AHi. I have a wedding cake this weekend and the bride wants navy ribbon around the tiers. In the past I have had some trouble with the "grease" from the buttercream coloring the ribbon or atleast being able to see that "greasy" stain. Any suggestions on how to prevent this?
AWould it be possible to do a thin strip of fondant the exact same size underneath the ribbon, or is that not an option.
Either what Bakers Crush said...I would much rather do a fondant wrap than ribbon..but if you must do ribbon do a double ribbon wrap. I have a large spool of ivory that I use specificially for under all my ribbons.
or a strip of greaseproof paper/clingfilm? :-)
I've always heard that you should cut a piece of wax paper the same size as the ribbon to go next to the cake. Just use some double stick tape to hold it in place?
I wrap my buttercream cakes with ribbon all the time. You need to "pre-grease" the entire ribbon with Crisco before wrapping. Keep in mind, this tends to darken the ribbon color, but you will not get any grease spots.
AYes I pre-soak mine too but with a color like navy you should know that it will turn almost black. Buy a color that's about two shades lighter so it will darken to the color you need.