What is the best way to back ribbon and lace so they don't soak up the oils from buttercream when applied on a wedding cake? If I iron on wax paper and peel it off, will enough wax get left behind to create a barrier? If I leave it in place after ironing, will it actually stay in place? Do I need to use double-sided tape to hold it in place? Would parchment work better than waxed paper? Any other tips? Thanks!
Hello Ive never used lace on a cake, but when I trim in ribbon I just lined it when scotch tape. And that kept the buttercream from bleeding thru.
I put vegetable oil in a bowl and run the ribbon through it and then wipe it off...then I have no worries about the spots from buttercream! Hope that helps!
I've ironed on waxed paper, applied ribbon wet with plain tap water (oil and water won't mix), but the ribbon turns a darker shade so you need to buy lighter colors, I've backed it with clear shipping tape but my favorite trick is to put a double row of ribbon on the cake border. The first ribbon takes the punishment, leaving the second overlay spotless.
Tape I have found works well. Just place it on the back of the ribbon or lace and cut to size. Hope that helps !