Quote:
Originally Posted by honeychile
Okay, if you're not using black smithing utensils on your cake, and have opted for ribbon instead, do they have a way of just starting and stopping the ribbon without a decoration, or should I provide some sort of "buckle" or pin or something?
Please be gentle - I have no one I can really discuss this with except online, and while their cakes are wonderful, I can't understand the bakers over the phone, 500 miles away.
|
I'm having embellishments on ours, so I would assume they'll end it there. I just Googled this because I was curious and a lot of places said they do a small dot of icing in the back to "seal it."
Apparently for food safety issues they will iron wax paper to the back of the ribbon so it doesn't leach or anything.