Fondant ribbon, slightly dampen the back and press onto the cake. I use my pasta machine to get uniform thickness then cut it with my ribbon cutter.
I will not use regular ribbon, it is not food safe (and neither is scotch tape along the back), too many chemicals and dyes. Some people are highly sensitive and allergic to dyes.
Ribbon and attaching ribbon threads:
http://forum.cakecentral.com/cake-decorating-ftopict-501893-.html
HTH
I always use real ribbon (simply because I haven't mastered the art of fondant yet!) but I line the intire length with wax paper using double sided tape.
I used ribbon on a cake yesterday - it's in my gallery - squares with red ribbon. The buttercream wanted to soak into the ribbon so I took the ribbon btw two pieces of wax paper and ironed them transferring the wax from the paper into the ribbon so the ribbon wouldn't soak up the bc. The ribbon darkened ever so slightly but the bc didn't soak in at all. You couldn't tell that the ribbon was any different except that it was just a little darker.
Debbie
Quote by @%username% on %date%
%body%