I was wondering has anyones ribbon ever turned oily from the shortening in buttercream. I'm brain storming about a gold border for my first wedding cake. They just want something real small in cream with gold trim. I don't really want to deal with the luster dust for pricing reasons (don't think they want to spend alot).
theres lots of opinions on this, you could try doing a search to read some of them.
if your bc crsuts, the ribbon *should* be fine.
you could line the back of the ribbon with something.
you could rub crisco into the ribbon - means if it is going to change, the change would be even - test a small end first.
some people iron wax paper on the back.