I tried my first cake a few weeks ago with real ribbon on it since I didn't have time or the fondant to do it otherwise and when I took off the ribbon (it was a black silk one) the dye had bled onto the frosting. People ate around it since it wasn't much but it was disturbing.
I have a new cake I am doing in a few weeks and she wants a real ribbon around it. If I don't cover the cake in fondant, is there anything I can do to not have this happen again? The ribbon on this cake is not silky, but it's still black.
Help!
When I use ribbon I iron over it with waxed paper - take the ribbon and lay it with the side that will be facing the cake up. Lay the waxed paper on top of the ribbon - waxed side down. Iron over it with a medium heat and the wax will transfer from the waxed paper to the ribbon creating a barrier. Since waxed paper is food safe I didn't worry about any problems with it. It's worked great so far and it's very quick and easy to do! Good luck!
Debbie
ive heard this before t have never tried it. so the iron actually touches the wax paper?? or do you put something else on top of the wax paper and what about underneath the ribbon to stop getting wax on the ironing board. i gotta be missing something here, sorry
It depend on the kind of ribbon there are some like white silk so delicate robbons that it may get the wax you can use parchment paper too and it doesn't have wax, when I use wax paper what I do is just put the wax paper on and on top lay the ribon, don't worry about asking I ask a lot I ask and ask every day too, that is the way that we can improve our skills.
I hope this can help you
You can always lay a dishtowel under the ribbon if you're worried about your counter tops but the heat shouldn't be that high. The heat from the iron transferrs the wax from the waxed paper to the ribbon so yes - you do iron directly over the waxed paper - waxed side down.
Debbie
Were you using a crusting BC and did you apply the ribbon while the BC was still moist?
I always wait until the icing has crusted, then apply the ribbon. No bleeding, no moisture.
has anyone seen the new edible shimmery ribbons? I can't remember if it was kitchen krafts or country kitchen sweetart, but I saw it in one of their flyers.
it's here...towards the bottom of the page. no black ribbon tho.
http://www.countrykitchensa.com/catalog/SearchResults.aspx?description=ribbon&page=-1
that site is awesome! I hope the cake store out here starts carrying those in smaller quantities!
Brilliant. It's just an icing sheet, run thru an edible ink printer and cut into strips. Damn! Wish I'd thought of that.
Brilliant. It's just an icing sheet, run thru an edible ink printer and cut into strips. Damn! Wish I'd thought of that.
LOL. no kidding.
You can also use SugarVeil and put a printed image on it. Cover it with Luster and you will acheive a fabric like ribbon.
Quote by @%username% on %date%
%body%