Oriental StringworkCake Photos

This project took a lot of patience and concentration.

I used a 7"x4" cake for the top tier, 9"x4" for the middle tier and a 6"x2" for the bottom tier.  

The cakes can be covered with fondant if you like the look of white fondant.  I used Meringue Powder Royal Icing to cover the cakes, since it give a clean, sharp look.  BUT Egg White Royal Icing is used for the stringwork.

1. Measure the circumference of the top two tiers.  I used parchment paper, circled the circumference of the cake boards used and folded the paper in 16 even sections.
2. Use straight pins to mark each section as shown above. 
3. A dot of royal icing is placed where each pin marked the cake using a #2 tip.  
4. Use the #00 to create drop strings and allow to dry for 30 minutes. 
5. Flip your cake and create upside down drop strings.  
6. Continue like this until you have the desired effect. 
7. Use ribbon to finish cake after attaching tiers. 

I created three sets of drop string (Flipping the cake after each row of drop string) with a colored string in the middle.

 Use your imagination and enjoy!