Ok, let me have it. http://cakecentral.com/g/i/3247630/bridal-shower-cake-vanilla-cake-with-strawberry-filling-the-chevron-pattern-is-a-lot-harder-than-i-thought-it-would-be-because-its-so-easy-to-stretch-it-out-of-shape-not-perfect-but-pleased-with-the-results/u/898216/flat/1/
This advice is if your trying to do string work. Egg white royal icing works better than meringue powder royal icing. Any grease that gets into the icing can affect it as well. Make sure to have a super clean bowl and utensils. If using plastic or rubber spatulas, have a set that is dedicated strictly to royal icings since any greasy residue on your spatula can affect the royal icing.
That's exactly right. With royal icing, If it's peaking it's too thick, thin it out a little till it works right. If I remember correctly, while it's in the bowl, run a knife through the icing. It should take 10 seconds for the line to not be visible anymore, that's the right consistency.