Class Supplies for Course 1

How to Get Ready For Each Lesson of Course 1…

Please arrive a few minutes before the class start time to unpack, set up and organize your work area. We will also use this time to answer questions, discuss issues, and check icing consistencies.

As a courtesy please set your cell phone to vibrate or turn it off.

You are welcome to bring food or drink to class. The drinking fountain and restrooms are located across the hall from the classroom.

The sinks in the classroom and restrooms are for hand washing and getting water only. Solids, such as cake and icing, will clog them.

Write your name & phone number in your Student Guide. If you accidentally leave your book at the store that will make it easy to reunite you with it!

Bring to each lesson:
• Your Course 1 Student Guide (book) and contents of your Course 1 Student Kit
• Plastic bags to bring home your used decorating supplies
• Apron, pen, sticky notes
• Bath sized towel or plastic tablecloth to cover your workspace
• Reusable, disposable cloths (dampened) for clean-up
• Paper towels or paper napkins
• Toothpicks, scissors, tape
• Box or cake caddy to transport cake or cupcakes to/from classes

Course 1, Lesson 1
~ Bring all items to class as listed on the syllabus (also listed on page 4 in the Student Guide).

• I recommend you use the Wilton gel icing colors to color your icing in class. If you use liquid food coloring, the liquid will alter your icing consistency.

Course 1, Lesson 2
~ Bring in everything listed on page 21.

• Bake and cool your cake at home. Refer to page 20 and make sure you follow all steps.
• You need to make two (2) batches of white icing for this class, divided into 3 cups of thin consistency and 2 cups of medium consistency. Use only the class buttercream recipe on page 7 or the Wilton Ready to Use Decorating Icing that can be purchased in the store. Please do not alter the recipe or use a different one.
• If you choose to use Wilton pre-made icing instead, you need to measure out and make the proper consistencies at home prior to coming to class. Please bring your icing to class ready to use.
• Utilize the spatula test on page 7 to make sure your icing consistencies are correct. If you have questions about the consistencies, leave your icing a little on the stiff side and we will fix it in the beginning of class.
• Bring your icings to class in airtight containers. Emily will help you check your consistencies before you begin decorating.
• Bring in extra powdered sugar and a water bottle just in case we need to fix your consistencies.
• While the guide says it is optional, I recommend you bring a turntable to use to decorate your cake.

Course 1, Lesson 3
~ Bring in everything listed on page 29.

• Bring in extra powdered sugar and a water bottle just in case we need to fix your consistencies.
• You will be making two (2) batches (approximately 5 cups) of class buttercream icing for this class. Color icing at home as listed below. Follow Class Buttercream recipe on page 7 and utilize the spatula test to check your consistencies.
• If you choose to use Wilton pre-made icing instead, you need to measure out and make the proper consistencies at home.
• Color your icing at home as follows (this differs slightly from your book):

½ cup green for leaves and grass
1 cup brown for sunflower centers
1 cup yellow for sunflowers and flower centers
1 cup color of your choice for zinnias
½ cup color of your choice for daisies
Remaining 1 cup in color of your choice to practice borders

*all icing we will use in class needs to be medium consistency*

• You may want to prepare your bags at home Please do not fill your bags at home.
• Bring your icings to class in airtight containers. If you have questions about your consistencies, Emily will help you with them before you fill your bags.
• You can either purchase flower squares or cut them yourself. If you cut your own, I recommend you use waxed paper and cut it 2”x2” size. We will only use 4 or 5 squares.
• Because we will be using several tips more than once and you won’t be able to wash the tips in the classroom, it may be helpful to purchase duplicates of these tips. You may also find it convenient to have multiples of these commonly used tips in the future. If you decide to get duplicates of these tips, I recommend you get one extra of tips 3, 104, and 352 and two extra of tip 12.
• Optional: The Wilton Decorating Bag Holder helps keep your multiple icing bags organized in class, and also has a spot to put your flower/cupcake nails.

Course 1, Lesson 4
~ Bring everything listed on page 35.

• You may need to make three (3) batches of class buttercream icing for this class session. Follow Class Buttercream recipe on page 7 and utilize the spatula test.
• Color your icing as follows (this differs slightly from your book):

3 ½ cups (approx.) thin consistency in color of your choice to ice your cake
½ cup thin consistency in color of your choice for printing/writing (with ¼ tsp piping gel added)
1 cup stiff consistency in color of your choice for roses
1 cup medium consistency in color of your choice for borders
Remaining icing in the colors and consistencies to finish your final cake

To give you as much time to make roses and do the final decorating on your cake, I recommend you ice your cake at home (especially if you want to smooth ice it). Remember, if you are adding texture to your cake, you want your icing to still be “wet” when you do so.

Looking for more cake ideas with techniques taught in this course? Check out Wilton.com!

Remember, practicing at home reinforces what you learn in class and makes YOU a better decorator!

Feedback
I want all my students to have the best Wilton class experience possible, and your feedback is welcome! If there is anything you would like to tell me about this class – what you liked, anything you didn’t like—or something you would like to see added to future classes that you want me to pass along to Wilton – please email me, mention this class (Course 1) and your feedback.

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