I have to add ribbon to a fondant cake - not by choice - but have to at this point. (running out of time and supplies)

I don't have double sided tape - any other options for this?

I tested a small area and if I don't use wax paper it's going to bleed through. (black fondant)

can you use small dots of icing??

i think the icing might seep through the ribbon, or leave spots, but if you put them far enough apart in black to match ribbon, royal icing won't work you can't use with grease, hmm i'm thinking and it hurts lol. what if you backed with black material oh probably not food safe. hmmm you probably don't it but cheese cloth is food save you can wash it first oh but you still have to put it to the ribbon geeezzz, what about saran wrap and put the ribbon on as snug as u can just before you take it, of course test it first. ok i have brain freeze sorry, maybe i'll sleep on it. ok last one what if you put a thin black bc kind of like rubbing elmers glue and if the ribbon get's stiff, it will be that way all around the cake

I have ribboned a couple cakes, not black fordant though. One was pink buttercream and I found that the grease soaked the ribbon when I put it on the cake. Oddly enough it eventually soaked it evenly, and just made the ribbon a slightly deeper shade of its original color. granted buttercream has more moisture... Does the fondant turn the ribbon black or does it just make it a deeper shade? If its just wet, it may be fine- i freaked out when i saw it happening to my ribbon that time but it was actually fine. If it is changing the color to black, why not line it with a strip of wax paper? They are going to have to remove the ribbon anyway.

What type of fondant are you using? Fondant should not affect the ribbon at all. When doing a ribbon on a fondant cake I just wrap it around and attach it in the back in one place with a little non toxic glue. The glue only touches the ribbon not the cake.

i use ribbons on my fondant cakes ALL The time. there is no reason at all why fondant should ruin your ribbon, its usually buttercream that does that. I attach all my ribbons with a blob of royal icing at the back. You may get a slighter darker colour in the patch where the royal icing is, but nothing major

I agree with the last two remarks...why would fondant be a problem when using ribbon? Then only time you should have any problem with "bleeding" on ribbon is when you use it on bc. I'm confused

I tried to attach directly to the fondant with bc - it was almost a sheer white with silver border and the bc picked up the coloring in the fondant (black) almost like it was bleeding through. I was using the pre-colored Satin Ice.

So, that wasn't an option.

And I needed more than just a touch of bc in the back, I was covering my fondant bottom, it didn't look very good at all. (only my 2nd time with fondant)

So... after many different attempts to make the ribbon work I ditched it and scrapped up a batch of white bc and used a small border instead.

It turned out ok - a lot of new techniques and trial and errors but I'll keep at it and eventually get the hang of things.

How odd. We use satin ice black and have never had it bleed.

sorry i just got home from the hospital yesterday, guess it was the med's lol. i used to sew a lot, and the fabric store's do carry a color fast ribbon, so it does not bleed, even if it get's wet. this might help for next time. if you're worried

Thanks for posting this. I just had a meeting with a bride who wanted a buttercream cake with a royal blue fondant ribbon on the bottom of the cakes---I'm hoping the royal blue doesnt' fade onto the buttercream icing---does anyone have any ideas or thoughts about this?

Thanks!

It shouldn't be any different than putting a fondant cut out on buttercream. I always use fondant ribbon as it's the only food safe ribbon.