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cjstor
Frequent Member
Joined: Jul 15, 2007
Posts: 287
Location: Washington Court House Ohio
Birthday: Mar 11
Gallery Supporter Member
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 Posted:
Thu Aug 02, 2007 9:29 am |
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Ok....I need help with string work. When I'm piping the strings, they break off. What do I need to do  |
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ssnc79
Newbie
Joined: Nov 20, 2006
Posts: 10
Location: NC
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Thu Aug 02, 2007 9:35 am |
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The frosting may be too thick- try taking some and thinning it out. |
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Wiltonlady
Forum Addict
Joined: Oct 05, 2005
Posts: 526
Location: AZ
Birthday: Jan 09
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Thu Aug 02, 2007 9:41 am |
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Try this, when making your frosting, beat it at a low speed, the lowest speed possible and not very long. That way you don't get too many air bubbles in your frosting. |
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tiptop57
Forum SuperStar!
Joined: Jan 27, 2006
Posts: 2403
Birthday: Jun 03
Gallery Supporter Member
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Thu Aug 02, 2007 9:46 am |
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Are you using BC add a little piping gel.....if RI, then your icing is probably too thick. 
HTH |
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Sugarflowers
Forum Fanatic
Joined: Aug 19, 2006
Posts: 1474
Location: McKinney, TX
Birthday: Feb 02
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Thu Aug 02, 2007 10:59 am |
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First thing to remember is that for every string that you get to work, three or more will break. Stringwork is one of the hardest techniques to learn.
A couple of things could be causing your problem. One could be lumps in your frosting. A single grain of sugar can cause your tip to clog. Take a brand new knee high hose, place your frosting in it and "strain" it into your bag.
For continual breakages, your frosting could actually be too thin. The weight of the string will cause the frosting to fall practically every time. Test your consistency by making a loop on your finger tip that is at least 1 inch long. If it holds, then your frosting is good. If you have to fight to get the frosting to come out of the tip after you have strained it, then it's too thick. Thin it very slightly with corn syrup or glucose. Corn syrup has more water in it, so be careful how much you add.
To know if your frosting is the correct consistency before straining, the royal icing should have very little if no shine to it. It should have a slightly matte look. The shine means it has too much water. It should have medium soft peaks when a spatula is dipped in and removed. If the peaks are jagged, then it is much too stiff. If the peak dropped too quickly, then it's too soft.
Be sure to check that the opening of your tip is perfectly round, with no burrs. These two things will cause endless problems. A round file made more welding torches works very well for rounding and smoothing small tips. You can get a set at a hardware store for less than $10.
Good luck with your project. I would love to see pictures.
Michele |
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shoup_family
Frequent Member
Joined: Feb 19, 2007
Posts: 206
Location: Bremerton, Washington
Birthday: May 27
Gallery Supporter Member
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Thu Aug 02, 2007 12:23 pm |
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I almost had to throw my last cake to the dogs because the stringwork made me so GRRRRRR. But I found that it helped to angle the bag, so you pull it toward the other side, rather than doing it from the front head on. |
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cjstor
Frequent Member
Joined: Jul 15, 2007
Posts: 287
Location: Washington Court House Ohio
Birthday: Mar 11
Gallery Supporter Member
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Thu Aug 02, 2007 12:23 pm |
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Well...... I don't use a tip because when I worked in the in-store bakery they taught me not too. So that is probably a big part of the problem. My wonderful husband just bought me a new set of tips. I have never used Royal Icing. These are new things I need to learn |
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cjstor
Frequent Member
Joined: Jul 15, 2007
Posts: 287
Location: Washington Court House Ohio
Birthday: Mar 11
Gallery Supporter Member
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Thu Aug 02, 2007 12:25 pm |
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Well...... I don't use a tip because when I worked in the in-store bakery they taught me not too. So that is probably a big part of the problem. My wonderful husband just bought me a new set of tips. I have never used Royal Icing. These are new things I need to learn |
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