I'm doing a wedding cake in a week and a half and She wants a two tier cake with buttercream icing and a satin ribbon around the base of each layer.... I need to know the best way to attach the ribbon to the cake and if there is a special kind of ribbon I should use... or should I double it up??? will butter/grease spots come through the ribbon if placed right against the cake??????
Here's the link to an earlier post about the same subject...http://cakecentral.com/cake-decorating-ftopict-647140-.html