yeah and how do you attach the ribbon? glue? royal icin?
Good topic!
On round layers I attach the ribbon in the back with some piping gel. If you take your time you can just wrap the ribbon around the tier and not use anything to "glue" it to the layer. I think a major thing is to make sure the cake layer is as close to perfectly vertical as possible.
On square layers I put dabs of icing or piping gel at the corners to make sure the ribbon doesn't move.
Good Luck and I'm sure you will get a lot of helpful hints on this one!
I just did this for the first time this past weekend and got many great tips from everyone on here! I covered the back of the ribbon with contact paper before I put it on the cake to prevent grease spots and dye leakage from the ribbon. I actually used glue dots to attack one end of the ribbon to the other end. Some others had suggested two sided tape which I thought was also a great idea. I just happened to have some glue dots so I used those. It worked great!
I recently tried packing tape, waiting for it to crust, etc. the grease still showed through. I'd vote to grease it ahead of time...worked for me to get a uniform look. It makes it darker and more transparent though, so you gotta watch out for that. I greased the ribbon on my red and white wedding cake I just did. (After I tried the packing tape method and it still bled through and was spotty, so I had to change it!!)
I heard that you can actuallu buy ribbon from a florist that is made for cakes but it is way expensive. I back mine with clear masking tape and never had a problem. Good luck.
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