I've had my first order for a wedding cake that has a ribbon on it.
Is there anything I should know?
Like...........how do you keep the icing from staining the ribbon?
is there a special way of applying it, or securing it?
I usually put a sugar ribbon on cakes that are iced. But, I have heard some say they take crisco and grease the whole ribbon so it's the same shade thru and thru. Some have used tape on the back of the ribbon and some have ironed wax on the back.
If you are using a crusting BC, let the icing crust before applying the ribbon. "Dry" icing won't leave any "wet" spots. I apply the ribbon when I assemble the cake at the venue.
Is there a certain type of ribbon fabric or size that works better?