Course 2
Flowers and Borders
Lesson 1 ~ Build on the Basics
- Shell Border Review
- Rosette
- Reverse Shell
- Rosebud
- Chrysanthemum
- Royal Icing
- Colour Flow Icing
Lesson 2 ~ New Additions
- Decorating with Colour Flow
- Apple Blossom
- Violet Leaf
- Violet
Lesson 3 ~ Decorations in Bloom
- Victorian Rose
- Daisy
- Daffodil
- Pansy
- Primrose
Lesson 4 ~ The Grand Finale
- Basketweave
- Rope Border
- Assembling the Grand Finale Cake
Supply List for Course 2
Course 2 Student Kit (includes the following)
- Colour Flow Mix Packet
- 7 3/4" Oval Pan Set (2 pans)
- Flower Formers (9 pieces - 3 small, 3 medium, 3 large)
- Tip #1
- Tip #2
- Tip #5
- Tip #14
- Tip #47
- Tip #81
- Tip #97
- Tip #101
- Tip #103
- Tip #104
- Tip #59s/59
Course 1 Student Kit (includes the following)
- Flower Nail No. 7
- Tip Brush
- Standard Couplers (2)
- Decorator Brush
- 10” Featherweight Decorating Bag (2)
- Disposable Decorating Bag
- Tip #3
- Tip #12
- Tip #16
- Tip #21
- Tip #67
- Tip #104
- Tip #2D
- Small Straight Spatula
- Practice Board Set
* Extra Bags and Couplers will be very useful.
Wilton Meringue Powder
Wilton Piping Gel
Icing Sugar (6 lb.)
Cake (2 layer cake baked with 7 3/4" Oval Pan Set)
Solid vegetable shortening (3 cups)
Wilton Icing Colour or any food colour, if desired
Supply List for Each Lesson
Lesson 1
- Pen / Pencil
- Scissors
- Course 1 Student Kit
- Course 2 Student Kit
- Class Buttercream Icing
- 1 cup thin consistency
- 1 cup medium consistency
- 1 cup stiff consistency
Lesson 2
- Pen / Pencil
- Scissors
- Course 1 Student Kit
- Course 2 Student Kit
- Waxed Paper (roll)
- 2 empty container, grease free
- Cookie sheet / Tray / Container to take home piped decorations and flowers
- 1 1/2" wax paper squares (24)
- grease free bags and couplers
- Royal Icing (1 recipe)
- 1/2 cup yellow
- 1 cup purple
- 1/2 cup green
- 1 cup pink
- Colour Flow Icing (1 recipe)
- 3/4 cup blue (or colour of your choice for bird)
- 1 cup white
Lesson 3
- Pen / Pencil
- Scissors
- Course 1 Student Kit
- Course 2 Student Kit
- Cookie sheet / Tray / Container to take home Colour Flow pieces and flowers
- 1 1/2" wax paper squares (24)
- grease free bags and couplers
- Royal Icing (1 recipe)
- 1 1/2 cup yellow
- 1/2 cup purple
- 1/2 cup green
- 1/2 cup pink
Lesson 4
- Pen / Pencil
- Scissors
- Course 1 Student Kit
- Course 2 Student Kit
- Oval 2 layer cake, iced at home
- Flowers and Colour Flow pieces from Lesson 1, 2 and 3
- Class Buttercream Icing (2 recipes)
- 1/2 cup thin consistency with 1/4 teaspoon Piping Gel
- 3 1/2 cup medium consistency
- 2 cup thin consistency to ice the cake at home
Recipe - Royal Icing
(Stiff consistency)
yield: 3 cups
3 level tablespoons Meringue Powder
1 lb. icing sugar
5 tablespoons lukewarm water
Make sure all utensils are grease free (containers to store the icing, too!)
Place icing sugar and Meringue Powder in a bowl. Stir or mix at low speed until blended. Add water and mix 7 to 10 minutes at low-medium speed until icing loses its sheen. To prevent drying, be sure to cover the bowl with a damp cloth while working with icing.
Store in an airtight grease-free container (stainless steel bowls with airtight lid are ideal) for up to 2 weeks. To reuse, beat on low to restore original texture.
Recipe - Colour Flow Icing
(Full Strength)
yield: 1 3/4 cups
2 level tablespoons Wilton Colour Flow Icing Mix (use the packet in the Student Kit)
1 lb. icing sugar
1/4 cup plus 1 teaspoon water
Make sure all utensils are grease free (containers to store the icing, too!)
Using an electric mixer, blend all ingredients on low speed* for 7 minutes. To prevent drying, be sure to cover the
bowl with a damp cloth while working with icing.
Store
in an airtight grease-free container (stainless steel bowls with
airtight lid are ideal) for up to 2 weeks. To reuse, beat on low to
restore original texture.
* If using a hand-held mixer, you may have to use a higher speed.