CLASS 1 SUPPLIES:

CAKE DECORATING EQUIPMENT TO BUY:
  2 Pastry bags with couplers and rings (you’ll need 3-4 for the entire class) 12” or 16”
***I do want them to learn how to prepare a bag with couplers so this is necessary to complete the class.  The couplers are necessary 
     so that the tips can be changed out easily. 
***I prefer the real pastry bags rather than the disposable ones that blow out easily and are more rigid to handle.  Plus, I want to 
    encourage the students to keep decorating and if they throw out all of their bags they won't have any when they need them.  
    Cake decorating tip (Wilton brand): Tips #16, #,18, #32 or #21 (find one that's kind of a star looking shape)
****We will be using 4 different types of tips for this course.  It's not necessary to get one of these exact numbers. They are for r 
     reference since I'm not sure what cake decorating supplies are available to everyone right now. 
      1. for writing words, making vines and stems
      2. for making roses and carnations
      3. for making leaves
      4. for making borders

  4  food coloring pastes not liquids. You can find them in the cake decorating supplies section. You’ll need 2 for flower colors, 1 for 
    leaves, 1 for border color 
   Pipe cleaners or a little tip cleaning brush you can buy in cake decorating supply areas


FROM YOUR KITCHEN:
  Vegetable shortening
  Water
  Salt 
  Peppermint extract 
  4 cups confectioners sugar for just one batch of icing (You’ll need 4-5 batches of icing for the entire course)
  Sifter or whisk 
  Electric mixer and beaters 
  Large mixing bowl
  Spatula to scrape the bowl
  Paper towel or kitchen towel to cover the bowl while mixing
  Wax paper/Parchment paper to pipe borders on 
  Cookie sheet or cutting board to sit the wax paper or parchment on
  Toothpicks 
  Containers with lids to store and recycle icing
  Plastic wrap
  Scissors 
  Spoon or knife for stirring color pastes into frosting
  Butter knife or cake frosting spatula 
  Notebook for jotting down notes 
  Camera to take photos


CLASS 2 SUPPLIES:

CAKE DECORATING EQUIPMENT TO BUY:
  2 pastry bags, with couplers and rings (3-4 Sets total for the entire camp)
     1 pastry bag for roses and (Wilton brand) tip #102, #104 or #103 
     1 pastry bag for the leaves, vines and tips with tip #70 (Wilton brand) 
      We’ll use this same color for practicing words with tip #4, #5, or #7. 
  Flower nail #7 (Wilton brand). We need a medium sized flower nail, nothing huge. The bigger   the rose tip the bigger the nail needs to be. 

FROM YOUR KITCHEN: 
  Spatula or butter knife
  Toothpicks  
  2 clips to close off the ends of the two pastry bags
  Wax paper squares 
  Tray or halves of a paper towel tube to park the completed flowers in to dry  
  Large ziplock back or air tight container to put the pastry bags with frosting
  Containers with lids to store and recycle icing 
  Scissors
  Notebook for jotting down notes 
  Pen and paper to practice writing words for the cake. 


CLASS 3 SUPPLIES: 

CAKE DECORATING EQUIPMENT TO BUY:
    Cake frosting spatula (I suggest a small "offset/angled" one.   The students are having issues maneuvering the large ones on such a small cake)
  Cake turntable or lazy susan if you have one.  It’s not required but sure helps!  
  2 Cake pan insulators. Wilton’s are called “Bake Even Cake Strips” (These will keep cakes from puffing way up when they bake. We 
    want a flat cake and don’t want to have to cut the cake top off and waste it.) 
  (2) 8” round or square cake pans
 ***Several students in the first camp were disappointed when they used 9 inch round pans (instead the specified 8 inch pans) with 
      this cake recipe.  
     The recipe is for 8 inch round or 8 inch square pans. Always the pan size does matter with a cake recipe, so if you want a bigger 
     cake then you need to make 1.5 batches so you can add more batter to a bigger pan.   That may be a little too much 
     as that's for a 10  inch cake but it's easier to calculate. 
      


FROM YOUR KITCHEN:
  Preheated oven 350F/177C
  Ingredients for making the chocolate cake (will send before camp starts)
  Electric mixer with beaters
  Sifter or whisk  
  Coffee pot and water 
  Measuring cups, liquid measuring up and measuring spoons
  Shortening (for preparing 2 pans)
  Extra cocoa powder (for preparing pans)
  Paper towel or hand towel 
  Two cooling racks
  Toothpicks
  Cake frosting spatula (you really need this)
  Two batches of icing.  Doesn’t need to be in a pastry bag 
  Wax paper 
  Plastic wrap
  Foil or nice wrapping paper  
  Round or square sturdy cardboard, cutting board or something to display the cake
  Scissors  
  Tape to hold the foil or paper on the back of the board

CLASS 4 SUPPLIES 

CAKE DECORATING EQUIPMENT TO BUY:
A Cake turntable is super handy to have but not required.
Also you’ll be using the cake icing spatula again today 


FROM YOUR KITCHEN:

Paper and pencil 
The icing left over from the last class 
Hot water in a glass
Cake icing spatula 
 
CLASS 5 SUPPLIES:

CAKE DECORATING EQUIPMENT TO BUY
  3-4 prepared pastry bags with 3-4 different colors of icing and tips to decorate the cake 
  Cake turntable (not required but it's sure handy!)

FROM YOUR KITCHEN:  
  Wax paper
  Pen or pencil 
  Paper to practice words 
  White frosting in case of mistakes 
  Tall cup or glass with hot water for smooth frosting mistakes  
  Clean Scissors for moving flowers that aren’t dried 
  Paper towels or hand towel
  Toothpicks
  Camera