I have two weddings coming up and both want the ribbon at the bottom. I was thinking of trying to use fondant because when i have tried this before the ribbon dented the corners of my buttercream (on a square cake)

One cake is square the other round... anyway my question is how do you keep the ribbon from cutting into your edges and what do you use to back the ribbon with to keep grease spots out..

tia

Here's a suggestion for the corners (recommends ironing the ribbon where the corners are going to be, so measuring will be involved):

http://cakecentral.com/cake-decorating-ftopict-634608-ribbon.html+square

As for the grease spots on the bake of the ribbon here are some suggestions:

1) wait until the icing has crusted really good and apply
2) put wax paper on the back of the ribbon (you can iron it on but make sure you put something btwn the wax paper and the ribbon (paper would do).
3) attach contact paper
4) attach packing tape to the back
5) intentionally put shortening on the back so it gets the spots evenly

There may be more ways but this is what comes to mind. Some may be concerned about food safety issues with option #3 & #4.

Here are a couple of threads on the topic:
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=634280&postdays=0&postorder=asc&highlight=ribbon&&start=15
http://cakecentral.com/cake-decorating-ftopict-642669-ribbon.html+buttercream

thanks!!