Hi everyone!
Well I bought this tool that perforates the fondant and you can pass a ribbon between cake and the fondant to the next hole. This effect is widely used in specialty fabric usually in little girl dresses made of cotton with eyelets embroidery on it.
I have a general idea of how to use it but, do you frost the side of the cake like usually you do or do you frost the cake partially 
I'm confused 
But I trust my CC friends 
Thanks a million
I'm not sure what the tool looks like, but usually small pieces of ribbon are placed into the cuts. The ribbon is not threaded all the way through. It's just for affect. Using gumpaste ribbon piece will work well too and will make everything edible.
HTH
Michele
I have a book that describes what you want to do I think.
Make slits in the fondant, using a scalpel or ribbon inserting tool. take care that the slit is not so deep that it reaches the buttercream. Cut the ribbon into equal pieces and using tweezers or a pointed knife place one edge in each slit.
That may not be real clear without the picture. It shows that you insert one edge of a piece of ribbon in the first slit, the other end in the second. Go to the third slit and insert the end of the second piece of ribbon, and other end in the fourth slit. The ribbon actually is many little pieces of ribbon, and does not go from slit to slit as it would if it was ribbon in a little girls dress.
I hope you can understand this.
It's very frustrating trying to post pictures on this website I believe this is the 5th time in a year that I can not post what I need help with Sorry!!!
The Global sugar art web site has the tool under: www.globalsugarart.com
PME Knife with Ribbon Insertion Tool
The cake effect I am looking to achieve is the bottom tier of the Martha Stewart Eyelet Cake.
http://www.marthastewartweddings.com/article/cakes-inspired-by-fabric-eyelet
Thanks so much for your help!
It's very frustrating trying to post pictures on this website I believe this is the 5th time in a year that I can not post what I need help with Sorry!!!
The Global sugar art web site has the tool under: www.globalsugarart.com
PME Knife with Ribbon Insertion Tool
The cake effect I am looking to achieve is the bottom tier of the Martha Stewart Eyelet Cake.
http://www.marthastewartweddings.com/article/cakes-inspired-by-fabric-eyelet
Thanks so much for your help!
I have a book that describes what you want to do I think.
Make slits in the fondant, using a scalpel or ribbon inserting tool. take care that the slit is not so deep that it reaches the buttercream. Cut the ribbon into equal pieces and using tweezers or a pointed knife place one edge in each slit.
That may not be real clear without the picture. It shows that you insert one edge of a piece of ribbon in the first slit, the other end in the second. Go to the third slit and insert the end of the second piece of ribbon, and other end in the fourth slit. The ribbon actually is many little pieces of ribbon, and does not go from slit to slit as it would if it was ribbon in a little girls dress.
I hope you can understand this.
That sounds about right 
I guess the fondant should also be a little thicker than usual. I wonder I make mine around 1/4 thick I guess that should be enough if I'm careful 
Thanks,
I'm not sure what the tool looks like, but usually small pieces of ribbon are placed into the cuts. The ribbon is not threaded all the way through. It's just for affect. Using gumpaste ribbon piece will work well too and will make everything edible.
HTH
Michele
I like the idea of it being all edible. You see I'm truly a Fashion Designer that has a passion for Baking and recently started as a business (kind of got tierd of the glamour) So, I was thinking a dressmaker 
thanks,
Can you send a link to a picture of this tool so we can visually assess how itis used?? Sounds perplexing!
Could not post a pic but here is the link to the tool
http://www.globalsugarart.com/search.php?search=pme+ribbon+&searchimage.x=0&searchimage.y=0
Thanks again. 
Call me crazy, but that looks exactly like an Exacto knife set I have in my toolbox....same blades! That one blade is nothing fancy, it's just a chisel tip razor! I could be wrong, but that's what I am seeing.
Anyways, good luck on that cake...it is a beauty, and looks very fun to tackle!
Call me crazy, but that looks exactly like an Exacto knife set I have in my toolbox....same blades! That one blade is nothing fancy, it's just a chisel tip razor! I could be wrong, but that's what I am seeing.
Anyways, good luck on that cake...it is a beauty, and looks very fun to tackle!
you are not crazy...it's what it looks!..And thats what I used for doing mine!
Edna
Well that one is exactly what you say. In my case i have a tool that has two blades and cuts two holes at the same time. When I can figure out how to post a pic 
on this site without crashing my computer I will post it! I hope I am as good as a football player because I have never done this type of cake before.
Thanks!
todolomio, don't worry, the ribbon trim cakes are not as hard as they appear. They are just time consuming. I used real ribbon my first try and the ends fray a lot. Making ribbon pieces from gumpaste, letting it dry over a dowel rod and then gently inserting them into the cuts will work quite a bit faster. Just be sure to make extras in case of breakage.
By the way, if you want them to shimmer like real ribbon, dust them with luster before cutting them and putting them on the cake.
HTH
Michele
Okay - this is my first attempt at posting a pic - hope it works. KatieKakes and Sugarflowers do the way I was taught in Nicholas lodge's class. Time consuming but not difficult. The ribbon is 50/50 fondant/gumpaste, cut into strips, then segments, then partially dried over a dowel for the shape. Gently insert the edges into the slits in the fondant.
The DH has hidden my exacto tool....so i now use a fillet knife. Hopefully no accidents with this tool!
I don't get it. Won't the ribbon get icing all over it?
If you use this tool to 'weave' fondant ribbon in and out of a piece of fondant, it helps immensely if you cover your cake first with a thin sheet of white fondant. Smooth completely, and spritz with a very light mist of water, and then cover again with the color that you want. That way when you weave the ribbon wont get BC all over it.
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