Instructions

1. Measure the distance around the cake to determine the correct size of ribbon. For round cakes, place the fabric measuring tape on the back of the cake and hold it in place while you run the tape around the cake. With square or rectangular cakes, measure in the same way, but fold the measuring tape around the corners for an accurate measurement.

2. Cut your satin ribbon according to your measurements, giving yourself an extra inch to work with. When you wrap the ribbon around the cake, you need a small amount left over to attach the ribbon in the back, which gives the cake a clean look.

3. Cover the back of the ribbon with clear adhesive tape, such as Contact paper, but make sure that you use a double-sided tape. This keeps the dyes used in the ribbon from leaking onto the fondant and also keeps the pattern of the ribbon from pressing into the cake and ruining the smooth line.

4. Position the ribbon onto the cake by first placing a small dab of royal icing on the back and pushing the ribbon into the icing. Royal icing is often used in the construction of gingerbread houses because it dries to a hard consistency and has more stability than ordinary icing or frosting.

5. Wrap the ribbon around the cake, pulling it tight to push out any air bubbles and keep the ribbon flat against the cake. Push the ribbon slightly into the fondant, which lets the adhesive tape adhere slightly to the cake and keep it from sliding off or moving. When you reach the end of the cake, apply another dab of royal icing on the ribbon and laying the end on top.