I have a question. I have signed up for the wilton course 3 but do not have the syllabus for the first class. Does anyone know what I need to bring??
I do not have the supply list I use handy, but here is one I found from All in One Bake Shop in Austin, TX.
You can also call the location you are signed up for and ask them for the list.
WILTON CAKE DECORATING COURSE 3
Pen or Pencil with note pad
Damp cloth or sponge
Practice Board Set (from Course 1)
Pink or Rose Icing Colors
2 Featherweight Decorating Bags
Small Spatula (straight or angled)
Tips 3, 16, and 104 (from Course 1) and
Tips 1, 2, and 5 (from Course 2)
1 24 oz box of Rolled Fondant
3 small plastic food storage bags
white vegetable shortening
Course III Kit or equivalent (includes the following)
Tips 18, 68, 86, 127, 352
1-5/8" Lily Nail for decorating deeply-cupped flowers
5 rose bouquet fondant cutters (large and small blossoms, rose leaf,
calyx/sepal and forget-me-not)
Ball and veiner modeling tool for shaping petals and veining leaves
Thick and thin foam squares for easier modeling
Gum Tex Pouch helps make rolled fondant easier to shape
White cake sparkles
Cake Dividing Wheel
7 inch Bakers Best Pillars (4) and a 8 inch Bakers Best Plate;
Icing for Lesson 1- Course 3
Use Course 1 Class Buttercream Icing Recipe (below)
4 airtight containers, holding 1 recipe (3 cups total)
1/2 cup THIN consistency icing
1 1/2 cups MEDIUM consistency icing
1/2 cup MEDIUM consistency icing, with 1/4 tsp piping gel added
1/2 cup STIFF consistency icing
CLASS BUTTERCREAM ICING
Yields: 3 cups
1 lb sifted confectioners' sugar (approx. 4 cups)
1 tablespoon Meringue Powder
1 cup solid vegetable shortening
2 tablespoons water
1 teaspoon Clear Vanilla
Optional - 1 teaspoon Butter Extract, pinch of salt
Combine sugar and meringue powder in large bowl, set aside. Cream shortening, flavorings, and water. Gradually add dry sifted ingredients to creamed mixture. Mix thoroughly on medium speed. Blend an additional minute until creamy.
Wow Enjoythecake! You are on the ball!!
My website linked has it all laid out by lesson.
I am in the middle of revamping it so if you have any problems let me know so I can fix it, and also get you what you need.