I would like to wrap a satin ribbon around a butter cream cake. (not fondant). Can I use any satin ribbon? Do I need to treat it with something first? How do you get it to Stick?

Any hints?

first, cut a strip of wax or parchment paper that is the width of your ribbon and wrap it around the cake...then take your ribbon and wrap it overtop of this paper. It shouldn't be touching the cake at all, so no grease will show through. You can "glue" it at the back with a few dots of royal icing.

I read a post here at CC that talked all about that very question .......and yes one of them said you could simply iron the wax paper onto it then peel the ribbon off and the wax would be left behind on the back of the ribbon.....I also read that some people said they use clear contact paper.....stick the ribbon to it, use an exacto knife and cut along the ribbon leaving the contact paper just on the back of the ribbon and they said that way you could clean the back and reuse the ribbon again for another cake, I think the main issue is that the oils in the icing change the color of the ribbon making it darker....some people suggested even buying ribbon a couple shades lighter than what you need.....rubbing it down with Crisco (changing the color to something darker) and then the oils in the icing wouldn't interfere as the ribbon would already be greasy.....I have never tried any of these techniques, so I can't say which works best......maybe this will help though : )

thanks for the hints! Putting non food items (except plastic picks) on cake is still new to me! I guess they just peel the ribbon off when its time to eat it?