I keep seeing these beautiful creations on the food network cake decorating shows where the decorators have "hung" stringwork off the sides of their cakes. I can do swags, cornelli, etc. but have no clue even how to find out about the stringwork.
Any suggestions?
We did a bit of string work in the third wilton class.Our instructor showed us how.It is all in the icing consistency(Piping gel is a must) and uniformity or the sections of swags...meaning exact measuring.You basically squeeze the icing out and let it drop and lead it over to each marking.If the pressure is the same everytime and the distance of your strings is exactly the same the strings should look perfectly even.I know easier said than done but it takes practice!! Lots!!
I too would want to learn. Especially after watching 'here comes the cake' !! Every cake that had it the judges were totally impressed.
I am no where close to doing that technique. I still need to master a lot more other things first! 
Here are some instructions that might help you:
http://www.wilton.com/decorating/basic/stringwork.cfm
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