trinals Posted 7 Sep 2012 , 12:51am
post #1 of

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!

4 replies
mimido Posted 7 Sep 2012 , 1:44am
post #2 of

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.

TinkerCakes Posted 7 Sep 2012 , 2:37am
post #3 of

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!

DeniseNH Posted 7 Sep 2012 , 3:32am
post #4 of

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.

Formynana Posted 8 Sep 2012 , 5:12am
post #5 of

Tape I have found works well. Just place it on the back of the ribbon or lace and cut to size. Hope that helps ! thumbs_up.gif

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