Please read through Lesson 2 in your book, pages 18 - 22.

 

Follow "Getting Ready for Lesson 2" directions in your book on Page 17.



• You also need to bring in a container of Piping Gel.
• Bake and cool your cake at home.  Refer to page 5 and make sure you follow all steps as well as those we discussed in class.  Also see the note under "Helpful Hints" on page 17.
• You need to make 2 batches of white icing (one batch medium and one batch thin) for this class.  Follow Class Buttercream recipe on page 7 with the alterations we discussed in class 1.
• Please do the "spatula test" (bottom of page 7) to check if your icing consistencies are correct.

•  Bring your icings to class in airtight containers.  Sandra needs to check your consistencies before you fill your bags.
•  Bring in extra powdered sugar and a water bottle just in case we need to fix your consistencies.
• Bring in Wilton Gel Icing Colors to color your icing in class.  You cannot use liquid food coloring - the liquid will alter your icing consistency.

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