i know i've seen discussions on this but no matter how much i search i'm not geting what i'm looking for. so i want to use a ribbon on buttercream icing and i know that it could bleed through some i'm wondering if anyone has helpful tips/techniques on doing this? (cake is due later today-lady already came to pick up 2 hours early! why do you say pick up at such and such a time anyway?!?!) thanks for the help
I just sprayed the ribbon with pam and wiped off the excess.
When I have applied ribbon to buttercreme I let the buttercreme crust and then use a very thin layer of piping gel between it and the frosting. The piping gel can be thinned with a very little bit of vodka.
If the ribbon is waterproof you won't have a problem. I also read here on CC to iron the back of the ribbon with waxed paper. The wax acts as a barrier between the icing and the ribbon. I haven't tried that yet. My ribbon has been waterproof. HTH