Simple and elegant
Royal icing stringwork is a delicate piping technique that can be used to create gorgeous trellis, cushion work, and add ornamental designs to any cake. The elegance of elements add panache and an professional finished look. You can use this method on any type of cake from a small single cake to a large tiered wedding cake.
The cake above is small, however by adding over piped scrolls and a dainty sringwork trellis the cake becomes extra special! I have designed a video tutorial showing how to recreate this cake. Once you have mastered this cake decorating technique the only limitation to your decorating is your own imagination.
I chose a version of a royal icing tulip with vines and leaves, any small sugar flower would be perfect.
Over-piped Scroll Trellis Cake:
Normally I would have wrapped a ribbon around the base; I did not have the width.
Equipment:
- PME 1.5 writer nozzle, or wilton 1 tip, You will need two one for the trellis and one for the tulips
- PME 43 rope nozzle, or wilton #13 (close)
- Soft artist brush
- Paper towel
- Tip cover, or PME holder
- Parchment cone or piping bag
Materials:
- 1-recipe Cherry blossom vanilla cake, 24 mini cake or cupcakes
- Fondant
- 1-recipe royal icing
- Cooled boiled Water
You can fin supplies for this project HERE
Recipe for Royal Icing Consistencies:
Sometime cupcakes gives you cake!
For scroll work: Off-peak
For trellis stringwork: rubbed down soft peak
For borders: Off-peak
Tips for success:
1. Alway use freshly beaten royal icing
2. Cover your mini cakes a day ahead
3. Remember to breathe it is just sugar, everything can be fixed.
4. Practice
5. Most important have fun
Now that you have your materials and your parchment cones ready to go please enjoy the video.
The design could be used on a cupcake as well.
If you are using a wilton #13 open star use the the nozzle for the border!
Pressure piped daisy would be a nice flower too.
Happy royal icing over-pipedscroll and trellis string work cake decorating!
