the usual cake, icing, wrapped in ribbon.. and grease on my ribbon.. yes the cake had a crust... what do I do,, can't use ribbon now.. looks to bad.
the cake is all butter creme, with royal blue, light yellow and white flowers.
any help would be appreciated... thanks therese379
Do you have more ribbon? Last week I saw a post from someone that suggest ironing wax paper on the ribbon with a tea towel between the iron and the ribbon to prevent the grease from coming through.
You line the back with contact paper, and it makes it nie and stiff too, doesn't squish into the icing and get warped. Put it on a chilled cake, no dings and smears from trying to get it straight.
Jamie that would make that soo much easier, but (and you know I always have a big one-it follows me everywhere ) seriously though, I thought I saw somewhere that contact paper is not food safe.
Yeah, so are the paint brushes I use to paint fondant accents. And the scissors I use to snip the fondant off at the bottom of my cakes. And the foam core bases I put my cakes on. And the Makin clary extruder I squish fondant through. I'm just not too concerned with a teeny bit of Contact paper touching a teeny bit of frosting, for a teeny bit of time. I'm really not.
thanks for the fast replies... I have extra ribbon, my ribbon looks like satin, won't the iron ruin the ribbon??? I will give it a try .. thanks therese
_jamie_ & Idgalpal ,I must say.. your cakes are beautiful... I am new to cake decorating and I wish my cakes will only look as beautiful as yours..
Thank you very much! Took a lot of trial and error, and lots of continuing practice too!
I use not food safe packing tape... just cut off the excess with an exacto... No one has ever complained or died...