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Classes
Supply list for Intermediate Cake Decorating-Class 1
Ice the following layers in white butter cream icing:
-two layer stacked 8” round cake on a heavy duty 10” round
wrapped cake board or drum
-two layer stacked 6” round cake on a single layer, wrapped 6” round board.
Make sure this board is wrapped in baker’s foil back and front.
Do not stack the 6” cakes on the 8” layers! We will do that in class. Just bring the two sets separate…iced, no boarders.
Also bring:
One package of wood cake dowel rods
One dowel cutter or new pruning shears. Even heavy wire cutters may work.
(these can be found at your local hardware store)
A hammer
One clean 6” cake pan
One 6” angled (offset) spatula
One 12” angled (offset) spatula
4 pastry bags with couplers and rings filled with the following colors:
2 cups white butter cream
1 cup light lavender butter cream
1 cup darker purple butter cream
1 cup light green butter cream
Basic tip set to include #3 (round), #103 or 104 (rose), #352 (leaf), #47 or 48
(basket weave), #17 or 18 (star) and #5 (round)
Flower nail and flower lifter scissors
Cake turn table
Extra tooth picks
One package of Ready to use Rolled Fondant (for classes 2 and 3)
A clean container to take your cake home in
FOR CLASSES 2-4
One box of ready-made rolled fondant ( a rolling pin and
pizza cutter if you do not want to share)
6” and 8” square pans for class 3
For class 4 you will need to make a batch of royal icing made with meringue
powder. (Recipe is on the can of meringue powder), 5 of each ice cream cone
(cake and sugar)
I will give you the complete supply lists with instructions for the rest of the classes our first night.
All of these items can be found at “Capaco” in Ease Syracuse (463-4537). Tell them you are in my class for a student discount!!