Wrapping cake tiers with ribbon is an easy way to add colour and elegance to your wedding cake without dramatically increasing the cake's cost. Your ribbon can be colour-coordinated to match the flowers, table settings, or bridesmaid's dresses, tying your cake into the rest of the ceremony. A single ribbon can be wrapped around the base of the cake, or you can wrap several layers of ribbon around each tier for a striped look. It's important to back your ribbon with tape or waxed paper to make sure the ribbon does not get greasy when it touches the cake's frosting.
- Skill level:
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Things you need
- Measuring tape
- Cotton sheet (optional)
- Packing tape or waxed paper
Buy more ribbon than you think you will need, so you have extra materials in case of mistakes. Measure the distance around each tier of the cake with measuring tape, and add all the measurements together to find out how much ribbon you will need. Increase that measurement by 25 to 30 per cent to figure out how much ribbon you should buy. Look for low-cost ribbon at your local fabric or craft store.
Iron the ribbon to remove any wrinkles or creases. Use a low heat setting, especially if your ribbon is delicate. If you are worried about damaging the ribbon during ironing, place a cotton sheet between the ribbon and the iron.
Line the back side of your ribbon with packing tape or waxed paper. Cut the tape or waxed paper to fit your ribbon, and apply it to the side of the ribbon that will touch the cake. Tape will adhere to the ribbon on its own, and waxed paper can be ironed to the ribbon (place the paper wax side down against the ribbon, and pass your iron over the paper several times to melt the wax to the ribbon).
Trim the ribbon with sharp scissors to remove any raggedy edges, and remove any visible tape or waxed paper. Cut the ribbon to the size you need (use your perimeter measurements from step 1, and add 2 or 3 inches for the ends of the ribbon to overlap).
Wrap the ribbon around the cake, being careful not to dent the frosting. It will be easier to wrap the ribbon if your cake is cold, so the frosting is stiff. Smooth the ribbon with your fingers so it lays flat against the cake, and secure the ends of the ribbon with a dollop of frosting (place the frosting on one end of the ribbon, and press the other end on top of the frosting). Check that the ribbon is straight, and that the ends overlap perfectly.
Tips and warnings
- Leave the ribbon in place for pictures and while the couple cuts the cake, but remove it before the caterers do the final cutting and the cake is served.
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