Charts

• BEGINNERS CAKE DECORATING

SUPPLY LIST: (MUST BE PURCHASED PRIOR TO CLASS)

13 DECORATING METAL TIPS                              ANGLED METAL SPATULA

(3,5,10,13,16,18,21,32,80,104,133,150,352)           10” DECORATING BAG

1 DROP FLOWER TIP (853)                                   STUDENT PASTE COLOR  

                                                                                 KIT (KIT WITH 9 COLORS)

6-9” WAXED CARDBOARD CIRCLES                    #7 ROSE NAIL

4 DISPOSABLE BAGS                                                 TWO COUPLERS

18” PARCHMENT TRIANGLES                               NON-TOXIC PEN (BLACK)

TWO PAINT BRUSHES                                           RICE PAPER

(THIN POINTED & THICK ¼”)

TRIANGLE COMB                                                    PIPING GEL

     ALSO BRING

3 OR 4 PLASTIC CONTAINERS

CONFECTIONERY SUGAR

WAX PAPER, TOOTH PICKS, SCISSORS, STAPLER

PRACTICE ICING (SEE BELOW)

PEN AND PAPER FOR NOTE TAKING

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PRACTICE ICING

1 ½ CUPS CRISCO OR SWEETEX SHORTENING

3 TBS. WATER

1 LB. CONFECTIONERY SUGAR

1 TSP. VANILLA EXTRACT

PLACE CRISCO IN LARGE BOWL, ADD WATER AND MIX AT MEDIUM SPEED UNTIL WELL BLENDED.  GRADUALLY ADD CONFECTIONERY SUGAR, CLEANING SIDES OF BOWL OFTEN.  MIX UNTIL BLENDED.  ADD EXTRACT AND MIX ABOUT 3 TO 5 MINS.  DO NOT OVER BEAT THIS ICING.  IF STORING IN THE REFRIGERATOR UNTIL CLASS TIME, MAKE SURE TO TAKE THE ICING OUT THE MORNING OF CLASS, SO ICING CAN SOFTEN.

 ROSE WORKSHOP

 WRITING AND BORDERS

MUM CLASS

Supplies Required:

2-10" waxed cardboards

4 Disposable decorator bags

4 couplers

scissors

Tip #143, #79, #352.

     Nails   #7 (rose) and #13/913 (3")

Figure Piping Cupcake Fall

Supplies Required:

Tips   #806 (807-809 Acceptable)

#199 (or similar, #18 Star (16,17 acceptable)

#12 round

Figure Piping Cupcake Christmas

Supplies Required:

Tips #352, 2 tips of #16 Star (17,18 acceptable)

Round tips- #10 (or #12), and #5

ADVANCED CAKE DECORATING

YOU HAVE BEEN SCHEDULED FOR ADVANCED CAKE COURSE. 

THE SUPPLIES YOU WILL NEED ARE LISTED BELOW.

SUPPLY LIST: (MUST BE PURCHASED PRIOR TO CLASS)

DECORATING METAL TIPS NEEDED    

(1,2,3,5,7,10,13,16,18,32,47,80,101,103,104,133,150,352,#7 NAIL)

LILY NAIL SET

6-9” CARDBOARD CIRCLES (WAXED)

6” DUMMY CAKE

18” PARCHMENT TRIANGLES

10 DISPOSABLE DECORATOR BAGS

SPATULA OF YOUR CHOICE FOR MIXING COLOR

STUDENT PASTE KIT WITH 9 COLORS

SMALL CLOWN HEADS

     ALSO BRING

SMALL PLASTIC CONTAINERS FOR LEFT OVER ICING

SMALL CONTAINER OF CONFECTIONERS

WAX PAPER, TOOTH PICKS, SCISSORS, STAPLER

PRACTICE ICING (SEE BELOW)

PEN AND PAPER FOR NOTE TAKING

STRAIGHT PINS

PAPER TOWEL AND DAMP CLOTH FOR CLEAN UP

 _____________________________________________________________________________

FIRST NIGHT OF CLASS BRING EVERYTHING PLUS THE FOLLOWING:

SMALL CLOWN HEADS, EITHER YOUR 6” DUMMY CAKE OR A REAL CAKE ALREADY FROSTED WITH OUT A BORDER.  BATCH OF BUTTER CREAM ICING FOR MAKING CLOWNS (IF USING A DUMMY CAKE, PRACTICE ICING  WILL BE FINE) ONE BATCH OF PRACTICE ICING AND ALL TIPS.

PRACTICE ICING

1 ½ CUPS CRISCO OR SWEETEX SHORTENING

3 TBS. WATER

1 LB. CONFECTIONERY SUGAR

1 TSP. VANILLA EXTRACT

PLACE CRISCO IN LARGE BOWL, ADD WATER AND MIX AT MEDIUM SPEED UNTIL WELL BLENDED.  GRADUALLY ADD CONFECTIONERY SUGAR, CLEANING SIDES OF BOWL OFTEN.  MIX UNTIL BLENDED.  ADD EXTRACT AND MIX ABOUT 3 TO 5 MINS.  DO NOT OVER BEAT THIS ICING.  IF STORING IN THE REFRIGERATOR UNTIL CLASS TIME, MAKE SURE TO TAKE THE ICING OUT THE MORNING OF CLASS, SO ICING CAN SOFTEN.

Edible Image Application & Tips

• Edible image  work will on buttercream, fondant, gumpaste, chocolate, fudge and ice cream cakes.
• Remove the edible image  from the bag just beofre application.
• Remove the design from its backing sheet  by gently rolling it over the edge of the table or counter to loosen it.  Cafefully peel the image away from its backing sheet.
• Lay the edible image design in the desired position on your product.
• Gently smooth edges with your fingertips as needed.
• For ice cream cakes only, if applying to ice cream, allow the ice cream to sweat, or mist the ice cream with milk before applying the image .  If the image bubbles during freezing, GENTLY TAP (do not rub) the image.

TIPS

• If image has become difficult to remove, place it in the freezer for a minute or two.  Remove image from freezer, and immediately (and gently) roll the image over the edge of a table or countertop to loosen the image from the backing sheet.
• Save a backing sheet and use it to slide under edible image to loosen from other backing sheets.
• If buttercream has formed a crust, spray frosting with fine mist of water before applying the image.
• Non-dairy whipped toppings: DO NOT ADD extra moisture
• Royal Icing: Add a generous misting of water to icing.
• Fondant: Add a slight misting of water to fondant.

After Application

• If the decorated cake is frozen, thaw slowly, preferably in a refrigerator.
• Avoid extensive exposure to ultraviolet lighting.  As with any food coloring, the image may fade over time.
• Keep finished cakes refrigerated to extend shelf life.
• If the image bubbles after application, GENTLY TAP ( do not rub) the image.

Storage

• Store edible image in bag in a cool, dry location.
• Do not open until you are ready to use this image.
• Use the edible image immediately after removing it from the bag.