I am making my sisters wedding cake and she would like wide ribbon around the bottom of each layer. I am afraid that the oil from the frosting will seep into the ribbon and discolor it. Although as I look at the photos in the gallery I notice that there don't do this. Is there a secret I should know about?

I used ribbon on my first wedding cake, and didn't have any problems with discoloration or grease spots. I did however wait to assemble the cake until I got to the reception site. And I put the ribon on after I assembled. But it sat out from 3:30pm until they cut the cake around 8:30 or so. I have a picture of it in my photos. You can't miss it. The bride chose Hot pink and black.

A lot of the ladies here cut strips of wax paper to fit just under the ribbon so that no frosting soaks into it.

The wax paper sounds like a good idea... I'll have to remember that one...
Good luck with your cake.
cakegal

I've used ribbon on a few of my cakes, and have never had a problem with the ribbon becoming discolored. Just make sure you let the icing crust before adding the ribbon.

If you are really worried about it, the wax paper idea sounds brilliant!