Ribbon on Buttercream??
Im making a buttercream wedding cake and I am planning on adding a silk ribbon for the border. Im worried though about oil soaking into it. Is there any tips to prevent this?? :)
SimplyDelicious. https://www.facebook.com/simplydeliciouscakery
5 Replies
I was just reading the post below that said how to attach ribbon to fondant, and there are a couple of answers on there about attaching ribbon to buttercream.
Toni, Pennsylvania, https://www.facebook.com/WhiteCraftyCakes
I use satin ribbon on my buttercream cakes quite often. The grease from the buttercream does darken the ribbon. I do inform the brides about this when trying to match their colors as close as possible. I usually try and go a shade lighter to allow for the color darkening when choosing a color. I’m not sure how to prevent this, but have never had a problem or complaint when doing it directly on the cake. I use a crusting buttercream, so when it comes time to cut, the ribbon just comes right off.
Elysia, Pennsylvania, http://www.steelpennycakes.com http://www.facebook.com/steelpennycakes
Hi AmyLyn…I think there is some info here that will help you :) x
http://cakesdecor.com/topics/168
Raewyn, Sydney, Australia https://www.facebook.com/cakesbyraewyn
I put the ribbon in a bowl of oil and take off the excess that way the oil from the buttercream doesn’t make spots on it. Where the ends of the ribbon meet I just put a dab of buttercream to hold it together. Hope that helps!
I put clear tape on the back of any ribbon I use on buttercream that way the oil won’t soak through or even come into contact with the ribbon.
