Whether you're looking to spruce up a plain wedding cake or add a professional flair to your own homemade cake, stringing a ribbon around the base of each tier provides a sophisticated polish. Not only is this a simple addition to make, but it is also an ideal accent for any classic wedding. Additional decorations are not necessary, but flowers that match the bride's bouquet make for fantastic adornments when placed around the base and cake topper.
Measure the base of each cake tier and add an inch onto each to allow for overlap. Superimpose the measurements onto the ribbon and cut each piece to fit.
Cut each piece of ribbon at an angle to avoid unravelling. To give the outside edge a sleek look, fold the ribbon in half lengthwise and trim the end by cutting at a diagonal, beginning at the fold and cutting downward. This will leave the ribbon with an A-shaped end.
Dab a bit of royal icing onto the back of the cake and gently press the inside edge of the ribbon onto the blob. Ensure that the spot of royal icing is not large. It should be about the size of an eraser head, as too much icing will show through your ribbon and look messy.
Wrap the rest of the ribbon around the circumference of the cake and secure it using a corsage pin. Do not actually puncture the cake with the pin, as you don't want to risk your guests eating a pin if it gets stuck. Instead, weave the pin through the two layers of ribbon to hold it in place.
If your caterer is going to serve the cake to your guests, make sure that he or she knows about the pins before distributing the dessert. Placing the cake on a turntable makes ribbon application easier, especially if you're dealing with a really tall cake.