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Real ribbon on cakes

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Forum topic by Mikooklin's Cakery posted 395 days ago 1553 views 0 times favorited 7 replies Add to Favorites
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Mikooklin's Cakery

62 posts in 488 days
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395 days ago

Ok I have never put real ribbon on a cake before and I am just wondering if anyone has tips on what to do, how to secure it, any special kind of ribbon to use, if I don’t use “special” ribbon what can I do to use normal ribbon, etc. This cake will be all butter cream so I am worried the icing might make it stained or leak through. I’ve heard of people ironing on wax paper or using wax paper. Any ideas or help is greatly appreciated! Thanks!!

-- Melissa


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Jaclyn

39 posts in 400 days


#1 posted 395 days ago

oh never heard the wax paper idea. Wonder if it works.?

Great topic.

-- Jaclyn- The Happy Cake Lady https://www.facebook.com/thehappycakelady

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The Cherry on Top

241 posts in 434 days


#2 posted 395 days ago

I never use anything other than real ribbon on my cakes, but then most of them have been fondant covered and in that case you secure them with a little dab of royal icing at the back, then overlap the ribbon and use another dab of royal icing. If the buttercream is crusting I don’t see why you couldn’t use any type of real ribbon when it has crusted. However, a thicker type of ribbon like a grosgrain should be thick enough to prevent any moisture seeping through and always looks stunning.

-- Lizzie

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simplysweettreats

2 posts in 451 days


#3 posted 395 days ago

When I use real ribbon on a buttercream covered cake I back the ribbon with acetate. Just use double sided tape to attach the acetate to the ribbon. You can order the acetate online. I know global sugar art has it. HTH!

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SarahBeth3

2376 posts in 549 days


#4 posted 388 days ago

Here is what some people said they do on a previous post that is similar to yours. HTH

http://cakesdecor.com/topics/168

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caymancake

537 posts in 485 days


#5 posted 388 days ago

I use ribbons on cakes – I like the grosgrain ribbon the best :)

-- Sunny Smiles from the Cayman Isles!, http://www.facebook.com/caymancake or http://caymancake.wordpress.com

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cakesbyraewyn

3254 posts in 563 days


#6 posted 375 days ago

I mostly work in fondant but recently did a three tier wedding cake that was finished in buttercream. Yikes! The ribbon was a lovely deep wine colour and the oil from the buttercream leached into the ribbon and changed it to a darker colour! Luckily after the initial horrilbe patching, the whole ribbon changed but what a scary way to learn a hard lesson! I have now heard of several methods to prevent this so thanks for bringing it up :)

-- Raewyn, Sydney, Australia http://www.facebook.com/pages/CakesbyRaewyn/205607579476102

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CorpseQueen

333 posts in 506 days


#7 posted 368 days ago

I have only put real ribbon on fondant covered cakes but I used the thicker, better quality wedding ribbons from Michaels. I just attached them with a line of royal icing around the cake and you couldn’t see the royal under it at all.. no absorbing or color changing or anything like that.

-- Nikki, So Cal, www.Facebook.com/nikkibelleperchecakes

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