1. Select the width of the ribbon. The width will depend on the height of the cake and what you think looks best. In general, a wide ribbon is best for a high cake and fruit or Christmas (or another special holiday cake), while thinner strips can be used individually or in a duplicate or triple to form different patterns around small, lower pastries.

2. Take small amounts of icing or freezing on the back of the ribbon. Avoid freezing or freezing on the front, as it turns out.
The ribbon, which is wide enough to cover the entire side of the cake, can alleviate the need to add icing or freezing to the side of the cake, thereby reducing the additional source of sugar and perhaps fat, if you use butter. It looks elegant and is a great way to dress up high cakes.

3. Before cutting the ribbon, measure the cake. Leave a small amount, in addition to the length, to allow a nice sucking under the surrounding cake.

4. When you reach the starting point of the strap again, gently pull the end piece above the starting piece by using a final coating or freezing on the back. Cut off the excess ribbon.

5. Gently push the first part of the ribbon onto the cake at the level on which you want to ribbon. This piece must have a recess or freezing behind it. Then take the ribbon all the time with the cake, with a brush at regular intervals to ensure it stays.


Adding ribbons to a cake

1. Assemble the ribbon around the cake as mentioned above.

2. Use the pins or freezing on the back of the beam to fasten to the ribbon that already surrounds the cake.

3. Create or buy stripes for ribbons. To do your own, see How to make bows. The bow must be tight and not likely to disappear; this may require sewing in shape before use.

4. Use loose hair. You can either attach them either straight to the cake or on a ribbon using ice-cream or freezer dabs.

5. Decide for the placement. In a strategic position, use one large arc or use several smaller arcs that are arranged around the ribbon at regular intervals.