Flower and Cake Design Student Supplies
What to bring to Lesson 1
What to bring to Lesson 2
What to bring to Lesson 3
What to bring to Lesson 4
- Flowers and Cake Design Student Kit
- 1 Package Wilton Ready-To-Use Gum Paste
- 1 Package Wilton Neon Fondant
- 9” Rolling Pin with spacer rings
- Tapered Spatula
- Angled Spatula
- Practice Board
- Pen or Pencil
- Box to take home flowers
- Apron
- Scissors
- 2 tablespoons white vegetable shortening
- Measuring spoons (1 tablespoon, 1/4 teaspoon)
- 1 tablespoon cornstarch
- 1 tablespoon powder sugar
- 5 quart-size plastic zipper food storage bags
- 1 gallon-size plastic zipper food storage bag
- Plastic wrap
- Damp cloth
- Small container with about 1/4 cup water
- Small container with tight-fitting lid for gum-glue adhesive
What to bring to Lesson 2
- Reusable, cloth wipes
- Pencil or pen and paper
- Scissors
- Toothpicks
- 1/2 cup cornstarch (to make icing stiffer consistency if necessary)
- Glue stick – repositionable type preferred
- Waxed paper
- Bath-sized towel to spread over work area
- Plastic bags for cleanup
- Several small plastic bowls or disposable cups about 8 oz. size
- 25 paper napkins or a roll of paper towels
- Squeeze bottle with water
- Container to carry home flowers
- Contents of The Flower and Cake Design Student Kit and Lesson Plan
- Silicone Decorating Tip Covers
- 25 Icing Flower squares
- Spatula
- Practice board
- 10 full-size parchment bags
- Flower Nail Templates
- Cake Sparkles (optional)
- Royal Icing (page 11) 2 recipes colored as follows:
• 1 cup – your choice of color (pink suggested) for apple blossoms
• 1 cup – your choice of color (pink suggested) for primrose
• 1 cup – your choice of color (yellow suggested) for rosebud
• 1/4 cup yellow for flower centers
• 1/4 cup green for calyx and sepals
• Bring remaining white Royal Icing
What to bring to Lesson 3
- Reusable, cloth wipes
- Pencil or pen and paper
- Scissors
- Toothpicks
- 1/2 cup cornstarch (to make icing stiffer consistency if necessary)
- Glue stick – repositionable type preferred
- Waxed paper
- Bath-sized towel to spread over work area
- Plastic bags for cleanup
- Several small plastic bowls or disposable cups about 8 oz. size
- Squeeze bottle with water
- Container to carry home flowers
- Contents of The Flower and Cake Design Student Kit and Lesson Plan
- Flower Nail
- Piping Gel
- Dusting Pouch with cornstarch and confectioners’ sugar
- Practice board
- Spatula
- 10 full size parchment bags
- 25 icing flower squares
- Flower nail templates
- Cake Sparkles (optional)
- Royal Icing (page 11) 2 recipes, colored as follows
• 1 1/2 cups – your choice of color for the Rose
• 1 1/4 cup yellow for the Daffodil
• 1 cup – your choice of color for the Violet
• 1/2 cup green for stems and vines
• Bring remaining white royal icing
What to bring to Lesson 4
- Reusable, cloth wipes
- Pencil or pen and paper
- Scissors
- Toothpicks
- 1/2 cup cornstarch (to make icing stiffer consistency if necessary)
- Glue stick – prepositional type preferred
- Waxed paper
- Bath-sized towel to spread over work area
- Plastic bags for cleanup
- Several small plastic bowls or disposable cups about 8 oz. size
- Contents of The Flower and Cake Design Student Kit and Lesson Plan
- 10 inch Featherweight Bags
- Flower nail
- Practice Board with sheets and stand
- Turntable (optional)
- 25 Icing flower squares
- Spatula
- 10 full-size parchment bags
- Cake dividing set (optional)
- 1 1/2 cups medium consistency buttercream icing for Basketweave and Borders
- 1 1/2 cups stiff consistency buttercream icing for Rose review
- Additional buttercream icing in colors to complete your cake design
- Flowers, etc. to complete your final project
- Your cake design (Template included in Decorating Basics Student Kit)
- Cake iced and ready to decorate