Red Roses & Ribbon

My largest wedding cake yet. Easier than I thought it would be. White cake w/raspberry filling on 1st & 3rd tiers. Fresh roses. The wall behind was burnt orange and totally clashed w/the red. My Mom took liberty and I used more of the tulle from the table and made some panels & drapes and it really softened it and made it blend better.

Comments

cakes-more Says... 8 years ago

What type of ribbon did you use? This style must be getting popular as I need to do one with ribbon and am afraid the icing will seep onto the ribbon. Let me know please.

tcturtleshell Says... 8 years ago

That is beautiful!

4dollars Says... 8 years ago

How did you do the board around the top of each tier? It looks smooth. Very nice job!

justme Says... 8 years ago

Beautiful!!

twindees Says... 8 years ago

excellent job

jewels625 Says... 8 years ago

Thank you! I first iced smooth each layer, did the diamond desien and then I used the small basketweave tip (47? I think) along the top side edge - the smooth side up. Luckily that day I had a steady hand! Then I carefully smoothed it to blend with the tops of the cakes so it looks almost like a lid on each cake. Thanks for looking!

jennifer293 Says... 8 years ago

PRETTY!!!

bfelt Says... 8 years ago

Elegant and beautiful....great job!!!

mxpark Says... 8 years ago

oooh wax paper! great suggestion! now - how did you get the ribbon to stay on the cake?

jewels625 Says... 8 years ago

At the back of the cake I just overlapped the ribbon just a little (maybe 1/2") and used a dot of BC and it stuck without any mess. I have also heard use of straight pins. The only thing with that is to be sure and tell whoever will be cutting the cake to make sure to get those out and away from the cake!

jewels625 Says... 8 years ago

The ribbon was sheer with a satin stripe. If you are worried about it seeping I read a great tip (from where else but here at CC!) to cut a strip of wax paper to fit under your ribbon. I didn't have that handy tip before this but mine didn't seep through-maybe because the BC had crusted? Anyway, hope that helps and it's easier to do than you think-I was a little worried to use ribbon too but for no reason!

cakes-more Says... 8 years ago

What type of ribbon did you use? This style must be getting popular as I need to do one with ribbon and am afraid the icing will seep onto the ribbon. Let me know please.

tcturtleshell Says... 8 years ago

That is beautiful!

jewels625 Says... 8 years ago

At the back of the cake I just overlapped the ribbon just a little (maybe 1/2") and used a dot of BC and it stuck without any mess. I have also heard use of straight pins. The only thing with that is to be sure and tell whoever will be cutting the cake to make sure to get those out and away from the cake!

4dollars Says... 8 years ago

How did you do the board around the top of each tier? It looks smooth. Very nice job!

justme Says... 8 years ago

Beautiful!!

twindees Says... 8 years ago

excellent job

jewels625 Says... 8 years ago

Thank you! I first iced smooth each layer, did the diamond desien and then I used the small basketweave tip (47? I think) along the top side edge - the smooth side up. Luckily that day I had a steady hand! Then I carefully smoothed it to blend with the tops of the cakes so it looks almost like a lid on each cake. Thanks for looking!

jennifer293 Says... 8 years ago

PRETTY!!!

bfelt Says... 8 years ago

Elegant and beautiful....great job!!!

jewels625 Says... 8 years ago

The ribbon was sheer with a satin stripe. If you are worried about it seeping I read a great tip (from where else but here at CC!) to cut a strip of wax paper to fit under your ribbon. I didn't have that handy tip before this but mine didn't seep through-maybe because the BC had crusted? Anyway, hope that helps and it's easier to do than you think-I was a little worried to use ribbon too but for no reason!

mxpark Says... 8 years ago

oooh wax paper! great suggestion! now - how did you get the ribbon to stay on the cake?


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