How To Keep Ribbons From Getting Greasy?

Decorating By montanakate Updated 6 Feb 2006 , 7:43pm by SquirrellyCakes

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montanakate Posted 30 Jan 2006 , 8:57pm
post #1 of 21

I have a wedding cake coming up where the bride wants ribbon on the cake. Some of the ribbon is thick so I'll be able to cut strips of wax paper for underneath that one, however there are a couple of other ribbons that at pretty thin and I'm just not sure if I can cut that small of a piece of waxed paper. What would you guys do? If you put the ribbon on after the buttercream has crusted is that enough to keep it from getting greasy? The other thing I thought might work is putting the thin ribbon on contact paper or possibly fusible interfacing and then just cutting it out with an exacto knife. Please let me know if you have any suggestions, I'd really appreciate the help. Thanks,
Kate

20 replies
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montanakate Posted 31 Jan 2006 , 3:16am
post #2 of 21

Anyone out there with ideas?
Just checking
Kate

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SquirrellyCakes Posted 31 Jan 2006 , 3:46am
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Hi kiddo,
A lot depends on the kind of ribbon, whether it will absorb grease or not, some are just fine. So I usually do a little test with a small piece of ribbon and some buttercream.
But the waxed paper thing kiddo, what you can do, the old brawd method, haha, is you take a couple of pieces of cotton (clean linen or cotton, not terry, cloths will do) to protect your iron and your ironing board. You have your ribbon lying the side that will be against your cake on top of a piece of waxed paper, waxed side up, on top of a piece of cotton. You put another piece of cotton on top of everything and you iron on a low setting. This will get some of the wax to stick to your ribbon and create a barrier to the grease when you stick it on your cake.
Always do a small test strip to see how it works first and never use a high heat as some ribbons will get ruined.
There are also silicone fabric protectors that would have this same effect but you need to determine if they are safe to have contact with food.
Hugs Squirrelly

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Cake_Princess Posted 31 Jan 2006 , 5:31am
post #4 of 21

The wax paper method always works.

Interestingly enough I recently Read that some people by ribbon a shade lighter than they actually need then rub crisco on the back of the ribbon. It's soppose to go darker and there is no grease discrimination. It's all equally greasy and not noticable.

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montanakate Posted 31 Jan 2006 , 6:46pm
post #5 of 21

Hey squirrelly and cakeprincess, thanks for your ideas. I will make sure to test them out before I have to put this all together. Thanks again,
Kate

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DiscoLady Posted 5 Feb 2006 , 1:21am
post #6 of 21

I wonder if brushing a thin layer of clear gel on the back of the ribbon would work? I use it to apply my fondant pieces to my bc cakes.

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auntiecake Posted 5 Feb 2006 , 1:33am
post #7 of 21

I don't know about the gel. It may soak thru and make it darker also and a lot of work to apply and more cost. The iron on idea from Squirrely Cakes is interesting. It sounds like a good idea! I wait till they crust or overnight if possible and then I haven't had any trouble w/sating or acetate ribbon. It would probably make a difference what kind of icing. I use buttercream most of the time. Sheer ribbon works well if the muted color is OK.

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Mslou Posted 5 Feb 2006 , 1:45am
post #8 of 21

I have used clear contact paper on ribbon. Just lay the ribbon on the sticky side and run a sharp rotary cutter down it. I but the contact paper at the dollar store and get the kind that you can reposition.

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SquirrellyCakes Posted 5 Feb 2006 , 3:50am
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Quote:
Originally Posted by Mslou

I have used clear contact paper on ribbon. Just lay the ribbon on the sticky side and run a sharp rotary cutter down it. I but the contact paper at the dollar store and get the kind that you can reposition.



Yes, but she was talking about really thin ribbon which would make it hard to go this route
Hugs Squirrelly

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auntiecake Posted 5 Feb 2006 , 6:23am
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It doesn't seem like the really thin would show the grease as badly. I would thing the wide satin etc would be more of a problem. ???????

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SquirrellyCakes Posted 5 Feb 2006 , 6:40am
post #11 of 21
Quote:
Originally Posted by auntiecake

It doesn't seem like the really thin would show the grease as badly. I would thing the wide satin etc would be more of a problem. ???????



Well you know, it all depends on the composition of the ribbon too. At one time I wouldn't have even used the satin, it stained so easily but now it is mainly polyester and doesn't seem to have as many issues. I do have some really thin satin ribbon that stains easily though. I guess it depends on how prominent the ribbon it too. I tend to wash and iron the ribbon and cut a small piece which I will then lay over some crusted over buttercream on a plate. I leave it there for 24 hours to test.
Haha, I am a great one for testing everything out ahead of time. Just have heard and seen too many horror stories. Reds are notorious for bleeding in most fabrics. Went to a wedding where the decorator used red ribbon and the red bled out onto the icing.
You just never know!
Hugs Squirrelly

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auntiecake Posted 5 Feb 2006 , 7:03am
post #12 of 21

I agree testing is a good idea! Better safe than sorry! There is always that one time and it usually will happen at the worst senerio. True the ribbon fabric does make a difference. Don't you think fabric polyester sating used in garments would not be apt to bleed --compared to acetate or cheaper craft ribbon? I've never washed and ironed but not a bad idea. This isn't craft ribbon though,correct?

