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