Ok so I know there has been a thousand questions on this topic. I want to do a Ribbon on the base of my tiers. But I'm not sure wether to go with actual ribbon or making one of fondant. I've read all the forums about the "problems" with the oil on satin ribbons comming through, and I'd probably just do the absorbtion thing if i go that route. I had been planning on dusting a fondant ribbon to match my gum paste flowers, but won't the fondant just turn hard and you'll have to take it off before cutting the cake anyway. What do ya'll suggest. By the way the cake will be buttercream Icing if that make a diffrence.

fondant won't get "that" hard -- not like gumpaste

and sitting on BC even less likely to get hard -- chewy most likely.

really comes down to which look bride prefers.

real ribbon can be very pretty but then so can fondant.

unfortunately the bride is not much of a decision maker, she has pretty much left everything up to me, besides the pink flowers and 3 tiers.

anyone else?

I use a good crusting BC, with polyeurothane ribbon and I don't have grease spot bleed-thru. Polyester ribbon will have bleed thru, but only on the spot where "wet" icing comes in contact. So I only have a dot of grease-spot in the back where I put a dot of icing to glue the two ends together.

I will only use edible/fondant ribbon on a cake. For me, its a food safety issue.

It sticks easily, no fat bleeding through fabric and everything is edible. It's simple to cut thru the fondant ribbon.

ok, So think I will use the fondant ribbon, Thanks so much for yalls imput.