i need to wrap pink ribbon around cakes iced with IMBC. i have read about the butter making the ribbon greasy.
to avoid this, i plan on using double sided tape to cover the back of the ribbon with wax paper so the wax paper touches the icing, not the ribbon. will this work?
does anyone have any suggestions?

thanks!

I found the best way to just avoid the whole staining issue on IMBC cakes is to make the ribbon around each tier out of fondant instead.

i have never used fondant, but i have used pastillage and gumpaste. I thought about using fondant for the ribbon, but i am travelling with this cake unassembled (a 3 hour drive) and planned to add the ribbon/fondant ribbon as the last thing after tiering the cake.
if i roll out the fondant and cut it into strips at home, i thought about rolling it up like real ribbon and transporting it. but i wasn't sure if it woudl dry out (even in a ziploc).
plus the largest tier is 14" and that is one long strip on fondant!

I travel with all my cakes in tiers too.

Just add the fondant to the cold cakes before you leave. Works fine, I do it.

that is good to know! thanks for your help!