TG102Australian Stringwork
Spaces left 12
PresenterToba Garrett
MediumOther
Room207
Level Type Time Fee
Advanced Hands-On Saturday 1:30 – 5:30pm $110.00
Description Learn the classic art of Australian bridgework, stringwork, hailspotting, and some free-hand embroidery.
Supplies
Required 8” round Styrofoam (covered in rolled fondant) and attached to a 10” round drum, 6 oz of egg-white royal icing*, 24 inches of adding machine paper, X-acto knife, #0,3 5 round tips, #1 sable paint brush, 1 oz egg whites, small ruler, 1 oz of flood icing, round plastic cup, extra 10X powder sugar, small off-set metal spatula, #2 pencil, a few stickpins, a quilting wheel.

*Egg-White Royal Icing
Ingredients:
3 oz fresh egg whites or pasteurized egg whites, room temperature
1 lb 10x confectioners’ sugar, sifted (same type found in grocery stores)˝ tsp lemon extract
Lightly whip the egg whites on MEDIUM speed, using a paddle until the whites are frothy (or soft peaks). This takes about 3 minutes. Lower the speed and gradually add the sugar 1 cup at a time. Add lemon extract and beat on MEDIUM-HIGH speed for 5 to 8 minutes, or until the icing forms medium to stiff peaks. Cover the icing with plastic wrap until it’s ready to use.
Store icing in a glass container and use within one day or place plastic wrap directly over the icing and store in the refrigerator for up to 3 days.

Egg White Royal Icing will also be available for purchase at Cake Camp.

Provided None
Available None