We use real ribbon to finish most of our cake tiers and really love narrower widths in simple colors that complement our color palette. A lovely yellow-green color is one of the most versatile with all of our flowers, but we also like pale pinks, soft neutral tones, chocolate grosgrain with white stitching, and an occasional black or striped ribbon for a tailored finish. Don’t worry about having every color; a few good basics will be very versatile.
1. To measure the length of ribbon needed, gently wrap the ribbon around the base of the finished cake tier (or same size dummy tier), allowing an extra 1in (2.5cm) overlap. Alternatively use a piece of string to make this measurement.
2. Trim the ribbon to size cutting the end at an angle using sharp scissors.
3. Cut a 3⁄4in (2cm) piece of the double-sided tape and attach one side to the ribbon.
4. Wrap the ribbon around the cake with the ends overlapping at the back. Peel off the second covering on the tape, and secure in place on top of the other end so the tape is only touching the ribbon.
5. If you want to hide the place where the ribbon joins, tie a small bow with a piece of ribbon that has been neatly trimmed at both ends.
6. Attach a small loop of tape on the back of the bow and secure in place. If desired, the bow can be used as a delicate addition to the cake design by being placed in the front.