Attachin Ribbon To A Cake

Decorating By HappyValley Updated 3 Jul 2009 , 11:40pm by katherinem

HappyValley Posted 2 Jul 2009 , 6:31pm
post #1 of 12

Im a newbie at this so I was wondering what is the best way to attach satin ribbon to a fondant cake? Thanks for your help icon_smile.gif

11 replies
GayeG Posted 2 Jul 2009 , 7:33pm
post #2 of 12

Hi HappyValley ~ And Welcome!

I usually attach with a tiny tab of royal icing - just hold it for a few secs - it holds great - never a prob coming loose!

HTH!

bisbqueenb Posted 2 Jul 2009 , 7:34pm
post #3 of 12

I like to use double face tape. I actually put the tape on the back of the overlapping end and cut thru the tape to keep the end from fraying.

becky27 Posted 2 Jul 2009 , 7:39pm
post #4 of 12

frosting...royal usually works swell!!!!

DeeDee1520 Posted 2 Jul 2009 , 10:04pm
post #5 of 12

i have a question on this topic because i am getting ready to do my first cake with satin ribbon....does the ribbon need to be pressed to smooth out any wrinkles? and also, does the ribbon absorb anything off the buttercream or fondant? Thanks for the help!

GayeG Posted 2 Jul 2009 , 10:24pm
post #6 of 12

You can press it IF it has wrinkles .. sure! And yes it will absorb if on a BC cake - I saw a post on how to remedy that on a post not to long ago - but sorry, I cant for the life of me find it for you icon_sad.gif I only use it on fondant, and Ive NEVER had a prob with staining ...
Sorry I coulnt be more help!

panchanewjersey Posted 2 Jul 2009 , 10:39pm
post #7 of 12

Sugarshack recommends chocolate, I did it and it worked like a charm. A little dab of melted holds and sets superfast. Try it! I tried it on a bc cake.

ericaplh Posted 3 Jul 2009 , 1:25am
post #8 of 12

to avoid the absorption of buttercream, you iron the ribbon with a piece of wax paper under it...that way it will both iron out any wrinkles and put a coating of the wax on the underside of the ribbon so that it won't absorb any buttercream...

HTH

HappyValley Posted 3 Jul 2009 , 2:58am
post #9 of 12

icon_biggrin.gif Thank you so much everyone. You guys are so great to help. icon_biggrin.gif

GayeG Posted 3 Jul 2009 , 12:17pm
post #10 of 12
Quote:
Originally Posted by ericaplh

to avoid the absorption of buttercream, you iron the ribbon with a piece of wax paper under it...that way it will both iron out any wrinkles and put a coating of the wax on the underside of the ribbon so that it won't absorb any buttercream...

HTH




Awww ~ Thats it!!! Thats what I read b4! You saved the day!!! Hooray!!!

DeeDee1520 Posted 3 Jul 2009 , 9:01pm
post #11 of 12

Thanks Happy Valley for initiating this discussion, and thank you to everyone who gave very helpful advice!

katherinem Posted 3 Jul 2009 , 11:40pm
post #12 of 12

Thank you too - i was searching and knew that i had read somewhere how to avoid the ribbon bleeding into the cake. Thank you!

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