I am getting ready to make a wedding cake that has two ribbons around the bottoms of each layer one on top of the other, can any one tell me how to keep the buttercream icing from getting the ribon greasy? thank you
I've never done a ribbon cake myself, so I can't speak from personal experience.
However, people have asked this question before, and 2 answers are usually given:
Put a little Crisco on your thumb and index finger and pull the ribbon through. That way, the ribbon's already evenly greasy when you begin and it won't be noticeable. OR
Cut Saran wrap the same width as the ribbon and put that around the cake first.
Let the cake sit for hours after you have smoothed out. I usually frost on friday night, let sit all night the next morning put ribbon on. It never soaks up grease. I have done lots of cakes like this.
thank you so much for your help.