My bride picked a cake with ribbon around it. She wants buttercream icing only. I have never used real ribbon on a cake. Is there a special kind I need to buy? How do I keep it from getting greasy from the buttercream?

I used just regular ribbon to border the bottom of all the tiers. The ribbon never did get greasy, I set it up the day before the wedding and it still looked good by the time to cut the cake. I hope this helps a little.

I always take the easy road... Spray the ribbon with Pam! That way, it's already greasy.

I always cut a piece of parchment paper the length and width of my ribbon to place behind it on the cake to absorb any grease. HTH

Try getting waterproof ribbon, I think that should help with the buttercream frosting

I use wax paper the length and width of the ribbon and place it behind it.

I have used ribbons on cake for several years, I don't do anything special and have not had any big issues.

This is an all buttercream cake, including the ribbon. (except for the flowers, they were gumpaste). I used the the cake icer tip and just went around the tier after it was set up.
http://www.cakecentral.com/cake-photo_1257838.html

Jibbies

I also used regular ribbon for my dummy cake in my pics. I assembled it the night before and not a bit of grease was on the ribbon...I was actually surprised it worked so nicely!!

I think if your buttercream crusts, you won't have too much problem with seepage.

However, I always line my ribbon with clear packing tape and usually do put it on when I assemble the cake.

Here's the last one I did that way. This is cream cheese icing.

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1123023

I use pkg tape as well....the only trouble I have had with that is the corners of squares, it just does not form well it is to stiff. I have also sprayed with pam and that works great just spray it and blot it off!! Even the best crusted BC I have found in Oklahoma humidity will cause the ribbon to spot. I'd rather be safe than sorry!
Just my opinion....
Laura

I must be the odd one, but I use it to my advantage. I place the ribbon on as soon as I put the icing on and before it has crusted. The wet icing acts as a glue that just makes the ribbon stick right to it. If there is any seepage it is all over and you can't even see it. I did this one that way:

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1254649

i'm interested in doing ribbon as well, i guess it depends on where you are geographically and weather? just see what's best for you

You can use waxed paper or double-sided tape. if youo're concerned about the corners, just cut the corner piece off, leaving a triangle. The doubled ribbon (where it folds) will be enough to that seepage won't show through to the form of the ribbon.