I have a bride that wants buttercream icing on her wedding cake with black satin ribbon on the bottom of each layer with rhinestones at the top edge of the ribbon.
I know I can purchase the rhinestones in a chain that I can easily attach but I am concerned about the grease from the buttercream coming through the ribbon. I need suggestions on this please.....
There are a number of tricks to doing this.
The two that I use:
1) Allow the icing to crust before applying the ribbon. No wet spots on the icing mean no moisture to soak into the ribbon. I glue the ends together in the back of the cake with a blop of BC icing. That's the only grease spot and it's in the back.
2) pre-soak the ribbon in grease using crisco or pam. Then the ribbon is uniformly soaked and there are no spots. Since the ribbon is black, you'll have no problems. Color can change, though. A navy blue ribbon will turn black when coated with crisco. (Yeah, I had to go buy more ribbon! )