I am considering a cake with stringwork....a first for me. I am concerned about traveling 45 minutes in NYC streets to the venue.

Does anybody have any experience with this? Thoughts? Ideas?

Thanks!

i think i would try that unbreakable gel stuff that is out, or the sugar veil mix(might be the same thing?). The thing i have found with string work is it breaks real easy. Sugarveil although i havent ever used it looks pretty cool and rugged

Not sure about New York....but I have travelled 4 hours and 8 hours roundtrip with different cakes with stringwork with no breakage. I would do a test run if possible. The first time I did it, I took a practice cake on a test run in the car with children!

OH...I should mention too that these were dummy cakes...I wonder if using real cakes would cause them to "jiggle" more?

Use a recipe with all egg whites--not meringue powder. It will be stronger. I use 2 egg whites to each pound of powdered sugar, 1/4 t. cream of tartar, plus enough lemon juice to get the consistency you want. You can use pasteurized eggs if you're concerned about bacteria, or pasteurize them yourself. The cream/tartar and lemon juice contribute to the prope pH balance to ward off bacteria concerns.

Thank you so much for your advice, everyone. It will actually be a dummy cake so no bacterial concerns.....it's for a competition next month so I thought I'd try something new.

I think I will do a trial run.....