re: new to decorating

Welcome snixsnaxshax to CD
1. Adding a bit of brown food colouring and getting your icing a light to medium brown before adding your red helps develop a good colour.
2. There is Swiss/Italian buttercream, but it can be tricky to make. I use cooked flour icing. Here is the recipe I use. I do add some icing sugar and meringue powder. My preference…easier to pipe.
leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/
3. You never attach anything to a cake that could transfer bacteria. You can buy ribbon that resembles burlap. Or make a fondant/gumpaste version.
Hope this helps.