Ok so I have been doing cakes for a long time now and well now my husband and I have decided to expand our resume of creative, decorative skills using pulled sugar. He came up with a crazy wacky idea to use pulled sugar around a cake as if it were ribbon instead of real ribbon that you buy in a store. First of all I am all about trying new crazy and wacky things but I am thinking that to get the sugar to form like ribbon around a cake properly that it would still have to be warm to make the shape and so I am thinking it would melt the fondant as we are putting it on the cake. Has anyone ever tried this before? Is this a crazy wacky idea? I have to say that this is one idea that I am kinda scared to try but will try anyway cuz I am the kind of person that has to try everything at least once. I am open to any input, suggestions or advise on this subject. I appreciate all of your talents and ideas. Thanx in advance CC'ers.

Sure. The classic technique is to wrap a buttercream cake with a striped ribbon -- more like a band, really -- that's the same height as the cake. Not an easy task. You can see it in the Wilton Encyclopedia chapter on pulled sugar. I saw Wyn Grisham demonstrate the technique live once, and I'm still not sure she has only two hands.

I've used 1" wide sugar ribbon as a base border on cakes many times. It doesn't melt the fondant -- you just need to work quickly to get a ribbon long enough that's still flexible enough to wrap around the cake.

Thankyou so much for the reply on how to do this. I was thinking it was impossible but I guess I was wrong. I will deffinately give it a whirl. Thanx again.

If you are unable to get the book, I'm thinking it's volume II, contact Wilton. They were kind enough to send me a copy of that part of the book when I inquired about it several years ago.

I found the image of the cake bkeith referred to...

http://i.ebayimg.com/13/!BRvdYNgBmk~$(KGrHgoH-DMEjlLluysEBJ+lpB6ctw~~_1.JPG