Help Me Please!!! Easy Question, I Think!
Decorating By woodthi32 Updated 22 Mar 2009 , 2:03am by JenniferMI
There is no good way to keep ribbon from absorbing oils. The things people have tried that might work to some degree are:
Iron ribbon between pieces of wax paper & apply 'scotch' tape to the back. Others apply a light coat of b'cream so the grease will be absorbed evenly but this will darken the color.
As for applying it to a sq cake......it's tricky 
You just have to not pull it around the corner.
Fix yourself a file card to the exact size of the ribbon; run that over the ribbon to attach it w/o pulling. Some do it w/their fingers but I find it will be more even pressure if you use something solid like a piece of cardboard/file card/hard plastic etc.
I would try using computer paper cut in the same size as the ribbon. You can make a fold in the cornes and put double sided tape to hold the ribbon in place.
This will help to shape the ribbon and also to hold the grease from the BC.
And what about a fondant ribbon?
HTH
Thank you! Yeah, I know, fondant. The customer wants ribbon
I guess as long as it absorbs the oils evenly, that's ok. I wonder if I wer to iron a crease right at the corner too, if that would help. Thanks! I am definitely going to try the inex card or computer paper thing!
i wait till my icing is set. at least dried out so its firm to touch. then i apply my ribbon with a small dab of RI on the very very back. If not that, i use a small pin with a pearl head. Very pretty just remember to tell the customer theres a sharp needle in the back of the cake lol.
I tend to crease the ribbon at the corner.
I just don't do real ribbon on iced cakes because I don't like the greasy look. Some rub the entire ribbon with grease so it's uniform in color. I just tell them they can have a "chocolate" ribbon instead....they always go for that
I do offer real ribbon on fondant cakes, but most of the time, they want the chocolate ribbon.
Jen
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