What to bring to Lesson 1
Gum Paste and Fondant Student Kit
1 Wilton
Ready-To-Use Fondant (24 oz)
1 Ready
-To-Use Gum Paste
Roll &
Cut Mat
Practice Board
9”
Rolling Pin with Spacer Rings
Tapered or Angled Spatula
Rolling Pin (Wilton 20” preferred)
Yellow Sparkling
Sugar
Styrofoam cup
Facial tissue
Box to take home bow (at least 8 inches square and 4 inches high)
Scissors
Corsage pin
Small amount of white vegetable shortening
Damp cloth
25 Napkins or paper towels
6 gallon-size plastic zipper food storage bags
6 quart-size plastic zipper food storage bags
1 tablespoon cornstarch
1 tablespoon powdered sugar
Repositionable Glue stick
Thick spaghetti (#5 is best)
Small container with about 1/4 cup water
Small container with a tight-fitting lid for gum-glue adhesive
What to bring to Lesson 2
Reusable, cloth wipes
2 Tablespoons of white vegetable shortening
Scissors
Corsage pins
Plastic food storage wrap
2 or 3 gallon size food storage bags
2 or 3 quart size food storage bags
Several facial tissues
25 paper napkins or paper towels
Foam and plastic cups
Gum Paste and Fondant Student Kit Contents and Lesson Plan
Gum Paste Rose and Carnation Bases from Lesson 1
Roll &
Cut Mat
20 inch
Rolling Pin
9 inch Rolling
Pin with Guide Rings
Wilton 1
inch Candy Cups (optional)
Practice Board
Angled Spatula
Tapered
Spatula
Small container for Gum Glue adhesive
Yellow colored
sugar
Orchid Pink and Leaf Green
Pearl Dust (optional)
Ready-To-Use Fondant Multi Pack (Neon and/or Primary) to tint Gum Paste
Color and size as follows:
• Size A* ball of green for leaves and calyx
• Size B* ball of white
for Calla lilies and Carnation
• Size B* ball in color of your choice for Rose
* See Lesson Plan, page 11 for sizing circles
What to bring to Lesson 3
Reusable, cloth wipes
2 Tablespoons of white vegetable shortening
Scissors
Corsage pins
Tooth picks
Plastic food storage wrap
2 or 3 gallon size food storage bags
2 or 3 quart size food storage bags
Foam and plastic cups
Gum Paste and Fondant Student Kit Contents and Lesson Plan
Practice Board
Cut-outs
Roll &
Cut Mat
20 inch
Rolling Pin
9 inch Rolling
Pin with Guide Rings
12 inch
Round Silver Cake Base or two 12 inch cake circles taped together and wrapped with Fanci-Foil
Wrap
Small container of gum glue adhesive
Fondant Imprint Mat (optional)
Yellow Colored
Sugar
Piping Gel with disposable bag and Tip 1 or White Tube
of Decorating Gel
Angled Spatula
Tapered
Spatula
Gum Paste - Color and size as follows:
• Size A* ball White for Daisy
• Yellow for Daisy centers
(about 1 Tablespoon - tinted using yellow fondant)
• Size B* ball in color of your choice for Mum
Fondant - Color as follows:
• Tint 1/2 box (12 oz.) of Fondant the color of your choice, to cover cake
circle. This board will be used for final Lesson 4 cake.
* See Lesson Plan, page 21 for sizing circles
What to bring to Lesson 4
Reusable, cloth wipes
2 Tablespoons of white vegetable shortening
Scissors
Corsage pins
Toothpicks
Plastic food storage wrap
2 or 3 gallon size food storage bags
2 or 3 quart size food storage bags
Foam and plastic cups
Gum Paste and Fondant Student Kit Contents and Lesson Plan
Standard
coupler
Tip 5
Roll &
Cut Mat
20 inch
Rolling Pin
9 inch Rolling
Pin with Guide Rings
Small container of gum glue adhesive
Angled Spatula
Tapered
Spatula
1 box of Wilton Ready-To-Use
Rolled Fondant to cover your cake
Fondant and Gum Paste to complete your cake (based on your design)
Fondant/Gum Paste blend for ruffle border
Your cake design plan (use template included in Decorating Basics Student Kit)
Iced 8 inch cake at least 3 inches high, on a cake circle the same size as cake
Fondant-covered cake base from Lesson 3
Bow, flowers, etc to complete your cake design
