String Work Help

Replies to This Discussion

Permalink Reply by jeri c on February 14, 2011 at 10:02pm

String work is amazing!   Add a little bit of clear piping gel into your royal icing when you do the string work and it does not break as easily.  Touch the tip to the cake pull the bag away from the cake while the string drops then touch the tip to the cake at the ending point.  It does make it easier if you put a small pin dot where you want the string to drop to.  And yes... you can cover your styrofoam with fondant and reuse it by washing it off... you can't reuse the fondant but can reuse the foam!!!  Be sure you mark your cake ahead of time evenly or your drapes will not be even around your cake. 

This is a good tutorial.

http://www.sugarcraft.com/catalog/misc/lessons/stringwork.htm

• ▶ Reply

Permalink Reply by Marthe Dodgen on February 16, 2011 at 6:10pm

I practice on the side of a empty cake pan.

• ▶ Reply

Permalink Reply by Rima on February 16, 2011 at 8:08pm

I use a fondant covered foam round as you suggested, and I do reuse both the foam and the fondant. Stringwork doesn't stick to hard because it is dropped so lightly. You can break them away pretty easily. I also found that on my cake dummies I can use a colorx wipe to get rid of pencil marks or royal that is left over after scraping with no ill effects to the fondant covering. The wipe will make it shiny, but once dry (5 mins or so) just rub it with a dusting of cornstarch and problem is solved. Happy Piping!

• ▶ Reply

Permalink Reply by Lynne Salmon on February 17, 2011 at 4:59pm

Turning your cake pan upside down gives one a 'lip' from which strings can hang freely:)

The 1st reply to this ? is right on about how to do it. 

Touch tip to 'cake'; start squeezing; pull bag **straight out/away from cake** about 1/2" to 1".  **Important**: Do NOT let the tip drop even the slightest bit!!  You must keep it even with the top of the cake!.  You must keep even pressure on the bag while moving the bag over to the ending point.  Bring the tip back to touch the 'cake' again and stop pressure.

I often do string work using b'cream - seldom have royal around and since you only need a tablespoon or two making fresh is a waste :(   For me, keeping the 'spread' of the string short - never more than 2" and usually closer to 1"=1 1/2"  makes it easier for me.   The resulting finish will look a bit like a 'fishnet' when one goes down like 3 or 4 rows. 

• ▶ Reply

Permalink Reply by Patricia Soto on February 17, 2011 at 5:29pm

I practiced last night on a bowl that had a lip sticking out. I did very good and felt very comferable doing it...I need practice in keeping the droops all hanging at the same length. Never thought about drooping from a droop already done. Hope you understand what I am trying to say...Thank you for your help...

Lynne Salmon said:

Turning your cake pan upside down gives one a 'lip' from which strings can hang freely:)

The 1st reply to this ? is right on about how to do it. 

Touch tip to 'cake'; start squeezing; pull bag **straight out/away from cake** about 1/2" to 1".  **Important**: Do NOT let the tip drop even the slightest bit!!  You must keep it even with the top of the cake!.  You must keep even pressure on the bag while moving the bag over to the ending point.  Bring the tip back to touch the 'cake' again and stop pressure.

I often do string work using b'cream - seldom have royal around and since you only need a tablespoon or two making fresh is a waste :(   For me, keeping the 'spread' of the string short - never more than 2" and usually closer to 1"=1 1/2"  makes it easier for me.   The resulting finish will look a bit like a 'fishnet' when one goes down like 3 or 4 rows. 

• ▶ Reply

▶ Reply to Discussion