Ribbon Trouble - Cake Tomorrow - Help
Decorating By newcakemommy Updated 7 Oct 2007 , 12:56pm by indydebi
Hi all,
O.K.- So I foolishly agreed to do a cake with satin ribbon around each tier. I had done this on fondant, bride saw cake and asked for it in BC.
I tried the ironing between wax paper - grease bleeds right through on me. I tried the glad wrap- works great for no bleeding but how in the heck do you cut that stuff precisely the right size??(Too wide, it is visible, too narrow, grease bleed)
Sorry to go on and on but what am I missing here? I would so appreciate any help, I am freaking out - yikes.
Thanks so much.
I am doing the same with black ribbon tomorow, however, I will put it on after it is fully crusted. Final icing coat goes on in the moring and the wedding is at 6pm. Will add ribbon around 4 when setting up.
How about clear packing tape taped to the back of your ribbon, that's easy to cut. It would even work if your ribbon is a light color, plus there woud be stability.
Hope it works out for me tomorrow, I also have not done ribbon with reg. icing. And my icing is crusting cream cheese.
Good Luck
that is a great idea aztomcat!!!! I never thought about that...but people might say it isn't food safe 
so that may be a problem. (I don't see a problem with it though)
I also agree with getting the ribbon already "greased" by the bc. It will turn darker but you could always start with a lighter color than you really need so it won't be too dark.
Have a great day
Christi
Thanks so much, all, for the advice and knowing that you are out there!
I just finished a four tier with brown satin ribbon on it. I did test alot before this and found:
1. Ribbon soaks up BC and gives the ribbon a darker look but is very pretty.
2. Press n Seal works, but is very time-consuming and if you leave the ribbon on very long it can start to soak from the edges and leave streaky marks. I think it's almost impossible to stop unless you wrap the whole ribbon on the back right around the top and bottom. To me, it would be iffy on what it would look like two hours later.
3. Crusted BC will still soak up grease. At least mine does. But it's even and looks nice. This is what I am doing. HTH, Lorrie
I realize I'm in here late, but does it have to be "satin" ribbon? I get very good results with polyeurathane (sp?) ribbon. (polyester ribbon is yuck!) I just posted my latest (Anderson Museum Wedding) that had real ribbon woven into the BC basketweave. Since the ribbon was going on at the same time as the icing, there was no time for the crusting to take effect. This was ribbon going on "wet" BC. No grease spots.
I realize I'm in here late, but does it have to be "satin" ribbon? I get very good results with polyeurathane (sp?) ribbon. (polyester ribbon is yuck!) I just posted my latest (Anderson Museum Wedding) that had real ribbon woven into the BC basketweave. Since the ribbon was going on at the same time as the icing, there was no time for the crusting to take effect. This was ribbon going on "wet" BC. No grease spots.
Indydebi, how did you do that basketweave with the ribbon in it? It's gorgeous, unique, I want to learn . . . please.
[quote="dflorita"]
Indydebi, how did you do that basketweave with the ribbon in it? It's gorgeous, unique, I want to learn . . . please.
I've been asked that a lot so I had my daughter take step by step photos of the process. I'll be putting them in a folder of their own on my flickr site as soon as I regroup from this weekends caterings. I'll let everyone know when they are posted.
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