TWO-STEP RIBBON FROSTING
For a textured “ribbon” look, repeat the same process of frosting the cake, adding a second, thicker layer of buttercream to the top and around the sides. Next, use an offset spatula to smooth the top and sides.
Drag a 1-inch-wide offset spatula around the sides of the cake, starting at the bottom and working your way up. Use your other hand to slowly rotate the cake stand as you go. Leave the top smooth.