I think someone here once said to soak it first in oil and then put the ribbon on. That way the oil from the buttercream won't show it's spots. The ribbon becomes a darker color when this is done, so pick one shade lighter than you need.
I know i saw that on here, but I can't remember where.
i'm pretty sure that you put a layer of wax paper under the ribbon-have you tried a seach? hth
Since we're on the topic of ribbons....how do you attach them. Someone in my cake class said she used a pin where the ribbon overlapped in the back but I'm afraid I'll stick my finger in the cake. I thought about trying those premade glue dots between the ribbon layers to make close it. It wouldn't be touching the cake but what do you think?
I would like to know this also I just did a cake and was not sure how to do it so I made the ribbion out of fondant that was FUN! next time I would very much like to try ribbon thanks for asking the question crablegs its a good one
Are you just using the royal icing the hold the ribbon? If you are using a crusting bc and you let it sit and crust very well then you really don't need to do anything. I have done it a few times and frosted the cake friday evening, the next day I put the ribbon on and it did fine. Then used a straight pin (like the ones in flower shops) to make it stay on the back of cake.
Some people swear by ironing the wax from the wax paper to the ribbon helps. Others say that it doesnt work. Personally as long as the cake is white, you can add the ribbon with no problem, just know that it will get a shade darker. If It is a soft ribbon and a lighter color it migh become translucent over the buttercream, so be careful on the ribbon you choose. Gross grain ribbon tends to hold better under greasy situations more than the satin ribbon. So do the stiffer ribbons use for packaging gifts.
Some people use pins. Others use a dot of glue gun on the ribbon (make sure is just the ribbbon) to hold it tight in the back. Royal Icing wont hold unless is fondant.
Play with ribbons until you find the one that holds better for your buttercream and always remember they get a shade darker.
Finally.. explain this to your brides. Tell them before hand the ribbon will get a shade darker in buttercream. Usually they dont have a problem with this. If they do the options are fondant cake or fondant ribbon wich is a more expensive cake. They usually say "its Ok lets do ribbon" 
I also back my ribbon with packing tape...real easy to do and it adds some stiffness to the ribbon so it holds up better. I tried the wax paper ironing thing. Didnt work. I tried the soaking in oil thing. Made a yecky mess. I tried just putting the ribbon even on crusting buttercream and it made dark blotches. These are all great suggestions, but I just had no luck with them. So I saw the tape sitting there one day and have used it ever since.
I buy really pretty straight pins used for quilting..they are a little longer and thicker and have nice pearl heads in different colors. I either match the ribbon or I pick a pearl white and just join the ribbon together using this. If your cake has a back, then it works fine and if its in the middle of the room, its pretty. The venues love it because they just pull the pin out, the ribbon falls off the cake and boom, they can do their cake cutting...
65% of my cakes this season have had ribbon on them....so I had to do a lot of playing and learning!!
Some people swear by ironing the wax from the wax paper to the ribbon helps. Others say that it doesnt work. Personally as long as the cake is white, you can add the ribbon with no problem, just know that it will get a shade darker. If It is a soft ribbon and a lighter color it migh become translucent over the buttercream, so be careful on the ribbon you choose. Gross grain ribbon tends to hold better under greasy situations more than the satin ribbon. So do the stiffer ribbons use for packaging gifts.
Some people use pins. Others use a dot of glue gun on the ribbon (make sure is just the ribbbon) to hold it tight in the back. Royal Icing wont hold unless is fondant. The grease will melt unless the ribbon is grease proof.
Play with ribbons until you find the one that holds better for your buttercream and always remember they get a shade darker.
Finally.. explain this to your brides. Tell them before hand the ribbon will get a shade darker in buttercream. Usually they dont have a problem with this. If they do the options are fondant cake or fondant ribbon wich is a more expensive cake. They usually say "its Ok lets do ribbon"
Wet ribbon in oil or water and use royal icing to fasten it in the back.
I asked this question one time, and somebody suggested using Kopykake clear acetate ribbon around the cake under the ribbon. I was more concerned about the dies from the ribbon leaching into the cake than the ribbon getting greasy, so I used it and it worked perfectly. It is clear and you can only see it if you examine the cake very closely. I joined the end pieces together with a hot glue gun. (I tried RI, but it showed through).
As I remember, the ribbon comes in 2.5 and 3" width. You can use your leftover ribbon for making chocolate strips around your other cakes.
btw, if anyone is looking for a place to ORDER ribbon from, I use lonestar....You might be lucky in your area to find ribbon is some odd green shape, but my area is it hard to find!
http://www.lsribbon.com/
They have any color you can image, any size, is not badly priced, and you and even order a color card of samples to show your customers. (The brides LOVE this! ) Shipping is very fast..I usually get my ribbon in a couple of days.
loriemoms
Thanks I have been looking for a place to order my ribbon form I aslo like the fact you can get sample cards again THANK YOU !!! Le'Ann
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