Real Ribbon How Do You Keep It On The Cake?
Decorating By ericaann79 Updated 31 Jul 2007 , 9:40pm by kerri729
Quick question....I want to add a real ribbon border trim to my cake and I see many of the cakes have a pin (like a sewing pin) put into the cake to hold the ribbon on. Is that what it is? Or is there something else I should use?
I just lightly pressed the closing edeges into the butter cream I wrapped my cake in. I've never used ribbon on fondant so I'm not sure on that one. I would think that a little bit of piping gel would work.
Anyone have advise? I'd love to know too.
You can use double sided tape and overlap the ends of the ribbon. I think that's better than using a pin since it's not at all visible.
I also line my ribbon with double sided tape and then stick it on waxed paper and cut the waxed paper to fit the size of the ribbon so that you've got a barrier between your cake and the ribbon and you won't get grease spots on the ribbon (probably more applicable with a buttercream cake - not sure that fondant would leave any marks).
HTH!
You can use double sided tape and overlap the ends of the ribbon. I think that's better than using a pin since it's not at all visible.
I also line my ribbon with double sided tape and then stick it on waxed paper and cut the waxed paper to fit the size of the ribbon so that you've got a barrier between your cake and the ribbon and you won't get grease spots on the ribbon (probably more applicable with a buttercream cake - not sure that fondant would leave any marks).
HTH!
I do it this way too and it works great
I watched my friend put ribbon on a wedding cake last week. It was butter cream so she put contact paper on the back to keep the grease from seeping thru the ribbon. She then put a a bit of BC on the end when she finished wrapping the ribbon around and it worked beautifully.
Hi,
I just did ribbon on a cake last week and was wondering the same thing. I had a girl tell me a trick and I loved it and it worked!! Let your cake set up over night and then the next day use piping gel to apply the ribbon. I used a small writing tip and applied a zig zag motion on the ribbon and then wrapped it on the cake. It's sticky which makes the ribbon hold on and it also dries clear. Hope this helps.
Dee
I use the wax paper on the back of mine also. Learned to do that from a fellow ccer after the ribbon showed wet marks. Then on the back of the wax paper I run a thin coat of shortening (crisco) so it will stick to the side of the cake. A dot of icing in the back will keep the ends together.
at the cake supply store by my house you can buy white chocolate in a little tube, all you do is put it in a mug of hot water to melt it. I use it like glue, and it works great!
I used to do little dabs all around the cake, but I learnt that all you need is some to stick the first end of the ribbon down, then you pull it around the cake and add a bit more to stick the other end down. I've done a few ribbon cakes now and haven't had any problems with it.
When I use real ribbon on buttercream, I just spray it ever-so-lightly with PAM cooking spray before applying to the cake. This way it gets an even coat of grease and it won't be spotted. Super quick and easy. (I learned this from someone here on CC)
I use a pin in the back of the cake. Or you could put it in the front if it's going to be covered up by a bow or flower. I prefer the T pins because they are easier to see and they hold better.
i used just regular sewing pins for the one i did (ones with pretty pearls on them). but i was at the wedding (was for my cousin) and new i'd be the one cutting the cake. I'd be a little nervous about giving a cake to a stranger with real pins in it. i did notice however that i could've taken the pins out after about an hour, the ribbon held on nicely without them at that point.
I would have never thought of the wax paper. Great tip! I will be applying it to fondant so there shouldn't be a chance of any marks on the ribbon, but I will definitely use that tip for buttercream. Thanks for everyone's help!
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