| | Re: Vinegar Before Baking?
That tip sounds odd to me, because when you're dying easter eggs, you add vinegar to make the color more vivid (meaning you are increasing the risk of color transfer). Definitely lower the temp & Mika mentioned on here awhile ago to lay some aluminum foil over your ribbon to prevent direct heat from the element from overheating your ribbon. See if that makes a difference. It seems logical to me.
Also, I have better luck when I starch after baking when it comes to trying to avoid color transfer. I now bake dry & starch afterwards. If I am in a huge hurry, I will microwave the bow for 30 seconds to speed dry.