String Work---- Help!

Decorating By PetalsandPieces Updated 16 Feb 2007 , 3:54pm by sassijen

PetalsandPieces Cake Central Cake Decorator Profile
PetalsandPieces Posted 16 Feb 2007 , 3:41pm
post #1 of 5

Calling all professional "Stringers"!

I am making a cake that is all "faux fondant" buttercream and it contains stringwork. I have never done string work so advice is welcome. When I tried to use the buttercream, the strings would not attatch to the cake!! What should I do....all tips would be welcome!
LL

4 replies
jmt1714 Cake Central Cake Decorator Profile
jmt1714 Posted 16 Feb 2007 , 3:46pm
post #2 of 5

you might want to add a bit of cornsyrup or piping gel or glycerin to the buttercream.

weberm05 Cake Central Cake Decorator Profile
weberm05 Posted 16 Feb 2007 , 3:47pm
post #3 of 5

The icing needs to be stiff

touch tip to cake and squeeze, pausing momentarily so that icing sticks to surface...while squeezing pull the bag towards you. Continue squeezing to allow the icing to drape natually into an arc. Icing will drop by itself...do not move the tip down with the string. Stop pressure before you touch tip to cake to end string.

Hope this helps.

debster Cake Central Cake Decorator Profile
debster Posted 16 Feb 2007 , 3:47pm
post #4 of 5

Here's a bump I've yet to do stringwork myself, but do post a picture when your done. This cake is BEAUTIFUL....................

sassijen Cake Central Cake Decorator Profile
sassijen Posted 16 Feb 2007 , 3:54pm
post #5 of 5

I have yet to try string work but I found this here. Maybe it will help it has a recipe for royal frosting for string work.

http://forum.cakecentral.com/cake-decorating-ftopict-107341-string.html

hth

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