Flowers & Cake Design – Lesson 2

Bring to Class: Parchment/Decorating Bags (at least 4), Student FCD Kit (All), *Colored Royal Icing, Wave Flower Formers, Flower Nail Templates, Glue Stick, wipes, scissors, Practice Board, Spatula, Wax paper, Damp Kitchen Towel, cornstarch, water (to thin icing if needed), Bag for used tools, water-tight container ( I use a water bottle) 1/2 full of water and a squirt of dish soap for used tips), Tips = 12, 104, 1 (2 of them), 101, 14, 3

**** Be Careful not to add too much water to Royal Icing – takes time (@5 min)to incorporate all liquid -should be consistency of toothpaste***

Medium Royal Icing (RI) : 1/4 cup Yellow for Flower Centers, , 1/4 cup green for Rosebud stem, 1 cup pink for Apple Blossom, Primrose, Rose (Base, Center, Bud)
Pages (P) from Student Book

  • P15 Flower Nail Review, Filing and Closing Parchment Bag
  • P16 Rose Base and Rose Center Tip 12 – Tip 104 Pink RI
  • P17 Apple Blossom Tip 101 Pink RI- Tip 1 Yellow RI
  • P17 Primrose Tip 14 Yellow RI – Tip 104, 1 Pink RI
  • P18 Rosebud Tip 104 Pink RI – Tip 3 Green RI
  • P19 Getting Ready for Lesson 3

Leave a Comment