Has anyone tried doing the australian stringwork technique on a buttercream covered cake? Most of the pictures I have seen seem to be covered in fondant.
Any help with technique and/or pictures would be appreciated.
I wouldn't do "real Austalian" on a BC iced cake because you need to pipe the bridges out of royal icing and attach the royal strings directly to the BC.
One issues is the potential movement of the icing--even minor expansion/contraction will have the strings & bridges popping off. Too much time investment for that risk.
You could do pseudo-Australian using a single line buttercream bridge & a larger tip for buttercream strings. It wouldn't be as delicate, but it could look nice if done well.
No, you can't. I mean, you can, but it'll fall apart. You need a firm, dry surface to attach your bridgework. Any moisture (from your butter or shortening, whatever) from your buttercream will melt your royal or make it soft. Your buttercream can even sweat and the water will melt it. You also need a dry surface that you can brush your broken strings off of when you start your strings, because for every three you put on you are going to break 2 This type of decorating also shouldn't be refrigerated.
Thank you both for your replies.....