How Do I Make Guitar Strings?

Decorating By saraisweets Updated 20 Mar 2010 , 4:20am by sweetcakes

saraisweets Posted 18 Mar 2010 , 5:19pm
post #1 of 9

I'm making a guitar cake and i need to know how to make the strings. I want everything to be edible but i cant figure out how to make the strings thin enough without them breaking. Please Help!!!

8 replies
ChoueiriCakeCo Posted 18 Mar 2010 , 6:42pm
post #2 of 9

You could use dry spaghetti (just buy a box with noodles that are the size/shape that you need). You could also try dipping the spaghetti in royal icing to get the color you need.

half-baked_ideas Posted 18 Mar 2010 , 7:15pm
post #3 of 9

I've done several guitars and I use an extruder, sometimes called a sugar craf t gun. Here's a link of where to find one, there may be others. http://kitchenware.goldaskitchen.com/search?w=sugarcraft+gun&asug=&x=0&y=0

This is easily the most used gadget in my kitchen. I'm always finding new uses for it.

therese379 Posted 18 Mar 2010 , 9:45pm
post #4 of 9

you can use black string licorice.. I know it's not silver in color.. but it might work.. hth

rainyone Posted 18 Mar 2010 , 10:05pm
post #5 of 9

I've never worked with it but what about unbreakable gel ? they talk about it in this thread....

http://cakecentral.com/cake-decorating-ftopic-666593-15-days0-orderasc-.html

Recipe:

1 part Tylose (10ml)
to
5 part water (50ml)
Pinch of citric acid
.
Add Tylose and Citric acid to the water, whisk well and allow to stand
overnight - keep away from excessive heat and sun.
To check consistency, touch the surface of the mixture with a dry
finger, your finger should come away dry. If desired the mixture can be
flavored by replacing part of the water with an equal volume of liquid
flavoring, to maintain the correct volume of liquid.
Coloring can achieved by adding powder coloring to the mixture after it
has rested. Stir well and allow to stand for at least 2 hours. Stir well
before use to distribute color. If liquid color is used, reduce the amount
of water.
This mixture shrinks on drying - pipe on grease free paper, preferably
glossy. Use a larger tube than end product needed to allow for shrinkage.
If desired royal icing dots can be added to piped design.

cakemakerkevin Posted 20 Mar 2010 , 4:14am
post #6 of 9

i use they clay extruder bought at local hobby lobby .. its very hard on hands but if you add crisco to the fondant it works real easy then run some down the tube of the extruder

cakemakerkevin Posted 20 Mar 2010 , 4:16am
post #7 of 9

i use they clay extruder bought at local hobby lobby .. its very hard on hands but if you add crisco to the fondant it works real easy then run some down the tube of the extruder

tesso Posted 20 Mar 2010 , 4:16am
post #8 of 9

I bought the pasta maker for my KA and I have used it to run fondant through.. experimenting again.. and it would work great because you can adjust the "pasta" thickness and make them as long as you want.

sweetcakes Posted 20 Mar 2010 , 4:20am
post #9 of 9

i pipe mine using grey royal icing and tip 1 or 2. using a square dowel as my guide. of course it has to touch the suface and does not span across the frets but it is all edible.

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