Ribbons

Ever since J. and I tasted our cake, I've been thinking about what ribbon to use on the layers and base.  I'd like a warm, soft gold that doesn't contrast too greatly with our ivory frosting, but beyond that, I have a lot of flexibility.  So I've been looking and here are my favorite contenders so far.  All images link to their source, by the way.

[caption id="attachment_139" align="aligncenter" width="265" caption="This is good, but a bit boring I think."][/caption]

This ribbon is so pretty and delicate! But I worry about how the bottom edge of the scalloping will look at the base of the tiers.

This ribbon is definitely taking the lead. It will be perfect for the base of the cake, and might also be good on the layers.

I like this, and its really reasonably priced, but I'm nervous about glitter getting stuck on the frosting.

This has potential, but it might be too ornate.

Which do you prefer?  Any other good ribbons or resources you can point me to?