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nl3
Junior Member
Joined: Jan 13, 2007
Posts: 35
Location: GA
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 Posted:
Wed Jun 11, 2008 10:00 am |
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I was asked to make a all buttercream 4 tiers wedding cake. The decorations are very simple. However I am suppose to put a one and 1/16" wide of ribbon at the bottom of each tier. My past experience is that the grease/oil from the buttercream will soak thru the ribbon. Any suggestions to avoid the blotches of grease on the ribbon. I told the bride-to-be that we should use fondant and dust with  Luster Dust but she is not willing to pay the price. Please help. |
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mommak
Frequent Member
Joined: May 19, 2006
Posts: 211
Location: Indiana
Gallery Supporter Member
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Wed Jun 11, 2008 10:04 am |
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I've done my a couple of ways. I've put contact paper on the back of the ribbon and I've also went ahead and rubbed bc over the entire back of the ribbon so it showed no blotches. Works great either way. |
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Lesia
Junior Member
Joined: May 07, 2005
Posts: 50
Location: Jacksonville, Fl.
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Wed Jun 11, 2008 10:05 am |
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I would oil the entire ribbon with veg. oil, then run thru a folded paper towel to remove the excess. Then it will cling to the cake without having to attach with icing, and no grease spots will appear. Test for colorfastness first, though. Good luck! |
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patrincia
Regular Member
Joined: Feb 19, 2005
Posts: 143
Location: VA
Birthday: Jun 27
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Wed Jun 11, 2008 10:07 am |
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I use IMBC and the ribbon eventually absorbs enough grease to eliminate the blotchy appearance, but it also darkens the color of the ribbon slightly (similar to being wet). Some people just coat the ribbon with a non-flavored oil (like canola) before putting it on the cake, being sure to wipe away any excess oil.
I've heard of lining the ribbon with tape, but I really don't like the thought of that. Others just cut a piece of waxed paper to fit behind the ribbon, but some grease can still seep onto the ribbon. |
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DesignsByMandie
Junior Member
Joined: Jun 07, 2008
Posts: 55
Location: Colorado Springs, Co
Birthday: May 10
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Wed Jun 11, 2008 10:10 am |
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I say go ahead and go for it...Let her know what you think...I did a dummy cake with the ribbon on the bottom of each tier...It was with buttercream...And it was all assembled the night before I took the pictures I really didnt have any problems. I added a little bit more meringue powder to my icing so it would crust over a little more...And deffinately wait until you have a crust to assemble it. But I even did the dot border in front of the ribbon and had no issues!!! Hope it helps and good luck! ~Mandie~ 
heres my pic
http://www.cakecentral.com/mod.....id=1230103 |
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ntertayneme
Moderator
Joined: Apr 13, 2005
Posts: 2740
Location: Lake Charles, Louisiana
Birthday: Nov 01
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Wed Jun 11, 2008 10:10 am |
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I cut wax paper slightly smaller than the width of the ribbon. I place the wax paper, then the ribbon and tape together in the back of the cake. I wait and do this after I have it set up at the reception area. I never do mine too far in advance. I've never had any grease stains on the ribbon. HTH |
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mjs4492
Forum Fanatic
Joined: Aug 31, 2006
Posts: 1258
Location: Elberta, Alabama
Birthday: Aug 31
Gallery Supporter Member
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Wed Jun 11, 2008 10:11 am |
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Good topic!!
I made a 2-tiered wedding cake Sunday all white buttercream and ivory satin ribbon (in my photos). I didn't put anything on the ribbon - just wrapped it around each tier and put dots of buttercream where the ends joined in the back. Then I put pearl-tipped straight pins here also to make sure the ribbon held.
I was very worried about the ribbon not holding so I did this the night before it was due to make sure everything would be ok. It was and no problems!
Good Luck! |
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KASCARLETT
Frequent Member
Joined: Jul 23, 2007
Posts: 258
Location: Alabama
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Wed Jun 11, 2008 10:24 am |
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I "iron" mine with wax paper. Cut a piece of wax paper the length of the ribbon and twice as wide. Sandwich the ribbon in between, place a towel or other cloth on top and iron on low until the wax is "transferred" to the ribbon. I've done this a few times and it hasn't failed me yet, plus it's easy to do. |
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sweetcravings
Frequent Member
Joined: Apr 25, 2007
Posts: 271
Location: ontario, canada
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Wed Jun 11, 2008 10:31 am |
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Does the color of the ribbon bleed onto a white cake? Never done this..just curious |
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patrincia
Regular Member
Joined: Feb 19, 2005
Posts: 143
Location: VA
Birthday: Jun 27
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Wed Jun 11, 2008 10:35 am |
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| sweetcravings wrote: | | Does the color of the ribbon bleed onto a white cake? Never done this..just curious |
The 1st and 6th photos in my gallery are done with teal blue ribbon on white buttercream. No color bled after many hours on display, in a very warm room, under a spotlight. |
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patrincia
Regular Member
Joined: Feb 19, 2005
Posts: 143
Location: VA
Birthday: Jun 27
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Wed Jun 11, 2008 10:36 am |
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| sweetcravings wrote: | | Does the color of the ribbon bleed onto a white cake? Never done this..just curious |
The 1st and 6th photos in my gallery are done with teal blue ribbon on white buttercream. No color bled after many hours on display, in a very warm room, under a spotlight. |
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sweetcravings
Frequent Member
Joined: Apr 25, 2007
Posts: 271
Location: ontario, canada
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Wed Jun 11, 2008 10:39 am |
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| patrincia wrote: | | sweetcravings wrote: | | Does the color of the ribbon bleed onto a white cake? Never done this..just curious |
The 1st and 6th photos in my gallery are done with teal blue ribbon on white buttercream. No color bled after many hours on display, in a very warm room, under a spotlight. |
Good to know. Thanks |
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pinkbeesugar
Junior Member
Joined: May 11, 2007
Posts: 70
Location: Lapeer, MI
Birthday: Feb 03
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Wed Jun 11, 2008 11:13 am |
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I have not had any problems with the grease bleeding thru, but i generally use a textured ribbon. There is also waterproof ribbon in craft stores that some use.
And i have used the straight pin to hold the ribbon on fondant cakes, but on buttercream, i use just a very small amout of hot glue that i quickly rub with my finger before i attach. It also grabs better and you get no little strings from the ends. hth |
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patrincia
Regular Member
Joined: Feb 19, 2005
Posts: 143
Location: VA
Birthday: Jun 27
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Wed Jun 11, 2008 11:49 am |
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| sweetcravings wrote: | | patrincia wrote: | | sweetcravings wrote: | | Does the color of the ribbon bleed onto a white cake? Never done this..just curious |
The 1st and 6th photos in my gallery are done with teal blue ribbon on white buttercream. No color bled after many hours on display, in a very warm room, under a spotlight. |
Good to know. Thanks |
The teal blue ribbon in the photos was a heavy, textured, grosgrain ribbon. The buttercream I used was the non-crusting kind.
I've read that you can get waterproof ribbon at a florist shop. |
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nl3
Junior Member
Joined: Jan 13, 2007
Posts: 35
Location: GA
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Mon Jun 16, 2008 6:32 am |
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Thank you all for the great suggestions. I will try them all to see which one works better for me.
Hi Mandie, you mentioned adding merigue powder to the buttercream, what proportion do you use or can you share the recipe? Thanks again. |
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