I want to put a fabric (satin, etc) ribbon around the tiers of wedding cake. I plan to use buttercream icing. What can I do to keep the icing from making the ribbon greasy?

I've never done it myself, but I've seen people answer your question in 2 ways:

1) Put a layer of wax paper or cling wrap behind the ribbon before attaching it to the cake

2) Put some Crisco on you thumb and index finger and pull the ribbon through them to lightly grease the ribbon uniformly before attaching it to the cake.

That's what I did... I cut parchment paper in the exact width of the ribbon I was using and it worked...only thing is, I was using SMBC and when the buttercream got too soft, it still got stuck to the paper, but no grease on the ribbon.

I used clear packing tape on the back of the ribbon. It made it a little bit stiffer, but no greasy spots!

Thanks soooo much!