Way cool! Thanks. How do you transport without them breaking?
This l would say you have to do on site to avoid breaking the string work.
To prevent breaking in the stringwork, add a teaspoon of corn starch syrup to a cup of royal icing. The string will be very sleek and string well.I learnt that in Wilton method advance stringwork class.
Love the design on the cake, how was that done? And is the cake covered with fondant? Beautiful cake, Linda
Where did you take that class? The stores near me only offer the four basic classes dealing with buttercream and fondant. I would love to take a class on royal icing and modeling chocolate if they have it.
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