Hello everyone! I'm new here and have a question. It is probably the first of many. I need help with applying ribbon to a cake. The first time I tried, I had buttercream icing and let it crust. I wrapped the ribbon around the cake, but of course, it just sat there and did not adhere. That wasn't the only problem. I also could not figure out how you would connect the two ends of the ribbon to make them appear seamless even after you get it adhered to the cake? Lots of questions from a beginner. Please help.

Overlap the two ends and put double sided tape. That will secure everthing.

My problem is that the "fat" from the frosting is absorbed in the ribbon,leaving the ribbon tranlucent. Help?

Yes, I'm using wide satin ribbon on a wedding cake (my 1st!!!!!) this weekend, and I'm nervous about grease showing through! I used black satin on last week's practice cake, and I didn't have a problem. But this weekend I'm using wide sage green, so I'm worried about grease spots.

If the finished BC coat is fully crusted/dry, will it still bleed grease into the ribbon??