Buttercream Cakes

1. Measure the circumference of each cake tier. Cut lengths of ribbon about 1 inch longer than the circumference of the cake tiers.

2. Lay a piece of contact paper on a flat work surface and remove the backing so the sticky side faces up. Place the ribbon pieces on the contact paper sheet with the good sides of the ribbon facing up, leaving about 1 inch of space between each ribbon. Start by touching one end of the ribbon to the contact paper, smoothing your finger over it to the opposite end to prevent wrinkles in the ribbon. Wide, clear tape or one side of a laminating sheet can also be used to make a protective covering that prevents grease from absorbing into the ribbon. Alternatively, lay a piece of wax paper face down on the "back" side of the ribbon. Run an iron over the back of the wax paper to fuse it to the ribbon. Trim off the excess wax paper.

3. Cut the contact paper along the ribbon edges to make one protected ribbon for each tier of the cake.

4. Dip a clean paintbrush in clean water and shake off the excess. Brush the damp paintbrush along the bottom of the cake where you want to place the ribbon, making the crusted buttercream frosting tacky. This is not necessary if the buttercream is still soft and moist, either because you apply the ribbon immediately after icing the cake or because you use a non-crusting buttercream made without any shortening in the frosting.

5. Line up one end of the ribbon piece at the base of the cake layer. Rub over the end gently with your finger to press it into the tacky frosting. Press with only enough pressure to make it stick without frosting squeezing out above the ribbon.

6. Brush the ribbon lightly with a small, dry paintbrush to set it in the tacky frosting and smooth out any wrinkles. Hold the unattached length of the ribbon out from the cake until you go over it with the brush. Continue this process all the way around the cake until you get to the point of 1-inch overlap.

7. Brush a small dab of buttercream frosting or royal icing on top of the starting end of the ribbon to use as a glue. Press the opposite end of the ribbon on top of the icing glue to secure. Hold the end in place for a few seconds, if needed, until the ribbon sticks on it own. Add more icing glue if the ribbon won't stick to the cake.

Fondant Cakes

1. Cut a length of ribbon for each cake tier equal to the cake perimeter, plus 1 inch for overlap. Lay the ribbon on a piece of contact paper, tape or a laminating sheet to protect one side, and cut off the excess if necessary.

2. Add a few drops of water to a small piece of fondant in the same color as the cake. Break up the fondant in the water to create a paste for adhering the ribbon.

3. Brush the fondant paste along the bottom of the cake tier in a thin layer approximately as wide as the ribbon, using a clean paintbrush.

4. Line up the ribbon with the bottom of the cake tier. Press the ribbon into the cake by brushing it with a clean, dry paintbrush as you work your way around the cake. Dab a bit of the fondant paste on the starting end of the ribbon. Press the opposite ribbon end over the paste, and hold it in place until secure.