Would a dark color satin ribbon border blead into buttercream icing? If so, how do i fix that? I know this may sound like a dumb question but I dont want to learn the hard way!!
It may or may not bleed depending on the ribbon but it sure as heck will get grease stained from the butter/shortening. You could try ironing wax paper on the back of it before placing on cake and making sure bc is completely crusted
I read somewhere on this forum that you could use clear packing tape on the back of the ribbon, trimmed to fit.
I read somewhere on this forum that you could use clear packing tape on the back of the ribbon, trimmed to fit.
clear packing tape is not food safe
I read on here one time that someone actually coated the ribbon with grease or oil so it gets evenly greasy and then wipe it off. Then put on cake. This way it will not get grease stained if it is already uniformally greased. Haven't tried it and I hope I remembered it correctly but it makes sense to me.
I cut strips of wax paper the same size as the ribbon. I then attach the wax paper to the ribbon with double sided tape. Works great.
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