Ribbons On Cakes

Decorating By doreenre Updated 16 Apr 2007 , 6:14pm by indydebi

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doreenre Posted 16 Apr 2007 , 5:38pm
post #1 of 7

Newbie is curious about satin-looking ribbons on cakes (usually positioned on the bottom of each tier).

Is it real/edible ribbon? Rolled and dusted fondant?

Where can I find? How do I make?

TIA

6 replies
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indydebi Posted 16 Apr 2007 , 5:41pm
post #2 of 7

I use poly ribbon from the craft store. I don't special coat it with anything. Just attach the two ends together in the back with a dot of icing.

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TooMuchCake Posted 16 Apr 2007 , 5:45pm
post #3 of 7

If you use satin ribbon it's helpful to put a strip of waxed paper behind it to help keep it from absorbing grease from the icing. If you use poly ribbon like indydebi said, you won't need to use anything.

Deanna

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alicegop Posted 16 Apr 2007 , 5:48pm
post #4 of 7

What is poly ribbon?

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paolacaracas Posted 16 Apr 2007 , 5:48pm
post #5 of 7

I Make a fondant ribbon the color and hight that I need to- saves the trip to the store- see on my photos for the orange ribbons cake

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terri-jo Posted 16 Apr 2007 , 5:49pm
post #6 of 7

I've used both edible and inedible ribbons. Like the others, I use a dot of RI to satin ribbon to attach it. A strip of fondant dusted with pearl or luster dust also looks great.

TJ

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indydebi Posted 16 Apr 2007 , 6:14pm
post #7 of 7
Quote:
Originally Posted by alicegop

What is poly ribbon?




Man, I thought I'd get by without having to actually get up and see which poly it was! icon_lol.gificon_lol.gif

I have a roll that is 100% waterproof polypropylene; some that are polyester; one that is nylon and some that are unidentified.

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