Ribbon On Buttercream Without Absorbing Grease?

Decorating By kirs1019 Updated 9 Sep 2009 , 6:58pm by leah_s

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kirs1019 Posted 18 Jul 2009 , 7:26pm
post #1 of 12

I have a buttercream cake that I need to put a ribbon on. The ribbon absorbs the grease. Is there any way I could make the ribbon not absorb the grease? Thanks.

11 replies
 Sweetriley  Cake Central Cake Decorator Profile
Sweetriley Posted 18 Jul 2009 , 8:15pm
post #2 of 12

I back mine with a clear tape - the kind you use to seal packages. Works great.

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Limpy Posted 18 Jul 2009 , 11:07pm
post #3 of 12

Cut strips of parchment paper or wax paper the same size as the ribbon & place under the ribbon. Or don't put the ribbon on the cake until the last minute.

 indydebi  Cake Central Cake Decorator Profile
indydebi Posted 18 Jul 2009 , 11:08pm
post #4 of 12

If you're using a good crusting BC, wait until it crusts, then apply the ribbon. I do this all the time with no grease spots.

Grease spots happen when ribbon comes in contact with a wet spot on the cake icing. No wet spot .... no grease stain.

Another way to avoid it is to pre-grease stain the entire ribbon. I grab some crisco in my hand and rub the entire length of ribbon with it. Now the ribbon is pre-stained "uniformly". Sticks to the cake better, too. Careful ... test the ribbon first. A navy blue ribbon will turn black when you do this.

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Elaine2581 Posted 18 Jul 2009 , 11:24pm
post #5 of 12

Has anyone ever heard to ironing wax paper onto the back of the ribbon. I was told that this could be done but haven't tried it.

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2SchnauzerLady Posted 18 Jul 2009 , 11:32pm
post #6 of 12

I've heard about ironing on the wax paper, and on the threads about it, they did not have any success with it.

 indydebi  Cake Central Cake Decorator Profile
indydebi Posted 18 Jul 2009 , 11:32pm
post #7 of 12
Quote:
Originally Posted by Elaine2581

Has anyone ever heard to ironing wax paper onto the back of the ribbon. I was told that this could be done but haven't tried it.




A number of CC'ers use this method. I don't keep an iron in my commercial kitchen, so I can't say how it works, but this method has gotten good reviews from folks who've done it.

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beachcakes Posted 20 Jul 2009 , 1:15am
post #8 of 12
Quote:
Originally Posted by indydebi

If you're using a good crusting BC, wait until it crusts, then apply the ribbon. I do this all the time with no grease spots.

Grease spots happen when ribbon comes in contact with a wet spot on the cake icing. No wet spot .... no grease stain.

Another way to avoid it is to pre-grease stain the entire ribbon. I grab some crisco in my hand and rub the entire length of ribbon with it. Now the ribbon is pre-stained "uniformly". Sticks to the cake better, too. Careful ... test the ribbon first. A navy blue ribbon will turn black when you do this.




Debi, I have to thank you for this! I had a wedding cake last month with Navy ribbon and I remembered one of your previous posts about navy turning black. I chose a royal shade and pre-greased it with crisco and it turned a very nice navy shade! icon_smile.gif thanks!!

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kirs1019 Posted 20 Jul 2009 , 4:19pm
post #9 of 12

I ended up putting clear tape on the back of the ribbon since I didn't want the color to darken any. But thank you so much for the tips!

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jannp Posted 9 Sep 2009 , 6:21pm
post #10 of 12

what is the best way to secure the ribbon to the cake?

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MrCake01 Posted 9 Sep 2009 , 6:49pm
post #11 of 12

kirs1019,
My Wilton course instructor said she uses Floral Ribbon, she says it it waterproof. She said you don't have to do anything to it.
Goodluck,
Mrcake01

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