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Created in this Craftsy Course

Mastering Australian Stringwork taught by Mark Seaman

Extend your piping skills as you master one of cake decoratingís most demanding but impressive techniques.

Other projects made as part of this class:

Cake Decorating
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Here are some details about my project:
Category Cake Decorating
Occasion Any Occasion
Type 2 Tier
Material Royal Icing, Gum Paste, Fondant, Modeling Chocolate
Style Modern, Elegant, Colorful
Leyda Vakarelov on

Do you sell this cake? No, just for fun

Leyda Vakarelov on

Share a little about the materials, processes and techniques used to create this cake: I started with a round 6'' chocolate cake (5'' high) for the base and a pound cake for the dome. Both cakes were carved individually to obtain hexagonal shapes (a hexagonal prism for the base and a hexagonal pyramid for the dome). I applied a layer of chocolate ganache, and then in a panel manner, I attached the modeling chocolate and fondant. For the outer decorations, I used combinations of fondant, gum paste, and royal icing.

Leyda Vakarelov on

What are you most proud of? Honestly, I'm very pleased with the overall look of the cake, especially with the string work around it. String work was not in my initial plan for this project, but as I was working on the cage I was also watching the lessons in this class and I thought that the appearance of an awning, made out of strings, would look interesting. Since it was going to be my first attempt, I kept it simple by using a #1 nozzle tip and by creating the bridges with gum paste. I think that it was not bad for being the first time!

Leyda Vakarelov on

What advice would you give someone starting this project? It is important to have a clear plan of the key steps that you must follow to execute your project, but it is fine if new ideas appear in the process. This was the case with the string work that runs along the end of the dome of this cage.

Leyda Vakarelov on

What a unique design! I love it! Keep posting more of your string work cakes.

12/20/2014 Flag