Is It Okay To Use Fabric Ribbon On A Cake?
Decorating By Prill Updated 28 Mar 2010 , 2:50pm by carmijok
I use both real and fondant ribbons. If you use real ribbon, of course put a note in your contract so the bride understands this. I have never had a problem in 20 years of doing cakes and wedding cakes with this issue. Also if you use a backing, EX.ample wax paper strip the size of the ribbon, this will keep your ribbon from becoming oily or dull. Just make sure you cover the whole ribbon size going around the cake. Hope this helps, and Happy Decorating 
I've used regualr ribbon without the wax backing and it got greasy spotty looking
Have you considered looking at florists ribbon? It is supposed to be more water resistant. I'd also agree leah_s and lisamenz that it would be good to make sure that the bride understands "food safe" and maybe include some wording about it in your contract... (I've lurked on CC enough to know that I trust leah-s's opinion on anything cake related! )
We cut strips of regular wax paper and attached it to the ribbon with double sided tape. It's time consuming so do it early in the process if possible.
We'd also smear a few dots of fresh buttercream on the cake where the ribbon would go so it would adhere better.
Never done it, but what if you made a fondant ribbon and then attached the real ribbon to that. That way if you're worried about the real ribbon touching the actual fondant that will be consumed, instead it will be on a barrier ribbon...IDK, just a thought. 
Never done it, but what if you made a fondant ribbon and then attached the real ribbon to that. That way if you're worried about the real ribbon touching the actual fondant that will be consumed, instead it will be on a barrier ribbon...IDK, just a thought.
You'd still have to attach the ribbon to the fondant ribbon with either water or buttercream which could bleed through on the ribbon...defeating the purpose. It's easier just to back with wax paper. It's all removed anyway before cutting.
I read on here, CC...that you can put down wax paper, place the ribbon on top, and use a barrier (towel? etc.) and iron the ribbon, so that the wax comes off on the ribbon.
I read on here, CC...that you can put down wax paper, place the ribbon on top, and use a barrier (towel? etc.) and iron the ribbon, so that the wax comes off on the ribbon.
That would certainly be easier! I wonder if there would be a problem with consistency...and would the heat/wax darken the ribbon. Sure beats sticking on with two sided tape if it works well. Think I'll experiment!
For the practice wedding cake I made last week, I used
Glad Press n' Seal. It is easy to do and is obviously food-safe material. I used a dot of BC icing to adhere at the "back" of the cake.
Never done it, but what if you made a fondant ribbon and then attached the real ribbon to that. That way if you're worried about the real ribbon touching the actual fondant that will be consumed, instead it will be on a barrier ribbon...IDK, just a thought.
This is what I do too and for me is much quicker than cutting the wax paper strips and attaching them to the real ribbon.
For the practice wedding cake I made last week, I used
Glad Press n' Seal. It is easy to do and is obviously food-safe material. I used a dot of BC icing to adhere at the "back" of the cake.
I thought about that too...I love this stuff...it's just so much more expensive than wax paper. However, if the occasion arises where this is an issue I just may use it because it is easy to handle and sticks well.
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