I would never thought that I would receive so many comments and requests for this cake http://www.cakecentral.com/cake-photo_186133.html Thank you all so much! I will try and be as helpfull and detailed as possible. The RI that we used it's actually regular RI but prepared differently; instead of a whisk you would use the flat beater and REAL egg whites. I attached the recipe below as royal_icing_recipe.pdf. The method is done straight on the cake! We made a ring to the height and size of our cake out of wax paper and kept folding it in halfs (last fold was done in 3rds, for an 8inch cake; u should have like an inch folded wax paper) to create lines on it. We then put the ring around the cake and using a pin we made holes following the lines on the wax paper ring on around the cake, top edge and bottom... the holes r ur guide to where the string will begin and end. So, u would start ur string (attaching ur tip to the cake, applying pressure, pulling the string to wher u want it to go) to the 1st hole & end it to the 3rd, then ud go back to the 2nd to start a new string & end it to the 4th, then ud go back to the 3rd & end it to the 5th & so on...the tricky part is when u turn the cake upside down to do the exact same thing, that's how u make that top extension and the bottom strings. To do that u have to use a smaller cake (if doing a two tier cake) as ur base or something that will hold the cake when u turn it, but smaller than the surface of the cake ur applying the strings on. As u notice there r layers of strings. When u finish ur first layer (top-bottom) u start a new layer over it only this time u do ur strings lower than ur first strings. Same with 3rd layer, ur strings will be lower than ur 2nd layer of strings. 1st and 2nd layers were done with a #2 tip, last one i think it was #0 tip. Finally u attach the tiny flowers with royal icing but very carefully as this type of work is very delicate. I hope I didn't confuse u guys.. 
Thank u once again ALL for viewing my cake!!! Good luck to you all! 
I was wondering about the upside down part too. Do you just have to reice the top after?
Thank you all very much!
I am taking a Professional Cake Decorating Program at George Brown college, Toronto; this particular course is called String Works I.
Yes, exactly you make a wax collar around the cake and the cake is covered in fondant a day before so it's secured in there.
If you're uncomfortable u don't really have to do the upsidedown part it would still look pretty. Next cake I will take photos and share with u.. unfortunately i didn't take on this one!
Thanks Nick! As a matter of fact I am working on my SDCC show cake right now and I turned my bottom tier upside down today to pipe on some string work but it's not suspended. I wanted it to have a "drop string" look vs. a "drawn on" look! Ya'll will just have to wait a bit though to see it!
I will try the technique in question for sure. I just have to wait for the right time to do it. I'm so busy working on my show cake right now!
Amy
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