I practiced last night and I had a hard time having clean points for the bridge (where each scallop meets). It's not sharp but a bit roundish (does that make sense?). I'm not sure whether I'm not doing it right, the consistency of RI was not right or if there is another step after the bridge is done.

What exactly should the consistency be. People have said it should be like thick buttercream and Toba's instructions says it is medium to stiff peaks. Can anyone help me with this?

Can you post a pic?? As "stringwork" (we call it extension work) is done through such a fine nozzle, I find if my RI consistency is not perfect, I get very frustrated very quickly, so if you were able to pipe easily I'd say your consistency was fine. If the points don't look quite right, I fix them up with a bamboo skewer before it dries. (Haven't done it for a long time, by the way....it's just not in fashion here anymore!!)

I don't have pictures of the ones I made but I believe we are reffering to the same thing. http://www.cakecamp.com/classes09/ClassInfo.php?ClassID=69

I felt that the Royal Icing was a bit soft since it would have rounded ends. (but I could still pipe it out nicely) I wasn't sure if I should stiffen it up since I'm afraid it would break too much.

As for the points. How do you fix it with a bamboo skewer?

Let up on the pressure when you get to the point, stop pressure, touch it to the point and pull away. Use a damp brush to soften any points and tidy the joint. Also when doing the drop strings let the icing fall past the bridge and then stop pressure and pull away to break the string beyond the bridge. Then use a damp brush to wipe away the tail.

Thanks Sarah. That is most likely what I was doing wrong. Since I put too much pressure, it usually beads up at the end of the string. I'll try again and see how it works. THANKS both of you!

http://www.cakecentral.com/cake-photo_1601216.html

Here is a photo of stringwork I did in Toba Garrett's class. Are you having trouble with the bridge or the strings?

I love string work and I am now trying my hand at bridgeless extension work. A really good book to buy is "Floating on Air" by Linda Wong. She goes through it is all and talks about icing and how to keep the lumps out and recipes to use. I'm very pleased with it and even happier it only cost me somewhere around $9.00 and that includes shipping. Here's a link :

http://cgi.ebay.com/Floating-On-Air-Linda-Wong-Cake-decorating-Sugarcraft_W0QQitemZ120465906633QQcmdZViewItemQQptZUK_Books_NonFictionBooks_NonFictionBooks_SM?hash=item1c0c53dbc9

Couturecupcakes, your stringworks looks great! I was actually having problems with the bridge. The end points weren't as sharp as I wanted it to be.

Spash2spat, thanks for the book (the link you showed was already taken). I tried the bridgeless extension work last night and omg, I can't believe it was not as hard as I thought it would be--it was quite easy. The only thing is that it is super delicate, can't imagine how I would transport it.

I can't remember who but some one told me that they use Unbreakable Gel. It's used a lot in competitions. You can get it at Global Sugar Art.

Here is another link for the book, but you'll have to pay a lot more.

http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=floating+on+air+by+linda+wong

Thanks again! I appreciate it.

Thought you might like to see this Rylan,was an entry in Sydney Royal show.

Goodness Lauthala, that just made me speechless. WOW.

Btw, I just realized, I spelled Australians wrong. Sorry.

Now I am nervous, Rylan. I've been wanting to try this since I got Toba Garrett's book, but if you are having issues, I don't hold much hope for myself. Though, seeing your harsh criticism of some of your other work, I'm betting that your bridge is great and you are being hard on yourself.

Bridge work is very time consuming,use to take me a week or two,so best done on a fondant covered dummy or fruit cake.Hard on the hands.Pure icing sugar must sifted through very fine sieve as I use to use a 00 pipe for the drop work.If you want my notes of 25 years old be happy to give them to you,a tad long but thats fine.Photo is my first bridge work and wedding cake,25 years ago,old fashioned now,didn't have digital back then.

Sandra

lauthala, your extension work is incredible!

One can also use a clean (not just new...but washed, rinsed sanitized and airdried) nylon stocking (support hose have a tighter weave and is MUCH better to use) to extrude the royal icing through before piping with it.