Here is a list of items that you will need for our class. Please make sure everything is out and ready to go as soon as class begins. If items are not out I will have to transfer you into another class. This helps to make sure our class runs smoothly and we end on time.

- Stand mixer or hand mixer (if using hand mixer please message me first to let me know the speeds) 
- Wire whisk attachment for stand mixer
- Sifter large or medium size
- Electronic food scale MUST be able to read in grams 
- Oven 
- Oven racks 
- Timer or Phone timer 
-  You will need a plastic or reusable Wilton piping bags
- Wilton circular 12 point tip (no star or shape will be at the bottom, just circular tip)
- Gel food coloring. It can be whatever color. The squeezable or the non squeezable will work. 
- 1 Rubber spoon spatula 
- 1 tall glass or bottle (make sure that the piping bag can fit with a little of the bag coming out. This will be used to hold the bag with putting the wet batter into it) 
- 1 non sharp butter knife or a tooth pick (we will use this if the food coloring container is not a squeezable one. This helps take the food coloring out)
- 1 fork 
- 1 scissors 
- 4 silicon baking mats or parchment paper
- 4 large baking sheet pans 
- Medium portable fan (or can place under ceiling fan) 
- Oven mitt 

- (Bowls will hold each individual ingredient when we weigh them on the scale)

- 1 Big bowl 
- 2 Medium bowls or Tupperware 
- 3 Smaller bowls 

- 1  [ 10 oz ] bag of  Almond flour (can be any kind, I like to use Nature Eats Bob's Red Mill, both can be bought at Walmart) 
- 1 small box [10 oz] of  confectioners sugar 
- 1 small box [72 grams] of granulated sugar 
- 7 regular size eggs sitting out at room temperature. If you are using Large eggs you will need 6. If you are using extra large eggs you will need 5. I like to get my eggs out 2-3 hours to make sure they're room temperature. 
- Salt (will only use a pinch of it)