Wilton Course 3?????

Decorating By pumpkin112 Updated 4 Mar 2009 , 12:57am by Carolynlovescake

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pumpkin112 Posted 3 Mar 2009 , 5:08pm
post #1 of 4

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??

3 replies
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EnjoyTheCake Posted 3 Mar 2009 , 5:22pm
post #2 of 4

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.


Pen or Pencil with note pad

Transparent Tape


Damp cloth or sponge

Practice Board Set (from Course 1)
Wax Paper

Decorator Brushes

Pink or Rose Icing Colors

Parchment Triangles
2 Couplers

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

measuring spoons
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

Decorating brush

White cake sparkles

Yellow Stamens

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


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.

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cylstrial Posted 4 Mar 2009 , 12:45am
post #3 of 4

Wow Enjoythecake! You are on the ball!!

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Carolynlovescake Posted 4 Mar 2009 , 12:57am
post #4 of 4

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.

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