I just purchased some satin ribbon that I would like to put around the bottom of the cake versus a buttercream border... I am doing a bridal shower cake this weekend. Any suggestions on if the oilyness from the frosting will leak into the ribbon, if so how can I prevent this, and do you think I can iron on wax paper to the back of the ribbon to prevent this. I am using all buttercream for decorating and frosting the cake....? Any suggestions would be great!
I did the wedding cake in my photos using all crisco buttercream. The important thing is to get DOUBLE SATIN ribbon....the kind that feels satiny on both sides (sometimes ribbon will feel satiny on one side and kind of rough on the other). The grease did soak through, but it did so evenly so the ribbon did not appear spotty at all.
HTH
Thank you for your suggestions, and comments... I only really came up with the idea for a ribbon border from a cake posted here on cc... it was beautiful!! I don't do fondant, so I am trying to create new idea's for my cakes, as I am getting bored doing the same thing.
I read another thread about the same subject and someone said that they've seen professional chefs go ahead and lightly crisco the ribbon before applying, just to make sure they get an even bleed through.
I think ribbon on cakes is so elegant. Good luck!
There have been a couple of other topics like this - - I hope these are the links... 
http://cakecentral.com/cake-decorating-ftopicp-336999-.html#336999
http://www.cakecentral.com/cake-decorating-ftopict-34556-ribbon.html
Hope that helps!!
Hi everyone i know i am off topic here . But Paula's cakes look realy good can i ask have anyone used wepped cream under fondant or it has to be buttercream if so dose anyone have a less sweeter buttercream icing ? Can any one help .
Thank You
Nelly
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