I have a buttercream cake that I need to put a ribbon on. The ribbon absorbs the grease. Is there any way I could make the ribbon not absorb the grease? Thanks.

I back mine with a clear tape - the kind you use to seal packages. Works great.

Cut strips of parchment paper or wax paper the same size as the ribbon & place under the ribbon. Or don't put the ribbon on the cake until the last minute.

If you're using a good crusting BC, wait until it crusts, then apply the ribbon. I do this all the time with no grease spots.

Grease spots happen when ribbon comes in contact with a wet spot on the cake icing. No wet spot .... no grease stain.

Another way to avoid it is to pre-grease stain the entire ribbon. I grab some crisco in my hand and rub the entire length of ribbon with it. Now the ribbon is pre-stained "uniformly". Sticks to the cake better, too. Careful ... test the ribbon first. A navy blue ribbon will turn black when you do this.

Has anyone ever heard to ironing wax paper onto the back of the ribbon. I was told that this could be done but haven't tried it.

I've heard about ironing on the wax paper, and on the threads about it, they did not have any success with it.

I ended up putting clear tape on the back of the ribbon since I didn't want the color to darken any. But thank you so much for the tips!

what is the best way to secure the ribbon to the cake?

kirs1019,
My Wilton course instructor said she uses Floral Ribbon, she says it it waterproof. She said you don't have to do anything to it.
Goodluck,
Mrcake01

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