I just use piping gel to get it to stick. You can also use some of your icing. Make sure you put the part that you stick together w/ icing on the back side of the cake where no one sees it. That way if the icing or piping gel runs through the ribbon (which is does on different types of ribbon) it will be hidden on the back side of the cake~
I use some of the icing to attach it to the back of the cake also. Hopefully you use a crusting buttercream. Some ribbons do show the icing thru. I have heard of people taping the back with packing tape to keep that from happening. I haven't tried it yet. I have tried ironing wax paper over it and it didn't seem to help a lot.
good luck!
It depends on what type of ribbon you'll be using.
Grosgrain doesn't seem to be such a problem, because it is tightly woven and thicker than most ribbons. I've never tried chiffon, but if I were using it, I'd do the following trusty method I use for satin ribbon...
A satin ribbon against your buttercream will transfer oily marks to the ribbon, I use thin strips of waxed paper cut to just smaller than the width of the ribbon on the cake first. They are practically invisible against the cake and protect the underside of your ribbon from the markings.
I did it just last week. The photo is in my photos section. Dusty pink ribbon on a white 3-tier cake.
To secure it at the back, I use a beautiful pearl-headed corsage pin. It looks like a pretty pearl button on each tier...like the bride's dress at the back!
When I put the gold ribbon around the 50th wedding anniversary cake I just put a dab of buttercream at the beginning and at the end to attach it. I didn't have any problems. That is the only cake i've ever used ribbon on.
Deb
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