Below are the ingredients and equipment needed for week 1:
Ingredients - White ready to roll regal ice icing or fondant icing or sugarpaste icing, confectioners sugar or powdered sugar or icing sugar, all purpose flour or plain flour, light corn syrup or maple syrup or golden syrup, light brown sugar, butter, ground ginger, baking soda (US) or bicarbonate of soda (UK), ground pumpkin pie spice mix (US) or mixed spice (UK) or cinnamon (international), blue food color, orange food color, black food color and water. 
Kitchen equipment - Circular cookie cutter, 3 piping bags (no nozzles needed) or Ziplock bags, scissors, large mixing bowl, 3 small mixing bowls, mixing spoon, baking tray, baking parchment, teaspoon, oven and oven cloth or gloves. 

Ingredient and equipment lists for weeks 2-4 will be posted in the classroom a week before they are needed. A new recipe sheet will also be shared at the start of each week, you may print this if you wish, or just follow along with the steps in the video.

When you enrol in this class, you accept full responsibility for your learner's safety. It is essential that a responsible adult is in the same room as the learner and ready to step in to help if necessary. 

Although I will discuss using equipment safely in the class videos, please ensure your learner is familiar with your own kitchen equipment (how to turn it on, turn it off, increase or decrease the temperature, or speed up or slow mixing). Learners will be using knives to chop, mixers to stir or whisk, the hob to melt or cook ingredients, as well as the oven (adult supervision will be needed when using hot equipment).

Please ensure your learner is wearing short sleeves, or close fitting long sleeves that will not get caught on equipment, has long hair tied back and I recommend wearing an apron or clothes that can be washed easily.

Please ensure you check all your ingredients for possible allergens.