Thread: Starching Bows
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Old 09-23-2010, 10:59
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Krysia Krysia is offline
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Join Date: Jun 2009
Location: Northern VA
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Default Re: Starching Bows

I've had that happen to me with red and white polka dot ribbon when making korkers. When you bake ribbon that might tend to bleed (red w/ white polka dots is a big offender), you need to lower your oven temp. I usually starch bows my bows and bake at 250 degrees for 25 minutes; however, with ribbon like this, I'll lower it to 225 degrees for 25 minutes. Solves the problem for me. HTH.
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