Can anyone tell me if the IBC or the SMBC will leave grease marks on my ribbon, and if they do what can I do to prevent it....is there a different frosing I can use?

iron the ribbon with some wax paper..
ribbon, wax paper and a sheet on top of the wax paper, iron on low, and the wax from the wax paper will adhere to the ribbon...

the butter might leave grease marks, all you have to do is line the back of the ribbon with wax paper. cut strips the width & lenght of the ribbon place it on first and then add the ribbon on top. use a little royal icing or melted chocolate to adhere it. hope that helps

I read somewhere here to line the ribbon with clear packing tape. It did make the ribbon a little stiff, but it worked for what I needed and no bleed through. The wax paper ideas sound really good too.

Just take a little crisco and rub down the back of the ribbon so when it gets grease spots it will all blend in. Just grease your ribbon before you put it on and it will all look the same .

Just know that the ribbon will darken when you rub with crisco or any other oil for that matter. If that's not an issue for you than o.k.

I always line my ribbon with tape or wax paper, the one time I didn't and I just layed it on the BC, the entire ribbon darkened and didn't match the design. I had to re-do it.

Thanks for your help...I feel a little dense not having thought of lining the ribbon...sometimes the simplest questionm has the simplest answer. Thanks Ladies!

The best solution is to use edible ribbon. Fabric ribbon isn't really food safe anyway.

It's fondant. You just roll it out and cut it. There is pre-made fondant ribbon, but it's $$$.