Just wondering what everyone uses to hold ribbon around the edges of a cake?

The last ribbon I did, I used a little dot of melted white chocolate on the back of the cake where the ribbon came together. I "glued" the first piece to the cake, and then overlapped the ribbon over the glued piece, and glued it to that. I think I read a thread here on CC that some people use little pins and poke them into the cake in the back.

I use boutonniere pins that I picked up from my local flower shop. They have a large pearl-like head and can easily seen and pulled out but the person disassembling the cake.

What do you do to the ribbone to make it not look greasy?? I need to attach a black satin ribbon on a cake this week, I've heard talk about ironing it to the back of wax paper??

Thanks Everyone! So my last cake i added an edge of fondant around the bottom edge as most Ribbon is not considered food safe. I did this that way the ribbon is against a different piece of Fondant and not on the cake. I did use little pins but i like the idea of the pins with Pearls on the end. That way when the cake gets cut it's noticeable.

The thought of putting a pin in a cake scares me. I understand that it has a pearl at the end for someone to see and remove, but what if they don't. People are too sue happy now days. I would not chance that one.