Wow, i am suprised that there are no tutorials on here. I searched everywhere I could think of including you tube. Sorry I could not help.
All I can tell you is you gotta flip the cakes upside down and back again allowing the strings to dry completely in between flips to get those gravity defying incredible effects.
And for real strong strings you can add some gum arabic and use real egg whites.
I have some pics, if that is what you are looking for then i can send you the instructions
I have some pics, if that is what you are looking for then i can send you the instructions
Are you still willing to share this information? This thread came up while I was researching for a tutorial/instructions for oriental stringwork. you can PM me or send to my email.
(Mod edited - You must use CC pm or email service.)
Thanks so much,
Crystal
String work, an extremely delicate form of cake decoration, is also known as extension work.
http://www.paulinescakes.com/2010/04/australian-string-work-rolls-royce-of.html
We never call it "stringwork". Try looking for "extension work", "bridge and extension work" or "curtain and bridge work" ..
We traditionally use nozzles size 1, 0, 00 and 000 with a Royal icing made from egg whites and Pure Icing Sugar ..
I'm told Toba Garrett has it in her first book - you could check there ..
Video:
http://www.vitalrecipe.com/view/8v3r9v9qw/intricate-piping-and-lace-extension-work/
I love Cake Walk's tutorials. Lots of great tips and pictures! :
Part 1 - Basic Stringwork http://melcakewalk.blogspot.com/2010/04/basic-stringwork-tutorial-part-1.html
Part 2 - Stringwork with a Bridge http://melcakewalk.blogspot.com/2010/04/stringwork-with-bridge-part-2.html
Part 3 - Bridgeless Stringwork http://melcakewalk.blogspot.com/2010/05/bridgeless-stringwork-part-3.html
Part 4 - Oriental Stringwork http://melcakewalk.blogspot.com/2010/06/oriental-stringwork-part-4.html
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