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Help with drop strings on a fondant wedding cake!

post #1 of 9
Thread Starter 
I just got a cake order for a fondant covered wedding cake. Fine. Three tiers with little flowers on the edges. Fine. BUT it also has double rows of those little drop strings all the way around and I haven't done a single one of those since my first Wilton Class probably 6 or more years ago. There is a reason I haven't done them and that is because I was not very good at them. They never quite had the right drape AND they seemed to break when they dried. Now I have to do this 3 tier wedding cake and carry it up 2 flights of stairs and I need some tricks from you guys. I have never been the best at royal icing. I have only used it a few times because I don't like the taste of it and I don't like the iffiness of it's consistency. Can I use buttercream to make the drops on the side of a fondant cake? Just plain old buttercream or do I need to doctor it with something?? Is it going to be ok to pout the drops on here before I transport the cake? The reception is in the middle of a large restaurant and I don't want to try to stand there and get those drapes right in the middle of the room surrounded by people!! Any tips, ideas would be most welcome!!!
post #2 of 9
I've only ever done string work with royal icing. Depending on the buttercream you're using, it might not ever dry completely. (I only use true buttercream, so it never gets hard).

Just be prepared to spend quite a bit of time on it and know that you will have breaks! I would do what you can before, and take royal icing with you and make sure you give yourself plenty of time on the wedding day before the reception to fix any broken parts.

This is my recipe for royal icing and it works very well:

1 lb. Confectioners' Sugar
1/4 tsp. Cream of Tartar
2 1/2-3oz. Egg Whites

Sift sugar with tartar, then put 3/4 of the sugar mix into a KA bowl. On low speed, start adding egg whites to incorporate (with paddle). Add more of the sugar if needed. Mix on low for about 10 minutes until stiff peak. Keep covered w/ wet cloth to prevent drying.

For stringwork, I like to go a little on the stiffer side with my icing, and the reason for mixing on low is to keep out air bubbles, which can make dried royal icing much more fragile.

Hope this helps!

Kristy
You can't have buttercream without BUTTER!
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You can't have buttercream without BUTTER!
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post #3 of 9
i use a medium bc icing and add piping gel or lite corn syrup then i stack a couple cake pans then practice on them before going to the cake that way i know i have the right pressue and consistancy i have done a few on my doll cakes i have made hope this helps
life is what you make it ,,, make mine a double fudge chocolate cake
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life is what you make it ,,, make mine a double fudge chocolate cake
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post #4 of 9
I never pipe drop strings. I use this thing instead:
LL
post #5 of 9
I never pipe drop strings. I use this thing instead:
LL
post #6 of 9
Thread Starter 
All good advice. I am still dreading it though. I don't think I am cut out for wedding cakes. I start worrying weeks ahead of time. I figure these girls have been planning this wedding since they were about 5 years old and any mistake on the cakeis going to be life ruining!! Mensch, is that device used for buttercream or creating fondant strings??
post #7 of 9
Thread Starter 
All good advice. I am still dreading it though. I don't think I am cut out for wedding cakes. I start worrying weeks ahead of time. I figure these girls have been planning this wedding since they were about 5 years old and any mistake on the cakeis going to be life ruining!! Mensch, is that device used for buttercream or creating fondant strings??
post #8 of 9
fondant
post #9 of 9
I have done drop strings a few times and put corn syrup in your bc, it keeps it from breaking as easy. Like someone said earlier, practice a little on a pan to get the hang of it. There was a good youtube video on this subject and I watched it over and over right before I did it, not sure if it is still out there to watch. It helped.
Shelly
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Shelly
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