What to bring to Lesson 1

• Course 1: Decorating Basics Student Kit
• 1 can Wilton Ready-To-Use Decorating Icing
• 6 plain flat cookies with a box to transport them home (optional)
• Apron
• Pen or Pencil and Paper
• Scissors
• Sticky notes
• Damp cloth
• 1 gallon-size plastic food storage bag (to carry home soiled decorating tools)

What to bring to Lesson 2

• Reusable, cloth wipes
• Pencil or pen and paper
• Scissors
• Toothpicks
• Cellophane tape
• 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
• 1 cup confectioners’ sugar
• Squeeze bottle with water
• Lunch-size paper bag (optional)
• Contents of The Decorating Basics Student Kit and Lesson Plan
• Angled Spatula to ice your cake
• Tip 789 Cake Icer Tip (optional)
• 16 inch Featherweight Bag (optional)
• Piping Gel
• Cake leveler
• Turntable
• Icing colors of your choice
• 10 inch cake board for torting
• 10 inch foil covered cake board or Show ’N Serve board
• Cake filling (optional)
• Cake lifter (optional)
• One 8 inch layer of cake on a cake board
• Class Decorating Buttercream– recipe on page 7 of the lesson plan
  • 1 recipe thin consistency to ice cake in class
  • 1 recipe medium consistency

What to bring to Lesson 3

• Reusable, cloth wipes
• Pencil or pen
• Scissors
• Toothpicks
• Cellophane tape
• Glue stick – repositionable type preferred
• Waxed paper or parchment paper
• Bath-sized towel to spread over work area
• Plastic bags for cleanup
• Several small plastic bowls or disposable plastic cups about 8 oz size
• 25 paper napkins or a roll of paper towels
• 1 cup confectioners’ sugar
• Squeeze bottle with water
• Lunch-size paper bag (optional)
• Contents of The Decorating Basics Student Kit and Lesson Plan
• 25 Icing flower squares
• Disposable decorating bags (pk./12)
• Rose Flower Nail Templates, also used for the Pompom flower
• Angled Spatula to ice your cake
• Cake filling (optional)
• 6 uniced cupcakes
• Class Decorating Buttercream– recipe on page 7 of the lesson plan
  
  • 2 recipes prepared as follows:
    • 1/4 cup thin consistency green for leaves
    • 1/2 cup medium consistency light blue for Pompom flower base and petals
    • 1/2 cup medium consistency dark blue for Pompom flower center
    • 1 1/4 medium consistency –color of your choice for Drop Flower, Shaggy Mum
    • Bring remainder of icing white

What to bring to Lesson 4

• Reusable, cloth wipes
• Pencil or pen
• Scissors
• Toothpicks
• Cellophane tape
• Glue stick – repositionable type preferred
• Waxed paper or parchment paper
• Bath-sized towel to spread over work area
• Plastic bags for cleanup
• Several small plastic bowls or disposable plastic cups about 8 oz size
• 25 paper napkins or a roll of paper towels
• 1 cup confectioners’ sugar
• Squeeze bottle with water
• Contents of The Decorating Basics Student Kit and Lesson Plan
• Turntable
• Class Decorating Buttercream– recipe on page 7 of the lesson plan
  • 1/2 cup thin consistency with 1/4 teaspoon piping gel added for writing and printing – in color of your choice
  • 1 1/2 cups stiff consistency icing – for roses- in color of your choice
  • 1/4 cup thin consistency green icing for leaves on final cake
  • 1 cup medium consistency icing for borders on final cake
  • Remainder of white icing in colors to complete your cake design (make additional recipes as needed)
• Cake iced and ready to decorate
• Cake design template with sketch of your final design
• Flowers, etc. to complete your final project