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.
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I asked a professional baker I know, and there are issues using fabric ribbon (bleeding & food safety) that it was suggested to have another idea or plan to work with your baker. The ribbon you already bought can be used to decorate, but a fondant ribbon or some other kind of decorating with icing could work out for you. Maybe using the same color blue in a design on a the cake? If you do go with ribbon, it will either have to go on top of fondant or wax paper to form a barrier against bleeding and for food safety with something covering the join.
I'll try and find some examples for you, but I hate fondant so it may get tricky.
http://www.amybeckcakedesign.com/ This baker happens to be in Chicago, and is probably expensive, but some of her cakes are really neat, there's a snowflake one, and it looks like she uses ribbon so if you haven't signed a contract or sent money perhaps contacting her is an option?
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