When you do large wedding cakes say 4 or 5 tiers stacked, what width of ribbon looks the best and if I let my icing crust very well and put ribbon on last, will I have a problem with it getting grease stains?
I make large layers so I prefer the larger ribbon. I like a white cake and let the color come from the ribbon. It just depends on what look you are going for.
I have taken my ribbon and ironed it between wax paper to prevent bleeding. Depending what kind of ribbon that you use, this would help. I know there is a thread or two on this site because I picked up the tip from here
I use the 1 inch usually and my BC is crusted and I have not had a problem with bleeding through. I use the satin ribbon. The cake supplier I use locally also sells ribbon but she said it would bleed through on hers so ask if you are buying from a cake supplier but if you are buying at Michaels or similar use the satin ribbon. Good luck
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