Decorating With Ribbon

Decorating By Ashlynn Updated 19 Feb 2010 , 8:34pm by Shelly4481

Ashlynn Posted 19 Feb 2010 , 8:03pm
post #1 of 4

This may be a duh question but I have to ask anyway because I'm new to this.
When you do a ribbon border on a cake is it actual ribbon or is it made out of fondant? I've read a few threads where they say that have their clients bring their own ribbon so I'm assuming its ok on a cake. However, last week I made a cake and put a ribon border around the botton (store bought ribbon) and in about 5 minutes it had absorbed oil from the icing and looked like crud.
Is there a way this should be done that I'm not understanding?

Thanks for reading!

3 replies
greengyrl26 Posted 19 Feb 2010 , 8:23pm
post #2 of 4

I do mostly fondant cakes, and this doesn't happen with fondant. But, I read somewhere that for BC cakes, you should soak the ribbon in water first to create a barrier from the grease from the frosting. Or coat it with piping gel or something...
Dunno exactly, but hopefully that will give you at least a little insight!

greengyrl26 Posted 19 Feb 2010 , 8:24pm
post #3 of 4

Oh, and yes...you can also just use fondant for the ribbon, which is what I do most of the time!

Shelly4481 Posted 19 Feb 2010 , 8:34pm
post #4 of 4

I have done alot of ribbons on cake, but I let them crust really well (usually overnight) then the next morning put the ribbon on and have never had a problem with oil.

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