My First Ribbon Wedding Cake!
I have only done this using pans (for a stunt cake), but this is the REAL thing! Cake is classic white cake with bakery buttercream frosting. It is filled with home-made lemon curd. The tier sizes are 12", 10", 8" and 6". The ribbon is plain satin floral ribbon 2.5" wide. I used wax paper cut to the length and width of the ribbon around each layer first (to prevent grease or raspberry bleeding), then wrapped the ribbon. I used pearl head corsage pins to hold the ribbon! It was a BIG hit! :)