Ribbon At Base Of Buttercream Cake?

Decorating By woodthi32 Updated 16 May 2008 , 9:14pm by kimblyd

woodthi32 Posted 16 May 2008 , 8:14pm
post #1 of 7

Has anyone had trouble with ribbon wrapped around the base of a wedding cake soaking up grease in the buttercream and becoming discolored? I have to do this and don't want to run into that problem. Is there a particular kind of ribbon, eg, grosgrain, satin, that is better??

6 replies
kimmyboo925 Posted 16 May 2008 , 8:28pm
post #2 of 7

what about putting it on the board base

judylynnturner Posted 16 May 2008 , 8:34pm
post #3 of 7

I iron the ribbon between sheets of wax paper...

KHalstead Posted 16 May 2008 , 8:35pm
post #4 of 7

you can stick some glad press and seal on the back too and trim away the excess.....or some clear contact paper (though some will argue it's not food safe)

smoore Posted 16 May 2008 , 8:36pm
post #5 of 7

I've heard some actually put a little crisco on all of the ribbon so that all of it is discolored - at least it's the same color. Others use double sided tape and adhere wax paper to the side that's next to the cake. And, another option is to iron on wax from wax paper to the ribbon's back side before putting it on the cake. I haven't tried either method, so I can't tell you what's best and easiest, but it's a start to thinking of options.

justdeserts Posted 16 May 2008 , 8:42pm
post #6 of 7

I read somewhere to wet the ribbon and run it between two fingers to get the excess off and then attach to cake. I did this on my sister's wedding cake and it worked perfectly. There was no grease stains.

kimblyd Posted 16 May 2008 , 9:14pm
post #7 of 7

The only time I put ribbon on buttercream I rubbed Crisco on the entire back of it and then applied the ribbon to the cake. It worked perfectly, not one grease spot, and it the Crisco didn't even darken the ribbon that much. The ribbon I used was just the white satin texture cheap stuff from Hobby Lobby.

I would do a sample test first and see which method works best for you.


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