Real Ribbon On Buttercream Cakes

Decorating By cakequeen50 Updated 4 Jul 2007 , 11:45pm by miriel

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cakequeen50 Posted 4 Jul 2007 , 6:53pm
post #1 of 5

Does anyone have any tips on putting real ribbon on cakes and NOT having the crisco bleed through? I have tried several types of ribbon including grosgrain that someone recommended but everything bleeds through.
Is there an answer out there or is it just, buy a ribbon 2 shades lighter than what you want and hope it bleeds to the right color??

4 replies
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leah_s Posted 4 Jul 2007 , 7:00pm
post #2 of 5

Iron the ribbon between two sheets of waxed paper. Enough of the wax will transfer to the rbbon to prevent the fat transfer.

Do you really want to put real ribbon on a cake though? I flatly refuse to do it and use edible ribobn instead.

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Cake_Princess Posted 4 Jul 2007 , 7:02pm
post #3 of 5
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cakequeen50 Posted 4 Jul 2007 , 7:02pm
post #4 of 5

If by edible ribbon, you mean a fondant ribbon, I am not as good a putting a thin ribbon evenly around the middle of a cake. The base is no problem, I don't like wavy fondant ribbons.
Thanks a million for the waxed paper trick, I will try it soon!

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miriel Posted 4 Jul 2007 , 11:45pm
post #5 of 5

Glad press N seal also keeps the ribbon grease free. Just cut it to size and press on the back of the ribbon.

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