mrsclox Posted 8 Jun 2009 , 3:54pm
post #1 of

How do I put a fabric ribbon on buttercream without the grease soaking through? Are you using a specific kind of ribbon or something?

11 replies
Melchas Posted 8 Jun 2009 , 4:03pm
post #2 of

I have used all different kinds of ribbon fabric on BC. Make sure that it dosen't have wire in it and that the BC has a good crust on it. If you are worried about grease soaking through, wait until the last minute to put the ribbon.

sweetsadiecakes Posted 8 Jun 2009 , 4:07pm
post #3 of

yeah and how do you attach the ribbon? glue? royal icin?

phoufer Posted 8 Jun 2009 , 4:10pm
post #4 of

I asked the same question recently and was told to use packing tape on the back of the ribbon. I plan to use a pin same colour as the ribbon to attach it to the cake.

mjs4492 Posted 8 Jun 2009 , 4:13pm
post #5 of

icon_smile.gif Good topic!

On round layers I attach the ribbon in the back with some piping gel. If you take your time you can just wrap the ribbon around the tier and not use anything to "glue" it to the layer. I think a major thing is to make sure the cake layer is as close to perfectly vertical as possible.

On square layers I put dabs of icing or piping gel at the corners to make sure the ribbon doesn't move.

Good Luck and I'm sure you will get a lot of helpful hints on this one!

mjs4492 Posted 8 Jun 2009 , 4:15pm
post #6 of

icon_redface.gif

As far as the grease soaking through, you could wait a day between finishing the cake and putting the ribbon on.

Madiken Posted 8 Jun 2009 , 4:16pm
post #7 of

I just did this for the first time this past weekend and got many great tips from everyone on here! I covered the back of the ribbon with contact paper before I put it on the cake to prevent grease spots and dye leakage from the ribbon. I actually used glue dots to attack one end of the ribbon to the other end. Some others had suggested two sided tape which I thought was also a great idea. I just happened to have some glue dots so I used those. It worked great!

Rylan Posted 8 Jun 2009 , 4:34pm
post #8 of

I'm glad it worked for you =]

I personally wouldn't use ribbon since most are not food safe. If you really want to do it, I think lining the back with tape will do well. I wouldn't suggest using a pin though because accidents can happen.

Good luck.

jonahsmom Posted 8 Jun 2009 , 4:41pm
post #9 of

I recently tried packing tape, waiting for it to crust, etc. the grease still showed through. I'd vote to grease it ahead of time...worked for me to get a uniform look. It makes it darker and more transparent though, so you gotta watch out for that. I greased the ribbon on my red and white wedding cake I just did. (After I tried the packing tape method and it still bled through and was spotty, so I had to change it!!)

lmpreis Posted 8 Jun 2009 , 5:18pm

I've heard of ironing wax paper on the back of the ribbon. Does that work?

Rylan Posted 8 Jun 2009 , 6:24pm

Oh yes about greasing it first. I heard Edna talked about it the other day I think.

Sweetriley Posted 9 Jun 2009 , 2:11pm

I heard that you can actuallu buy ribbon from a florist that is made for cakes but it is way expensive. I back mine with clear masking tape and never had a problem. Good luck.

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