Intermediate 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

Icing Colors                                                                  Decorator Brushes

2 Couplers                                                                   Parchment Triangles

Small Spatula (straight or angled)                                  2 Decorating Bags

Tips 3, 16, 21, 67 and #7 Flower Nail (Course 1 Kit)

AND

Student Cake Decorating Kit::

Includes tips 1, 2, 5, 14, 59/59s, 81, 97, 101, 103, 104, Color Flow Packet, Flower Former Set,
and two 7-3/4” oval pans

Icing to bring to Lesson 1:

2 airtight containers holding 1 recipe of Class Buttercream Icing as listed –

1¾ cups MEDIUM consistency icing, colored for Chrysanthemums and other flowers

1 cup STIFF consistency icing, colored for rosebuds

¼ cup green THIN consistency, for calyxes

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)