Yes, I know it isn’t perfect! This was my first feeble attempt at doing string-work and bridgework. Keeping with the blush colored theme of the 2011 line, I designed this cake because I have always been intrigued with this technique. So, I had to try my hand at it. Trust me I can see every imperfection, so all you professional pipers, “pipe down”!!
I sketched the cake out before I began as I do most times. I decided to cover this cake in a white fondant fabric so the detail of all the string-work would show up clearly. Dangerous I know, but I ain’t skeered! I think I did pretty good for my first time! Don’t you? I used a blush royal icing to do all the string-work. I originally planned on using a tip #1, #2 for all the piping but that didn’t go too well. The strings kept breaking. So, I switched to a tip #2 and #3. That worked well for me. Since doing this cake, I’ve learned more about royal icing and how to use it more effectively in my work. I am currently designing a new string-work cake for 2012 that will hopefully inspire you to try your hand at it. I will also be developing an entire class series devoted to royal icing which will include brushed embroidery, vine work, scroll work, bridge work, and oriental string-work which I think is simply amazing and beautiful. Stay tuned!