Thanks for the tutorial tortacouture! I think perfect edges are something all decorators want to achieve. A few people already posted links I was going to share (jessicakes blog being one). I haven’t had a chance to read everyone’s comments yet but I had a question for those who do use upside down decorating techniques. After you cover your cakes with fondant and are decorating, do any of you have problems with air bubbles forming underneath the fondant? I know air bubbles can form when a chilled cake comes to room temp, do any of you ever have a issue with this?
Also here is another tutorial: http://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html they share a link to http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/ and it shows a great video inspiredbymichelle made covering a cake with ganache to get start edges.
Jessica, Kodiak Alaska http://www.facebook.com/ConceptualConfections
