Bridge Work/fancy Lace/string Work?

Decorating By o0lilnikki0o Updated 23 Jun 2006 , 3:50am by o0lilnikki0o

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o0lilnikki0o Posted 22 Jun 2006 , 3:55am
post #1 of 6

hi everyone, i was just wondering if anyone had books, or could tell me how to do this technique. the thing that looks tricky to me, is when a person has the royal icing sticking OUT of the cake, like away from it!!

i would love if anyone could give me ANY info on this at all.

thank u guys and gals!

i think it might ALSO be known as string work.. not sure tho.

i tried to find a pic to post it, but i couldnt even find ONE picture that showed it well.. thank u

5 replies
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playingwithsugar Posted 22 Jun 2006 , 3:59am
post #2 of 6

Actually, what you are thinking of is called extension work. It is done with very small tips, size 1 or smaller. I have never done it, and the limited information I have is from the Wilton encyclopedias.

Can anyone recommend a book on this subject?

Theresa icon_smile.gif

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JoAnnB Posted 22 Jun 2006 , 5:49am
post #3 of 6

I found one book- Extension work by Christine Flinn. I think I got it used from Amazon.

This book demonstrates advanced techniques.

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harpquest Posted 22 Jun 2006 , 8:06pm
post #4 of 6

Hi, I would highly recommend 2 books by Geraldine Randlesome, Techniques in Cake Design and Simply Elegant. I haven't come across any other books that surpass her techniques and design.

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duckduck Posted 22 Jun 2006 , 8:45pm
post #5 of 6

There are six of Geraldine Randsome's books on www.alibris.com prices ranging from $15-30 and Christine Flinn's book is only $9.50 on www.half.com

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o0lilnikki0o Posted 23 Jun 2006 , 3:50am
post #6 of 6

thank u guys VERY much! this is one technique i REALLY want to try, so i think i will give a couple of those books a try!


thank u guys VERY much!!

nikki

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