i normally just use a dab of royal icing on the back of the ribbon , only a small amount of wear its going to attach to the cake at the back, i ensure its pulled taught *obivously not TOO tight* stick it down, hold it for a second or two just to make sure its stuck.
You line the back of your ribbon with clean Contact paper. Keeps grease marks off, and gives it a nice stiff shape that won't warp or sag or shift once it is on cake. You trim the excess off of course. Applied to a firmly chilled cake, it is pretty much perfect looking when you apply it right.
When i use a satin ribbon I hide the greasy marks with....more grease! Spray the whole thing with non stick spray then wipe off excess with paper towel.
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