Tutorials

How to make a ribbon bow

by Louise on Feb 20, 2010 • 10:19 pm 38 Comments

As a follow up to the questions about the ribbon bow that was on my Valentine’s cake. Have I made a tutorial on how to make a ribbon bow for your cake. Remember to prepair your cake for the ribbon, by getting a nice and straight crumb coat -before the fondant cover. A side scraber is a great tool to use for that.

This is what I use:
Ribbon
Measuring tape
Scissors
Piping gel
Small brush
Double sided tape
And of course a cake.
Step 1:
Measure around the cake and add 1/2″ extra, so that the ribbon can overlap. Cut the lenght of ribbon that you will be needing.

Step 2:
Brush a thin coat of piping gel around the base of the cake. Let the piping gel dry until just slightly tacky.

Step 3:
Add the ribbon around the cake and make sure that it is all smooth. Brush a little piping gel on one of the ribbon ends and “close” by overlapping.
Note: I prefere to have the overlap at the “back” of the cake.

Step 4:
Find out how big you want the bow loops to be and cut a piece of ribbon in the desired lenght. Place a small piece of double sided tape in the center and fold in the ribbons.

Step 5:
Add another piece of double sided tape in the center of the bow. Cut a small piece of ribbon just long enough to go around the middle of the bow. Fold in the ends nicely.

Step 6:
Fasten the ribbon bow at the front of the cake with a small piece of double sided tape and you’re done.

Step 7:
If you want to make a double bow. Just cut an extra piece of ribbon at step 4 Make sure that it is a little longer than the first piece of ribbon.

Happy Caking!

Louise

38 comments

Lottie says:

Jun 28, 2010

Great Tutorial!
This will come in very handy when I’m making & decorating my wedding cake xx

Ingrid S. says:

May 23, 2010

Thanks for the great tut! You have a good blog that I enjoy! Please keep up the good work. BC, Canada

tatiana says:

Mar 17, 2010

i love your page!!! everything it’s so amazing…. thanks for your tips!!!

Louise says:

Mar 7, 2010

Joelma: Well that really depend on what I need to make. Most of the time I use a ready made rolled fondant, simply because it is a time saver. But now and then I also make MMF and gum paste.

Simply Life says:

Mar 6, 2010

Oh this is great to know -thanks!

joelma says:

Mar 2, 2010

Dear Louise, congratulations for your fantastic work! Thank you for sharing it with us. My question for you is: do you use homemade rolled fondant or redy made, if yes, wich branch? thank you once more, warm regards from Dubai, Joelma

Louise says:

Feb 27, 2010

Deepika: I only use clear piping gel. I brush a thin coat and let it dry until slightly sticky.

Rossanal: A crumb coat tutorial is added to my list.

Cat: I dont think so. Then it would have to be a fondant bow?

Tammy: Like I wrote Cat, I dont think that you can do this with bc. But you can use this tutorial and make the bow only using fondant instead.

tamara nankivel: Ohh sorry, no this is a fondant cake, not bc. I the tutorial I just wrote about how important it is that the crumb coat is very smooth and straight, before covering the cake with fondant and then the ribbon bow.

Heidi: Piping gel is a clear sticky gel that you can pipe with onto cakes, or use it to make rain drops, water ect. it can be colored with food colors and oposit real water this will not soften the fondant like water would do.

Kristine says:

Feb 24, 2010

Hi I just want to say that your blog is my favorite baking/cake decorating blog! I am learning so much from you. You have great content and your cakes are beautiful. Thank you for this tutorial. I love your work!

lyndsay says:

Feb 24, 2010

AHHHdorable!! thanks for sharing the ribbon tip!

Aileen says:

Feb 24, 2010

Thank you for this tutorial! very easy to follow.

cathj says:

Feb 23, 2010

Lovely.. Thank you for the tips.. ^_^

Cherylann says:

Feb 22, 2010

Hi Louise,

Thank You so much for this tutorial. Wow I like all your tutorials and once again thank you for teaching and sharing your knowledge.
cherylann

Heidi says:

Feb 22, 2010

What is piping gel? I have never seen/heard of it before? Thanks for the great tut.!

