Please Help Wedding Cake Questions

Decorating By knoxmom Updated 20 Jul 2007 , 11:58pm by mvhatteras

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knoxmom Posted 20 Jul 2007 , 9:58pm
post #1 of 8

When you put a real ribbon around the bottom of a fondant wedding cake how do you get it to stay on? If a ribbon is put on a buttercream cake how do you get it not turn greasy? Can someone help me out.

7 replies
reenie Cake Central Cake Decorator Profile
reenie Posted 20 Jul 2007 , 10:02pm
post #2 of 8

On fondant, secure it in the back of the cake with a touch of royal icing. On BC icing, some put a layer of wax paper on the back of the ribbon then wrap it around the cake. I wait till it's well crusted to put mine on. Satin is the most absorbent I think though.

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SimplyM Posted 20 Jul 2007 , 10:06pm
post #3 of 8

HI,
For BC, I have read on this site to iron wax paper on the back of the ribbon to keep it from becoming greasey. Hope this helps.

Melissa

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knoxmom Posted 20 Jul 2007 , 10:28pm
post #4 of 8

Thanks for your help. I appreciate it. Do you know what type of ribbon works the best?

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SimplyM Posted 20 Jul 2007 , 10:42pm
post #5 of 8

Sorry I don't know. Seems that most of those in the pictures look like satin. I think it would be the classier choice. Just personal opinion though.

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mqguffey Posted 20 Jul 2007 , 10:44pm
post #6 of 8

Just don't get wired ribbon. Too inflexible. I've done the ironing between waxed paper thing and it works like a charm.

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marthajo1 Posted 20 Jul 2007 , 11:01pm
post #7 of 8

I like to use wired ribbon! That way I can make a pretty bow with it too. Also if it is a square cake you can crease it right on the corner and have a nice crisp corner!

I always thought that velvet ribbon would be pretty on a winter or fall cake.

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mvhatteras Posted 20 Jul 2007 , 11:58pm
post #8 of 8
Quote:
Originally Posted by SimplyM

HI,
For BC, I have read on this site to iron wax paper on the back of the ribbon to keep it from becoming greasey. Hope this helps.

Melissa




That is a great idea - i am sure it makes it a lot easier to work with!

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