Advanced Cake Decorating Class Supply List

Bring with you to Lesson 1:

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)