I’ve been baking since I was about 4 years old. Checkout this photo of my sister and I slaying the brownie mix game. 
I remember baking cakes with my mom and always looking forward to when the frosting came out. Back in those days we used frosting from the can and a butter knife to slather it on ( gosh, WHAT were we thinking!?) The cake always looked a little ‘rustic’ and darnit’ there was NEVER enough frosting in that can to fill and frost a layer cake. I mean come on!!!
Around the time I stepped up my baking game, I began making my own buttercream and got my very first offset spatula; one I still use to this day. A spatula is a great tool for getting the frosting onto your cake, but I don’t find it to be the best tool to finish a cake with straight sides and sharp edges. This is pretty important, wether you plan on leaving the cake in buttercream or you plan to cover it in fondant.
I’ve tried bench scrapers, bowl scrapers and acetate, but I’ve found the easiest way to frost a cake that ends up with straight sides and sharp corners is to frost it UPSIDE DOWN.
I know; if you’ve never heard of this technique it might sound a little silly. When I first encountered it in a Jessica Harris Craftsy class it seemed crazy! But trust me here, it’s simple and I find it to be faster than trying to frost a cake right side up.
Checkout this video for a concise look at what is sure to become your new favorite cake trick!
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