I recently did a wedding cake and the cake was beautiful, until the icing began to saturate the ribbon and you could see the grease stains! It was aweful how do I prevent this? Or should I just only make fondant covered wedding cakes?
You could use a barrier strip of waxed paper between the ribbon and the cake, or you could go ahead and pre-grease the ribbon with shortening or Pam spray (if it's going to absorb the grease anyway, at least you'll have it stained evenly and know ahead of time if the ribbon color changes drastically).
Great thanks! I usually do that but i didn't this time, b/c like you said I thought it would absorb evenly as it sat. and it didn't. Pre-greasing is a great idea. Either that or just go back to my barrier!