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Flower and Cake Design Student Supplies

What to bring to Lesson 1

  • Flowers and Cake Design Student Kit
  • 1 Package Wilton Ready-To-Use Gum Paste
  • 1 Package Wilton Neon Fondant
  • 9” Rolling Pin with spacer rings
  • Tapered Spatula
  • Angled Spatula
  • Practice Board
  • Pen or Pencil
  • Box to take home flowers
  • Apron
  • Scissors
  • 2 tablespoons white vegetable shortening
  • Measuring spoons (1 tablespoon, 1/4 teaspoon)
  • 1 tablespoon cornstarch
  • 1 tablespoon powder sugar
  • 5 quart-size plastic zipper food storage bags
  • 1 gallon-size plastic zipper food storage bag
  • Plastic wrap
  • Damp cloth
  • Small container with about 1/4 cup water
  • Small container with tight-fitting lid for gum-glue adhesive


What to bring to Lesson 2

  • Reusable, cloth wipes
  • Pencil or pen and paper
  • Scissors
  • Toothpicks
  • 1/2 cup cornstarch (to make icing stiffer consistency if necessary)
  • Glue stick – repositionable type preferred
  • 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
  • Squeeze bottle with water
  • Container to carry home flowers
  • Contents of The Flower and Cake Design Student Kit and Lesson Plan
  • Silicone Decorating Tip Covers
  • 25 Icing Flower squares
  • Spatula
  • Practice board
  • 10 full-size parchment bags
  • Flower Nail Templates
  • Cake Sparkles (optional)
  • Royal Icing (page 11) 2 recipes colored as follows:
    • 1 cup – your choice of color (pink suggested) for apple blossoms
    • 1 cup – your choice of color (pink suggested) for primrose
    • 1 cup – your choice of color (yellow suggested) for rosebud
    • 1/4 cup yellow for flower centers
    • 1/4 cup green for calyx and sepals
    • Bring remaining white Royal Icing


What to bring to Lesson 3

  • Reusable, cloth wipes
  • Pencil or pen and paper
  • Scissors
  • Toothpicks
  • 1/2 cup cornstarch (to make icing stiffer consistency if necessary)
  • Glue stick – repositionable type preferred
  • 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
  • Squeeze bottle with water
  • Container to carry home flowers
  • Contents of The Flower and Cake Design Student Kit and Lesson Plan
  • Flower Nail
  • Piping Gel
  • Dusting Pouch with cornstarch and confectioners’ sugar
  • Practice board
  • Spatula
  • 10 full size parchment bags
  • 25 icing flower squares
  • Flower nail templates
  • Cake Sparkles (optional)
  • Royal Icing (page 11) 2 recipes, colored as follows
    • 1 1/2 cups – your choice of color for the Rose
    • 1 1/4 cup yellow for the Daffodil
    • 1 cup – your choice of color for the Violet
    • 1/2 cup green for stems and vines
    • Bring remaining white royal icing


What to bring to Lesson 4

  • Reusable, cloth wipes
  • Pencil or pen and paper
  • Scissors
  • Toothpicks
  • 1/2 cup cornstarch (to make icing stiffer consistency if necessary)
  • Glue stick – prepositional type preferred
  • 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
  • Contents of The Flower and Cake Design Student Kit and Lesson Plan
  • 10 inch Featherweight Bags
  • Flower nail
  • Practice Board with sheets and stand
  • Turntable (optional)
  • 25 Icing flower squares
  • Spatula
  • 10 full-size parchment bags
  • Cake dividing set (optional)
  • 1 1/2 cups medium consistency buttercream icing for Basketweave and Borders
  • 1 1/2 cups stiff consistency buttercream icing for Rose review
  • Additional buttercream icing in colors to complete your cake design
  • Flowers, etc. to complete your final project
  • Your cake design (Template included in Decorating Basics Student Kit)
  • Cake iced and ready to decorate