regarding cake ribbon as it is a popular decoration request: is there a special foodsafe cake ribbon or do you use regular ribbon? Can someone recommend something? My local decorating supplies store sells ribbon but they say that they "don't recommend that it be used directly on the cake."
Also, sating ribbons soak up the grease from buttercream? Any help or ideas?
There is FDA approved ribbon sold direct thru Bakery Crafts, but it's not pretty and it's cheap-looking - but it's apparently food safe (and you need to be a business to purchase some).
Most people just use regular ribbon and don't care about it not being food safe or they do things to the ribbon to try and make them food safe.
Lots of threads with different tricks, try doing a search here.
When I was making wedding cakes years ago I used a strip of wax paper in back of the double satin ribbon, worked like a charm. Cut it to width of ribbon and place around your cake first, then add satin ribbon over it.
My custy wants a thin ribbon around the middle of the cake ... will be hard to do a wax paper strip.
Gonna try that iron trick..
If anyone has any more advice please post!