OK, I spent a couple hours trying to get at least one good string. Well, I did get one. But, that wasn't very satisfactory. What do I need to do. I made fresh RI, thinned it with a tiny bit of water, used a #1 tip and struggled. The most annoying problem was the string insisted on stretching and falling against the cake. Sometimes they would sag and then break. Other times the string would look ok and then it would break. Any and ALL help is appreciated. TIA
I have never done it but I have heard that you need to use PME tips for this. HTH
Is sugarflowers on? She's the queen of stringwork. Her name is Michelle Foster. Instead of thinning with water, use piping gel or corn syrup. To test the consistency, touch the tip to your finger, pipe and string and attach back to your finger. It shouldn't stretch or break. That's how you test your consistency.
Also, make sure your tip is round and doesn't have any burrs.That's why pme is suggested.
Use 1/4 tsp to 1/2 tsp piping gel to 1 cup royal icing. But you also need to make sure there are no air bubbles in your royal, that will cause what you are describing. I paddle my icing before loading it into my bag.
I do a lot of stringwork, including oriental and extension and the suggestions already given are good ones. I always use a PME or Bekenal tip.
Is sugarflowers on? She's the queen of stringwork. Her name is Michelle Foster. Instead of thinning with water, use piping gel or corn syrup. To test the consistency, touch the tip to your finger, pipe and string and attach back to your finger. It shouldn't stretch or break. That's how you test your consistency.
Also, make sure your tip is round and doesn't have any burrs.That's why pme is suggested.
I'll look for PME, it's not available here. I can mail order it from the states.
Thank you for the infor on how to test for the "string" and the suggestion of piping gel or corn syrup. I want to try this again and will use you suggestions.
The type of string work determines what type of royal I use - if it's just drop strings, I use basic royal icing without adding any piping gel, etc. It works fine. Do the finger test. If I am doing Australian string work, I use an egg white royal icing because it is stronger.
It sounds like your frosting is a bit too soft. The frosting should peak and have very little shine. Strain it through a knee-high hose. To save cleaning tips over and over until the consistency is right, test the frosting with disposable bags with tiny holes cut instead of a tip. When the finger drop test passes then put the frosting into the bag with the tip. It may take several times to get it right, but it will save a LOT of aggravation.
I like to use egg white RI with a little bit of gum arabic and thinned with corn syrup.
The other suggestions given are spot on. It does take practice, patience, and no one else around. 
Listening to classical music or instrumental music will help with concentration and focus.
Good luck!
Michele
It sounds like your frosting is a bit too soft. The frosting should peak and have very little shine. Strain it through a knee-high hose. To save cleaning tips over and over until the consistency is right, test the frosting with disposable bags with tiny holes cut instead of a tip. When the finger drop test passes then put the frosting into the bag with the tip. It may take several times to get it right, but it will save a LOT of aggravation.
I like to use egg white RI with a little bit of gum arabic and thinned with corn syrup.
The other suggestions given are spot on. It does take practice, patience, and no one else around.
Listening to classical music or instrumental music will help with concentration and focus.Good luck!
Michele
I like the part where you say patience1 
Edna
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