AI am putting a fondant "ribbon" on an Italian meringue buttercream wedding cake. Does anyone have an opinion on the best way to attach? I was just going to brush a little water on the "ribbon". I know it will stay great while the frosting is firm; will it be secure enough when brought to room temperature? Thanks for any advice!

I wouldn,t even put the water on the fondant . After putting in fridge or freezer. the ribbon should stick and stay when comes to room tempt.