I am doing a wedding cake in a few weeks that the bride supplied a picture of for me (attached). It is a pretty simple cake except for the piping work. It looks like it was done with ganache or some type of chocolate. Can anyone please help me with what to use for the piping and how to do it. I have never worked with chocolate before. Also, I was wondering how to make the ribbon stay on the cake - pushpins or royal icing? Something else? Thanks!

Hiya

Personally I'd use piped icing. I know it's hard to colour RI that dark but black fondant softened with a little water is great for piping. If the bride hasn't specifically asked for chocolate and she knew I was covering her cake in fondant, then I wouldn't think she'd expect anything different.

I use double sided tape to attach ribbon to my cakes but I know alot of people use a dot of royal icing, I think it's just personal preference.

Good luck with the cake, it's a lovely design. Can't wait to see a pic

Lyndsey xx

To me, that design work looks like fondant/gumpaste cut from a Cricut and not piping at all. Maybe?

I would definitely say its piped...I wouldn't think chocolate though, just a dark chocolate icing.

Beautiful cake, good luck.

Lyndseyb52, I'll have to try the softened fondant for piping tip, sounds interesting!

If you want to try the softened fondant, add your water a teeny tiny bit at a time.

I only add what I can hold on my palette knife each time and blend that before adding more. At first you'll think nothing is happening then all of a sudden hey presto it's all smooth!

Thank you everyone for your thoughts - the piped fondant is interesting. I will have to expiriment with that a little. If I can't get it, I will just use buttercream. I'll be sure to post a pic of my cake when it's done.

Thank you everyone for your thoughts - the piped fondant is interesting. I will have to expiriment with that a little. If I can't get it, I will just use buttercream. I'll be sure to post a pic of my cake when it's done.

It looks like dehydrated frosting sheets(the ribbon does). They sell it at my cake supply store. You just place it on you cake and it stays, cutting and all.

Just wanted to thank everyone again and show you how the cake turned out. I ended up using satin ribbon with two sided tape and chocolate buttercream.

So pretty!
Where did you find double sided sticky tape that was safe for food? At cake supply stores? I've never looked for it, but I've been wondering about that too...

Thanks! I only used the tape on the ribbon where the two ends meet. I haven't found food safe tape either.

looks better than the original to me!!! great job!

and no one mentioned this about the original pic, but why in the world did that caker leave the cake plates exposed?!?! another reason why i think yours looks so good

Thank you so much for all the compliments. I was so nervous about making this cake!!

Great Job! I love your finished cake.

Gorgeous cake! Thanks for letting us see it!