I tried backing the ribbon with tape first....made the ribbon too stiff....then tried the wax paper/ironing trick....was easy enough, but I just checked the bottom tier and the grease is still getting around the ribbon! AAAARRRGGG! Went and bought new ribbon and have ironed the strips again and am going to place them on the cake when I get to the hall this afternoon.....they'll probably still soak through, but I don't know what else to do!

Any tips?

This is one reason I have stopped using ribbon, I now make fondant ribbon.
Second reason I have stopped using ribbon, it is not food save, think about where it was made and who has handled to before it got to your cake!

But when I did use it few years back, i would let my cake "crust" well before attempting to apply and only put one dot of icing in the back, wrapped ribbon around cake and put another dot in back to secure. I don't know how you attached it, but there is no need to run a bead all the way around the cake.

ARGHHHH is right!!! I'm doing a wedding cake next weekend and I've already purchased the red ribbon. It's sort of see-through, so I'm hoping it won't have a big "soaking through" problem. I didn't even think about the beads I was going to pipe in front of the ribbon soaking through!!! I'm going in the kitchen now to experiment with the ribbon I bought. You guys really got me thinking! I'll be interested to see if there are any more suggestions for using ribbon.

I use double sided tape to stick freezer paper to the back of the ribbon. It always seems to help! I put the slick side of the paper towards the cake. Also - I usually use a double strip of tape so that more of the ribbon has tape on it. It takes time, but I usually get good results!

I actually just let mine soak the ribbon (because none of the other tricks were working) and it soaked the whole ribbon, which simply darkened the ribbon a little bit.
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=154043

So as long as the ribbon doesn't get too dark on you, it was just easier for me.

I do the same thing with my ribbon - just let it soak thru. I make sure to put it on there with plenty of time for it to get around to all of it. It just seems to be much easier that way.

I've never done it; but I did hear somewhere that people actually grease the whole ribbon first, then it's all the same color.

I just conducted a "non-technical" test with my ribbon. I put the ribbon on some icing that had crusted, and on some that had not crusted. Either way... it soaked through both fairly quickly. I suppose I can live with it a shade darker. However, in the future... I think I'll try my best to stay away from ribbon all together and make it out of fondant instead.

Try using press and seal. I learned this tip from someone here on CC...I don't remember who, but now this is how I always attach ribbon to BC icing cakes...It makes it food safe, and no grease stains!!!

Thanks Sbcakes & Indydebi. That's a great suggestion. Too bad we weren't able to help Cambo before she had to leave with her cake this afternoon. I hope it turned out ok though.

I tried EVERYTHING to keep the grease from soaking through....press n' seal, EVERYTHING....still soaked around the edges. So I wripped it all off and made the ribbon out of fondant! I hate fondant, but it worked this time! I'm supposed to make another cake on the 28th with a very light ribbon around the bottom of each tier, but I've already called the bride and changed her mind! Her design will be fine without one! Thank you, everyone, for your help!

Can someone tell me what is the 'press & seal' method. I tried a search on CC but got no results.

I've tried a number of things too, but if your ribbon comes in contact with any part of the buttercream... it will come through! Nothing worse, than grease spots... Now, I just put the ribbon on, and let them soak through. If need be, I buy a different shade, knowing that the end result will be slightly darker. If that's not possible, let the bride know, she may pick another border design!

I work at a local cake shop and we put the ribbon on, let it soak through, then put on a SECOND layer of ribbon. It isn't perfect, but it does seem to do better that way from what I've seen.

Good luck!

Cambo-
It is a shame that press and seal didn't work for you...I swear by it. Maybe you didn't cut the press and seal wide enough to cover all of the ribbon?

snowshoe1-
For the Press and seal method...all you need to do is take a strip of press and seal, and cut it to the desired length and width of the ribbon. Make sure it covers the entire width of the ribbon. Attach the ribbon to the sticky side of the press and seal and lightly wrap it around your cake. I attach the ends in the back of the cake with a little dot or two of piping gel. I always make sure to tell my customer that there is a layer of press and seal behind the ribbon, just to make sure it ALL gets removed before serving!
HTH!

I actually left the press n' seal a smidgen wider than the ribbon! The buttercream still crept around!

hmmm...??? I am not sure what else to say to try! I guess fondant?

I had my wedding cake made by someone else (before I even thought of decorating my own cakes) and they did a double layer of the ribbon. As far as I could tell it didn't soak through. Mind you maybe I was just too busy to notice!