Using Ribbon On Buttercream Cakes

Decorating By ehhicks Updated 13 Dec 2013 , 1:13am by AnnieCahill

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ehhicks Posted 9 Dec 2013 , 3:39pm
post #1 of 8

AHi. I have a wedding cake this weekend and the bride wants navy ribbon around the tiers. In the past I have had some trouble with the "grease" from the buttercream coloring the ribbon or atleast being able to see that "greasy" stain. Any suggestions on how to prevent this?

7 replies
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Bakers Crush Posted 9 Dec 2013 , 3:42pm
post #2 of 8

AWould it be possible to do a thin strip of fondant the exact same size underneath the ribbon, or is that not an option.

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ddaigle Posted 9 Dec 2013 , 3:59pm
post #3 of 8

Either what Bakers Crush said...I would much rather do a fondant wrap than ribbon..but if you must do ribbon do a double ribbon wrap.    I have a large spool of ivory that I use specificially for under all my ribbons. 

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Snowflakebunny23 Posted 9 Dec 2013 , 4:36pm
post #4 of 8

or a strip of greaseproof paper/clingfilm? :-)

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lisaelanna Posted 9 Dec 2013 , 9:06pm
post #5 of 8

I've always heard that you should cut a piece of wax paper the same size as the ribbon to go next to the cake.  Just use some double stick tape to hold it in place?

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Tug Posted 10 Dec 2013 , 12:57am
post #6 of 8

I wrap my buttercream cakes with ribbon all the time.  You need to "pre-grease" the entire ribbon with Crisco before wrapping.  Keep in mind, this tends to darken the ribbon color, but you will not get any grease spots.

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ehhicks Posted 13 Dec 2013 , 12:00am
post #7 of 8

Thanks!!!!

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AnnieCahill Posted 13 Dec 2013 , 1:13am
post #8 of 8

AYes I pre-soak mine too but with a color like navy you should know that it will turn almost black. Buy a color that's about two shades lighter so it will darken to the color you need.

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