Post # 1
Did anyone get their own cake ribbon? What material did you use? I’ve heard some materials darken when they absorb the grease, if they are not greaseproof? Our baker said she hasn’t had a lot of problems but sometimes they will get a shade darker. Should I get a lighter color than what I’m looking for or get the right shade and just hope for the best?
Post # 3
Yes, our baker told us the same. She was happy to use satin ribbon but told us to go a shade lighter. I guess you could just wet the ribbon and see what it looks like if you want to know the final color. She also suggested using a mesh type ribbon. I can’t remember the real word but something thin enough that the frosting won’t mess with it. We ended up going in a different direction and not using ribbon but I understand this is a thing you should be aware of with ribbon.
Post # 4
I have done a lot of wedding cakes with ribbon and it will darken quite a bit depending on the material and the type of icing you are using, if you are doing fondant then you won’t have too many problems and a shade lighter ribbon should do the trick, if you are using buttercream icing then your ribbon will really soak up the moisture in the icing.
A neat trick to make sure your ribbon doesn’t soak up the grease from the icing is to cut strips of saran wrap the same thickness of the ribbon and put that on as a backing for the ribbon.
You can order food safe ribbon online, you just have to google it.
Post # 5
When I have used ribbon on a cake, I do what the pp said and back it with saran, parchment paper or thin strips of foil so the ribbon isn’t actually touching the frosting.
Post # 6
We had the baker make the ribbon out of fondant. It was dark red so it din’t taste as delicious as the rest because of all the food coloring (it really was good fondant!) but we didn’t have to worry about any of that or un-assembling the cake before cutting it. That was my requirement – to just be able to cut and eat it.
Post # 7
I bake cakes all the time using ribbon and have never had a problem. If your baker is using butter cream make sure she “Wet frosts” it and lets it dry. This makes it smooth and also puts a crust on the frosting. Abut the only time I have a problem is with chocolate frosting. I usually use organza and a smaller satin ribbon over the top of that running through the middle. For this cake the bride ordered custom ribbon with their signature saying on it. His name is Will her name is Wei (Way) we all thought it was really cute and different. We used the ribbon on the table favors and various other things in the venue.
Post # 8
I ma getting ribbon to give to my baker but I guess I’ll now be getting a couple shades lighter blue than I want just so it’s thr right shade. However I won’t care if the ribbon gets super dark since fmil went ahead and got super dark squares (overlays?) for the tables anyway.