I am hoping to use satin ribbon around my cake layers for an upcoming wedding. The bride wants buttercream frosting. Will the frosting bleed into the ribbon? How should I or do I need to create a border between the two?

i always allow my buttercream to completely dry and crust before i add the ribbon..and ive never had any trouble with bleeding! i hope that helps!

I would search the forum, I have seen this question before. Someone said that they use some type of backing on their ribbon to keep it from bleeding.

I have waited for my BC to completely dry before adding the ribbon, but it was a hot day and it bled anyways. The bride wasn't too upset because by the time the wedding came the whole ribbon bled to a new color, and it was still the right color. But I don't think I would get that lucky again.

I just wet my ribbon and squeeze out the excess water before wrapping it around the cake, once it's moist it won't absorb any additional liquid......this does make the ribbon a little darker (so get it a shade or two lighter than the end product needs to be) but it's quick and it works and no spottiness!