For EVERY CLASS, be sure to bring these items:

• Lesson Plan (book) and contents of Course 3 kit

• Bags to bring home your used decorating supplies.

• Apron

• Plastic tablecloth or towel to cover your workspace

• Toothpicks, scissors, tape, pen or pencil

• Measuring spoons, small rubber spatula

• Extra powdered sugar in a small container

• Parchment or waxed paper

• Turntable and cake carrier to carry your cake

• Practice board (from your Course 1 kit)

Course 3, Lesson 1

ICING TO MAKE for the first lesson:

1/2 cup Thin

1-1/2 cups Medium

1/2 cup Medium with 1/4 tsp. piping gel

1/2 cup Stiff

BRING BAGS ALREADY FILLED as follows:

Thin:  Tip 1 with coupler

Medium:  Tip 5 with coupler

Medium:  Tip 127 no coupler

Medium w/Gel:  Tip 2 no coupler

Stiff:  Tip 3 with coupler

Reminder:  Don't fill bags more than halfway full.  Bring any extra icing to class in covered containers.

Other items needed for Lesson 1:

• Course registration paid receipt

• Course 3 Student Kit & Book

• Decorator bags of your choice (featherweight, disposable or parchment).  If using parchment triangles, please fold them into bags at home and bring to class ready to use.

• Practice board set (yellow board & white stand pieces from Course 1 kit)

• All tips from Course 1 kit

• Spatula

• Small Rolling Pin

• 1 box of White Rolled Fondant (1 lb., 8 oz. size)

• Gel color of your choice to color your fondant for rose centers.

• 2 tablespoons white vegetable shortening

• Toothpicks (round, not flat)

Course 3, Lesson 2

- follow directions on page 18

Additional notes:

• You need to get the wrinkles out of the Cake Dividing Wheel before class.  You can submerge it in very hot water until the plastic relaxes, then stretch it out on a flat surface.  Repeat if necessary.  Store the mat rolled, not folded.

• If you already have the Roll & Cut Mat, please bring it to class with you.

• Bring in a styrofoam egg carton to carry roses home and a styrofoam cup to keep your roses upright while drying in class.

• Bring in at least 3 fondant rose centers (from Lesson 1)

• Bring in Tip 12

• Bake, cool, level, fill, and ice your cake at home.  Only need a very thin coating of icing.

• Make sure your cake board is slightly smaller than the edge of the cake.  You should not be able to see the board the cake is on.

• Also bring a decorative cake board to put your cake on after you've covered it in fondant.

• You'll need about 36 oz. of fondant to cover & decorate the square cake [8" wide x 4" high].  You'll need the remainder of the fondant from first lesson, plus another 1 lb., 8 oz. box, or pick up the 5 lb. box of fondant so you have fondant for your final cake as well.

• Optional:  Bring in some Pearl Dust (white or gold) and I'll show you how to make your roses look even more fantastic!

• Optional:  If you have the Ribbon Cutter/ Embosser Tool from F&GP class, bring it in to help with cutting your bow & ribbon pieces.  Set up as follows:  straight - 1" spacer - 1/4" spacer - straight - 1" spacer - 1/4" spacer - straight - 3/4" spacer
  
  

Course 3, Lesson 3

- follow directions on page 24

Additional notes:

• Bring in styrofoam egg carton to carry flowers home.

• Parchment bags are recommended for working with royal icing, please fold them at home.

• Do not fill bags at home!  Just get the bags ready with the tips and label them (will make it much easier for you in class).  Begin filling your bags as soon as you arrive in class.

Lily

Tip 68 – white with piping gel added

Tip 14 – green

Poinsettia

Tip 352 – pink

Tip 2 – yellow

Petunia

Tip 103 – yellow

Tip 14 – green (use same bag as Easter Lily)

Morning Glory

Tip 103 – blue

Tip 104 – white

Tip 1 – white

Tip 2 –yellow (use same bag as Poinsettia)

• Don't forget to bring the white cake sparkles that came in your Course 3 kit!

Course 4, Lesson 4

- follow directions on page 32

Additional notes:

• Plan ahead!  The flowers for your final cake design need to be made and dried ahead of time.  Royal icing flowers should be given at least 3 days to dry.  Fondant rose centers need to be dried completely before adding on the petals.

• It's your choice to cover your cakes in fondant or buttercream icing.  Cover the cake in fondant at home, or ice and smooth the buttercream at home - the cakes should be brought to class ready to decorate.

• If you are covering your final cakes in fondant, here's the amount of fondant you will need:

   10" wide x 4" high cake = 36 oz. fondant

   6" wide x 4" high cake = 18 oz. fondant

   Bring in a little extra fondant for your           decorations.

• If you're making the fondant roses cake (pages 35-36), you need to bring in about 40 completed and dried fondant roses, plus the push-in pillars that came with your Course 3 kit.

• If you are doing a stacked cake design (like the cake on page 30), please bring in dowel rods.

• Bring in your turntable and cake carriers to bring your cake home.

• Don't forget to bring in some buttercream for attaching your flowers, decorating with borders, lace, etc.