spring-sw1

Lovely RI work, bet it broke your heart to cut into it!!!!

@bunnykins - Apparently I have weak strings cause things began breaking as I was moving it around for pics :-( . But I felt much better after I began eating it ;-) !

Pretty!

@3D-Sweets - Thankyou for the praise...

Great job! A sturdier cake board will keep your strings from breaking when you move the cake. The thin ones will shift ever so slightly and *poof* breakage.

@Gefion - Thankyou for the excellent advise, i.e. using sturdier cakeboards! Do you also recommend using real egg white royal icing for string/bridge work? I used a meringue powder base on this cake for food safety (I'm a RI newbie). BTW, your cakes are stunning!

I love the string work. Is it hard to do. Very stunning

Your stringwork is impressive!! Beautiful cake! I tried stringwork once using RI made with meringue powder and after I took it out of the fridge to take pictures of it, mine also started to break. It's good to know to use a sturdier cakeboard, but I'd also be curious to know if it is best to use actual egg whites rather than meringue powder. But yours looks great inside and out! :) Love your embroidery work as well! :)

@claudiascakes - Thank you all for the many compliments! This was my first time out trying the bridge/string work and hail spotting...got my courage up after reading Toba's instructions for the umteenth time. I thought "OK, my strings are not as close together as they should be and maybe not as thin" but I was tickled that I was doing it. That sense of elation lasted about 10 ft and 3 rotations...the distance from countertop to table and a few pictures. :-)