Build a bridge from design to delight as you add Australian stringwork to your cake-decorating repertoire. Clients and friends alike will marvel at your perfect bridgeless extensions as royal icing appears to float right off the cake. Award-winning cake artist Mark Seaman guides you through the process from conception to completion, teaching you flawless technique and tips of the trade along the way. You’ll love Mark’s step-by-step approach to designing and applying intricate Australian stringwork to cakes of any size.
Meet your instructor, Mark Seaman, and learn how to make royal icing appropriate for Australian stringwork. Mark will teach you how to make the perfect consistency for piping through tiny tips.
Making a proper-fitting template is paramount to successful stringwork. Learn what goes into measuring, cutting, dividing and attaching a template to a cake, whether for production or competition.
Learn to build and attach a bridge to give your strings a base. Whether making a bridge from piped royal icing or gum paste, Mark gives you expert tips and points out potential pitfalls along the way.
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