Ok I signed up for Wilton Class III last this month... I had to miss the first class last week so I did not get my class book on what to bring to class number 2 for course III.. If anyone has the book for course III would you please please please look over and give me the list of what is needed.. Thank you so much...

I have tried to call Micheals and they will not give out the phone #of our teacher or anyone in the class.. So I am stuck...

I can not help you. I have my book at home & I will not be home until 6PM tonight. If it can wait till then I will get it for you.

Ahhhh I am soooo flippin mad at my local craft store where I am taking this class..... Sometime two weeks ago when I went in there to buy my course III kit they had TONS of old course III books for sale for $5... So I called today and ask if they could read to me what was needed for week 2.... They said they could not do that... If I were not 45min away I would just drive there and get one... Ahhhh this is making me so mad.... Why can they not help and what do they do if this happens to anyone else..

What to bring:
Tools from your kitchen - the usual (let me know if you need to know what the usual is)
Cake and icings - 8 inch square cake at least 3 inches tall, placed on a cake board the same size as the cake and iced with a thin coat of Buttercream icing; Fondant - 1 24 oz. package plus the remainder of Lesson 1 white fondant (approx. 8 oz); 12 oz. Pink fondant (from lesson 1); 1/2 cup medium consistency white buttercream icing for bead border; fondant rose centers from lesson 1
Tips - round tips 5 and 12
Decorating tools and supplies - all of kit 3, decorating bags, decorating brush, couplers, spatulas, turntable, icing colors, clear vanilla, piping gel, dowel rod (wooden), measuring spoons, plastic food storage bags, rolling pin, corsage pin, 2 tablespoons solid white vegetable shortening, pastry or pizza wheel, dusting puff (let me know if you need instructions to make this), ruler, container to transport cake. OPTIONAL: quick ease roller, fondant smoother, disposable gloves, candy cups

I will try to help but I'm not sure if I can because I don't have my book, but I have my second class tonight also. From what I can remember you will need:
square or round cake, iced in buttercream
fondant (24oz. i believe)
rolling pin
pizza cutter
cup of crisco
tape
food coloring
all of the course 3 kit
equal amounts of powedered sugar and cornstarch in a thin dish rag thing (dusting puff)
gum tex 9should come in the course 3 kit)
toothpicks

I think this might be everything that you need, and if not, it's pretty close. Hope I helped!

You are very welcome and it should be fine to buy the fondant when you get there, unless you wanted to do up some rose centers that you will need for the last class. When we did ours, we did the centers week 1, then added the second row of petals on week 2. BUT, we didn't do too many in my class, so you could probably get away with making a few there in class! Hope that makes sense!

I finished my course 3 about 6 or 7 months ago, so it's been awhile since I took the class...but reviewing my book, lesson 1 is cornelli lace (easy), sotas (even easier), bead border (not bad, I just personally don't care for it), brush embroidery (fun, and I love the effects) stringwork, ruffle border and ruffle garland (all take practice), and the fondant rose centers. If you go to wilton's website and click on decorating techniques on the left, then basic decorating techniques in the center, you can review cornelli, sotas, beads, brush techniques, stringwork, ruffles, and fondant rose. I found if you practice enough with the techniques on their website, you can practically teach yourself!