I am trying my hand at bridge / extension work. I am able to do it with a #2 tip but I want the very thin lines that I have seen on other cakes. I read somewhere that using a #1 tip that you pull the royal icing through a knee-hi stocking. My question is: do you place the icing in the stocking and then place the stocking in a bag with tip and push the icing through the stocking into the tip within the bag. Or do you push the icing through the stocking into a bowl and then place that icing into the decorator bag. I am trying to find the best method to obtain the very thin delicate lines in bridge/extension work. Any tips / hints would be greatly appreciated.
I haven't sent royal icing through a seive or stocking, but it seems you'd want all the larger pieces to be in the seive or stocking, seive it into a bowl first seems most logical. Good luck at string work, can't wait to see photos.
Here is a bump for you.
I did it in the past by putting the stocking in my piping bag. I don't know the "right" way to do it, I was just practicing
the stocking is to get any clumps put so they won't plug your tips... put it through the stocking and then put it in the piping bag. That's what I do for fine details on cookies.