I need some advice. I seem to remember reading somewhere that you iron waxed paper onto ribbon to keep buttercream from absorbing into the ribbon. Does anyone know how to do this? Do you wrap both sides of the ribbon with the waxed paper and set the iron on the paper? How hot should I have my iron??? I need both sides of the ribbon to be grease resistant.
Thanks
S
I don't bother with that. I line the back with clear contact paper, trim the excess, and this makes for a nice stiff ribbon, which when applied to very chilled BC covered cak, lays up nice and flat, doesn't bend down, doesn't sag, and never ever gets greasy!
Ummmm....no I don't think I would. I think the effect of your ribbon, satiny finish, smooth finish, textured finish, what have you would be lost by being covered by that contact paper. Maybe royal icing on top of the ribbon? There isn't any fat in RI....so I bet that would be fine!
Quote by @%username% on %date%
%body%