I usually do fondant wedding cakes. So, any ribbon works fine. However, I have a buttercream cake coming up that will be wrapped in ribbon. What ribbon should be used. I know satin won't work due to "spotting" from the icing. What do you suggest.

I will greatly appreciate the advise!

You can always line the ribbon with wax paper and then apply it to the buttecream cake to minimize the spotting.

I always use fondant ribbon on buttercream.

Put wax paper on the back of the ribbon, cover with towel, iron with a hot iron. The wax will come off of the paper and it will seal the back of the ribbon for you.

I only use fondant ribbon also. It's the only ribbon that's food safe.

Thank you all for taking the time to respond! I learn something new everyday! I love CC! I am going to try the wax paper...I already suggested the fondant ribbon. However, the bride wasn't a big fan of the idea. Sometimes you can't persuade them to go any different than their original thoughts.