DAY 1: CAKE DECORATING SUPPLIES:
All cake decorating tip numbers are for the brand “Wilton”.  You can use them as reference so that you get these exact tips or even similar ones by another company since supplies may be low during this time in the world. 
 Tips: #102, (2)#104, #1, #3, #352 #70 or #67 (for piping on even more leaves),#67 (sunflower and hydrangea) #101, #81, #5, #16, #14, #233/grass tip
Drop flower tip suggestions: (there are many different types on the market to choose from) I chose a set of these four by Wilton  #225, #129, #109, #190
Basket weave tip: #44, 45, 46 or 47 will work  
Decorators pastry bags disposable or reusable are fine. 
We will also be learning how to make small parchment bags
Several couplers and rings are necessary, not just one.  We will be interchanging the same tip with many different colors  
Set of paste food colors for making various leaves and flowers.  Wilton 8 pack is fine.  
Small tip cleaning brush is very useful
 


DAY 1: FROM YOUR KITCHEN 
Parchment paper
Wax paper
Scissors
Tape
Spatula 
Bowl
Kitchen digital thermometer
Kitchen scale (with metrics since the recipe is in metrics) 
Electric mixer and beaters
Large bowl to mix the frosting in
Ingredients for icing all at specified temperatures
Measuring cups
Toothpicks
Paper towel 
Saucepan
Water  
Access to the stove and freezer


DAY 2: CAKE DECORATING SUPPLIES NEEDED:
All cake decorating tips listed for the class 
Pastry bags
Couplers and rings 
Medium and large flower nails (Students do need these)

DAY 2: SUPPLIES FROM YOUR KITCHEN:
Parchment paper
Tape
Wax paper 
Scissors
Several small bowls with lids for your different icing colors.
Cookie sheet/cutting board or something to dry flowers on
Wax Paper 
Small 3x3 inch wax paper squares.  Lots of them for making flowers 


DAY 3: CAKE DECORATING SUPPLIES NEEDED:
All cake tips listed for the class 
Pastry bags
Couplers and rings
Cake Decorating Tips 
Small, medium and large flower nails 

DAY 3: SUPPLIES FROM YOUR KITCHEN:
Parchment paper
Tape
Scissors
Cookie sheet/cutting board or something to sit the flowers on
Wax Paper 
Small 3x3 inch wax paper squares.  Lots of them for making flowers 

DAY 4 CAKE DECORATING SUPPLIES NEEDED:
Three colors of green and also white in one pastry bag.
 Tip #102, 233, 3, 59 
1 pastry bag with any color medium consistency icing for practicing basketweave and the rope border. 
Tips #16 or #18 for the border 
Specialty basket weave (Tip suggestions: #44, 45, 47 or 48)  

DAY 4 SUPPLIES FROM YOUR KITCHEN:
Wax paper or parchment paper to practice on
Cookie sheet or something to put the leaves on

DAY 5 CAKE DECORATING SUPPLIES
Cake frosting spatula (I suggest a small "offset/angled" one.   The students are having issues maneuvering the large ones on such a 
   small cake)
Pastry bag with coupler and ring
Basket weave tip #44, 45, 46, or 47 will work  
Star tip: #18 or #21
Cake turntable or lazy susan is super helpful to have 

DAY 5 SUPPLIES FROM YOUR KITCHEN
Toothpicks to keep flowers on the side of the cake if you want them on the side

***Your student may need assistance with using the oven while baking their cake before day 5. We will not be making a cake together during class. 

***They may also need assistance while operating an electric stand or hand mixer while pouring in the hot syrup. 

***You may also need to assist with measuring out ingredients properly in grams.  I will not be covering this aspect in this class.  
NOTE: I will be sending the icing recipe as a PDF file attached to the welcome you’ll receive from me upon registration.  We will make this together during class time on the first day.