How to Get Ready For Each Lesson of Course 3…
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 3 Lesson Plan (book) and contents of your Course 3 Student Kit
• Plastic bags to bring home your used decorating supplies
• Apron, pen, sticky notes
• Plastic tablecloth to cover your workspace (optional)
• Reusable, disposable cloths (dampened) for cleanup
• Toothpicks, scissors, tape, paper napkins or paper towels
• 2-3 quart size zip top food storage bags
• Small bottle of water (squeeze bottle recommended)
• 2 small foam cups (about 8-10 oz. size)
• 2 small plastic cups (about 8-10 oz. size)
• Plastic wrap
• Solid white vegetable shortening (about 2 tablespoons)
• Small container for gum glue adhesive (about 4 oz. size) and decorator brush
• Container to carry home your flowers
• Roll-N-Cut Mat
›Note: Depending on your final cake design, you may need more than just the one 24 oz. box of fondant or single package of gum paste to get you through the class. Most students found that no more than two 24 oz. boxes of fondant are needed.
Course 3, Lesson 1
~Bring everything listed on the syllabus (also listed on page 4 of your Student Guide).
• Bring the thickest spaghetti you can find (no thin or angel hair).
• You won’t need the large rolling pin (or 20 inch fondant roller) for this lesson.
• If you don’t have 8 inch cake circles, you can bring in a larger size.
• The container to transport your items does not need to be airtight.
Course 3, Lesson 2
~ Bring everything listed on page 13 of your Student Guide.
• Bring in your previously made rose bases.
• Bring bow loops from lesson 1 to assemble the bow.
• You will only need to measure out the gum paste you will color. You will also need some green gum paste (this is not listed since some students will have made some in Lesson 1). A Size A ball of green should be enough.
• Leave the portion to be kept white in the package the gum paste came in (there is no point in portioning it out).
• You will want a cutting tool/small knife or the tapered spatula will work.
• Bring in a container(s) to transport home your roses, calla lilies, and assembled bow.
• You only need the small 9″ rolling pin for this lesson. You don’t need the large 20″ rolling pin for lesson 2.
• The yellow colored sugar is used to texture the calla lily centers.
• I will demonstrate how to use pearl dust on previously dried flowers, so you will not need to bring the pearl dust.
Course 3, Lesson 3
~ Bring in everything listed on page 21 of your Student Guide.
• Bring in your previously made mum bases and carnation bases.
• Bring a container to transport your completed flowers.
• You will only need to measure out the gum paste you need to color.
• Leave the portions to be kept white in the package the gum paste came in.
• If you have yellow gum paste left from lesson 2, you can use that for the daisy centers.
• If you have any 50/50 fondant gum paste blend left from lesson 1, you can use that for the ruffles.
Course 3, Lesson 4
~ Bring in everything listed on page 29 of your Student Guide.
• Your cake can be any size and shape. To make it easier to cover it with fondant, a 4 inch tall cake works best. It can be torted and filled if you wish.
• Your cake needs to be on a cake circle or board the same size as the cake. Using a Wilton Cake Circle will ensure the board is grease resistant. You may need to trim a little bit of the circle so it isn’t sticking out past the edge of your cake.
• Ice your cake with a thin layer of icing (thicker than a crumb coat, but thinner than what’s used for a buttercream covered cake).
• The cake base you use can be a plate or stand as pictured in the Student Guide. Or use a ½ inch silver cake base or 3 cake circles taped together (with the corrugation lines perpendicular for added strength) and covered with fanci-foil (never use aluminum foil to cover cake boards).
• The base you use needs to be about 4 inches larger than the diameter of your cake. We will put the cake on the base after it is covered in fondant during class.
• You also need to bring Piping Gel and a 6″ cake pan or bowl to elevate the cake when covering with fondant.
• Using the Fondant Smoother will help you achieve the smoothest finish possible.
• A Fondant Trimmer or pizza cutter will help when you need to trim away excess fondant.
• If you are putting flowers on your final cake, they must be made ahead of time at home and allowed to dry. Allow flowers 2-3 days to dry completely.
• You will need a large rolling pin or the 20 inch Fondant Roller. I recommend using the Wilton rolling pin guide rings for your 20? roller.
• Please do not try to cover your cake in fondant at home. I will help everyone with covering their cake in class.
• If you do not have a candy melting plate for mixing painting colors, you can use individual paper cups or a plastic plate. The candy melting plate is most convenient to use.
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!
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 3) and your feedback.