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)
Repositionable Glue stick
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)
Repositionable Glue stick
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)
Repositionable Glue stick
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
