How Do You Put Ribbon On The Base Of The Cake

Decorating By josilind Updated 25 Sep 2007 , 4:06am by josilind

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josilind Posted 23 Sep 2007 , 3:23pm
post #1 of 12

I need help. I have a wedding next weekend and the bride wants ribbon on the base. I have done this before but when i do it i seem to always get grease patches on the ribbon from the icing AND i cant seem to get the ribbon to lie flat top to bottom on the base.

i get compliments whenever i do it but these are things that i want to correct for myself...any suggestions.. on yeah and it is a stack cake...so do i put the ribbon on before or after the stacking....please someone respond. no one responded earlier when i posted last month!!! icon_sad.gif

11 replies
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StaceyRN Posted 23 Sep 2007 , 3:40pm
post #2 of 12

I haven't done any ribbons on cake before, maybe a piece of wax paper behind the ribbon that is the same size??? Just a guess. Good luck!

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mommak Posted 23 Sep 2007 , 3:42pm
post #3 of 12

I sure wish I had the answers to help you. I've only put ribbon around the cake. Then I just plastered the back of the ribbon with BC before wrapping around the cake......so sorry I can't be of any help. I'm sure there is someone out there who has the answer.

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susies1955 Posted 23 Sep 2007 , 3:42pm
post #4 of 12

The only thing I've read about it what you can do about greasy ribbons. People are using wax paper ironed on to the back, Saran Press N Seal placed on the back or clear contact paper.
Hope you get some more help. icon_smile.gif
Susie a newbie

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kristyokronley Posted 23 Sep 2007 , 3:44pm
post #5 of 12

First,I put foil around the cake boards, I stacked 3 to get the strengh and height, then I used my hot glue gun to apply the ribbon. Small amounts so it wouldn't show through. Then on goes the cake, but I use wax or parchment paper strips to cover the board while icing and decorating. Then pull those out carefully and you have a clean board. My ribbon matched the cake and the invite perfectly. It really made it look finished and professional! Ribbon was purchased at Micheal's or Joann's. Really, Really, cheap I think like .25 cents on clearance. It pays to stock up.

Sorry, I just noticed I misunderstood you. I thought you were putting it on the boards(base).

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mgdqueen Posted 23 Sep 2007 , 3:46pm
post #6 of 12

As Stacey suggested, a lot of people put a strip of wax paper behind the ribbon. They "glue" it down with dots of RI. I would stack, then place ribbon because it can shift as you put the cake into place and you'd just have to fix it again anyway.

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indydebi Posted 23 Sep 2007 , 3:46pm
post #7 of 12

I apply the ribbon after I set up the cake at the site. My BC icing is nicely crusted so there is no "wet" icing to come in contact with the ribbon. Polyeurothane works better than polyester. I use a drop of BC to glue the two ends together in the back of the cake. If there is a bleed-thru or a wet spot on the ribbon, this is the only place.

I find its harder to put ribbon on a round cake than a square one. What I've found is it is because the side of the round cake is not perfectly straight up and down, which is what causes the gap at the top of the ribbon. How I fixed that is by using a bench scraper to do the initial smoothing. When you set the scraper on end, touching the cardboard (and the cake is flush with the edge of the cardboard), then the long side of the scraper is a perfect 90 degree angle against the side of the cake. Give the turntable a spin to smooth the icing and you have a perfect straight up and down side. The ribbon then lays smooth just like you want it to.

When using just a spatula to smooth the icing, then my hand tended to lean in at the top of the cake. When applying the ribbon against the base-cardboard, the cake side had an angle .... resulting in the gap.

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step0nmi Posted 23 Sep 2007 , 3:58pm
post #8 of 12
Quote:
Originally Posted by indydebi

I apply the ribbon after I set up the cake at the site. My BC icing is nicely crusted so there is no "wet" icing to come in contact with the ribbon. Polyeurothane works better than polyester. I use a drop of BC to glue the two ends together in the back of the cake. If there is a bleed-thru or a wet spot on the ribbon, this is the only place.

I find its harder to put ribbon on a round cake than a square one. What I've found is it is because the side of the round cake is not perfectly straight up and down, which is what causes the gap at the top of the ribbon. How I fixed that is by using a bench scraper to do the initial smoothing. When you set the scraper on end, touching the cardboard (and the cake is flush with the edge of the cardboard), then the long side of the scraper is a perfect 90 degree angle against the side of the cake. Give the turntable a spin to smooth the icing and you have a perfect straight up and down side. The ribbon then lays smooth just like you want it to.

When using just a spatula to smooth the icing, then my hand tended to lean in at the top of the cake. When applying the ribbon against the base-cardboard, the cake side had an angle .... resulting in the gap.


Wow! This is such a great tip! I was thinking the same thing about the gap. I am trying to gain as much info as possible to do my first wedding cake next year! icon_lol.gif I know that seems far away but, all the more info beforehand the better! And I will probably be putting ribbon on the cake!

Now..do you use RI to attach it to fondant too?

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indydebi Posted 23 Sep 2007 , 4:07pm
post #9 of 12

I don't work with fondant, so I'll leave that question to the fondant experts on here.

BTW, I don't treat my ribbon in any way .... no press-n-seal, no wax paper, no pre-saturation with BC. As you can see from my pics, I do a lot of cakes with ribbon and don't have the bleed thru issue with the method I use.

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josilind Posted 25 Sep 2007 , 3:40am
post #10 of 12

thank you everyone for your reply.indydebi, thank you so much. i have a tendency to not explain clearly but you picked up on exactly what i was referring to. i am still open to others advice! and good luck on your cake stepOmi!

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imagine76 Posted 25 Sep 2007 , 3:58am
post #11 of 12

i have put scotch tape on the back of the ribbon. it was a grosgrain ribbon and i was afraid of splotches. it worked like a dream. i think i used double stick tape for the seam. it didn't gap. the last cake i did (i haven't done many weddings) i used sheer ribbon and corsage pins with the pearl head. no grease showed through. i have a buttercream that crusts well. they both worked great. i think you only need to worry about backing if you're using a satin ribbon.

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josilind Posted 25 Sep 2007 , 4:06am
post #12 of 12

yes, i forgot to add , i am using a satin ribbon. it is the ribbon that the bride liked best. the last cake i did the ribbon was stain and water reisistant and it was a very pretty pink...it is hard to find ribbon like that . i was not even looking for it. it was on sale and it was just there.

i placed an attachment of my last cake.
LL

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