PurplePetunia Posted 21 Sep 2005 , 4:03am
post #1 of

I've learned stringwork in Wilton classes and love the look of it, but I was wondering how well does it hold up??
If the strings are hanging, won't they break off if moved around during transport?? They seem so delicate, especially if using buttercream, I just can't imagine driving with a cake with stringwork to deliver!
Also, does royal icing or buttercream make a difference??

All you who have experience with stringwork, please, shed some light on this for me!

Thanks! icon_smile.gif

9 replies
briansbaker Posted 23 Sep 2005 , 12:23pm
post #2 of

royal icing will harden like a solid rock... buttercream is a more soft icing.. are you doing stringwork with royal icing? if so.. I bet that stuff will not move!

PurplePetunia Posted 24 Sep 2005 , 6:45am
post #3 of

I haven't done it yet, but I'd probably do it with both eventually.
But before I attempt it, I just wanted to know if it would hold up well through transporting.

MissBaritone Posted 24 Sep 2005 , 8:09am
post #4 of

If I'm delivering a cake with royal icing string work on it I put a nonslip rubbermat in the base of the box and in the car for the box to sit on. Make sure that the cake board is big enough so that the stringwork won't touch the sides of the box and all should be well. I do take a bag of icing with me though as the stringwork is delicate and if any gets snapped on the journey I can repair it when I get to the other end

PurplePetunia Posted 24 Sep 2005 , 12:48pm
post #5 of

Thank you MissBaritone.

So I was right? They can get broken? That's what I was afraid of!
So maybe I'll only do it if I'm delivering. If the cake is being picked up (birthday cakes) then I won't take the chance because if it does break, the customer will find out when they get the cake home and possibly blame me!!

Thank you!

MissBaritone Posted 24 Sep 2005 , 3:36pm
post #6 of

Yes even though royal icing sets solid stringwork is thin and it becomes brittle. I don't see why you shouldn't do it on a cake somone is picking up.When they order point out how delicate string work is and that it can beasily be damaged during transportation. Then just make sure they examine the cake when they pick it up, explain to them how to transport it and get them to sign a statement confirming that the cake was in good condidtion when they picked it up and that they are responsible for any damage done during transport.

sunlover00 Posted 24 Sep 2005 , 10:34pm
post #7 of

Just be sure that you anchor both ends of each string well and let them dry completely before transporting. But as MissBaritone said, always take an extra bag with you just in case. I've not had much trouble with them. Good luck!

PurplePetunia Posted 25 Sep 2005 , 4:25am
post #8 of

Thanks so much!

That is a good idea to just leave it to the customer after the cake leaves me.
Of course, I always carry extra icing on a delivery, so why not just repair it?
Told you it probably was a silly question! icon_redface.gif

Appreciate everyone's help!

MissBaritone Posted 25 Sep 2005 , 6:57am
post #9 of

No such thing as a silly question. If you don't have certain info or knowledge how are you going to find out if you don't ask?

PurplePetunia Posted 26 Sep 2005 , 9:00pm

You're right, Miss Baritone! Thanks!

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