i pipe mine with tip 1 and royal icing. I lay a long 36" square 1/4" dowel down. the key to piping long straight lines it to lift the piping bag high so you can control where you place to string of icing. also position yourself so you can rest your body up against the edge of the kitchen counter so you can slide along smoothly to help guide the icing. after each string is piped, carefully move the dowel over about 1/4". takes practice but its totally edible.
I just watched an old cake challenge show from back before Duff had his own show. They were making Elvis cakes, so several had guitars. One decorator used long thin uncooked spaghetti, painted silver then coated with something to make them shiny. I missed what that shiny stuff was, but someone on here uses corn syrup mixed with something to make a hard shiny coating.
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