**EDIT** What I do now is I put down parchment on a cutting board, cover it in buttercream then lay the chilled cake on top and smoosh it down until it's level. Put the cardboard on top, fill the sides and ice it until its smooth with the bench scraper, put it in the freezer for 30 minutes then flip it back over and peel off the parchment that way you dont have to flip the buttercream. Dont know why I didnt think of that before.

Facebook:   / sugargeekshow  
Instagram: sugargeekshow
online school: www.sugargeekshow.com
Amazon store: http://astore.amazon.com/articakecomp20
Twitter: lizzomarek
Link to recipes on my blog:
www.sugargeekshow.com
Join the FB group for Cake Newbs and learn cake decorating!   / cakenewbs