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Ribbon for cake

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What type of ribbon do you use on the cake to add color? I love how it looks just curious if it needs to be made out of any particular fabric to prevent the icing from showing through. Thanks!

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I just used plain satin ribbon from Michaels.

 

If the cake is fondant, it shouldn't stick. If it's frosting, the baker usually will rub the outside with cornstarch to keep it from sticking. As long as the baker has a little advanced notice or an inspiration picture, it shouldn't be an issue.

 

If you have a professional pastry chef, he/she should be able to make edible ribbon out of sugar/fondant/frosting so you won't have to worry about it!

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I would use a more expensive double faced satin...it's thicker and less chance of the oils from the frosting bleeding through.....

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