This was in a flyer to tempt you into American Cake Decorating Magazine. If you can't read it I can type it out for you.
ETA: double click it to make it bigger.
I love the intricate stringwork as well, Austrian? Austrailian? I don't remember. So delicate looking. But goodness, I don't envy the sore hands they had to go through to get them strong enough to do that much piping at once.
have you taken Wilton Course 3? They teach the proper techniques and you could get a great start there.
When you pipe, don't keep your tip touching the cake otherwise your icing trail will get wiggles from the tiniest twitch.
Touch the tip to the cake and start squeezing, pull away from the cake while you continue to squeeze. Let the string drape to the length you want and then touch your tip to the cake to complete the string.
Do not slow or stop pressure as you squeeze, otherwise your string will break. If you are doing several swags on top of each other, do the top one first, so if your string breaks while piping, it won't fall on the others and break them.
HTH!
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