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Pink marshmallow fondant covered cake with oriental stringwork, drop strings, lace points (I think that's what you call the flowers under the top cake), and royal icing with sugar pearl butterfly

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Comment by Linda Wolff on October 1, 2011 at 9:21pm
Susan, you need to take a picture looking straight down. Your butterfly is beautiful and you need to post it. I have been reading lately that string work is making a huge comeback. It was very popular back in the 60s and 70s and now, I've heard that it is the 'thing' for that vintage look. All I can say, Susan, is you have a real knack for this kind of work. Beautiful.
Comment by Goreti on October 1, 2011 at 7:37pm
Wow--I am speechless.  I would have loved to see the live demo of this technique.  Can we talk you into doing a tutorial?!?
Comment by Susan Shubert on October 1, 2011 at 6:35pm

Thank you for the nice comments - I've wanted to try some of these techniques that I have been reading about for a long time.  Linda, you are hired as my personal confidence builder!  If you ever have the chance to look at her work, it is incredible and she is a sweetheart to boot!

 

Comment by Lydia Beier on October 1, 2011 at 3:40pm
Very beautiful work.
Comment by twincakesvita on October 1, 2011 at 2:58pm
very beautiful looks nice in soft colors
Comment by Linda Wolff on October 1, 2011 at 2:54pm
I saw this cake at our sugar competition fair, and Susan won a blue ribbon for this cake! It was beautiful, and she also did a live demo of this technique. It blew me away, as the string work is NOT touching the cake! (at least the white isn't) It is formed on a sugar pearl and then connected to another sugar pearl. I wish you could see her butterfly...it is amazing!
Comment by natasa kukic on October 1, 2011 at 1:37pm
Beautiful!!!! You do a wonderful job!
Comment by Lisa Seidling on October 1, 2011 at 11:45am
Pretty string work...the cake is lovely.

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