Wedding cake ribbon vs. fondant?

Im getting my bridal shower cake made by my hairdresser who started making wedding cakes on the side about a year ago. Look at the link below. The first picture is the cake that I choose. (pink ribbon with pink flowers) She tells me that she isn't using ribbon because it bleeds into the icing. Then she tells me that she is using something, I think she said fondant but Im not sure, to use as a "fake" ribbon around the cake. She said that she will add flavor to it because it doesn't really have a flavor. Then she said something that really scared me.. "It is sort of like taffy.." What??? Im thinking Laffy Taffy, and who the heck puts taffy on a cake? chewy, hard sticks to your teeth! Im seeing all of these wedding cakes with ribbon and Im thinking "why can't I have ribbon? Im going to have taffy wrapped around my cake!" Can someone explain this to me b4 I accidentally hurt her feelings? What exactly is she using, taste, texture, terrible?

http://www.spb.com.au/cakes.html

Wedding cake ribbon vs. fondant?
Fondant is regularly used on wedding cakes: http://en.wikipedia.org/wiki/Fondant



Don't worry, it does not really taste like taffy. If you are worried, maybe you can ask her to make you a sample to taste.
Reply:You can have ribbon on your cake!

You just need to find the right ribbon!

If you use ribbon that hasn't been dyed then the dye can't bleed.

If you use dyed ribbon it can bleed.

eaither you or your cake decorator should go to a fabric store and ask them for a ribbon in the color you want that hasn't been dyed. usually the satin type ribbons are dyed- maybe try to stay away from those.

if you find the right ribbon then you'll be fine. you can even buy a little extra and test it a while before to see if it does bleed.
Reply:Fondant looks BEAUTIFUL! Do not worry. She knows what she is doing.
Reply:Fondant is terrible. If you have been to weddings before you know that wedding cake can be terrible. Basically fondant is like play dough is tastes terrible and it wont add flavor to your cake. If she uses a good ribbon it shouldn't bleed into the cake. I would say your best bet it to use a high quality ribbon and a really delicious butter cream icing with your favorite cake flavors. Maybe even have different flavors for different tiers, but I'm telling you, fondant is the worst icing ever!
Reply:My cake is going to have ribbon around it too! I am buying the ribbon and the decorator is putting it on. I was told fondant is not liked by everyone and a lot won't eat it. It is also more expensive. Stay with the basics. Most people don't even give the cake a good look anymore.
Reply:I served cake at a wedding once that had real ribbon around it. Although the ribbon didn't bleed onto the cake (the frosting was white, the ribbon was black), it was a pain to have to cut. We had to take the ribbon off before we cut the cake which made a mess. I'd go with the fondant. It's pretty, doesn't taste that great, but I think it'd be easier to cut.
Reply:I actually like fondant, it kind of tastes like marshmallow and has the same consistency of the white marshmallow in a Charlston Chew, kinda soft and stretchy. It looks very smooth and polished. I think it would be better than the ribbon because you will not have to take it off and the cake will look pretty during the whole ceremony
Reply:It looks as if the cake you chose is covered in fondant to begin with. Unless you specifically requested butter cream icing. That super smooth, matte look is generally fondant. It is actually not served, but rather, peeled off before serving, due to it's thicker consistency, and lack of flavor. If you really want her to use ribbon instead of fondant, I've read that it will not bleed if she backs it with clear tape (like the kind you would use for shipping) so that it doesn't touch the icing. Tell her to just cut the tape so that it's flush with the ribbon, and no one will ever see it.



Congrats.
Reply:i decorate cakes for a living and do about 100 wedding cakes a year. i have done many cakes with ribbon and have had no problems, some of the darker colors may bleed and some types of ribbon may also. i usually use the cheap ribbon that looks like a satin ribbon (talk to a florist, they carry it) fondant will work but it's more of a dough then a taffy, it doesn't taste very good but if she is only using it for the ribbon it shouldn't be a problem. i used ribbon on my own cake and had no problems, i usually do my cakes the night before, she may be doing earlier and that's why she has problems with bleeding.
Reply:its nothing like taffy... are you sure she didnt say gum paste? now that it like taffy but used for the same things.. it hardens and you wont even know the diffrence.. yes the ribbon would bleed into the cake from the mositure unless she uses cake ribbon which is hard to find and expencive. dont worry about it you cake will stil look lovely.
Reply:Its all good, its not taffy, I used to work at a cookie company that used fondant to elaborately decorate cookies. Its basically powedered sugar with water boiled and the worked on a cold slate making it turn to a dough consistancy, when left at room temp it will firm up and no loger be pliable.



The taste, well its sugar and water = sugar so you can add any flavor.

The texture when its being molded in its ribbon shap its like play dough, when you eat it after its set it will be firmer, but not crumbly. Its very beautiful, no taste.
Reply:Fondant is made of pure sugar. Sometimes it is really think though.
Reply:FONDANT IS YUMMY!! all it is, is meltedmashmellow and sugar! i think you would like it!
Reply:fondant is soft and usually has no taste...

its not AWFUL but not great, however, ribbon would probably bleed....the fondant can be peeled off..no big deal :)

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