I have a 2 tier wedding cake to do- as in the photos. 8" round top and 10" square bottom.

This is my 1st actual  "wedding" cake>  I have done tiered, but not for wedding.

Client either wants gold ribbon wrap, like blue one around both tiers ( I think this is ribbon), or a gold bottom tier with ribbon wrap around top tier.

#1- How do I do the ribbon wrap?  Satin ribbon or fondant ?

#2-If fondant- I don't understand how it is painted gold and wrapped, as I have seen in other photos. I wouldn't want to paint it while it's on the cake.

#3- Bottim tier- airbrush or hand paint?  It will be a dummy bottom tier.  

Appreciate the help.  I need to give them some price options on the styles.

Not my cakes BTW:

Thank you!

I'm interested too!!! I've also got a lady that asked me to do a wedding cake or her, (first wedding for me as well) and it has these ribbons around it. But she doesn't want "ribbons", it will need to be fondant. But my color is brown. I haven't had a chance to practice it yet, but I'm thinking of using my ribbon roller on the fondant to create the indentions of the "ribbons" and then painted the brown in or putting in brown fondant. And doing this before I place it on the cake. I would have to measure where the top and possibly the bottom would be. Again, this is my thoughts, just haven't had time to try it out yet. But I don't see wrapping fondant ribbons around it without it looking like its on top of the white fondant and not up against it smooth. I hope that makes sense lol! Hard to explain.

You can use chocolate fondant- its already brown or if too dark add a little white fondant or visa versa.  It tastes much better than regular fondant and is already colored- a nice perk. 

But gold fondant- I can't make gold color fondant, that looks decent - have to paint or air brush - yikes.

Hope we get an answer. 

If I was going to do the ribbons like that out of an edible element I would use modelling chocolate.

I would paint it with a gold lustre dust before putting it on the cake, let dry then attach and do touch ups as required. The modelling chocolate wont dry out in the same way that fondant will so you can leave it to dry on the bench without worrying about it breaking when you try to attach it to the cake.

AI'm generally not a fan of putting non-edibles on cake, but this is one time I would use real ribbon. Washed and sanitized, of course.

A^^^ yes what smysha said -- the paint clings to the surface either between the impressed lines or onto the ribbon --

it's not like having to paint straight lines -- just get the paint the right consistency -- if it's too loose let it set a few minutes and the liquid will evaporate -- if it's too thick add more liquid -- srsly no worries