Has anyone had trouble with ribbon wrapped around the base of a wedding cake soaking up grease in the buttercream and becoming discolored? I have to do this and don't want to run into that problem. Is there a particular kind of ribbon, eg, grosgrain, satin, that is better??
what about putting it on the board base
I iron the ribbon between sheets of wax paper...
you can stick some glad press and seal on the back too and trim away the excess.....or some clear contact paper (though some will argue it's not food safe)
I've heard some actually put a little crisco on all of the ribbon so that all of it is discolored - at least it's the same color. Others use double sided tape and adhere wax paper to the side that's next to the cake. And, another option is to iron on wax from wax paper to the ribbon's back side before putting it on the cake. I haven't tried either method, so I can't tell you what's best and easiest, but it's a start to thinking of options.
I read somewhere to wet the ribbon and run it between two fingers to get the excess off and then attach to cake. I did this on my sister's wedding cake and it worked perfectly. There was no grease stains.
The only time I put ribbon on buttercream I rubbed Crisco on the entire back of it and then applied the ribbon to the cake. It worked perfectly, not one grease spot, and it the Crisco didn't even darken the ribbon that much. The ribbon I used was just the white satin texture cheap stuff from Hobby Lobby.
I would do a sample test first and see which method works best for you.