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Classes
Supply list for Beginning Cake Decorating
Two 8” baked cake layers (do not cut or ice these)
6cups of butter cream icing (recipe attached)
One large (12”) off-set spatula
One small (6”) off-set spatula
4 pastry bags with couplers and rings (at least 14” bags)
A beginner tip set to include #3 writing, #104 rose, #17 or #18 star, #352 leaf,
and #2B large basket weave (this can be found at Capaco)
Flower nail
Flower lifter “scissors”
Basic food color pastes – yellow, red, blue, green and lavender
3-4 empty containers or bowls to mix in
10” round disposable cake board (either waxed or wrapped in cake foil)
Cake turn table
Tooth picks
A box or carrier to take your cake home in
You should be able to find all these items at Capaco in East Syracuse (463-4537). Tell them you are in my class for a student discount!!
BASIC BUTTER CREAM RECIPE (you will need to double this recipe)
One cup shortening (Do not use butter in this recipe for
decorating because it will break down)
1 teaspoon clear vanilla extract
4 cups powdered sugar, sifted
2 tablespoons water or milk
Cream together shortening, butter and vanilla. Slowly add powdered sugar and mix on low until combined. You may need to add a bit of water or milk during this process. Once all the sugar is combined add the rest of the liquid and mix on medium speed until icing is light and fluffy. Store in an air tight container until ready to use. Makes approximately 3 cups.