tutorials
  • Online Shop
  • About Us
  • Contact Us
subscribe
search icon
Homepage link
  • Recipes
  • Tutorials
  • Online Shop
  • About Us
  • Contact Us
×
Home › Blog

Updated: Sep 24, 2019 · Published: Oct 20, 2017 by Shannon Mayes · This post may contain affiliate links · 10 Comments

Cake Decorating Basics: The Upside Down Method

How To do the upside down method to get super sharp buttercream edges

If you've been frustrated with the traditional way of icing a cake then you are going to want to give the upside down method a shot. I literally cannot go back. This way yields a PERFECT result so much faster than doing it the regular way. Just as long as you can put aside the fear of flipping your cake upside down, you're golden.

How to do the upside down method

Step 1

Cover a turntable or cake drum with a layer of shortening.

How to do the upside down method

Step 2

Place a piece of parchment paper onto your surface.

How to do the upside down method

Step 3

Schlop a generous amount of buttercream onto the parchment and smooth it out just as you would a fill layer. You want this to be about a ½" thick to give you some wiggle room for adjusting your cake to be perfectly level.

How to do the upside down method

Step 4

Take your chilled, crumb coated cake out of the fridge and flip it upside down onto your buttercream. CAUTION: Do not attempt this with a room temperature cake! As long as your cake is nice and firm there is absolutely no risk in doing this. You can also just stack the cake directly on the buttercream (see video) to do the upside down method

How to do the upside down method

Step 5

Adjust your cake by pushing it down on any side that might need it until it reads level. Be sure to check it one way and then the other to make sure it is level both directions.

How to do the upside down method

Step 6

Scrape any excess buttercream up onto your cake.

How to do the upside down method

Step 7

Cover the sides in a generous amount of buttercream.

How to do the upside down method

Step 8

Using a bench scraper, begin scraping the icing away.

How to do the upside down method

Keep the scraper/smoother flat on your surface and straight up and down.

How to do the upside down method

Eventually you will come to your cake board which should mean your sides are perfectly straight.

How to do the upside down method

Once you've got it as smooth as possible place the whole thing in the freezer to chill until firm once again.

How to do the upside down method

Step 9

Fill in any holes you may still have to get a smooth final coat. Chill once more if needed. If you have cake showing through it means you didn't quite trim your cake layers enough. If you're covering in fondant it's not too big of a deal but if you're not covering in fondant you will have to trim your cake down a bit or try to add more buttercream and freehand making the sides even without using the cake board as a guide. Moral of the story is be sure to trim your cakes enough to allow space for a good layer of buttercream.

How to do the upside down method

Step 10

Slide your cake off your turntable and flip it over. Or if you're using a thin turntable or cake drum you can just flip it over. Again make sure your cake is plenty chilled to do this part!

How to do the upside down method

Step 11

Peel off your parchment.

How to do the upside down method

Step 12

Smooth and fill in any gaps that may be on the top.

How to do the upside down method

You should have a pretty dang perfectly level and straight cake with sharp edges.

How to do the upside down method

I love love love LOVE the upside down method. It basically provides tools for getting a level top, straight sides and a sharp edge automatically if you just follow the steps whereas the traditional way is a lot of free handing and guess work and if you're like me it still doesn't come out that perfect. The upside down method has become a commonly used technique nowadays. The original creator posted the tutorial on cake central years and years ago and it has since been taught and used by many. Liz learned it from Jessica Harris and I learned it from Liz. So hey, fear not the flipping of your cake. Once you jump that hurdle you'll be so glad you did.

 

Going over the basics? Check out these!

Cake Decorating Basics: Must Have Tool Review

Cake Decorating Basics: Airless Space Buttercream

Cake Decorating Basics: Leveling and Torting

Cake Decorating Basics: Filling and Crumb Coating

Cake Decorating Basics: Avoiding Cake Blowouts

Cake Decorating Basics: Smooth Final Coat of Buttercream

Cake Decorating Basics: The Secret to Small Cakes

Cake Decorating Basics: Covering a Cake in Fondant

Cake Decorating Basics: How to get  Sharp Edges

Cake Decorating Basics: Easy Double Barrel

Cake Decorating Basics: How to Panel

Cake Decorating Basics: Stacking Cakes

 

More Blog

  • close up of creamsicle cake
    Orange Creamsicle Cake
  • closeup of cake slice on a white plate
    Eggless Chocolate Cake
  • close up of sliced lemon pound cake
    Lemon Pound Cake Recipe
  • closeup of strawberry shortcake slice on a white plate
    Strawberry Shortcake Cake

Reader Interactions

Comments

  1. Kimberly says

    July 02, 2019 at 4:54 pm

    Thank you for the tutorial. May I ask a question: Have you ever used this technique on a 9x13 rectangle cake? I can never get clean edges with that size cake. And if so, any help, hints or advice? Thanks.

