Awe-inspiring!
Most cake decorators refer to this style of royal icing extensions as Australian string-work,
but it actually originated in the UK, by master cake decorator Ernest Schulbe around the late 1800s early 1900s.
It is also known as ‘wing work’ and associated with South Africa.
Regardless of the rich history the finished cake is awe-inspiring.
Very few supplies are used for piping suspended string-work:
Royal icing (need a good recipe)
tips #0 and #00
Parchment cones.
For more information on the supplies visit
Elevate Your Holiday Cakes with Australian Bridgeless Extensions at 5th Avenue Cake Designs
Watch the video and learn how to pipe extensions on a cake.
If you like the video please subscribe to https://www.youtube.com/user/5thAvenueCakeDesigns and share it with your friends!
