TG
Elevating Oriental Stringwork
Toba Garrett
Class Preview
0:54
- In-depth Instruction; over 99 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Royal Icing Basics
6:44
Discover the gravity-defying beauty of Oriental stringwork with your instructor, cake artist Toba Garrett. Learn to create the perfect consistency for egg-white royal icing, which is paramount for piping strong stringwork.
Coating the Cake in Royal Icing
22:53
Cover your cake in marzipan and then coat it with a meringue-powder royal icing one thin layer at a time to create a beautiful, smooth and sturdy surface on which to build your stringwork.
Traditional Oriental Stringwork
18:52
Create drop strings that appear to float upward as you learn the technique behind this beautiful effect. Measure and mark your cake before creating your first strings. Then flip your cake upside down to mirror your work in the opposite direction.
Trellis Design, Part I
18:23
Continue your Oriental stringwork training as you pipe alongside Toba to recreate her fondant-covered trellis cake. Learn how to measure and mark for this complex design, add a bead border and pipe your initial drop strings.
Trellis Design, Part II
15:58
Complete this amazing cake as you pipe your stringwork in both directions and add connecting details to refine your work.
Piped Ornament
16:01
Toba demonstrates how to make an elegant freestanding ornament using nothing but royal icing! You'll create the structure and then layer on drop strings to create the perfect topper for your Oriental stringwork cakes. Finally, learn how to pack and transport your cake so that it arrives safely at its destination.
Expand your repertoire of piping techniques with delicate Oriental stringwork. Join distinguished cake artist and instructor Toba Garrett, and start with the basics: make and use the perfect royal icing to ice your cake for a super-smooth finish and razor-sharp corners. Move on to measuring and marking your cake, before Toba guides you through piping a traditional design with gorgeous Oriental stringwork. Then, create a more modern design that incorporates trellis piping and a piped ornament for tremendous style. Toba will even teach you tips for safely transporting this sophisticated style of cake. Deliver gravity-defying stringwork that has the elegance customers crave and the precision judges look for.
Toba Garrett
Toba Garrett is Master-Chef Instructor and Dean of Professional Cake Decorating Program at the Institute of Culinary Education in New York City. She began decorating cakes more than 35 years ago, and has since written six books on the subject, including The Well-Decorated Cake and Professional Cake Decorating. Toba has been featured on several television shows, such as The Today Show and Emeril Live, as well as in countless publications such as Brides, InStyle, Sugarcraft, American Cake Decorating and many more. Toba has a passion for all aspects of cake decorating and a great love for the art of piping.
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Bonus materials available after purchase