    Reply
    • The Sugar Geek Show says

      July 02, 2019 at 7:08 pm

      Yes I have! https://www.youtube.com/watch?v=8wqL9MkLLlM

      Reply
  2. Nadia says

    September 12, 2019 at 2:50 am

    Hello, how long do you chill your cake on the fridge?

    Reply
    • The Sugar Geek Show says

      September 12, 2019 at 9:27 am

      Until the butter is firm. Mine takes about 15 minutes

      Reply
  3. Angie says

    December 01, 2019 at 2:08 pm

    Hi liz i have a question, when using the upside down method, how do i achieve a fair amount of buttercream around the sides without scraping it all off, if the cake and the board is the same size? I use your vanilla recipe and it doesnt shrink as much So i always end up with the same size
    Board and cake andlittle To no room for buttercream around the sides? Any tips? I would apreciate it greatly!

    Reply
    • The Sugar Geek Show says

      December 01, 2019 at 2:38 pm

      Trim the brown off the sides of your cake

      Reply
  4. Susan says

    January 19, 2020 at 12:20 am

    BRILLIANT technique—has “upped” my caking game tremendously and wow—saves me a boat load of time and frustration!

    Reply
  5. Charlene Fuller says

    August 19, 2020 at 1:44 pm

    5 stars
    I absolutely love your tutorials and they have really helped me! The WASC recipe is amazing!

    Reply
  6. Edelmira S says

    December 05, 2020 at 2:33 am

    Hi Liz . Can I use this method with ganache too . Please let me know .i always have problems with sharpe edges 🙁

    Reply
    • Elizabeth Marek says

      December 05, 2020 at 9:50 am

      Yes you can

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




All comments are subject to our Terms of Use

Primary Sidebar

Liz Marek with strawberry cake

Hi, I'm Liz! I'm an artist and cake decorator from Portland, Oregon. Cakes are my obession, which is why I'm dedicated to crafting tried-and-true recipes, small cake tutorials, as well as advanced online cake courses!

More about me →

Buy Flawless Fondant

Sugar Geek Flawless Fondant
It's incredibly stretchy, stays soft on the cake and can be rolled 50% thinner than other brands without tearing or becoming transparent. No elephant skin, no frustration, just flawless fondant every time. Buy Fondant

Our Cake Greatest Hits

Check our our best cake recipes

Summer Recipes

  • closeup of vanilla cake with vanilla buttercream slice on a white plate
    Moist Vanilla Cake Using Cake Flour
    Cook Time45 Minutes
  • slice of pink velvet cake with whipped cream frosting and fresh raspberries on a white plate
    Pink Velvet Cake
    Cook Time40 Minutes
  • slice of fresh strawberry cake on a white plate with strawberries behind it
    Fresh Strawberry Cake
    Cook Time1 Hours 10 Minutes
  • close up shot of double chocolate chip cookie
    Chewy Double Chocolate Chip Cookies
    Cook Time20 Minutes
  • Fast Bread Recipe
    Cook Time1 Hours
  • sourdough bread cut open to show crumb
    Beginners Sourdough Bread Recipe Step-By-Step
    Cook Time25 Hours 10 Minutes

Popular Recipes

  • ganache cake with dark, milk, and white chocolate on it
    The Best Chocolate Ganache Recipe
    Cook Time20 Minutes
  • close up of easy buttercream rosettes
    Easy Buttercream Frosting
    Cook Time10 Minutes
  • close up slice of marble cake
    Moist and Fluffy Marble Cake Recipe
    Cook Time40 Minutes
  • close up of red velvet cake slice
    Red Velvet Cake Recipe
    Cook Time1 Hours 40 Minutes

Footer

↑ back to top

About

  • Privacy Policy
  • Terms of Service
  • Fondant

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • About Us
  • About Liz Marek

Copyright © 2024 Sugar Geek Show, Inc. All Rights Reserved.