1 file available upon enrollment
Hostess Supply List

Ingredients

•	Chocolate cake mix (with needed ingredients)
•	7 oz container Marshmallow fluff or crème (it’s the same thing but called crème in some parts of county and fluff in other parts
•	1 cup Powdered sugar
•	1 cup Unsalted butter, room temperature
•	Semi-sweet chocolate chips 12 oz bag is fine, regular size, not the minis
•	1 cup Whipping cream 
•	1 Tablespoon corn syrup


Equipment

•	Mixer with paddle attachment – stand is best but hand-held will work as well
•	Small pot
•	Cupcake papers
•	Pastry bags (found in the Wilton aisle at Wal-Mart – you can use disposable or non-disposable, your choice. They come in 12 inch and 24-inch sizes. For smaller hands, I recommend the 12-inch size)
•	LARGE ROUND TIP – biggest you can find. We will use this for several of the cupcake weeks so it is a worthwhile investment.
•	SMALL ROUND TIP – Wilton size 5
•	Scissors
•	Mixing spoons
•	Glass bowl for chocolate
•	Small flat or off-set spatula
•	Measuring cups and spoons
•	2 Cupcake baking pans – standard size
•	Mixing bowls (if not using a stand mixer)
•	Scoop (I will be using one in class and while not absolutely necessary, it will help to make all of the cupcakes uniform in size) The scoop size is about ¼ cup. See picture below.

We will be using ovens, stoves, sharp knives, hot pans, mixers, and other kitchen equipment that might cause an injury. If your baker is unsure how to use any of these items, please be on hand to assist. The potential for injury is real and I don't want anyone getting hurt!