Ribbon Trim

Decorating By JenniferL Updated 12 Mar 2007 , 1:55am by andrea7

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JenniferL Posted 11 Mar 2007 , 7:14pm
post #1 of 11

How do I put ribbon trim around a cake frosted with BC? Will there be grease spots? If so, is there something I can do to avoid grease soaking through the ribbon or is it better to make fondant ribbon?

10 replies
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beccakelly Posted 11 Mar 2007 , 8:37pm
post #2 of 11

i know there are several threads on this topic. some people attach wax paper to the back of the ribbon to keep the buttercream from soaking through. i think there might also be a certain type of ribbon you can get that'll work too. not positive about that one.

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Naty Posted 11 Mar 2007 , 8:42pm
post #3 of 11

I've done the wax paper strip attached to the back of the ribbon with double sided tape.

I know there are other methods but can't remember them now.

Naty

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mcassada Posted 11 Mar 2007 , 9:08pm
post #4 of 11

I looked this topic up a while back and I remember someone putting a thin strip of fondant between the ribbon and the BC

Also, someone said you could take the ribbon and get it all greased up in crisco that way the spots are uniform, if that makes any sense

I haven't tried either of these because I decided on covering the cake i needed it for in MMF

hope this helps and good luck

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Marci Posted 11 Mar 2007 , 10:52pm
post #5 of 11

I have always just put the ribbon straight on the cake. I have never noticed any grease spots... maybe the whole thing just gets covered in greased. Anyway, noone has ever complained. You can look at my photos to see one.

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andrea7 Posted 11 Mar 2007 , 10:58pm
post #6 of 11

Someone here told me to use freezer paper and iron the ribbon onto the freezer paper. It worked wonderfully, and I just went to my local grocery store for the paper. The paper never seperated from the ribbon.
Andrea

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mjs4492 Posted 11 Mar 2007 , 11:09pm
post #7 of 11

andrea:
thanks for that tip!!!!!! thumbs_up.gif

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cakesbykitty Posted 11 Mar 2007 , 11:23pm
post #8 of 11

Andrea... does the ribbon actually stick to the freezer paper? how? is there a specific side you have to use? does it make it really stiff? I am very excited at the prospect of this idea!!!!

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sbcakes Posted 12 Mar 2007 , 12:30am
post #9 of 11

WOW!
Sounds like a lot of work just to put ribbon on a cake. I just put it right on the cake. I've never noticed any grease spots!

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Bull Posted 12 Mar 2007 , 1:46am
post #10 of 11

If the ribbon dye should leak through to the cake icing, is it safe to eat
the icing underneath the ribbon. I would love to put ribbon on my
DGD's cake next week.

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andrea7 Posted 12 Mar 2007 , 1:55am
post #11 of 11

I use a Swiss meringue buttercream so it is a big deal because the icing will ruin the ribbon in about 5 minutes. I think I used the shinny side up on the freezer paper. Just iron the ribbon and paper about 15 seconds and see if it takes. If it does'nt work flip it to the duller side (freezer paper).
Andrea

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