Jill says:

Feb 22, 2010

Hi Louse!
Once again, a fantastic tutorial and idea! You always make it all look so easy (wish it really was!)
regards, Jill, Cape Town

tamara nankivel says:

Feb 22, 2010

wow, here I thought the bow and cake were fondant!!! that is the smoothest BC I have ever seen..and girl I’ve seen lots, did you say it was IMBC??

JODI says:

Feb 22, 2010

HI LOUISE,THANKYOU FOR YOUR TUTORIALS..I GET VERY EXCITED WHEN I SEE THEM POP UP IN MY INBOX.
YOUR WORK IS FANTASTIC..

June says:

Feb 22, 2010

Thanks Louise!

Alessandra says:

Feb 22, 2010

Sorry, forgot to put the (otherwise it looks like I am just envious!) (well, maybe just a little bit…;-) )

Ciao
Alessandra

Alessandra says:

Feb 22, 2010

You make everything look so simple,,,and tidy!!!

Lyzzie says:

Feb 22, 2010

Hi Louise, this ribbon is easy , delicate and very elegant yhanks so much for the send

Tammy says:

Feb 21, 2010

Hi Louise! I must tell you that each time I receive your email updates it makes me happy inside!! I truly enjoy looking at your beautiful creations and learning about your techniques. Thanks so much for sharing your talent. This ribbon bow adds a very delicate and elegant touch to the cake. I’m so excited I now know how to make it!
Can this technique (using the piping gel) also be used on buttercream? Thanks again.
Tammy

JudyZ says:

Feb 21, 2010

Thanks SO much for the piping gel trick! I’ve always fought with ribbon “sagging” when going around the layers!!! Louise, you are amazing! Thank you so much for sharing your great tips!

Anonymous says:

Feb 21, 2010

thank u for make thing look easier

Luisa says:

Feb 21, 2010

Thank you so much for your tutorial ,it sure helps alot
Luisa

Cat says:

Feb 21, 2010

Is there successful way to put a ribbon on to buttercream so it doesn’t absorb the oils from the butter?

Rossanal says:

Feb 21, 2010

Thanks Louise for this great tutorial. I was wondering also if you are planning to make a tutorial about covering cakes with buttercream. I would like to know how you get a perfect surface on the cake before applying fondant. Regards from Canada!

Diana Viera says:

Feb 21, 2010

Cute ~ love the way you have it on a small cake vs a large one. Looks more delicate.

Deepika says:

Feb 21, 2010

This is awesome – thanks Louise however i’ve noticed that when I do add a ribbon on a cake I can usually see the wet patches come through – what’s the best way to avoid that?thanks I’m defi going to try and make this ribbon. Thanks for ur tutorial! Dee x

Mari says:

Feb 21, 2010

Thanks Louise,

I am usually very creative for these things, but to be honest this idea has never crossed my mind. I love it and it looks very beautiful.

Thanks for the step by step, it is very clear!

Have a wonderful and blessed day!

kimberly says:

Feb 21, 2010

Thanks for this great tutorial..and ALL of the others!
I have learned as much from you & this wonderful website as I did 6 mos of baking school!
All the Best~ Kimberly

Andrea says:

Feb 21, 2010

Thanks Louise for your wonderful tips. They are so appreciated!

Louise says:

Feb 21, 2010

Domestic sugar: I mostly use it as a glue for ribbons and before covering cake dummies. Piping gel is also good if you want to make a color flow with gel instead of royal icing. Many also use it to look like water. It can be colored too.

Stephanie: of course you can hide the overlap with the bow. I just like it to do it the other way

Steph: I will eventually share more recipes and so.

Steph says:

Feb 21, 2010

Hi Louise, I think your website and everything that you do is amazing! Do you have any cake recipes that you are willing to share ? I never quite know what type of cake is best for which icing.

cekmekzue says:

Feb 21, 2010

dear louise, thank you for the tutorials, and by the way, love your valentine cake roses….and the turtle step by the step, the turtle….sooo cute….