Sorry if there is already a post on this. I'm having trouble finding things through the search...
I need to make a 3 tier wedding cake (bottom two layers will be dummy cakes) 6", 8", 10" rounds with white fondant, and the bride is requesting something like the attached one below.
Any tip on how to do this successfully is GREATLY appreciated!
Just want to clarify since I haven't seen a response. I'm just looking for how to wrap the cakes in the ribbon like in the photo.
1) Do I attach it with RI or pins? Do the top angles need to be fixed too?
2) Do I have to back the ribbon with anything?
3) Do I just use one ribbon to continuously wrap it around, or cut it up?
All i can do is try to think it thru with you. You might have to cut the ribbon because they look to be different widths and if you look closely it looks like there might be pins on the backside although I would use icing in spots to hold the angle. I hope we can figure this out. It is a very pretty technique.
I'd love to know also.
Thanks for the suggestions! I have another dumb question... Probably should be a different question altogether, but...
The bride has a 12" cake pedestal that she is going to have sitting on the cake table at the reception. The bottom layer I'm doing is 10". Can I use a 12" board? The cake pedestal has a rim around it, so I wasn't sure it would actually fit, but I haven't seen an 11" board before. I'm sure I'm over complicating this whole thing, but it's my first wedding cake and I'M FREAKING OUT!
You can cut your own board from foamcore and have the exact size you need.
I attached my ribbon with piping gel. I pipped the gel in a thin line where I wanted it to go, then set the ribbon against it, starting with one end. I had already sort of premeasured the ribbon pieces that I wanted to place. That helped to to not be working with a piece that is too much longer than you will need. Hope that makes sense.
I'll try and attach a picture of the cake.
I always wondered how to do that technique! Thanks for asking!
...should have added with the above cake. You can wipe off any excess gel that squirts out from the sides of the ribbon because your bc will be crusted. Also the gel soaks into the ribbon (satin used there) but it dries and doesn't look any different. Satin still looks satin. It works great!
THANK YOU SO MUCH!!!! This has all been VERY helpful!
I used a dab of piping gel on the beginning and the end and just wrapped it without anything else. Never moved. I don' think you need to put piping gel on the entire ribbon. Unless you're using gross-grain ribbon; satin ribbons are much easier. Tip: do this on a just out of the fridge cake so it's firm and the ribbon won't leave slight indentations on your fondant/BC if you decide to re-position the ribbon (I learnt the hard way lol)