Crafting Edible Ribbons For Wedding Cakes: A Step-By-Step Guide

Adding an edible ribbon to a wedding cake is a beautiful way to add a special touch and is surprisingly easy to make. Edible ribbons can be made with a few simple ingredients and can be customised to fit the colour scheme of the wedding.

The type of ribbon used on a wedding cake should be satin or matte, as this is an easy way to add colour without using food colouring. The ribbon should also be backed with non-absorbent paper such as wax or contact paper to avoid staining from the oils in the frosting.

To attach the ribbon to the cake, roll two small pieces of fondant into a bow and attach them to the back of the cake with a small amount of water. Then, wrap the ribbon around the cake and attach it to the fondant with another small piece of fondant and a dot of water.

With the right technique, an edible ribbon can be a unique and elegant addition to a wedding cake.

Using satin or matte ribbon for a chic finish

However, a common concern is whether it is safe to use ribbon on a cake. The answer is yes, as long as the ribbon does not touch the cake. This is especially important for buttercream cakes, as the ribbon will quickly start to stain from the oils in the frosting.

To prevent the ribbon from touching the cake, follow these steps:

• Line the cake with a strip of parchment paper. The parchment paper should be slightly shorter than the ribbon to ensure it doesn't show.
• Measure out the length of ribbon you need, along with an equal length of parchment paper.
• Trim the parchment paper to the correct height.
• Wrap the parchment paper around the cake. If using a buttercream cake, make sure the cake is cold, as it will be easier to handle.
• Use cello tape to adhere the parchment paper to itself.
• Wrap the ribbon around the cake over the parchment paper strip.
• Use a non-toxic glue stick to adhere the ribbon to itself.

For buttercream cakes, it is recommended to wait until just before delivery to apply the ribbon. Keeping the cakes cold will make it easier to apply the ribbon without messing up the frosting.

Backing ribbons with wax paper to prevent grease stains

When making edible ribbon for wedding cakes, it is important to consider the type of icing used on the cake. If using buttercream icing, it is essential to prevent the ribbon from coming into direct contact with the cake, as the grease in the frosting can cause staining. To achieve this, you can back your ribbon with wax paper. Here is a step-by-step guide on how to do this:

• Prepare the Wax Paper and Ribbon: Measure out the length of ribbon required for your cake, and cut a strip of wax paper to the same length. The standard ribbon height for cakes is typically 7/8 of an inch. To ensure the wax paper doesn't show, you will need to trim it to a slightly shorter height. For example, if your ribbon is 7/8 of an inch tall, subtract 1/8 of an inch, resulting in a wax paper height of 6/8 of an inch.
• Wrap the Cake with Wax Paper: Carefully wrap the wax paper around your cake, ensuring it is secure and doesn't slide. This will act as a protective barrier between the ribbon and the cake, preventing grease stains.
• Secure the Wax Paper: Use a small piece of cello tape to secure the ends of the wax paper together. This will ensure that the wax paper stays in place and doesn't slide or shift when you apply the ribbon.
• Apply the Ribbon: Now, take your ribbon and wrap it around the cake, on top of the wax paper. The ribbon should overlap by about 2 inches, allowing you to glue the ends together with a non-toxic glue stick.
• Final Touches: If you are using a buttercream cake, it is recommended to apply the ribbon just before delivery, as the cold temperature helps with handling. Additionally, you can use decorations, such as flowers or other embellishments, to hide the seam where the ribbon ends meet.

By following these steps, you can effectively use wax paper to back your ribbons, preventing unsightly grease stains on your beautiful wedding cakes. This technique ensures that your edible ribbons remain pristine and complement the overall aesthetic of the cake.

Using ribbon to add colour without food colouring

Adding ribbon to a wedding cake is a great way to add colour without using food colouring. This method can be used to incorporate the wedding colours, or to match a specific ribbon chosen by the bride.

To add ribbon to a cake without it touching the cake itself, first measure the length of ribbon you need for the size of your cake. Then, cut a strip of parchment paper to the same length, and slightly shorter in height. Wrap the parchment paper around the cake, securing it with cello tape. Next, wrap the ribbon around the cake, over the parchment paper, securing it with a non-toxic glue stick.

If you are adding ribbon to a buttercream cake, it is best to wait until just before delivery to apply the ribbon, as the ribbon can absorb the grease and get splotchy. However, you can apply the parchment paper strips early, and the cake can be decorated further as the ribbon does not touch the cake.

If you would prefer to use a fondant ribbon, you can make your own using fondant and food colouring. Roll the fondant into a sausage shape, providing more surface area for the colour. Dip the tip of a knife or a toothpick into the food colouring and smear it onto the fondant. Start with a small amount of colouring, as you can always add more later. Fold the fondant to cover the colouring, then twist and stretch the fondant until the colour is uniform.

There are a variety of colouring types that can be used with fondant, including paste colours, gel colours, powder colours, liquid colours, and lustres. It is best to avoid liquid food colouring, as this can make the fondant sticky.

Applying ribbon to a cake without it touching the cake

To apply ribbon to a cake without it touching the cake, first line the cake with a strip of parchment paper. Measure out the length of ribbon you need and cut a strip of parchment paper to the same length. Next, take the height of your ribbon and subtract about 1/8 of an inch. Cut the length of parchment paper to that new height. Make the parchment paper strip slightly shorter than the ribbon so that it doesn't show. Once the parchment paper is cut to the correct height, wrap it around your cake. If you are applying the ribbon to a buttercream cake, make sure the cake is cold, as this will make it much easier to handle. Use a piece of cello tape to adhere the parchment paper to itself.

Next, wrap your ribbon around the cake over the top of the parchment paper strip. You can use a non-toxic glue stick to adhere the ribbon to itself. For buttercream cakes, wait until just before delivery to apply the ribbon, but you could apply the parchment paper strips early. Keeping the cakes cold will make it much easier to apply the ribbon without messing up the frosting.

Using fondant to attach ribbon to a cake

To attach a ribbon to a fondant cake, you can use a double-sided satin ribbon, backed with a non-absorbent paper such as waxed or contact paper. You can also try a textured ribbon, which may not show signs of absorbing moisture or grease. If using a satin ribbon, iron the back with waxed paper before attaching.

To glue the ribbon to a fondant cake, use small dabs of royal icing, or edible glue. You may need to attach the ribbon a few inches at a time. You can also use piping gel, or water, to attach the ribbon. If you are concerned about the ribbon slipping, you can use pins, or a non-toxic glue stick, to secure the ribbon.

Frequently asked questions