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1. Cake decorating tips needed if planning to practice along with me. It is not required, but certainly helps in the learning process. Tip numbers are based on Wilton brand...your tips may have different numbers. I do show the tips to use on camera. We'll use #3,4, or 5 (round tip), #104 (tear drop shape or petal tip), and #47 or 46(basketweave tips). If you do not have/cannot get the basketweave tip do not worry, this design can be created with many different types of tips which we go over in class.
2. Frosting- purchase frosting already made for decorating purposes from Michael's or Joann's (or other comparable craft/hobby store) or make your own (see Homework section for a simple recipe). DO NOT use the small canisters of frosting found in the baking section of most super markets, it has a very different consistency and your piping will not come out the same. 
3. Paper towels, a spoon, a tallish clear cup, scissors
4. Piping bags...plastic, re-usable, or parchment triangles all work fine. 
5. Small Couplers- these allow for easing changing of tips and are really handy when practicing
6. Hand out of piping tip sheets will be provided upon sign-up. This is not required, but may be helpful in learning the skills. These can also be found in the classroom comments for printing.

Los estudiantes no necesitarán utilizar ninguna aplicación o sitio web más allá de las herramientas estándar de Outschool.

Seeing as we are working in the kitchen with potential hazards. Note that there is no baking taking place during class so stoves/burners/microwaves/ect. should not be in use. Frosting should be made prior to class and under the supervision of an adult with hair pulled back to prevent injuries if using a mixer. The use of a pair of scissors for a very small and specific part of class does take place. Supervision may be required for this step. Knives are not needed for this activity.
If purchasing frosting please note the ingredients listed on the back. Some may contain milk, nuts, or gluten products.You may refer to my recipe listed in the homework section if you'd like to make your own. Water or other liquid flavorings may be substituted for the dairy listed. Also, crisco/shortening may be substituted for the butter listed. If you need a different type of recipe for this class that works great for piping please let me know and I'd be happy to send it to you via email.