Any suggestions on attaching satin ribbon to a fondant cake? I was just going to use a bead of butter cream but I was not sure if it would bleed through the ribbon.
Any advice is much appreciated.

With fondant, I always start the ribbon on the back side of the cake and just secure it with a corsage pin. I then instruct the venue staff to remove it before serving.

Wow I never thought of a pin. Did the ribbon gap on the corners?

I start in the back and use a drop of Karo Syrup to attach it.

Little dab of r/i works great.

I coat mine in Crisco. The color of the ribbon will get a little deeper, but you will not have grease spots on it later like you would with the buttercream dots.

I do the coursage pin as well! Works like a charm and gives an elegant effect to the back of the cake.

Thanks everyone for the wonderful advise. The cake was a great success.