HEY everyone,
i was wondering if your expertise could help me out on this problem.
i am making my FIRST wedding cake and I have decided to do a WASC for the recipe and swiss buttercream for the frosting , i made a practice cake and it was DELICIOUS but the only problem was that when i was practicing the ribbon it didn't look so great.
I know there is a technique with wax paper but i guess i don't really understand how it works and also , SMBC is sooo moist and stays soo moist thats why i'm not sure it will matter... any suggestions?
thank you all!!!! 
I've read on here, and I don't remember her name, but she applies the ribbon over contact paper, trim, then add over the cake. Keeps the ribbon smooth and from absorbing the moisture.
i read on cc that some folks apply the icing to the ribbon ("greasing" the ribbon, lol) so that the fat saturates it before applying to cake and then you don't have to worry about any color change or discoloration. i haven't done this yet myself, but i thought it sounded like it might work (depending on the type of ribbon) so i am passing it along.
I spray my ribbons with non-stick spray (like Pam) when applying to buttercream. Super easy and works great!
I've read on here, and I don't remember her name, but she applies the ribbon over contact paper, trim, then add over the cake. Keeps the ribbon smooth and from absorbing the moisture.
Yep! And apply it to a very chilled cake. No muss, no fuss. No dinged icing, and your ribbon goes on nice and straight. Tip: don't apply one end to start. Go the very front of your cake and start ther, working it around the sides until you get to the back. Seems to work better.
So what keeps the ribbon "attached" to the cake? Or how would you secure the ends to the frosting if you're using bc?
If you're using SMBC, it softens up just enough, that very top thin layer to hold it in place quite nicely.
I've read on here, and I don't remember her name, but she applies the ribbon over contact paper, trim, then add over the cake. Keeps the ribbon smooth and from absorbing the moisture.
Yep! And apply it to a very chilled cake. No muss, no fuss. No dinged icing, and your ribbon goes on nice and straight. Tip: don't apply one end to start. Go the very front of your cake and start ther, working it around the sides until you get to the back. Seems to work better.
Yes, it's you! Thanks Jamie for the tip
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