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 from Course 1 - 3, 16, 21, 27 |
#7 Flower Nail |
AND -- Course 2 Student 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)
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