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Chantilly Supply List

Ingredients

•	White cake mix (and the ingredients on the back of the box) 
•	1 cup Milk
•	Vanilla
•	¼ cup confectioner’s sugar
•	1 pint whipping cream
•	fresh strawberries, blueberries, raspberries – you can use just one or a combination of fruits
•	jam that is the same flavor as your fruit

Equipment

•	Mixer with whip attachment – stand is best but hand-held will work as well
•	Cupcake papers
•	Decorator sugar
•	Pastry bags (found in the Wilton aisle at Wal-Mart – you can use disposable or non-disposable, your choice. They come in 12 inch and 24-inch sizes. For smaller hands, I recommend the 12-inch size)
•	Large star tip pictured at the bottom of this document. It doesn’t have to be Wilton, it can be any brand, just so long as it a large star tip (it will be approx. twice the size of a regular tip.
•	LARGE ROUND TIP – biggest you can find. We will use this for several of the cupcake weeks so it is a worthwhile investment.
•	Scissors
•	Mixing spoons
•	Spatula
•	Measuring cups and spoons
•	2 Cupcake baking pans – standard size
•	Mixing bowls (if not using a stand mixer)
•	Scoop (I will be using one in class and while not absolutely necessary, it will help to make all of the cupcakes uniform in size) The scoop size is about ¼ cup. See picture below.

We will be using ovens, stoves, sharp knives, hot pans, mixers, and other kitchen equipment that might cause an injury. If your baker is unsure how to use any of these items, please be on hand to assist. The potential for injury is real and I don't want anyone getting hurt!