I tried doing searches but got everything but what I need.
What do you all use to secure the two ends of fabric ribbon at the back of each cake tier? Toothpicks, a dab of BC...????
I have 2" ribbon that is to go around 4 round tiers--never used real ribbon before, only fondant.
Will the oil in the BC come through? I plan to put the ribbon on last at the reception site.
I was taught to use royal icing. I've used it and never had a problem with it bleeding.
For me, I find the easiest way is a small piece of double sided tape at the back, it doesn't touch the cake just the ribbon and is easy to remove when the cake is ready to be cut.
I "grease" the ribbon first with cooking spray, so you don't get uneven spots from the BC soaking through, then I dab a little BC to glue the ends together on the back.
I am having a similar problem. My problem is that the ribbon bulges and does not want to lay against the cake. I had to remove my ribbon on my cake last night because it simply would not stay even. Any suggestions on what I am doing wrong??? I am sure the cake is not perfectly round but surely that cannot be the problem?????????
Use a little dab of BC on the back of it every 4 or 5 inches, then gently with each forefinger, start in the front and go around gently flattening and pushing in to secure the ribbon, your fingers should meet in the back. I hope I explained that right- it should smooth the ribbon and adhere it to the cake better........HTH
Sorry to hijack the thread but how does everyone attach ribbon to the side of the cake board? i have been told that to attach ribbon to a fondant cake by dipping the ribbon in water, removing the extra water and place on the cake. securing with a pin untill dry. would that be ok?
Here is the link to that same question I asked a few weeks ago. HTH