Flowers & Cake Design – Lesson 3

Bring to Class: Parchment/Decorating Bags (at least 6), Student FCD Kit, Piping gel, Wax paper, Damp Kitchen Towel, filled dusting pouch, glue stick, lily stamens, water (for thinning icing if needed), candy foil squares or aluminum foil (cheaper the better), decorator brush, wipes, flower nail templates, spatula, lily nail, flower nail, 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 – 104, 104, 1, 3, 59, 366, 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***

Stiff Royal Icing (RI) : 1 cup Pink for Wilton Rose
Medium Royal Icing (RI) : 1/2 white for Lily,
1 cup Yellow for Daffodils, Pansy centers,
and 1/2 cup violet for Pansy petals
Pages (P) from Student Book

• P20 Getting Started
• P21 Completing Wilton Rose = Tip 104 RI Pink
• P22 Daffodil =
• Tip 104 Yellow RI – Tip 3 Yellow RI –
• Tip 1 Yellow VERY THIN RI -
• P23 Violet = Tip 59 Violet RI, Tip 1 Yellow VERY THIN RI
• P24 Using Lily Nail, Lily = Tip 14 (or 3) Green RI, Tip 366 White RI
• P25 Making Stems, Flower Arrangements
• P26 Floral Cake Design