Class Preparation
•	Formulate a question, a learning goal, or a fact from your knowledge and experience on class topics to share with the class 
•	Familiarity with ingredients, tools, and equipment 
•	Preparation of materials 

Tools and Equipment: cake turn table or ‘lazy susan’ (recommended), cake circles, toothpicks, small bowls or ramekins, small cutting board, fondant rolling pin or a smooth rolling pin, pastry bag, decorating tips and couplers, rubber spatula, spoons, fondant smoother (optional), paring knife or roller cutter, scissors, offset pastry spatula, cake decorating pin tool (optional), cake decorating paint brush (optional), sifter, medium mixing bowl with electric beater or a Kitchen Aid mixer and whisk attachment, dry measuring spoons, dry measuring cups, digital kitchen scale, plastic wrap, ruler, parchment paper, duct tape or masking tape, plastic quart container, disposable kitchen gloves (optional), serving plate, miniature offset pastry spatula, assorted cake cutters (optional), liquid measuring cup, round cookie cutter (optional)

Ingredients: 6 or 8-inch round iced cake, fondant, cornstarch, egg whites or meringue powder, confectioner’s sugar, water, food coloring, cream of tartar

Please note, once enrolled learners will have access to the materials checklist which has details on what to prepare for class demonstration. As a reminder, this class requires a 6 or 8-inch iced cake (Session Three).

Handling sharp or heavy kitchen appliances will require parental supervision and approval.

Learners will be working with ingredients that may contain eggs, wheat, and dairy. Learners with possible allergies to these types of foods are encouraged to take appropriate precautionary measures and parental approval and supervision is required.