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Week 1
Course 2 Book
Course 2 Kit
Medium Buttercream Icing (any color) to practice
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Week 3
- Course 2 Book & all Course 2 Supplies
- Tools From Kitchen: apron, damp cloth or sponge, pencil or pen, scissors, toothpicks, plastic bag to take home dirty tools, small
bottle of water, empty bowls for mixing icing
- Supplies: Icing colors, 25 1.5" squares waxed paper or parchment
- Flower Nail Templates: Copied, laminated and cut into squares
- 1 recipe royal icing prepared as follows:
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- 1 c. violet
- 1 c. white
- 1 c. pastel pink
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Week 2
- Course 2 Book & all Course 2 Supplies
- Tools From Kitchen: apron, damp cloth or sponge, pencil or pen, scissors, toothpicks, plastic bag to take home dirty tools, small
bottle of water, empty bowls for mixing icing
- Supplies: Icing colors, 25 1.5" squares waxed paper or parchment
- Flower Nail Templates: Copied, laminated and cut into squares
- Color Flow Patterns: Attached to cardboard, covered in parchment (as indicated in Course 2 book on page 20)
- 1 recipe royal icing prepared as follows:
- 1/2 c. yellow
- 1 c. violet
- 1/2 c. green
- 1 c. pastel pink
- 1 recipe color flow (included in kit):
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Week 4
- Course 2 Book & all Course 2 Supplies
- Tools From Kitchen: apron, damp cloth or sponge, pencil or pen, scissors, toothpicks, plastic bag to take home dirty tools, small
bottle of water, empty bowls for mixing icing
- 2 recipes of buttercream icing:
- 3 1/2 cups medium white
- 1/2 cup thin green w/1/4 tsp piping gel added
- Oval 2 layer cake (using pans from Course Kit) filled and iced in thin white buttercream
- All color flow pieces previously completed
- All royal icing flowers previously completed
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