Class Supplies for Course 2

How to Get Ready For Each Lesson of Course 2…

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 2 Lesson Plan (book),
• Contents of your Course 2 Student Kit. This kit contains a practice board with the Course 2 practice sheets. I highly recommend laminating the practice sheets to protect them from grease.
• Plastic bags to bring home your used decorating supplies
• Apron, pen, sticky notes
• Bath towel or plastic tablecloth to cover your workspace
• Reusable, disposable cloths (dampened) for clean-up
• Toothpicks, scissors, tape, roll of waxed paper
• A container to transport home your flowers for each lesson. This can be a muffin tin, or a box. You will want something with a lid, no matter what you use. You don’t want the weather to ruin all the hard work you did in class! You will also need your cake carrier for the final cake in the 4th lesson.

Course 2, Lesson 1
~ Bring all items to class as listed on the syllabus (page 4 of your Student Guide).

• It will be helpful to bring the tips from Course 1 to the Course 2 class.
• You can bring in one recipe of the Class Decorating Buttercream Icing used in Course 1 instead of purchasing the Ready to Use Decorator Icing if you wish.
• I recommend you use the Wilton Icing Colors to color the icing in class. If you use liquid food coloring, it will change the consistency of your icing.

Course 2, Lesson 2
~ Bring everything listed on page 13 of your Student Guide.

• You will be making 1 batch of royal icing for this class (page 10 of your Student Guide). Bring all your icing white and stiff consistency and in the same container in case we need to fix your icing. We will take a few minutes during the beginning of class to check consistencies and color your icing. (Refer to the Helpful Hints and Tips for Course 2 page and my Royal Icing Tutorial for more information about making royal icing.)
• Bring the icing colors to class you want to use. We will divide the icing and color it as the book says in class.
• Bring your royal icing to class in airtight containers. Containers must be completely free of any grease residue–glass, ceramic, stainless steel or brand-new plastic–for storing and transporting your royal icing. Any residual grease will ruin your icing.
• Bring in extra powdered sugar and a water bottle just in case we need to fix your icing consistencies. You may also want to bring in a hand mixer (if you have one) to remix your icing.
• I recommend using the Silicone Tip Covers. The caps for the Twist Quick couplers (included in the student kit) are not necessarily air tight. They will help prevent your royal icing from drying out in the tips between usages. Using Bag Ties will close the top or your disposable bags and keep your icing from drying, as well.
• The Decorating Bag Holder comes in very handy for this class.
• Save time and pick up Wilton’s pre-cut flower making squares. If you decide to make your own flower squares, I recommend you use waxed paper squares cut to 2” x 2”. Cut them out at home and bring them to class ready to use. We won’t have time in class for making these.
• Parchment bags are my favorites to use with royal icing. If you decide to use these, you will need 3 full sized bags and 1 half sized bag for this lesson (or 4 full sized bags). To make a half sized bag, simply cut the parchment triangle in half, then fold as you would a full sized bag. Do not fill bags at home.
• If you are using them, you can prepare your disposable bags at home with the Twist Quick couplers. Do not fill bags at home. Note: You can use featherweight bags for royal icing but you want to make sure they are completely clean. Any leftover grease residue will ruin your icing.
• Arrive at class a few minutes before the start time, have Emily check your icing, and then color your icing and fill your bags.

Course 2, Lesson 3
~ Bring everything listed on page 19 of your Student Guide.

• You will be making 2 batches of royal icing for this class. Follow royal icing recipe on page 10. Color icing as listed on page 19.
• Bring your icings to class in airtight containers that are completely grease-free. Any residual grease will ruin your icing.
• Bring in extra powdered sugar and a water bottle just in case we need to fix your icing consistencies.
• Don’t forget to cut more waxed paper flower squares if you need them.
• You may need to purchase extra disposable bags if necessary, or you can use parchment bags.
• I recommend using the Silicone Tip Covers. The caps for the Twist Quick couplers (included in the student kit) are not necessarily air tight. They will help prevent your royal icing from drying out in the tips between usages. Using Bag Ties will close the top or your disposable bags and keep your icing from drying, as well.
• The Decorating Bag Holder comes in very handy for this class.
• If you choose to use parchment bags, you will need 5 full sized bags and 3 half sized bags. Do not fill your bags at home.
• Prepare your disposable bags at home with the Twist Quick couplers. Do not fill bags at home. Note: You can use featherweight bags for royal icing but you want to make sure they are completely clean. Any leftover grease residue will ruin your icing.
• It will be helpful to bring all of your tips (including the ones from Course 1) to class to make sure you have the duplicates needed.
• Arrive at class a few minutes before the start time, have Emily check your icing, and then fill your bags.

Course 2, Lesson 4
~ Bring everything listed on page 27 of your student guide.

• You will be making 2 batches of Class Decorating Buttercream Icing from Course 1 (one batch medium and one batch thin) for this class.
• Bake, level, torte, fill, and ice your cake at home as you wish (you do not have to torte or fill your cake). Bring the cake to class ready to decorate.
• If you’ve decided on a basketweave cake for your final cake, remember you only need a thin coat of icing on the sides. Ice and smooth the top of the cake as you normally would.
• Flowers for your final cake need to be made ahead of time, dried and ready to place on the cake. Allow at least 3 days for most flowers to completely dry. The Lily and Poinsettia will need more time. Make the flowers and let dry for a day or so. Then gently score the foil with a knife on just the bottom and allow to dry for another day or so. After that, gently pull the foil to remove. If the foil doesn’t easily pull off please allow the flower more drying time, otherwise you’ll break the petals. Use a cardboard egg carton to help the Lilies and Poinsettias dry without losing their shape.

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 2) and your feedback.

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