how do i put ribbon on the bottom of each tier of a wedding cake, without any "greasy buttery" spots soaking through?Â and what to i hold it together in the back with.?Â thanks so much!
I would like to know also.
I learned that if you spray PAM on the ribbon and let it soak through then you won't get spots because it's already greased. Makes the ribbon a little darker so you might have to try a lighter shade. I always pin my ribbon in the back with the pearl pins. I hope this helps :)
I have seen putting a piece of waxed paper or clear contact paper behind it, but it still gets splotchy, if you are not careful. I won't do it anymore because it is not a good representation of my work. And the ribbon can get a LOT darker. You can just soak a ribbon to see how dark it will get. If a client insists on ribbon, I will insist on a fondant covered cake. And If it has to be buttercream cake, then it has to be a fondant ribbon. I will not compromise on this.
Melt down some fondant with a little boiled water , and apply sparingly ,it doesn't leave grease marks.Â
You can also slightly dampen the fondant with a clean paintbrush and some boiled water and it will stick.Â
You can also attach with double sided tape .Â
Or you can wet the ribbon in boiled water and ring out the moisture by running it through your fingers , it will also stick to the fondant.Â
I am currently working with a ribbon supplier to see if we can get some ribbon that will not soak up the oil.Â I would love to see something on the market that we can use without worry.Â For now I also only use fondant on buttercream.
OH! The sheer ribbon does stay fresh! It doesn't often have a lot of color, but it stays true. I am putting that on a cake in a couple months, I had forgotten.