I love over piped string work it has an old world victorian appearance.
Adding dimensional strings is not only awe-inspiring, but the cake becomes a conversion piece of art.
You can find inspiration from vintage books (generally found on google books),pinterest, and cake decorating magazines.
The cake above was piped using 7 piping nozzles, parchment cones and royal icing on an off white fondant covered cake.
I petal dusted the cake with a mixture of plum and pearl lustre dust.
European Over Piped String Work:
• Piping Nozzles/Tips
• – #16, Wilton or PME #5
• -#3 PME
• -#2 PME
• -#1 Pme
• -#43 PME
• -# 1.5 PME
• Artistic brush
• Damp cloth
• Tilting turn table
• Parchment cones, large medium, and small
• Cake cover with royal icing or fondant
• Royal icing recipe
• Pre made toothpick roses
• Pre made 5- petal blossoms
• Gumpaste/flower paste rose,optional
Visit Shop 5th Avenue Cakes for supplies
Cake Decorating Schedule:
You will need to cover your cake or cake dummy several days prior to decorating.
(I prefer the fondant covered cake,Satin Ice, for taste.)
You can dust your cake directly after covering your cake (this is only for fondant cakes).
Pipe your toothpick roses and blossoms the same day you cover your cake
(if you need a refresher on how to pipe the roses visit Royal Icing Rose Garden
and the blossom tutorial can found at Royal Icing and Piping Flowers).
Separate your eggs ( if using real egg whites) one day prior; place the egg whites in the refrigerator overnight.
Now you can prepare your royal icing the day you are planing to decorate.
If you have extra time you might want to watch Having Fun With Lambeth Method of Cake Decorating.
The video teaches how to over pipe boarders.
Royal Icing Consistencies:
The zig zag swag and straight 16 scallop : Off peak
The String work: Rubbed Down medium/soft peak
The #0 rubbed down soft peak
Watch the video below to learn how I created The Over-Piped String Work Cake
Tips for Success:
Change your royal bag every 20 minutes
Sit in a comfortable upright position, unless you need to stand to pipe the top
Be sure your bag is in the correct position and your royal icing is the right consistency
and most important
Practice, patience, and more practice.