Attaching ribbon to fondant?

I’ve only attached “real ribbon” to a cake twice (once to fondant and once to butter cream) and I don’t know how most people do it, but since no on has responded yet, I thought I’d tell you how I did it and maybe that will give you some more ideas. I use little dabs of piping gel about every 6 inches. If your ribbon is a light color or not super thick, it will show through slightly. Now that’s around the bottom of a tier. If you did it in the middle, then you would probably have to use more so it wouldn’t sag, but again, depending on your ribbon, that will make any gel that soaks through the ribbon more noticeable. Hope that helps somehow!

I have seen some use little pins in the back to secure it, but that I’m not sure I would feel very comfortable with. Last time I attached ribbon to a cake I used crisco spray on the whole ribbon so the color was even. It darkened the blue a bit, but worked wonderfully to stay in place. I used a dab of buttercream on the very back where the ribbon met to secure it in place. I did have a border around the base though, so I’m not sure if it would hold in place without the ribbon. I would try maybe asking Cotton and Crumbs on facebook….she has absolutely STUNNING cakes/cupcakes and uses ribbon on her cakes a lot. Maybe she’ll be able to point you in the right direction. =)

-- Tiff - MA www.facebook.com/sweetbeecakery

I recently did a cake that was covered in fondant. I used little dabs of buttercream around the cake to attach the ribbon. It ends up being pretty secure because the buttercream ends up drying up, i guess because of the fondant.

Thanks guys!!! I appreciate the feedback!! I guess well have to experiment! Love the crisco idea too!

I use edible glue – just be sure not to use too much or seeps out x

-- lynda, SWF, Essex, www.lyndascakes,vpweb.co.uk

I dip the whole ribbon in water and then make sure you squeeze out as much water as you can so it’s only damp….attach it round cake and as it dries it sticks!! Presto!!
I only work with fondant/sugarpaste so not sure if need to do with buttercream….

Sasha

-- www.facebook.com/thewhiteboxcakeco

Snap Sasha! I use water too – easy, quick and best of all cheap! I soak the ribbon then take it out of the water… hold it between two fingers and pull it through to remove any excess water…dry my hands (so don’t get water anywhere else on cake) and place where you want it. Very easy and reliable.

Wow! Awesome idea thank you!!!!

Love the tip on putting the ribbon in water! I spent an entire hour last September trying to but ribbon on a 2 teir wedding cake. I used edible glue and pearl pins but I was very nervous about the pins! I will be using water the next time.

I read (I think on Cake Central) that someone attached a strip of wax paper to the back of ribbon they attached to a buttercream cake to stop the butter from soaking into the ribbon. Someone else warm iron and ironed wax paper over the back of the ribbon and they said it put a light coating of the wax on the ribbon. I’m getting ready to attach ribbon to a buttercream cake this weekend so I’ve been researching as well. :) My main concern is the ribbon soaking up the butter from the buttercream.

-- Creative Cakes by Sonya at http://www.facebook.com/LTHBakery

If you let your buttercream completely crust you shouldn’t have a problem with it soaking anything up from the buttercream. I guess it’s possible with a different recipe, but I’ve used 2 different crusting ones and neither of them effecting the ribbon, just the piping gel I used to attaching it here and there.

I usually use just a few dabs of royal icing on either end of the ribbon to ‘glue’ the ends at the back ~ if the ribbon is tight enough around the cake, it’s never budged for me, and I usually have a bumpy long drive for most deliveries. Works like a charm. Super easy for the client to remove too, especially for wedding cakes, and if you’re applying it to a well-hardened fondant covered cake, the cake still looks nice when you remove the ribbon. Although I love the idea I just read above of wetting the ribbon ~ I bet it would hold great! But how is it to remove?

-- thea jo, http://www.facebook.com/bakermamacakes, www.bakermama.com

Hi fellow-bakers
Just used the method of soaking the satin ribbon so as to stick it onto fondant and here’s the report. i let the fondant covered cake dry a little, soaked the ribbon and gently squeezed out most of the water pressed it onto the fondant and let it dry. When I removed the ribbon it was very easy, just pulled it and sort of peeled off and there was no sign on the cake. So that’s the way to go for me from now on. Thanks for the idea!!!!

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

The water soaked ribbon is a great idea for fondant I may try that next time (I currently use a corsage pin). For buttercream cakes, I have found that wrapping the ribbon around the cake twice will prevent any seeping from the buttercream.

-- Jenniffer White, Cup a Dee Cakes