How do you get a fondant ribbon exactly around the middle of the tier? I tried to eyeball it but it wasn't even. Do you measure and mark the tier? Also how do you prevent the ribbon from stretching out of shape as you put it on the cake? Any tips?
Thanks!!

No one? Well... I measured and marked the cake before placing the ribbon on and that worked better... looks more even now. I also let the ribbon dry for a bit and it didn't stretch as much. I'd love to hear how you all do it though!

It's kind of hard when you have a really long ribbon, but you can put it in the freezer for a few minutes to firm it up. Not too much so that it is brittle, so keep checking it on your first time. I'll guess that 5 minutes should be good. When you pull it out of the freezer, you might have to wait a minute while it will slowly becomes more flexible as it warms up to room temperature again but work fast because once it starts warming up.....it very quickly goes back to it's original consistency.

Hmmm....I've never tried it, but I was thinking that maybe if you dust it up a bit with either corn starch or powdered sugar and then maybe roll the fondant ribbon around a dowel starting at one end, you can then unroll it around, and right onto, the cake that is premarked for ribbon placement.

Like I said, I haven't tried it, but I would do it that way and see how it worked if it was me. Good luck.

Good ideas... thanks for the tips! Rolling it around a dowel (or maybe my small rolling pin?) probably would have made it a lot easier... i'll have to try it next time!

Use a sewing gauge to go around the perimeter of the cake to mark where your ribbon will be.

I buy the heavy clear vinyl from the fabric store (and wash well), cut those into strips, and roll up my fondant ribbon onto those. Unroll the vinyl off as I'm placing it on the cake.

Along with the measuring guage, you can just cut it with a multi-use ribbon cutter, roll it up and then slightly dampen your cake border and unroll around it..works like a champ!