Just a quick question...I made a wedding cake this past weekend and the customer provided me with a really pretty moss green silk ribbon to put around the base of the cake. Ill attach a picture of the cake...

But anyways....I put the ribbon around and it soaked up the fat from the icing and it looked really bad. I had to double up the ribbon so it wouldnt bleed through.

Is there a special ribbon I should use...or coat the ribbon some how to prevent this from happening?

What do you use? Thanks for your help!!

Heather

For buttercream colored cakes, we always wrap the cake with strips of parchment before putting down the ribbon.

It is very common for the grease to bleed through. I heard of people soaking the whole ribbon in grease and I've also heard people use wax paper behind. Some people also line the back of the ribbon with packaging tape.

The parchment behind the ribbon seems like a great idea....what about for thin ribbon? Any suggestions?

Pasted: Some people also line the back of the ribbon with packaging tape.

Cool, thnks so much for all your help!

I've also heard of ironing wax paper to the back and then trimming the excess. Also floral ribbon has a plastic backing on it. You can order online or ask your local florist to order the right color for you. I just ordered 50ft. and paid about $3.50 for 50 feet. I'll never use that much purple ribbon.