Help!! Ribbon ?

Decorating By t4beatles Updated 3 Apr 2010 , 10:49pm by mamawrobin

t4beatles Posted 2 Apr 2010 , 5:07pm
post #1 of 14

I have to add ribbon to a fondant cake - not by choice - but have to at this point. (running out of time and supplies)

I don't have double sided tape - any other options for this?

I tested a small area and if I don't use wax paper it's going to bleed through. (black fondant)

13 replies
mcdonald Posted 2 Apr 2010 , 5:15pm
post #2 of 14

can you use small dots of icing??

ninatat Posted 3 Apr 2010 , 3:26am
post #3 of 14

i think the icing might seep through the ribbon, or leave spots, but if you put them far enough apart in black to match ribbon, royal icing won't work you can't use with grease, hmm i'm thinking and it hurts lol. what if you backed with black material oh probably not food safe. hmmm you probably don't it but cheese cloth is food save you can wash it first oh but you still have to put it to the ribbon geeezzz, what about saran wrap and put the ribbon on as snug as u can just before you take it, of course test it first. ok i have brain freeze sorry, maybe i'll sleep on it. ok last one what if you put a thin black bc kind of like rubbing elmers glue and if the ribbon get's stiff, it will be that way all around the cake

eccl1-12 Posted 3 Apr 2010 , 4:31am
post #4 of 14

I have ribboned a couple cakes, not black fordant though. One was pink buttercream and I found that the grease soaked the ribbon when I put it on the cake. Oddly enough it eventually soaked it evenly, and just made the ribbon a slightly deeper shade of its original color. granted buttercream has more moisture... Does the fondant turn the ribbon black or does it just make it a deeper shade? If its just wet, it may be fine- i freaked out when i saw it happening to my ribbon that time but it was actually fine. If it is changing the color to black, why not line it with a strip of wax paper? They are going to have to remove the ribbon anyway.

JenniferAtwood Posted 3 Apr 2010 , 11:03am
post #5 of 14

What type of fondant are you using? Fondant should not affect the ribbon at all. When doing a ribbon on a fondant cake I just wrap it around and attach it in the back in one place with a little non toxic glue. The glue only touches the ribbon not the cake.

Caths_Cakes Posted 3 Apr 2010 , 11:20am
post #6 of 14

i use ribbons on my fondant cakes ALL The time. there is no reason at all why fondant should ruin your ribbon, its usually buttercream that does that. I attach all my ribbons with a blob of royal icing at the back. You may get a slighter darker colour in the patch where the royal icing is, but nothing major

mamawrobin Posted 3 Apr 2010 , 2:44pm
post #7 of 14

I agree with the last two remarks...why would fondant be a problem when using ribbon? Then only time you should have any problem with "bleeding" on ribbon is when you use it on bc. I'm confused icon_confused.gificon_lol.gif

mamawrobin Posted 3 Apr 2010 , 2:46pm
post #8 of 14
Quote:
Originally Posted by ninatat

i think the icing might seep through the ribbon, or leave spots, but if you put them far enough apart in black to match ribbon, royal icing won't work you can't use with grease, hmm i'm thinking and it hurts lol. what if you backed with black material oh probably not food safe. hmmm you probably don't it but cheese cloth is food save you can wash it first oh but you still have to put it to the ribbon geeezzz, what about saran wrap and put the ribbon on as snug as u can just before you take it, of course test it first. ok i have brain freeze sorry, maybe i'll sleep on it. ok last one what if you put a thin black bc kind of like rubbing elmers glue and if the ribbon get's stiff, it will be that way all around the cake




icon_confused.gif what??

tarheelgirl Posted 3 Apr 2010 , 3:11pm
post #9 of 14
Quote:
Quote:

icon_confused.gif what??




icon_confused.gificon_lol.gif LOL

I put the ribbon right on fondant and "glue" the back with royal.

t4beatles Posted 3 Apr 2010 , 3:49pm
post #10 of 14

I tried to attach directly to the fondant with bc - it was almost a sheer white with silver border and the bc picked up the coloring in the fondant (black) almost like it was bleeding through. I was using the pre-colored Satin Ice.

So, that wasn't an option.

And I needed more than just a touch of bc in the back, I was covering my fondant bottom, it didn't look very good at all. (only my 2nd time with fondant)

So... after many different attempts to make the ribbon work I ditched it and scrapped up a batch of white bc and used a small border instead.

It turned out ok - a lot of new techniques and trial and errors but I'll keep at it and eventually get the hang of things.
LL

JenniferAtwood Posted 3 Apr 2010 , 5:56pm
post #11 of 14

How odd. We use satin ice black and have never had it bleed.

ninatat Posted 3 Apr 2010 , 6:37pm
post #12 of 14

sorry i just got home from the hospital yesterday, guess it was the med's lol. i used to sew a lot, and the fabric store's do carry a color fast ribbon, so it does not bleed, even if it get's wet. this might help for next time. if you're worried

Taleesa Posted 3 Apr 2010 , 7:05pm
post #13 of 14

Thanks for posting this. I just had a meeting with a bride who wanted a buttercream cake with a royal blue fondant ribbon on the bottom of the cakes---I'm hoping the royal blue doesnt' fade onto the buttercream icing---does anyone have any ideas or thoughts about this?

Thanks!

mamawrobin Posted 3 Apr 2010 , 10:49pm
post #14 of 14

It shouldn't be any different than putting a fondant cut out on buttercream. I always use fondant ribbon as it's the only food safe ribbon.

Quote by @%username% on %date%

%body%