Ribbons On Cakes Please Help!!

Business By Yankie Updated 28 May 2009 , 7:10pm by leah_s

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Yankie Posted 28 May 2009 , 4:22am
post #1 of 7

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!!

6 replies
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Rylan Posted 28 May 2009 , 11:17am
post #2 of 7

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.

Good luck.

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cylstrial Posted 28 May 2009 , 11:27am
post #3 of 7

Someone on here suggested contact paper on the back of the ribbon.

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springlakecake Posted 28 May 2009 , 11:37am
post #4 of 7

I don't think you have to worry so much about the color bleeding onto the cake as the grease bleeding onto the ribbon icon_lol.gif 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.

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Tellis12 Posted 28 May 2009 , 6:03pm
post #5 of 7

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.

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2kiddos Posted 28 May 2009 , 6:12pm
post #6 of 7

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!

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leah_s Posted 28 May 2009 , 7:10pm
post #7 of 7

Truly, you should only use edible ribbon anyway.

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