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sonoma9
Forum Fanatic
Joined: Oct 12, 2005
Posts: 1253
Location: Eagle, Idaho
Gallery Supporter Member
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 Posted:
Sun May 18, 2008 7:22 am |
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I thought I had it all under control....
Silk ribbon so I put wax paper on the back. BUT, I didn't get it completely on every single little piece of the ribbon. I guess I just thought that if the bc did touch in those areas that it would only show a tiny dot of stain -- not the disaster that happened. The bc soaked through in random places and then BLED/SEEPED to make some really unattractive splotching! 
It was my first time using ribbon like this, and I hope next time that I figure out how people do it so well. It was really embarrassing.  It's in my pics, but the colors in the pic are so off that the ribbon looks brown or black. It was really dove grey almost silver. But, if you look carefully, you can see the splotching.
The only saving grace was that it was so hot that people hopefully just figured it was hot and that there wasn't a way to prevent it. But, I was pretty embarrassed. |
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ANicole
Forum Addict
Joined: Jul 08, 2006
Posts: 617
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Tue May 20, 2008 7:38 pm |
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Ribbons are hard for me to do, too. Does anyone have an easier way to prevent this type of disaster?? |
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costumeczar
Forum Addict
Joined: Oct 18, 2007
Posts: 716
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Wed May 21, 2008 9:55 am |
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You could try to put royal icing all over the back of the ribbon before you put it on the cake. That would give you a barrier to the grease, since there isn't any grease in the royal. That won't necessarily stop oil from seeping in at the edges, though.
I only do fondant ribbons unless it's a fondant-covered cake. I've also started using modelling chocolate for ribbons, which is a lot easier to pick up and put on the cakes than fondant is. |
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Shelly4481
Frequent Member
Joined: Jul 26, 2007
Posts: 269
Location: Texas
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Wed May 21, 2008 12:01 pm |
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I could be wrong but I think it could be the satin ribbon. I did a cake (in my pictures) with black ribbon on the bottom of each tier and didn't have one spot show up. I didn't do anything to the ribbon. But I think the ribbon was a cloth/polester (sp) and I did the cake on a friday and it had plenty of time to crust well, put ribbon on the next morning. Delivered that night. Maybe a different type of ribbon would work. Worth a try. |
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KoryAK
Forum SuperStar!
Joined: Apr 07, 2007
Posts: 2379
Location: Anchorage, AK
Birthday: Sep 03
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Wed May 21, 2008 12:34 pm |
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I spray my ribbons down with Pam. Much harder to fight the grease! |
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ANicole
Forum Addict
Joined: Jul 08, 2006
Posts: 617
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Wed May 21, 2008 12:45 pm |
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That's what I've done in the past, used Pam. |
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vdrsolo
Forum Addict
Joined: Jan 29, 2007
Posts: 795
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Wed May 21, 2008 1:14 pm |
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I, too, only use fondant ribbon. It is completely food safe. |
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indydebi
Forum SuperStar!
Joined: Jul 07, 2006
Posts: 15085
Location: Indianapolis IN
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Wed May 21, 2008 4:23 pm |
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I dont' have any real problems with ribbon, but I refuse to use satin .... used it ONCE ... and refuse to use it again. |
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brnrlvr
Frequent Member
Joined: Apr 29, 2007
Posts: 295
Location: Wisconsin
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Sat May 24, 2008 8:19 pm |
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What do you do with the pam? |
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Janette
Forum SuperStar!
Joined: Jun 15, 2006
Posts: 3354
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Sat May 24, 2008 8:25 pm |
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I remember seeing ribbon on one of the cake sites that was made special for cake decorating. |
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ANicole
Forum Addict
Joined: Jul 08, 2006
Posts: 617
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Sun May 25, 2008 4:02 pm |
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I've only done it once, but I sprayed the whole thing in Pam. It really isn't a great option, honestly! |
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KoryAK
Forum SuperStar!
Joined: Apr 07, 2007
Posts: 2379
Location: Anchorage, AK
Birthday: Sep 03
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Sun May 25, 2008 6:40 pm |
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I think it IS a great option! 
Yep, spray the whole thing down (outside) |
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Lesia
Junior Member
Joined: May 07, 2005
Posts: 50
Location: Jacksonville, Fl.
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Sun May 25, 2008 6:58 pm |
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I just pour about a tbsp of veg oil in a cup, coil up the ribbon and drop it in for a few minutes. Then when it is satured with oil, pull the ribbon between a folded paper towel to get the excess oil off. It will "cling" easily to the cake and will not show any grease spots. This is how I've always done it. I'll have to try that modeling chocolate thing tho! I've always had difficulty with fondant ribbons - maybe that will be an option for me! |
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mandm78
Junior Member
Joined: Jul 23, 2006
Posts: 39
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Sun May 25, 2008 7:02 pm |
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I have put satin & water proof ribbon around buttercream cakes and it seems to work. I use pan liners cut to the same length & width of whatever ribbon I am using. So I end up with 2 ribbons per tier.....one of the actual ribbon and the other made out of pan liner paper. I place the pan liner ribbon on first & then place the actual ribbon on top of that. It can take some time to cut each ribbon out of pan liner paper ( or you can use waxed paper), but I'd rather do that then have the ribbon turn darker 'cause of the buttercream touching it. |
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toshaw
Junior Member
Joined: Mar 14, 2006
Posts: 25
Location: Chattanooga, TN
Birthday: Apr 23
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Sun May 25, 2008 7:22 pm |
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We do fondant ribbon all the time at the shop. I like to roll the fondant out on a surface rubbed with shortening. Roll out the fondant in a really long snake and then use your rolling pin - starting in the center of the snake out and it will move easily. I then rub shortening over the flattened snake and then use your rolling cutter. Roll up the ribbon (the shortening keeps it from sticking to the other side) and if necessary, have someone hold and unroll your wound up ribbon (just like fruit roll ups or gum in a can). We've done it the same way with powdered sugar, but I don't like trying to get the extra powdered sugar off the roll once it is on the cake. The shortening makes the fondant ribbon shiny and helps it stick to the crusted icing or fondant. Hope this is clear. |
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