Ribbon on buttercream?

Replies to This Discussion

Permalink Reply by Faith Gealey-Brown on September 10, 2010 at 12:09am

I'm not sure if there is a particular type of ribbon - I usually just use regular ribbon. Maybe something that is a little sturdier - that way it wn't seep through the ribbon? Hope that helps!

Permalink Reply by Angela Barton on September 10, 2010 at 8:31am

~You can use a big flat tip to pipe a colored ribbon on the buttercream.
~You could purchase edible transfers to put around the cake that are ribbon shaped and colored, depending what the bride wants.
~or look into rice paper, coloring it and cutting it to put around the cake.

Just some ideas, I'm not a fan of the ribbon thing, but regular ribbon is ok, however you have to let whoever is cutting the cake know it's not edible and be sure it doesn't absorb the grease from your buttercream.

Good luck!

Angela

Permalink Reply by Tanya Richard on September 10, 2010 at 10:56am

Thanks!

Permalink Reply by Jamey Risse on September 10, 2010 at 11:23am

I've just used regular ribbon and not had any trouble. I would avoid one with wire in it because it might be hard to get it to lay smoothly. Maybe we are supposed to use a particular kind,but it hasn't made a difference that I'm aware of.

Permalink Reply by Holly F on August 30, 2011 at 2:08am

Line up your ribbon with wax paper, use double sided tape to keep it all together, that way the oils from the buttercream won't discolor your ribbon!  And away you go!

Permalink Reply by Sweets on September 14, 2011 at 11:07am

THNX! That has been the problem I've always had. I wrapped the ribbon around the cake & the oils always came right thru...Another issue I've had was securing the ribbon...I broke toothpicks in half and poked them thru the ribbon....not pleased with that process however...Can anyone share their knowledge here? THNX in advance!!!

Holly F said:

Line up your ribbon with wax paper, use double sided tape to keep it all together, that way the oils from the buttercream won't discolor your ribbon!  And away you go!

Permalink Reply by Holly F on September 16, 2011 at 1:38am

Hi!  Yes, I secure the ribbon overlap with a bit of buttercream, and if that doesn't do the trick, then I get a little fondant flower or something else that fits the theme of the cake and - using butter cream or royal icing, place it half on the overlap and half on the ribbon it's overlapping.  Like a little button.  :O)

Permalink Reply by Anne Drew on September 19, 2011 at 5:40pm

If you make your buttercream using the Wilton recipe and mix it with water the buttercream crisps over and you should be able to use regular ribbon.  Have a test run to put your mind at rest on a mini cake.

Permalink Reply by frances warren on September 19, 2011 at 7:31pm

i use a corsage pin it works great. just be sure to let who ever cuts it to know it is there.

 

Permalink Reply by JoAnn Ramos on September 20, 2011 at 2:09pm

There are 2 things that I do:

 

1. I put the ribbin on the ironing board and put wax paper over it then cover it with a cotton napkin and iron it. 

The wax paper doesnt stick and you dont see the wax on the ribbon, but it does lightly coat it and prevents the buttercream from staining it.

 

2. The last wedding cake I did, I attached clear contact paper to the ribbon and there was no staining at all. also, I made the contact paper a little longer than the ribbon and used it as a tab to attach the 2 ends together. 

Permalink Reply by Anne Drew on September 20, 2011 at 5:35pm

Great tips, JoAnn, I hadn't thought of doing either of those ideas.  Love you cakes by the way.