Add a Ribbon to a Cake

Adding a fabric or similar ribbon to a cake is a lovely way to upgrade the cake from just plain frosted to something glamorous. The ribbon chosen can be wide or slim, patterned or plain, in a color theme to match the cake or completely contrasting.

Ingredients

  • Pre-iced or pre-frosted cake
  • Fresh icing or frosting for dabbing on the ribbon

Steps

  1. Select the ribbon width. The width will depend on the height of the cake and what you think looks best. In general, a wide ribbon is best for a tall cake and for a fruit or Christmas (or other special holiday event) cake, while slimmer ribbons can be used singly, or in duplicate or triplicate to form different patterns around smaller, lower cakes.
    • A ribbon that is broad enough to cover the entire side of the cake can alleviate the need to add icing or frosting to the cake sides, thereby cutting down on an additional source of sugar and perhaps fat if you're using buttercream. It looks elegant and is a great way to dress up a tall cake.
  2. Measure the cake before cutting the ribbon. Leave a small amount extra on the length to allow for neatly tucking under when encircling the cake.
  3. Dab small amounts of icing or frosting on the back of the ribbon. Avoid getting icing or frosting on the front, as it will show.
  4. Carefully push the first part of the ribbon on the cake at the level you wish to place the ribbon. This piece should have a dab of icing or frosting behind it. Then take the ribbon all the way around the cake, with a dab at even intervals to ensure that it stays on.
  5. When you reach the beginning point of the ribbon again, neatly tuck the final piece over the beginning piece, using a final dab of icing or frosting at the back. Cut off any excess ribbon sticking out.

Adding ribbon bows to a cake

  1. Assemble the ribbon around the cake as noted above.
  2. Make or purchase ribbon bows. If you'd like to make your own, see Make a Bow. The bow needs to be tight and not likely to come loose; this may necessitate stitching it into shape before using.
  3. Use the dabs of icing or frosting on the back of the bow to attach onto the ribbon already encircling the cake.
  4. Decide on placement. Either use one large bow once in a strategic position, or use several smaller bows spaced around the ribbon at even intervals.
  5. Use fondant bows. These can be attached either straight to the cake or on the ribbon, using the icing or frosting dabs.



Tips

  • This method works for both circular and square cakes. Other shapes may require more fiddling, such as a heart shape, but it's generally still possible with most shapes.
  • Make sure that the icing used to stick the ribbon to the cake does not seep through to the front of the ribbon. To avoid this, tape a piece of parchment paper to the back of the ribbon. Then, place the icing onto the parchment side and stick to the cake.
  • Ensure that the ribbon is clean and ironed before use. It can be a recycled ribbon, just so long as it has been washed/cleaned and ironed first.
  • When adding the icing/frosting dab, always err on the side of less rather than more, as it can easily squish out the sides of the ribbon edges and look unsightly.

Warnings

  • Keep the icing/frosting dabs to a minimum.
  • If there is oil or fat in the icing, there is a risk of it seeping through the ribbon and looking unsightly; hence, it is best to use icing sugar and water (confectioners sugar and water) rather than a buttercream based icing or frosting. However, for a particularly thick nylon, acrylic or other artificially based ribbon (not cloth or silk), you may get away with sticking the ribbon direct onto the still-drying buttercream without it showing through. Or, line the cloth ribbon with wax paper/contact paper/clear tape first and glue or stick in place on the ribbon before using (a bit fiddly but it is said to work). Some of this is trial-by-experiment, depending on the ribbon.

Things You'll Need

  • Ribbon of choice
  • Scissors (sharp, suitable for fabric)

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