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.

 Red Roses & Ribbon  on Cake Central

Comments (22)

on

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.

on

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!

on

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!

on

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!

on

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.

on

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!

on

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!

on

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!


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