ribbon for cake?

Re: ribbon for cake?

• WhiteViolets

  

  September 2009 edited December 2011

  fondant ribbon.  It's food safe.

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• annabananarobslob

  

  September 2009 edited December 2011

  Wire edges cut into the cake. My baker pulls them out. Satin gets really greasy on buttercream. I think people must photo shop cake pics that have clean ribbons on them! It just looses it's sheen and gets darker, if that is not a problem then you can use any ribbon. I prefer fondant ribbon!

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• laudanum1

  

  September 2009 edited December 2011

  Fondant is safest, or washed & pre-oiled satin ribbon (the ribbon is bought a 2-3 shades lighter than the desired color; rubbing a little oil on before attaching it prevents any grease spots from the icing showing though).

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• pooh8402

  

  September 2009 edited December 2011

  is fondant ribbon more expensive than actual (washed, pre-oiled) ribbon? I'm wanting a ribbon wrapping around the bottom of each tier, and I'm using buttercream icing instead of fondant because I think fondant tastes like crap and it costs more.

  
  
  Glenna Harding Photography

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• laudanum1

  

  September 2009 edited December 2011

  Using real ribbon is easier than making one out of fondant, but it's up to your baker as to whether or not he/she wants to charge extra for a single fondant ribbon around the base of each tier.

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• B2B10232001

  

  September 2009 edited December 2011

  I've used regular satin ribbon and it worked just fine... but my amazing buttercreme dries with kind of a crust (sounds gross, it's not... it's best for decorating) so it didn't really affect the color of the ribbon

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