I have to use real ribbon on a cake tomorrow and it's the gross grain (whatever it's called) How do I get the grease not to show it's buttercream? Thanks for any information!!!!

Hi,

I absolutely hate when the oil from the bc makes the ribbon darker then you need, it's frustrating isn't it?

If I use real ribbon, I line the back of the ribbon with either wax paper or clear tape cut to the width of the ribbon.

Some people here have suggested "greasing" the back of the ribbon so that it at least will be one consistent color, however that will make the ribbon darker in color so if you're trying to stay true to the color I wouldn't suggest this method.

dkelly is right about the grease changing the color of the ribbon. Navy blue will turn black when pre-greased. Most colors are ok ... you should definitely test it first.

If you're using a good crusting BC, allow the BC to crust before applying the ribbon. grease stains appear when wet spots on the icing come in contact with the ribbon. When the icing is crusted, there is no wet spot to stain the ribbon.

I left it crust over night but what do you apply to the ribbon to get it to stick? Thanks

I just roll the ribbon out around the tier and secure with either a little royal icing or buttercream at each end (where the ribbon ends will meet). I don't "attach" the entire ribbon length to the cake....so it's just "lying" against the tier. Hopefully I'm explaining myself clearly, (I'm still on my first cup of coffee) LOL!

When I set the cake up I place the "seam" towards the back of the cake where it won't be as visible, or place the flowers or whatever decoration there is right at the seam.

Ok I'll do it on the sides not the front, the bad part about this cake is it's PLAIN just a ribbon and a topper so you know how any and every flaw shows. Grrrrrrrrrr..........