***I will attach a PDF file to your learners welcome email from me with more information about supplies, prep work and homework.  

CLASS SUPPLIES:

CAKE DECORATING EQUIPMENT:
(1) At least 2 pastry bags with couplers and rings (you’ll need 3-4 for the entire class) Any size bags that you can find.  10 inch are fine and easy to handle. 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. 


(2) A coupler and ring for each bag. There are small and big couplers.  Get the small ones.  
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. 
      
(3) Star cake decorating tip (Wilton brand): #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 all of these exact numbers or the Wilton brand. 
They are for reference since I'm not sure what cake decorating supplies are available to everyone right now.  This is an international e-learning site so please find what you can where you live in the world. 
(4) Round cake decorating tip (Wilton brand): #3, 5, 7 or 9.  Also, pick up a #12 tip along with one of those if you want to make large dots. 
 (5) Cake decorating tip (Wilton Brand)  #103 or #104 (tear drop shaped for making flowers) #101 is a bit too small. 
(6)  food coloring pastes/gels, not liquids. You can find them in the cake decorating supplies section. You’ll need at least 1 for flower colors, 1  for leaves, 1 for border color 
(7) Pipe cleaners or a little tip cleaning brush you can buy in cake decorating supply areas
(8) Flower nail (Wilton Brand) #7 or a medium sized one for making the flowers.  Yes, you need it. The smaller the tip the smaller the nail the bigger the tip the larger the nail that you need. 
(9) Cake frosting spatula. I suggest a small "offset/angled" one.   The students are having issues maneuvering the large ones on such a small cake.  Yes, you need an offset one. 
(10) Two Cake pan insulators. Wilton’s are called “Bake Even Cake Strips” (These will keep cakes   from puffing way up, in the middle, when they bake. We want a flat cake and don’t want to have to cut the cake top off and waste it.) 
(11)  (1-2) 8” round cake pans (Wilton brand are very nice with very perpendicular sides)
(12) (1-2) 6” round pans. (Wilton brand are very nice with very perpendicular sides)
 If you want to buy one of each size and bake in two different batches that’s fine.  That’s what I do sometimes. 
(13) Two 6 inch plastic separator plates and 4 pillars to go between them.  There are SOOO many different styles for these types of separator plates and pillars out there, so find ones you like and prefer to look at.  
(14) One 10 inch round cake cardboard, turntable or platter to build the 8 inch cake on.  The 6 
inch cake can be decorated on one of the two 6 inch separator plates. 
(15) Cake turntable or lazy susan if you have one.  It’s not required but sure helps!  
(16) Leaf tip #67, #70, or #352. Just something like this that makes leaves.  


FROM YOUR KITCHEN:
   Ingredients for icing and for the cake 
  (You can use your own cake recipe and icing but I have built this course using the two I gave   
  confectioners sugar for just one batch of icing (You’ll need 4-5 batches of icing for  the entire  course so please purchase a several 3 pound bags. 
  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
  Parchment paper to learn how to make pastry bags 
  Cookie sheet or cutting board to sit the wax paper or parchment on
  Toothpicks 
  Containers with lids to store and recycle icing
  Scissors 
  Sifter, sieve or whisk 
  Spoon or knife for stirring color pastes into frosting
  Butter knife or cake frosting spatula
  10 plastic straws. Preferably the bigger ones not the flimsy small ones but they do work.   
  Notebook for jotting down notes 
  Camera to take photos
  2 clips to close off the ends of the two pastry bags
  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
  Oven mitts 
  Measuring cups, liquid measuring cup and measuring spoons
  Shortening (for preparing 4 pans)
  Extra cocoa powder (for preparing pans)
  Paper towel or hand towel 
  Two cooling racks
  Plastic wrap
  Foil or nice wrapping paper to cover your cardboard presenter plate if you go that route.  
  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
  Pencil or pen and paper 
  Tall glass as tall as your spatula 
  Coffee maker and filters or instant coffee works fine too if you want to add coffee to the recipe I      gave you. 
   An oven 
   A timer to keep the time for how long the cake will bake  
   Serrated knife or cake leveler