Hi,
When I took the Wilton classes, they said that string had to be done with stiff icing. Any advice for easier string work would be post appreciated. I have the marking tool so it's not the arches and stuff that I need help with just the consistency of the icing and such.
TIA
Christy
Stiff icing???? 
No wonder you're having problems. Use THIN consistency for stringwork. I started out taking the Wilton classes like 100 years ago and that's how we were taught and nothing has changed since then. Oh, and DON'T try to "draw" the strings, put your hand from point A to point B and let the pressure drop the string for you. Otherwise you'll have "droopy boobs" syndrome and it looks terrible!! 
Otherwise you'll have "droopy boobs" syndrome and it looks terrible!!
LOL "droopy boobs" never heard of that one, thanks for the laugh haha!!
Seriously, that's what they look like!! 
hahah it totally is! i just never thought of that one 
im going to use it if you dont mind hahahhaha
Stiff icing????
No wonder you're having problems. Use THIN consistency for stringwork. I started out taking the Wilton classes like 100 years ago and that's how we were taught and nothing has changed since then. Oh, and DON'T try to "draw" the strings, put your hand from point A to point B and let the pressure drop the string for you. Otherwise you'll have "droopy boobs" syndrome and it looks terrible!!
Agree totally! If it's too stiff, dry, and not creamy enough it will break and it will be hard to squeeze from your pastry bag easily with the right amount of control. It will also break if it's too airy. More liquid or a bit of piping gel will help with both. I like a medium consistencynot too thin or watery, but thick enough that it doesn't flow from the bag before you're ready!
Stiff icing????
No wonder you're having problems. Use THIN consistency for stringwork. I started out taking the Wilton classes like 100 years ago and that's how we were taught and nothing has changed since then. Oh, and DON'T try to "draw" the strings, put your hand from point A to point B and let the pressure drop the string for you. Otherwise you'll have "droopy boobs" syndrome and it looks terrible!!
OMG, Tooooo funny, I know the look, I never would have thought of that, but it is too true. Old Wilton person here, learn to use medium to thin icing to pipe stringwork with a little corn syrup for elasticity. Boy I needed that laugh - 
the other thing i would add is not too much icing in the bag, also paddle it against the side of the bowl before you load the bag so it is good and smooth, no airpockets as this is what will cause the string to break. check your icing consistency by dropping a loop on your finger to see if it breaks or stretches before youwork on your cake.
the royal icing SHOULD be fairly thick - not runny. When you make it, be sure that you can put a heap on your spatula and it should hang, not fall off the spatula.
Check out my photos, I made many many batches to make this cake!! .... http://cakecentral.com/gallery/1620586
Ditto Sweet_toof, that cake is beyond beautiful. 
Another question regarding stringwork:
Do you use buttercream or royal icing?
Thanks.
Christy
It depends on what you're doing. When I do Oriental Stringwork, I need to use royal icing. When I'm doing loopy strings on a cake, I use buttercream.
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