Decorating Basics – Lesson 4

Bring to Class: Student DB Kit, Wipes, Scissors, Waxed Paper, Bag for Cleaning-Up, Powdered Sugar (to thicken icing if needed @1cup), Water (to thin icing if needed), Cake Design Template with Sketch of final cake, Cake Iced and Ready to Decorate, Icing amounts/colors as follows
Icing: *In color of your choice*
*1/2 cup thin w/ 1/4 tsp piping gel (PG) added for writing and printing
*1 1/2 cups stiff consistency for roses
*1 cup medium consistency for borders
green 1/4 cup thin consistency for leaves
Also icing will need to be brought to make flowers in class for final cake or flowers made at home – instructor will advise

Pages (P) from Student Book of Techniques that will be Practiced

• P32 Getting Started
• P33 Printing and Writing Tip 3 Thin Icing w/ PG
• P33 Rose Base Tip 12 Stiff Icing in color of choice
• P34 Ribbon Rose Tip 104 Stiff Icing in color of choice
• P35 Guidelines for Constructing Final Cake