String work advice again..
If I dont have a dummy cake what else can I use to practice hanging strink work. Draping work. I think I have it down, atleast in my head. I know to let it fall when you pull away then connect to the other side. Is this true? I do have the cake devider thing. Is there any sites out there with a video that lets me see the divider being used? Thank You
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Permalink Reply by Diane Shavkin on
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Yes, it is true. You do not want to drag the medium. This technique produces a more rounded effect. Not clear, exactly, on what you mean re', "the cake divider thing". I'd like to suggest this because I have found this most useful: When making royal for string work, do it by hand. Use an egg white at room temperature, gradually add a bit of confectioners sugar at a time. Stir between each addition. Purpose is to allow as little as possible of air into the mixture. I also add a bit of cream of tartar for strength. The consistency should be very smooth and soft, but still hold its shape. When using the tips 0, 00, or 000, squeeze the mixture through a clean, stocking or knee high to get rid of even the smallest of particles.
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