Has anyone ever used fruit roll ups instead of fondant ribbons on a cake? It is such a hot, humid day and my fondant is so soft. I'm afraid it's going to break as I place it on the cake. I was thinking of just buying fruit roll ups. Does anyone know if this is a good idea or not. Thanks in advance for your help.

I'm certainly no authority on anything, but I think it would be ok, depending on what you're wanted the ribbon to do. Fruit roll-ups aren't very sturdy, so they may not hold a bow loop, but if you're just looking for a draped ribbon effect, it probably would work. Good luck! Maybe somebody else can give you a more definite answer.

I'm no expert on fruit rollups, but I was thinking I remembered that some have seeds. Is that right? If so, I'd definitely stay away from those. Also, I guess it would just depend on the look you're going for. If it's somebody's wedding cake, I probably wouldn't try to substitute. If it's an upbeat birthday cake or something like that, in a situation that can take a little funky artistic substitution, then I don't see why not.

i have seen them used in family funny magazinw for a package cake- never tried it - i would worry they are apt to get just as or more sti cky then the fondant and maybe bleed but I am no sure - good luck let us know!!

I have a southern living cook book that uses fruit roll ups for a ribbon. They say to cut your roll-up into 4" strips with out removing the paper backing, brush with water, sprinkle with granulated sugar or edible glitter, and then let dry 15 minutes. Then peel the backing off of the candy and arange into bow loops. The bow is on a Christmas cake, looks like a package bow with numerous loops and seems to be standind up fairly well. I would suspect that the granulated sugar made it able to be a little more stiff.

i tried it and have a sample cake in my photos, it does work, make the loops and let them dry, they dont dry hard though, so the bow isn't poofy like the GP bows are.