CAKE DECORATING 2 – SUPPLY LIST
Supplies for “Flowers and Cake Design” (Cake Decorating 2)
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Wilton “Flowers and Cake Design” kit.
(Plus supplies from Cake Decorating 1)
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Tools from the course one kit
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One recipe of butter cream icing – any
colour
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A roll of parchment paper for making
bags OR use plastic disposable bags
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A plastic tablecloth
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Cloth for clean-up
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Bag for soiled items to be washed at
home
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Bag for garbage
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Roll of waxed paper
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Toothpicks
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Scissors
Scotch tape
Small plastic bowls with lids
Meringue powder for making royal icing.
Wilton is the best one. Do not use the
bulk one.
Extra icing sugar
Cornstarch – about one cup
One tablespoon shortening (not lard)
Squeeze bottle for water (not the dollar
store one, they all leak)
No baked good required the first night
of class
WHAT TO BRING EACH NIGHT
Lesson One:
All supplies listed above
Lesson Two:
All supplies above.
 Doubled recipe of royal icing split equally into white, pink, yellow, purple and green.
 2” X 2” waxed paper square (not parchment)
 3” X 3” foil squares (They are in the course 2 kit)
 A box to take flowers home in.
Lesson Three:
All supplies from the general list.
 Single recipe of royal in white (bring coloured icing if you prefer)
 Roll of waxed paper
Lesson Four:
General supplies plus a double recipe of butter cream icing any color to do basket weave.
 A cake any size between 6” to 9” round or square on silver board. Board must be two inches larger
than the cake.
 The cake must be 3” high not shorter.
 The cake is to be filled and frosted at home. Crumb-coat the sides and fully ice the top.
 Bring a box of graham crackers to make mini houses.
 Royal icing in any colour to decorate and put the house together.
 A box to take the mini house home in. A six inch square box or plastic cake tote works.