Okay - I've read everything I could ever find about putting fondant ribbons around cake tiers, and still have never been happy with the way mine turn out. They ALWAYS stretch out on me and end up gollywompus. What is the secret to getting those thin, pristine fondant ribbons? Should I be using something other than fondant??? 50/50 maybe? Does candy clay work better? Should I let them partially dry before applying? I've tried the calculator paper trick, but still had some problems. There's GOT to be something that I'm missing!
I usually add some tylose to my fondant to make it stiffer. This really cuts down on the stretching and misshapenness (huh? Is that a word?)