I see many people have used ribbons on their cakes and they always look so lovely.

A few questions:
1. Do you have to use a special type of ribbon so the bc icing doesn't bleed through the fabric?
2. If so, where do you get the special ribbon?
3. How to you attach it to the cake?

I am curious on that too. I have used it once and it was regular satin ribbon. And it did begin to make it look wet thru the ribbon so I went around it and pressed the ribbon down where it would look the same wet shade all around. I simply made the ends meet on the back side of the cake the used a dollop of icing to stick it in place. Thats the extent of my knowledge on the ribbons...lol

I have seen this question before, one thing that was said was "let the frosting crust before putting the ribbon and this does help"

Another tip is to put a strip of wax paper that is just a little more narrow than the ribbon around the cake, then your ribbon will rest on the wax paper and you won't have to worry about the icing on the fabric.

Good tip misska! I know I will use it!