Australian Stringwork and piped Embroidery

Comment

Comment by art deco cakes by galidink on August 17, 2012 at 6:03pm

FROM WHAT I UNDERSTANT THE FRESH EGG WHITE S TO MAKE WORKS OUT BETTER 1 ??AWESOME JOB , I DONT PIPE BUT THIS IS ONE I WOULD LOVE TO TRY ,THANK YOU ; ) 

Comment by Roseann Filosa Atkins on August 17, 2012 at 5:48pm

Thank you everyone for your sweet comments.  To answer some of your questions regarding the technique, it was extrememly time consuming.  The trick is in the different types of royal icing that is used.  I made this cake in Toba Garret's cake decorating class at World Pastry Forum.  I believe she has instructions for it in her new wedding cake book.

Comment by art deco cakes by galidink on August 17, 2012 at 3:16pm

HEY I WAS JUST READING HOW TO DO THIS ! WAS IT EASY OR , NO WAY ? LOL

Comment by Timothy Jansen on August 17, 2012 at 12:13pm

Hey Roseann... was this "fun" to make... or rather "tedious"... either way...? I'd like to try it someday!

Comment by Tammy Owenby on August 17, 2012 at 12:04pm

Love the drops on the strings.  so nice.

Comment by Katy Nott on August 17, 2012 at 7:26am

Wow gorgeous

Comment by Timothy Jansen on August 17, 2012 at 12:49am

Sorry.... that was suppose to be VERY NICE... which is more like THAT'S JUST BEAUTIFUL!!!!!

Comment by Timothy Jansen on August 17, 2012 at 12:43am

VRY nice!!!

Comment by Goreti on August 16, 2012 at 4:44pm

very pretty