Cake finished Demonstrator: Jeannie Hofer

Call to reserve your class-room table

We will be starting with the basics first… then we will be learning different boarders, flowers, tips & patterns.  You will then decorate your own personal cake.
There will also be a demonstration on putting together a wedding cake at the end of the class, which will include Questions & Answers.

What to bring:

• 2-10” Round Cakes (flipped out)
• Tips:
Rose tip #103
Writing tip #3
Small star tip #16
Large star tip #23 or other (#21)
Drop flower tip #224 (or any #) optional
Leaf tip #364 or #366 or #352
Basket weave tips: #47
Hair or grass tip #233
Mum tip #81  (If available – very hard to find)

• Turn table – optional (if you have one, bring it)
• Thin scissors or rose remover
• Apron – optional
• Spatula / knife for spreading icing
• 6 Coupler sets (quick change)
• Icing bags (Wilton throw away or cloth are recommended)
• Assorted “Paste” food colors

Butter Cream Frosting Recipe

4 Cups Powdered Sugar
½ Cup Solid Vegetable Shortening (or Crisco)
½ Cup Butter
1 tsp Vanilla
2 Tblsp Milk or Water
(Beat well)

**This recipe will equal 3 cups –
**You will need 9 cups for the class (so 3 X’s the recipe)

**This amount will be needed to decorate 2-10”round cakes & extra practicing)
Wilton does have “ready to use” icing available at Wal-Mart or Michaels.

Cake & frosting is available for purchase at the class. (Must be pre-ordered)