Ribbons on BC cakes
Hi guys! How do you prevent the satin ribbons from soaking the grease from the butter cream icing on cakes?
Replies to This Discussion
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Permalink Reply by Janet M. Hall on
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I was researching this lately and came up with several methods that people use. One, apply tape to the back of the ribbon. Two, place a strip of parchment paper behind ribbon. Three, get a ribbon a shade lighter than desired color and actually add some oil to the ribbon so that it will uniformly be covered so no grease spots can appear since the whole thing has "grease" on it. Personally, I have not done any of these methods so I cannot attest to which is best. Perhaps others will chime in.
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Permalink Reply by rosa velazquez on
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Thank you Janet for the information.
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Permalink Reply by Carol Essick on
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I have taken wax paper and used a hot iron to iron the wax onto the ribbon. But, I usually just let the icing crust for a few hours and then apply the ribbon onto the cake. I don't normally get the greas stains.
HTH,
Carol
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Thank you Carol.
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Permalink Reply by JJ Becker on
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Refrigerate the cake first, make sure your icing is cold and dry, and then apply your ribbon. Tape the ribbon to its self underneath the ribbon, with the sticky side of the tape facing away from the cake so that it won't be exposed to grease or moisture*. Then just keep your cake cold till presentation.
*this is confusing sounding without visual aids, I know, please feel free to ask for clarification.
BTW, Luck's edible shimmer ribbon is easy to use and the customer doesn't have to take bits off their cake before they cut it.
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Thank you sooo much JJ Becker, very interesting information. OK, what you mean is that I tape the underneath the ribbon with take? What kind of tape (to be touching the icing )? Yes, it's a little confusing. But, I get the idea.
Thanks.
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