I have been blessed with a wonderful family, my husband and beautiful daughter.
Although we are small in numbers we are mighty in strength!
The past 6 months we have gone through some tough hurdles, but we, as a unit, conquered the worst!
Now that we have come through the other side, I thought it would be awesome
to celebrate my birthday and our resilience by my daughter and I each piping an Oriental String Work Cake.
I love working with my baby girl (she is actually 22).
For This Project You Will Need:
- #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
- 1-Royal Icing Recipe
- Covered cake board
- Flower paste roses, coloured copper
Visit Shop 5th Avenue Cakes for supplies
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.
Please enjoy the video-tutorial below
learn how to bend sugar in mid-air over the top of the cake.
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.