Can anyone please tell me how one can manage to stick satin ribbon around a cake without having the dabs of icing under the ribbon showing a dark circles on the ribbon?
I have tried 1:6 (eggwhite : icing sugar ) icing and even ready bought white icing. I must admit that the latter marked less but still it was showing.
I never thought of double sided tape- great idea! 
I just asked the same question on a different thread. Oops!
Do you coat your ribbon with waxed paper? That's what I did. I still have to deliver this cake today, but the others I have seen do not show grease stains if they are coated.
Double sided tape on a cake? Ew!
Mine is BC, I REALLY don't think that would work for mine. It might be ok on fondant if you really wanted to use tape on your cake.
I think you only put the tape on the two ends of the ribbon that face each other. It doesn't touch the cake. I think anyway. I can't imagine anyone here would advise you to do that. 
And you don't need to adhere it to the actual cake with anything?
Update:
I tired the ribbon over my crusted BC and didn't like the way it looked. I had already coated it with wax paper, so I painted a strip of piping gel on the cake for the ribbon to stick to. It looked much better.
I did a test on a scrap ribbon to make sure it wouldn't seep through the ribbon and it seemed fine.
I'll let you know after I deliver and set up the cake.
I've used contact paper on the back of the ribbon to keep the grease from showing.
You could also use a tape and just tape it to the back of the ribbon to seal it.
Also, I used to iron (with a cool iron) the wax from waxed paper onto the ribbon. This is done much in the way as a kid we used to make cards with waxed paper and flowers/leaves in the middle then iron the sheets together.
The whole concept here is to put something water/grease resistant against the back of the ribbon.
Good luck!
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