Mastering String-Work with Bobbie is an advance class, You will need high levels of concentration with so much detail going on, She recommends you don’t try this one until you have completed several advanced level royal icing course.

Mastering String-Work takes time and practice to achieve (also known as Australian bridge-less string-work).This is an amazing form of royal icing art because it takes your royal icing new level with delicate piping of royal icing, through a very small piping nozzle, reaching breathtaking gravity-defying heights.

The Holly Leaves and Berries is coming soon to 5ᵀᴴ Avenue’s Cookie Academy’

Supplies Needed for Mastering String-Work with Bobbie:
Decorating Nozzle:
-0 PME 
-00 PME 
-1 PME 
Scriber tool
Parchment cones, small or small feather weight bag
Scissors
Spatula
SugarFlair:
-Cherry Red
-Blood Red
-Chestnut
–Apple Green
Sugarflair Extra Strong Paste:
-Black Extra
Lemon extract, cooled boiled water or Everclear
Warm Cooled Water
Craft Brush, only used for cookie/cake decorating
Damp cloth
Paper towel
Knee-high stocking, or cheese cloth
Paper template, for string placement
Register Paper or Brown all-purpose masking paper
Masking tape
10-inch cake board
Round cutter, or small round condiment bowl
Artist brushes, used for royal icing only
Tilting cake turn table
Corsage Pins
Fondant covered cake
Royal icing
Cooled filed water
Crisco

Tips for success:

1. Have all supplies 

2.Once you have strained your icing use a clean spatula to place the icing in your cone

3. Have a damp wash rag handy to keep you work station clean

4. Use vodka, Everclear, or lemon extract to dampen you brush, water will weaken your icing; Causing the strings to break

Do follow me on Instagram: @bobbiebakes
and
TikTok: @bobbiebakes
Happy Cookie Decorating ~ Bobbie
Xoxo

Pease click on the images below for Holiday Cookie Projects: