Another question regarding ribbon on wedding cake which will be stacked. Anyone have suggestion for what width is best on the cakes? The cakes will be 2 layer, most likely 2 inch, layers. Any ideas on the best width of ribbon? Thanks. Does it basically depend on the eye of the beholder as to what looks best?

I think it really depends on what look you are going for, I have seen all different kinds of widths and they all look good to me.

I guess it would depend on if the cake is plain otherwise, or if there will be other decorations on the cake as well (you would most likely want a thinner ribbon in that case, so that it wouldn't be hogging the attention away from other detailing, but its still up to you!).







sorry they're so big

So, what's the secret to placing the ribbon on the cake without disturbing the frosting? Also, how is it attached to the cake where the two ends of ribbon meet?

I could be wrong, but I would think you would wait until the frosting had set, at least partially, so that it wouldn't become gooey all over the ribbon. I know I have seen people who use a dab of buttercream to attack the ends to the cake, and I have read about using pearl ended pins (like what you would use to attach a boutinerre or corsage, the large ones with a pearl end on it) to pin the ends to the cake, just make sure they are removed before its eaten.

I've just tried this for the first time recently (the cake is in my photos). I cut thin strips of wax paper and taped it to the back of the ribbon (the grease still soaked through though!). I think the width of the ribbon is definitely determined by the eye of the beholder, so set rules. If you think it looks good, most likely everyone else will too

Melissa

I just realized I should have mentioned that the cakes I posted are not mine, I should have listed who they belonged to

In order that they were posted, the cakes were made by: tcturtleshell, antonia74, and Cakebaker57.

Well thanks JamesSweetie for putting my cake up here. That was my very first wedding cake. I was so afraid of putting that ribbon on it because it had glitter all over it. I even asked the bride/groom to sign a release saying I wouldn't get sued if someone got sick from eating glitter LOL.

Lovingcakes,
It's very easy to put the ribbon on. It doesn't mess up the icing one bit. I suggest putting it on when the icing is still wet, right after you smooth it. The icing didn't go through the ribbon I used. You can tell how thin it was. I don't think the ribbon is on long enough for it to soak up grease. I "glued" the ribbon on in the back of the cake. I used piping gel at first, it didn't work, then I used buttercream. It worked ok. Now I always use candy melts. You only need a little bit for it to stick. So there's my secret. Candy melts~

I think the width of the ribbon depends on the size of the cake OR how ever the bride wants it. That's something I've learned quick. If the bride wants it do it. If she doesn't like it that's her fault. LOL!!

Happing Baking~

I'd really like to here other peoples technique on putting ribbon on the cake.

One trick my aunt told me too, was that in some of the stacked cakes you see with ribbon...the ribbon isn't actually on the cake, its on the boards separating the tiers. So the ribbon is glued to the edge of the thick boards that each tier is sitting on, the board being the same size as the cake. It looks like the ribbon is on the cake. This helps eleminate worrying about grease coming through, or disturbing the frosting. Of course is just one way you can do it.

I have read also that to prevent grease from coming through (if you are putting it on a buttercream cake) to put a strip of fondant cut the same width, behind the ribbon. This would also make it easier to put the ribbon on without disturbing the buttercream.

I would never have thought of that.