Regarding the thickness of the ribbon and attachment to the cake.For the cake shown in the photo, we made a ribbon with a thickness of 2 mm. Firstly, this thickness holds its shape better, and secondly, the cake was decorated over a day, and we were concerned that a thinner ribbon would dry out at the edges and warp significantly (based on past experiences). However, a downside is that it creates a somewhat heavy and bulky decoration. It was a bit challenging to form the bow and secure the dangling fabric to prevent it from slipping.
The fabric is quite slippery and only sticks to itself or to the same material it's made of. To attach it, it's not necessary to create a new mixture; you can reheat the remaining scraps.
The most reliable way to attach the ribbon to the cake is with small skewers. It's not feasible to attach the ribbon directly to chocolate, or the same gelatin mixture. The ribbon itself can be secured to the cake with florist wire clips. Alternatively, if the ribbon is on top of the cake rather than on the side, you can use skewers. The flowing fabric on the side of the cake tier can be secured with ganache at a workable temperature. The same ganache used to cover the cake is the best and most reliable coating for attaching the ribbon.
We have a mini-course on ganaches that we use in our work on our website.About 1 mm thick ribbon.For experimentation, we made another ribbon, this time 1 mm thick. Forming such a ribbon is much easier. It turns out to be quite light, but it doesn't hold its shape as well; you need to give it time to dry out. Forming and attaching the flowing fabric to the side of the cake is also easier.
Conclusion: The fabric itself is very simple and quick to make. Anyone can handle it. However, attaching it to the cake will require some effort. Making ribbons from fondant is much faster and more convenient; they can be shaped and attached to the cake much more easily. The gelatin ribbon is like a slippery jellyfish, constantly slipping out of your hands :) Nevertheless, it looks very striking! A cake with such a ribbon emphasizes the professionalism and exclusivity of the cake decorator.
Storage:For storing the edible silk, it is recommended to place it in the refrigerator, wrapped in foil, especially if it will not be used immediately. When exposed to air, this material dries out very quickly, within 6-8 hours, and loses its elasticity.