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Course 2 Helpful Hints:
ü Laminate your Practice Sheet on page 43, the
oval divider on page 45, and the flower nail templates on page 47.
ü Bring styrofoam egg cartons to carry your royal icing flowers
to and from class.
ü You only need a thin coat of icing on the sides of a cake
that will be covered with the basketweave technique.
To add color to small portions of your color-flow decorations,
use Wilton FoodWriter Edible Color Markers. Don't press hard on your decorations!
ü Don't forget to put some icing on your cake
board before putting the cake on it to help the cake stick to the board. |
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Royal Icing Info:
ü When making RI, it's very
important that all bowls, containers, tips and couplers are completely grease-free. Grease will break
down RI and turn it into mush. Parchment bags are recommended.
ü RI can be frozen, then thawed on counter.
Always re-mix before using.
ü RI does not need refrigeration. Do not
store in the refrigerator.
ü Always keep RI covered when not
in use.
ü If RI is too soft, you can add a little cornstarch
to help stiffen.
ü You can add 1/2 tsp. of
Wilton flavor to the RI recipe(vanilla, almond or butter - not
the candy flavors that are oil-based).
ü If storing RI for more than a day,
glass containers are recommended. Always re-mix before using.
ü Use white Wilton Cake sparkles to make your RI flowers sparkle! Put the sparkles on your wet RI flowers
to get them to stick. Hint: Put the
cake sparkles in a baggie & roll with a rolling pin to make it into a fine powder before using.
ü Use white Wilton Pearl Dust on your dried RI flowers to make them shine! Dry-brush the pearl onto the
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For EVERY CLASS, be sure to bring
these items:
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Lesson Plan (book) and contents of Course 2 kit
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Plastic bags to bring home your used decorating supplies
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Apron
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Towel or plastic tablecloth to cover your workspace
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Scissors, tape, pen
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Extra powdered sugar in a small container
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Parchment paper or waxed paper
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Course 2, Lesson
1
Items to bring for Lesson
1:
1-3/4 cups medium
1 cup stiff
1/4 cup thin
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Prepare bags with buttercream icing as follows, do not fill bags more than half-way:
Medium, tip 21 with coupler
Stiff, tip 104 – no coupler
Thin, tip 3 – no coupler
Any extra icing can be brought to class in airtight containers
Getting Ready
for Course 2, Lesson 2
- follow
directions on page 18
Additional notes:
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Fold parchment bags at home.
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Do not fill bags at home! Just get the bags ready with the tips and label according
to the Bag Prep Guide (lesson 2). Begin filling your bags as soon as you arrive in class.
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Follow color flow recipe on page 17. Bring in as-is, I'lll help you thin it out in class.
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Bring in prepared color flow pattern (Cut out or trace the birds on pg. 43, tape them to a cake
board, then tape wax paper on top)
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Bring in styrofoam egg carton to carry flowers home.
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Bring in extra powdered sugar.
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Optional: Bring in white cake sparkles to make your flowers even more fantastic!
Getting Ready
for Course 2, Lesson 3
- follow
directions on page 24
Additional notes:
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Fold parchment bags at home.
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Do not fill bags at home! Just get the bags ready with the tips and label according
to the Bag Prep Guide (lesson 3). Begin filling your bags as soon as you arrive in class.
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Bring in styrofoam egg carton to carry flowers home.
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Bring in extra powdered sugar.
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Optional: Bring in white cake sparkles to make your flowers even more fantastic!
Getting Ready
for Course 2, Lesson 4
- follow
directions on page 30
Additional notes:
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Bake, cool, level, fill,
and ice your cake at home. Use the oval pans included in your Course 2 kit.
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You only need to smooth
out the top of the cake.
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Only put a very thin coating
of icing on the sides. This is where you will be putting your basketweave.
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Bring in your practice board set (board & stand pieces) from your Course 1 kit.
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Bring in all the royal icing
flowers you made in Lessons 2 & 3 and the color flow birds.
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Bring in your turntable and cake carrier to bring
your cake home.
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Prepare and fill a bag with medium buttercream icing with tip 47 and a coupler. Do not fill
bag more than half-way. Bring in extra medium icing in a covered container.
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I will give you a Bag Prep Guide in class. If you need another copy, please click the link below:
Course 2 Bag Prep Guide
[You need Adobe Reader to view this .PDF file]
Left-Handed Students: In addition to the Course 2 kit, please pick up the 3-pack of Left Handed Tips at Hobby Lobby. You need the Left 97 for roses and Left 59 degrees for violets
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Basketweave Ideas
Once
you're comfortable with the basketweave technique, try it in multiple colors! Here's two samples to give you ideas:
Lilies are taught in Course 3. |
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Did You Know...
Wilton Color Flow Icing is GREAT for decorating cookies! Use
the same techniques as the "birdies" to outline/fill in designs on your cookies. See the Yearbook for examples of cookies
decorated using the color flow technique. |
For other
cake, cupcake, cookie brownie & candy ideas, check out the 2010 Wilton Yearbook!
Some of the techniques learned in Course
2 can be found on the following pages:
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Color Flow |
27, 29, 40, 48, 57, 61, 66, 68 |
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Royal Icing |
47, 52, 53, 71 |
| Rosette |
121, 185 | |
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