Online Class

Mastering Australian Stringwork

$24.99$49.99

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

Skill Level

Advanced

What You Get

  • 7 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor, Mark Seaman
  • Closed captioning available (web only)

How it works

  • Once you purchase find your class in your class library.
  • Watch on any device anytime.
  • Find class materials in the class viewer.

Class Overview

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.

Lesson Breakdown

1. Australian Stringwork
21:12
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.
2. Making & Applying a Template
20:18
3. Building Bridges
16:16
4. Piping Standard Strings
19:25
5. Piping Bridgeless Extensions
28:53
6. Embellishing Your Design
13:15
7. Selling Your Strings
04:28

Taught by

Mark Seaman
Mark Seaman
Mark Seaman was first inspired to pursue pastry by his grandfather who owned and operated a bakery for 40 years in Sharon, Pennsylvania. Seaman studied baking and pastry arts in Chicago, undertaking additional intensive training with several legendary cake, sugar and chocolate artists, including Nicholas Lodge, Colette Peters and Rosa Viacava de Ortega. For almost a decade, Seaman owned his own multiple-award-winning celebration cake company, Marked for Dessert, in Chicago. He currently is a technical advisor for the research and development group at Barry Callebaut. Seaman recently was named one of Dessert Professional Magazine’s top cake decorators for 2013.
Guarantee ribbon icon

We hope you love it!

We want you to enjoy every minute of your Craftsy experience. So if you're not thrilled just let us know. We'll make it right.