I have a cake to make. it will have string work on the side. is there a trick to getting the buttercream to be strong for traveling?[/u]
String work? Like the kind done with royal icing? I'm confused...
Buttercream stringwork, if piped on top of garlands/swags will be just fine. If piped on the sides (as in dropped stringworknot drawn on), just make sure that it does come in contact with the sides along some point or it can definitely fall off during transport because it will be air dried and brittle. If a string doesn't make a connection, consider removing it and pipe again or else you'll need to repair later. Be prepared to redo any that break after delivery. (Most people wouldn't notice, depending on the design.)
What about purchasing some unbreakable lace powder and using that?
I don't know what type of buttercream you use, but I use SMBC for stringwork all the time on my non-fondant covered cakes with excellent results, even after traveling far distances. I like to make sure the cake is very well chilled before piping the stringwork. Good luck!
Hmm- I always thought stringwork meant royal icing- suspended fron the side of the cake. Could someone post an example of buttercream stringwork?
Also- you may be able to use Sugarveil to do stringwork that would be more flexible.
stringwork is a technique. you can do it in royal, buttercream and i've even seen it done with fondant extruded out of a clay gun. just google buttercream stringwork.
Oh- I feel so dumb, I was thinking of bridgework.