Advanced Cake Decorating Class Supply List

Bring with you to Lesson 1:

Pen or Pencil	Note Pad
Scissors	Transparent Tape
Toothpicks	Damp Cloth or Sponge
Wax Paper	Practice Board Set
Pink or Rose Icing Colors	Decorator Brushes
2 couplers	Parchment Triangles OR Disposable Decorating Bags
Small Spatula (straight or angled)	2 Decorating Bags
Tips 3, 16, 104 from Course 1 Kit	3 small plastic food storage bags
Tips 1, 2 and 5 from Course 2 Kit	measuring spoons
1½ - 2 lbs. Rolled Fondant	white vegetable shortening

AND

Course 3 Student Cake Decorating Kit::   Includes tips 68, 86, 127, 352, 1⅝” Lily Nail, Rose Bouquet Cutters, Ball & Veiner Modeling Tool, Thin Foam, Thick Foam, Gum Tex Pouch, Decorating Brush, White Edible Glitter, Yellow Stamens, Cake Dividing Wheel



Icing to bring to Lesson 1:           4 airtight containers holding 1 recipe of Class Buttercream Icing as listed –
          1½  cups MEDIUM consistency icing
          ½ cup MEDIUM consistency icing with ¼ t Piping gel added
          ½ cup STIFF consistency icing
          ½ cup THIN consistency icing 



CLASS BUTTERCREAM ICING:
1 lb. Sifted confectioners’ sugar ( approx. 4 cups)
1 T meringue powder
1 cup solid vegetable shortening
2 T water
1 t flavoring extract – such as clear vanilla, almond or butter extract
Optional – pinch of salt

Combine sugar and meringue powder in large bowl, set aside. Cream shortening, flavorings and water. Gradually add dry sifted ingredients
to creamed mixture.  Mix thoroughly on medium speed. Blend an additional minute until creamy.  (Yield: 3 cups)