Hi I have a couple of questions. I bought ribbon that I'm going to wrap around the bottom of the tiers, it's regular ribbon not organza. Do I have to put some sort of backing on it before applying it to a fondent covered cake? Also how do I attach it?
Also I was wondering what do you make and transport your cakes on? A cardboard circle (or square) wouldn't support all but the smallest of cakes right? I can't tell from the photos whats underneath. In all the books I've read and photos I've seen I've never seen this addressed.
Thanks so much in advance!
I would put a strip of wax paper on the back of the ribbon. It should attach easily with buttercream. I've attached ribbon with buttercream...but that was on a bc cake, not fondant.
My cakes are transported on their boards and/or plates...whatever's required....sometimes boards have to be doubled or even tripled! I also use that non skid stuff. You can cut it to any shape/size.
I hope I answered your questions....is this what you were wanting to know about transporting??
Mmdd Thanks that all helps but how do you cover up a double or tripled board when it's set up?
Bumping also for more help
Hi I have a couple of questions. I bought ribbon that I'm going to wrap around the bottom of the tiers, it's regular ribbon not organza. Do I have to put some sort of backing on it before applying it to a fondent covered cake? Also how do I attach it?
Also I was wondering what do you make and transport your cakes on? A cardboard circle (or square) wouldn't support all but the smallest of cakes right? I can't tell from the photos whats underneath. In all the books I've read and photos I've seen I've never seen this addressed.
Thanks so much in advance!
With a fondant covered cake you can put the ribbon right on top of the fondant without any backings, you then use stainless steel pins to pin the ribbon to the cake, in Australia even bakeries do this, as most people know to remove them. Just make sure you note how many pins you've put in and let the person that is cutting the cake know to remove them. I usually use only 2, one for each end of the ribbon.
hth
Nati
Mmdd Thanks that all helps but how do you cover up a double or tripled board when it's set up?
Bumping also for more help
I cover mine with glad cling wrap....that go inbetween layers and I cover the main board, which I know a lot of people have doubled, etc. with the fancy foil wrap.
I don't really understand what you're saying when you said "..when it's set up?"....I make mine ahead of time and decorate my cakes on their boards.
I think I know what you're talking about when you ask how to cover the boards when they're set up. Do you mean, how do you get the thick boards, once they're doubled or tripled, to not show when it's assembled? When I did a practice wedding cake, I doubled my cardboard circles because I was afraid one wouldn't be enough. When I stacked the cake and did my border, I found it was hard to make my border big enough without looking weird to cover the cardboard circle. When I did the actual cake, I realized the cardboard circle would be doweled, and the dowels are what's actually supporting the cake, so I only used one cardboard circle per cake and had no problems covering it with my border, and no problems with the cake being supported. I just used plenty of dowels. I hope this helps some. Good luck!
Yeah, I just meant double or triple the bottom board...I've definitely had to do this for sheets!!!!
And, I need to correct my glad wrap....I actually cover them with glad press n seal......man that stuff is amazing, lol!!!!
Glad to know I'm understood, LOL LOL LOL!!!
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