Originally Posted by tyeeshawebb
Shelley, I have that problem with my ribbon bleeding when baked IF the temp is too high! In any brand of ribbon.
Alison, I will probably be doing a group buy on the forum next week sometime, so you will be able to order then, in increments of 10 yards. I will post all of the details later on though!! THANKS!!
OK spill it girl! What temp works for red and gets a kork to stay??? Do you starch before or after you bake?
I'm so glad to hear that. I thought it was because UB was cheap ribbon