I want to put a satin ribbon around a cake and I know it's easy enough to do... but how do I do this without it getting a "grease" stain?!??!

Well, I've wondered about this too. I bet that you have to line the inside of the ribbon with something. I'd guess that you can use wax paper and just cut it down to the width of your ribbon???? Now, that's just a guess....LOL!!! Someone else will be along and they will let us know what they do.....there's probably an easier way....

You can do exactly as the pp suggested with the wax paper, but I've never done it that way. I have heard of sticking tape to the back side of the ribbon too, but I haven't done it that way either.

For the cake I did not to long ago, I just wrapped the ribbon around it and it was fine. No grease soaked through and if it did, it was evenly soaked and you couldn't tell .

This has been a long debated subject... satin ribbon will spot on BC.
I have used waxepaper to back it clear pkg tape or if neither are an option I have sprayed it with cooking oil but this changes the color to a darker shade. I personally like to oil the ribbon it just takes less time to spray it and blot dry with a papertowel.
This is a always a huge thread for debate so I'm sure you will have many sugestions from peple who have more experience then me.
Just my opinion....good luck

This thread was just on here yesterday or the day before. It should be helpful
http://forum.cakecentral.com/cake-decorating-ftopict-599255.html

I have also used poly propele ribbon ( also known as poly ribbon) and it is waterproof and grease proof.
I normally get it at papermart.com
However color choices might be limited and then I iron wax paper onto the ribbon back on low setting.
Elaine

I have also used poly propele ribbon ( also known as poly ribbon) and it is waterproof and grease proof.
I normally get it at papermart.com
However color choices might be limited and then I iron wax paper onto the ribbon back on low setting.
Elaine

If you use a crusting BC, and let it crust well before adding the ribbon, you should be ok. Since the icing isn't "wet", there is no "wet" to soak into the ribbon.

I try to avoid Satin ribbon, though, because I find it to be very sensitive to wet spots.

I've used ribbons on cakes before & not put anything on the back. I do wait until the icing is crusted.

I've let the icing crust and put the ribbon on and used a little dot of BC and then covered that part with flowers used on the cake.

The last cake I did however, I took the ribbon and smeared shortening all over it, wiped off residue and it went on like a dream. In fact, it was a lot easier to do it that way.

The only thing you might want to consider is the color being a little deeper once you smear it with shortening. Mine did just the teeniest bit but it was still a perfect match to the sugar flower frangipani I used.

I don't know how to post a pic but if anyone wants one, pm me.

Kris

I wait until my icing is crusted over really well, then when I add my ribbon, I fold over the end a little bit before I put a dot of bc on it to stick it together. This gives it a nicer finish and you don't see the bc if it spots on the end of the ribbon.