A customer wants me to use ribbons on a cake..around each tier. I have seem many cakes on here like that. But my question is which one should I get is there a particular brand for cakes....i'm concerned about the color bleeding on the cake...can I use satin ribbons. Do I need to put something else under the ribbon for protection. PLEASE HELP!!
I personally wouldn't use ribbons on cake but I've heard people use wax paper or tape the back side of the ribbon so the tape seals it up.
Someone on here suggested contact paper on the back of the ribbon.
I don't think you have to worry so much about the color bleeding onto the cake as the grease bleeding onto the ribbon I have heard of some people "pre-greasing" the ribbon with pam or something so that it is at least all uniformly greasy. I don't know if it works or not.
I haven't had a problem with grease spots if my icing is well crusted before I put it on the cake. You might post this question in the cake decorating forum. Other people might have more knowledge.
The first time I used ribbon, it was black ribbon on buttercream, and it bled terribly! After seeking advise here on CC, I had a couple of great tips, including "pre-greasing" the ribbon with shortening. I recently tried that, and it worked like a charm! No bleeding, and didn't have to worry about splotchy grease spots, since it was evenly (lightly) greased with shortening. I've done that every time since, and never had a problem with bleeding again!
Truly, you should only use edible ribbon anyway.