I just saw a cake with string work and it looks like a curtain on the cake. Then i looked it up some string work pics here and someone said they learned it in a class. Does any1 know where I can take that class. Its i think from RI. Not the string work you learn in the wilton classes. I'm going to post a pic shortly .
heres 1 pic with (bridgework) I'm not sure of what that is
here's another
sorry i haven't given any1 the credit I didn't write down their names, but its from this website
I don't have any answers for you, but man those are beautiful cakes!! Hopefully someone can help you out=) Jen
I know that Klara Johnson teaches stringwork, but she is in Canada...
http://www.klarajohnsons.com/
Not sure of anyone else at the moment, but I will keep my eyes open!! 
Okay, coming back to add... it looks like Toba Garrett teaches stringwork as well. (The Australian Method)
http://www.tobagarrett.com/class.html
You should give some string work a try at home. It takes a little practice but I think you would be able to handle it. You will need to get your royal the right consistancy,not too firm but not too soft, be smooth and flow easily from your tube, this is important. How i judge....A "line of icing dropped accross the icing in the bowl should not disappear but remain on top!!
With the top cake. . Mark out the scollop shape evenly around your cake, make sure bottom edge of scollop is not touching the cake board Then with no 1. tube pipe the scollop lines make sure they are not touching your cake board or when you move the cake they will crack!! . let dry, do this 4 to 5 times, It is really important to let each round dry properly. If you don't it will collapse. Once you have built up the scollop lines and they are dry Use a 00 tube and pipe fine, evenly spaced "strings" from the side of the cake to the edge of the scollop. The spacing should be no wider than the width of the string you are piping. It will help it can tip your cake slightly foward for this, so your strings wont sag. When dry you can then neaten edges with a small piped snail trail.
The sceond cake's string work is a bit harder. I'm not sure but I think it is called Japanese or orientel string work. The corner work is done with the cake upside down. when dry you flip it back and pipe remaining string work.....I tried this once but killed the string work tryng to flip it over 
Will have to try again...one day
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