Without a shadow of doubt the australian strings are the most dramatic (and exhausting) way of piping a cake, that I have tried so far. Working with royal icing is demanding, especially in this technique, that you are piping each string, depending on the gravity, bag pressure and patience, TONS of patience, because they tend to break, the bridges tend to break… you accidentally touch them… and they tend to break.
Despite all that, because the strings really come out of the cake (yes, they are flying!!!), the 3D is not only a sensation, but a fact! And it is totally rewarding! All the hard work pays off.
It is still a “work in progress”, but is already running for one of my favorites.
Tip: a tilting turntable is really interesting for this kind of piping. If you don’t have one, don’t worry! Just put one cloth under your regular turntable to tilt it.
Putting to practice some piping techniques…
After sketching some mandalas, drop lines and flowers, I decided to do a peacock. In order the make the experiment even more interesting though, I have spiced it up a bit with an art nouveau influence.
I’m glad with the overall result. Really stands out, especially from a distance.
Just as a reference, I’m also putting the “before and after” of this majestic creature.
- 8 in cake
- Royal icing piping
- Blue, golden and copper pearl dust
Tip of the month: if you are beginning your piping practice, don’t start with a dark color! If you make a mistake with an white icing you can just scrape it out and start over. Darker colors can be challenging.
Today is Easter and we could not pass it without a pretty cake to celebrate!
Both the basket and the cake pops are made of chocolate, as the bunny demands 😉
- Chocolate Buttercream
- Tip Wilton 47