I promise I did search for the answer before posting, but couldn't find what I want. Although, I do know all about the grease from BC soaking into ribbon now  I was going to just do an internet search, but every time I do that lately it just brings up threads from CC - so this is where the wisdom is!! 

The title of the thread is pretty self explanatory. How on earth do you tie a real ribbon around a BC cake without squishing or smooshing the BC while you tie it? Is there some cool cake trick to achieve it? 

This is just one of those questions that have been niggling at me for a while. Thanks in advance for the help! (I do realise this is one of those cake decorating 101 questions - sorry!)

Make the bow separate. Wrap the ribbon around and attach the edges with buttercream or RI, and attach to bow to cover the seam.

Ohhhh - thankyou! That makes total sense. And how odd that I would do a fondant bow that way, but didn't think of doing it that way for a real one. Lol!