What to bring
to Lesson 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
Repositionable
Glue stick
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
Repositionable
Glue stick
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
