Attaching Satin Ribbon To Your Fondant Wedding Cake

There are many ways to attach satin ribbon to fondant wedding cakes. Some people use pins, double-sided tape, glue dots, or even a pin, but one of the most popular methods is to use a small amount of water or icing to act as an adhesive. Some people also recommend using wax paper to prevent the ribbon from absorbing any oils from the fondant or buttercream and altering the colour.

Using wax paper to prevent ribbon discolouration

When attaching a ribbon to a fondant or buttercream cake, you can use a double-sided satin ribbon that has been backed with a non-absorbent paper such as wax paper. This will prevent the ribbon from absorbing any oils or grease from the buttercream and creating discolouration.

To do this, cut a strip of wax paper to the same length as your ribbon. Place the wax paper, wax-side down, on the back of the ribbon. Then, use a warm iron to press over the wax paper. The heat will cause the wax to melt and stick to the ribbon. You can also try pulling the ribbon through the folded wax paper a few times to transfer the wax. This method will not work with synthetic ribbons as they will melt under the heat of the iron.

Some bakers have found that this method is more hassle than it is worth, creating grease spots that look worse than uniform discolouration. They suggest that it is just as easy to grease the whole ribbon so that any colour change is consistent. Others have found that the wax paper does not stick to the ribbon when ironed. In this case, you can use double-sided tape to attach the wax paper to the ribbon.

If you are using buttercream, it is important to note that this method is trickier as the frosting is greasy. You will need to be careful not to get any on the outside surface of the ribbon.

Pros and cons of using water to attach the ribbon

Water is a readily available option to attach satin ribbon to fondant wedding cakes. It is a quick, easy, and cheap method that can be used to secure the ribbon to the cake. Here are some pros and cons of using water for this purpose:

Pros:

• Water is easily accessible and inexpensive, making it a convenient choice for attaching ribbons to fondant cakes.
• The water method is simple and quick to execute. The ribbon is soaked in water, excess water is removed, and then it is carefully placed on the cake.
• Water can be sprayed or brushed onto the cake surface, providing options for application.
• It leaves no visible marks on the fondant, resulting in a neat and elegant finish.
• Water is a safe and edible option, posing no health risks to consumers.

Cons:

• Water can dry out quickly, especially in low-humidity environments. This may require the application of water after the fondant is rolled out, increasing the chances of the fondant drying out and cracking.
• Water can be challenging to work with, as it may evaporate before the fondant is applied, leading to potential issues with the fondant drying out and cracking during the smoothing process.
• There is a risk of watermarks forming on the fondant if water comes into contact with your hands and then touches the fondant surface. These watermarks are challenging to remove.
• Water may not be the best choice for those seeking a long-lasting hold, as it may not provide the same level of adhesion as other methods like royal icing or edible glue.

Using pins to secure the ribbon

To use this method, cut the ribbon to the desired length, leaving a little extra for overlap. You can then use pins to secure the ribbon at the back of the cake, making sure the pins are firmly inserted into the fondant. If you are attaching multiple ribbons, place the widest ribbon at the base, followed by thinner ribbons towards the middle and top of each tier.

It is important to be cautious when using pins to secure the ribbon. Make sure to count the number of pins used and remove them carefully before serving the cake. You can also consider using edible glue or a small amount of buttercream as an alternative to pins for added security.

Additionally, if you are concerned about the ribbon absorbing oils or grease from the fondant or buttercream, you can try a few different methods to prevent this. One option is to iron wax paper over the ribbon before attaching it to the cake. Alternatively, you can lightly rub Crisco or another type of vegetable fat over the ribbon to prevent grease spotting.

Dabbing the ribbon with icing

Firstly, cut the ribbon to the required size, ensuring that it wraps around the cake with a slight overlap. Then, apply a small amount of icing to the back of the cake, where the ribbon will be attached. You can use royal icing, buttercream, or edible glue for this purpose. If using buttercream, be cautious as it can be greasy, and you don't want it to get on the outer surface of the ribbon.

Next, gently press the ribbon onto the icing, ensuring that it adheres securely. You may need to use additional dabs of icing along the length of the ribbon, especially if it is long or thin to prevent sagging. The icing will act as a glue, holding the ribbon in place as it dries.

If desired, you can further secure the ribbon by applying a small amount of icing to the back of the ribbon where the two ends meet. This will create a seamless finish. Alternatively, you can use a strip of double-sided tape to secure the overlap at the back of the cake.

When using this method, it is important to work quickly, as the icing can dry out, and you want to ensure the ribbon is securely attached before it does. Additionally, be cautious not to use too much icing, as it may seep out and affect the overall appearance of the cake.

Using Crisco to prevent grease spots

To prevent grease spots on a satin ribbon attached to a fondant wedding cake, you can use Crisco. Here are some detailed instructions on how to do this:

Firstly, purchase a can of Crisco, a vegetable fat or shortening product. This can be found at cake supply stores or online. Next, take your satin ribbon and apply a thin coat of Crisco to the back of the ribbon. Ensure that you cover the entire surface. This will allow the ribbon to absorb the Crisco evenly, preventing any spots or blotches. The Crisco will also act as a grease barrier, protecting the ribbon from any grease or moisture in the buttercream or fondant. Leave the ribbon for a while until the Crisco is fully absorbed, which will darken the ribbon's colour slightly. If you are concerned about the colour match, test this process on a small piece of ribbon first.

Once the ribbon has been prepared, you can attach it to the fondant cake. There are several methods to do this, including using pins, hot glue, double-sided tape, or royal icing. You can also wet the ribbon with water, or use piping gel or buttercream, and wrap it around the cake, allowing it to dry and stick to the fondant. If you are using buttercream, be careful not to get any on the outside surface of the ribbon, as it can cause grease spots.

By using Crisco on your satin ribbon, you can prevent grease spots and ensure that your fondant wedding cake looks elegant and well-decorated.

Frequently asked questions