DIY: How to make a ribbon bow

ribbon bow

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:
Measuring tape
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!



  1. Tammy says

    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.

  2. JudyZ says

    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!

  3. Rossanal says

    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!

  4. Deepika says

    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

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