A cake piped with Oriental string-work gives wow-factor.
The method of beautiful Oriental string-work involves piping a series of overlapping loops around the side of a cake to make intricate woven designs.
Many cake decorators will avoid making cakes piped with oriental string, however if you can pipe basic string-work you
will be able to pipe Oriental string-work. With practice and patience you can become an exquisite Oriental string-work piper.
Royal Icing Oriental String-work:
- #0 nozzle, PME or Bekenal
- Parchment paper piping small bags, or feather weight
- Damp Cloth
- Tilting cake turn table
- Nylon knee-high stocking
- Scriber tool
- Push Pins
- Artist brush
- Royal Icing
- Covered cake board
- Flower paste roses, coloured copper
Visit Shop 5th Avenue Cakes for supplies
Cover your cake and board with either fondant or royal icing, and attach the your ribbon prior to
starting to pipe.
Have your parchment cone cut with #0 nozzle inside and nylon knee-high ready.
Paddle your royal icing to soft-peak consistency and strain.
Remember to keep the nozzle’s tip against a damp cloth and your damp brush next to you.
Watch the video below to see and learn how I created amazing works of art with royal icing and a piping bag! Being able to bend sugar in mid-air over the top of the cake.
I used a quick technique for the copper roses and I will be creating a video later this year.
Remember your bag position, your consistency, and pressure control are the three essentials to mastering any type of string-work.
Practice, practice, practice, and patience is the other half of mastering royal icing string-work.
I petal dusted the fondant to give an antique appearance, and dusted my roses with a bronze colour to match the cake and ribbon.