Supplies For A Cake Class?

Decorating By alicegop Updated 6 Jan 2009 , 3:20am by hallow3

alicegop Posted 5 Jan 2009 , 2:57pm
post #1 of 6

Without using the wilton supplies, what would be essential basic supplies? I'm thinking of starting cake decorating classes, so I want put together a kit of supplies, what do you think would be involved in that?

5 replies
MissBaritone Posted 5 Jan 2009 , 3:11pm
post #2 of 6

Most cake books have a list of basic equipment in the front which they recommend you need. It ususally involves things like selection of nozzles, striaght edged ruler, palatte knifes, turntables

brincess_b Posted 5 Jan 2009 , 3:59pm
post #3 of 6

a rolling pin - for fondant/ gumpaste, a bit of plastic plumbing pipe workes and is mega cheap!
if you are doing flowers, you will need something like a celboard and celpad, and wires, florist tape.
the cutters you will use in class, and any tools you need
tools - the dogbone, dresden and ball tool seem the most used (i ot mine in a non-big-brand set, and they are really good). a small pallet knife is handy too.
it really depends on what you are planning to do classes in. a lot of things you really dont need, you can make do with other things.
xx

alicegop Posted 6 Jan 2009 , 1:45am
post #4 of 6

To get started it would be a class just on how to bake the cake, basic frosting and some basic decorating.

Thanks for the suggestions!

hallow3 Posted 6 Jan 2009 , 3:19am
post #5 of 6

well if just baking the cake and frostings, then make the cake as if you would give the class instructions and write down everything that you used. If this is a beginners baking class, I would suggest some topics that are common knowledge but mayneed to be refreshed sometimes.
1.Measuring cups (talk about why dry ingred cups vs liquid measuring.) I really did not have a clue on this one when I first started out.
2. Different flavorings that can be used in cakes, frosting,
3. why does the salt, baking soda combo make a difference.
4. Difference in all purpose, cake flour and self rising flours. ( never really heard of cake flour either)
5. Great combinations of cake/frostings that go well together i.e banana cake and chocolate, WASC with Rasberry or strawberry or SMBC ect.
6. Simple sugars for cakes
7. leveling cakes
8. How not to get airbubbles in your frostings
I am not sure of the detail you want to go into on teaching but maybe if this not what you are after then this might get your thought process going.
HTH

hallow3 Posted 6 Jan 2009 , 3:20am
post #6 of 6

well if just baking the cake and frostings, then make the cake as if you would give the class instructions and write down everything that you used. If this is a beginners baking class, I would suggest some topics that are common knowledge but mayneed to be refreshed sometimes.
1.Measuring cups (talk about why dry ingred cups vs liquid measuring.) I really did not have a clue on this one when I first started out.
2. Different flavorings that can be used in cakes, frosting,
3. why does the salt, baking soda combo make a difference.
4. Difference in all purpose, cake flour and self rising flours. ( never really heard of cake flour either)
5. Great combinations of cake/frostings that go well together i.e banana cake and chocolate, WASC with Rasberry or strawberry or SMBC ect.
6. Simple sugars for cakes
7. leveling cakes
8. How not to get airbubbles in your frostings
I am not sure of the detail you want to go into on teaching but maybe if this not what you are after then this might get your thought process going.
HTH

Quote by @%username% on %date%

%body%