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SquirrellyCakes Posted 5 Feb 2006 , 7:13am
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Quote:
Originally Posted by auntiecake

I agree testing is a good idea! Better safe than sorry! There is always that one time and it usually will happen at the worst senerio. True the ribbon fabric does make a difference. Don't you think fabric polyester sating used in garments would not be apt to bleed --compared to acetate or cheaper craft ribbon? I've never washed and ironed but not a bad idea. This isn't craft ribbon though,correct?



Heehee, well it could be craft ribbon or fabric store ribbon, I am not sure. I buy whatever ribbon I see, hubby and my sister also buy ribbon for me when they see a good deal or something different. So it could be either. I find that the satin that many of the actual wedding dresses are made of is one of the worst fabrics for staining and I do have some satin ribbon like that. Not sure of the composition though. Trying to remember my fabrics, they have changed so much through the years.
Hugs SQuirrelly

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auntiecake Posted 5 Feb 2006 , 7:23am
post #14 of 21

How true and the fabric satin ribbon is actually polyester as you mentioned. Wow what is available now compared to ??? years ago is amazing. Well I'm not that... old but close.

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SquirrellyCakes Posted 5 Feb 2006 , 3:45pm
post #15 of 21
Quote:
Originally Posted by auntiecake

How true and the fabric satin ribbon is actually polyester as you mentioned. Wow what is available now compared to ??? years ago is amazing. Well I'm not that... old but close.



Heehee, watch it, haha!
Hugs Squirrelly

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montanakate Posted 5 Feb 2006 , 4:30pm
post #16 of 21

Thanks for all the tips. I'm kid of worried now, the ribbon is red (of course) and I sure it's the inexpensive type, the bride said she bought it at Micheals. I was thinking I would apply the ribbon while I was setting the cake up, and the buttercream I use does usually crust pretty well. I still have to try the wax paper method, I have a feeling that will work better than the contact paper on the thin ribbon. The thin ribbon is probably about 1/4 inch wide and I have a feeling the contact paper might be too stiff. This would made it hard to place on cake and you would have to make sure you got it perfectly straight on the contact paper. I do have a quilters cutting grid that could help keep it straight though. I guess I have some practicing to do while I'm watching the Super Bowl tonight icon_smile.gif
Again, thanks for all the input.
Kate

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SquirrellyCakes Posted 5 Feb 2006 , 4:34pm
post #17 of 21
Quote:
Originally Posted by montanakate

Thanks for all the tips. I'm kid of worried now, the ribbon is red (of course) and I sure it's the inexpensive type, the bride said she bought it at Micheals. I was thinking I would apply the ribbon while I was setting the cake up, and the buttercream I use does usually crust pretty well. I still have to try the wax paper method, I have a feeling that will work better than the contact paper on the thin ribbon. The thin ribbon is probably about 1/4 inch wide and I have a feeling the contact paper might be too stiff. This would made it hard to place on cake and you would have to make sure you got it perfectly straight on the contact paper. I do have a quilters cutting grid that could help keep it straight though. I guess I have some practicing to do while I'm watching the Super Bowl tonight icon_smile.gif
Again, thanks for all the input.
Kate



Kate if you have an extra piece, even an inch, run it in water to see if it bleeds out. It likely will be fine, not all red runs. Once dry, iron it, put it on a bit of set up icing and see what happens.
Hugs Squirrelly

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montanakate Posted 5 Feb 2006 , 4:38pm
post #18 of 21

Getting the ribbon wet is a good idea. I have a feeling it wouldn't hold up well to actual washing, unless hand washed (that's probably what you meant), I could just see myself trying to fish a bunch of ribbon from around the washing machine aggitator icon_smile.gificon_smile.gif I'm not the brightest bulb in the drawer.

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SquirrellyCakes Posted 5 Feb 2006 , 4:41pm
post #19 of 21
Quote:
Originally Posted by montanakate

Getting the ribbon wet is a good idea. I have a feeling it wouldn't hold up well to actual washing, unless hand washed (that's probably what you meant), I could just see myself trying to fish a bunch of ribbon from around the washing machine aggitator icon_smile.gificon_smile.gif I'm not the brightest bulb in the drawer.



Haha, you are too funny, yes I meant hand wash. I know most people don't but actually all ribbon and fabric used with cakes should be washed first because sizing is used with most fabrics to make it look good and hold its shape and it should be washed out before using it with food.
Hugs Squirrelly

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llj68 Posted 6 Feb 2006 , 7:39pm
post #20 of 21

I actually just put crisco on the back of the ribbon I use so the grease soaks through evenly. I never could get the wax paper to adhere to the ribbon and got frustrated.

I, like Squirrely, did a test strip prior, however so that I would know if it was going to bleed or not.

Good luck!

Lisa

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SquirrellyCakes Posted 6 Feb 2006 , 7:43pm
post #21 of 21
Quote:
Originally Posted by llj68

I actually just put crisco on the back of the ribbon I use so the grease soaks through evenly. I never could get the wax paper to adhere to the ribbon and got frustrated.

I, like Squirrely, did a test strip prior, however so that I would know if it was going to bleed or not.

Good luck!

Lisa



Uuh, the idea is to get the wax from the waxed paper to adhere and create a barrier, not to stick the waxed paper onto the ribbon. I think we may have missed stating that. Sorry!
Hugs Squirrelly

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