I have a silly question; I see that your ID is Emmie28 is your name Emilie? My name is Emilie and some people call me Emmie lol
Edited: 02/19/2008 10:36 AM by Moderator
Edited: 02/19/2008 10:46 AM by Moderator
I just position the ribbon around the tier where I want it, then push slightly to adhere the ribbon to the cake. In the back where the ribbon overlaps, I use a small dab of glue from a hot glue gun. I hear that you can use frosting, but I was worried that it wouldn't stick or make unsightly grease spots in the back. This method worked great for me.
Hope that helps,
I do NOT recommend putting any kind of ribbon directly on buttercream icing. The fats and the oils in the icing will absorb into the ribbon! The coloring of the ribbon could also come off on the icing. This makes for a really bad combination.
Here are two different ways I have done it..... both with success!
1. Take your ribbon and lay it out on the counter or kitchen table with the "good side facing down. Place Scotch tape (or the wider mailing tape actually works better) on the ribbon. Cut off any overhang excess tape.
2. Do the same as #1 but I use clear contact paper instead of the tape.
The tape or the contact paper seals the ribbon so that it does not absorb the icing. You can attach it in the back of the cake with a dab of icing to hold it in place.
Works like a charm and there are no worries.
For FONDANT RIBBONS:
You can just cut them out to even thicknesses and widths and attach with buttercream on the back.
Edited: 02/21/2008 9:58 AM by Moderator
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