I usually cut the ribbon a touch longer than the circumference of the cake and use a strip of double sided tape on the overlap so that the double sided doesn’t touch the cake, I pull the ribbon nice and tight before sticking it down. I use double faced satin ribbon or grosgrain which is my favourite as you can get nice dots and stripes and muted vintage colours. I’ve yet to try the water method but might give it a go on my next cake!
Helen Ward, Amelie's Kitchen http://www.facebook.com/amelieskitchen
