COURSE 1: 

 What to bring to Class

From Home: Bring the following to class:

If you want to buy your products ahead of time for both days - you will need a couple of ingredients in order to do your homework on Sunday - these Items you do not have to bring to class on Saturday:

500 g WHITE wooden spoon margarine

1.2kg of Icing sugar

30g of Meringue powder

Something to fill your cake with (example: Caramel Treat - or Chocolate mousse)

Cake board - see picture 3 below

I would advise you to bake your cake and cupcakes together on Friday - the cake is only for Sunday so it can stay at home on Saturday.  But at least you don't have to bake again on Saturday.

(Course 1 - Lesson 1 & 2)

  1. Scissors
  2. Pencil
  3. Toothpicks
  4. 6 -12 x un-iced cupcakes (I usually make 1 cake recipe and divide it between 1 x 20cm cake and 12 cupcakes) Then you are ready for day 2
  5. 4 x individual treats of your choice (must have a flat surface area of at least 7cm or more, preferably round [i.e.Marie biscuits size works great, brownie, cookie, cereal treat, etc.])
  6. Box or cupcake carrier for transportation of cupcakes and treats
  7. Small bottle of water (any squeeze bottle recommended) See pic 2 below.
  8. 3 x Disposable cups or bowls or containers (to mix and tint icing) preferable with lid to prevent icing from drying
  9. Disposable cloth
  10. Paper towel or paper napkins
  11. Plastic bag (shopping bag) for clean up
  12. Icing gel colours (at least two colours) See Example pic 1 below - Buy this from Bakers Bin or Westpack
  13. Apron
  14. Lunch Pack
  15. Optional:  If you have silver balls or pearl bead decorations or shimmer powders, you are welcome to bring it for extra decorations.

Note: If you live far away from a good baking shop - make sure to purchase meringue power in advance (or let me know and I can buy you some, you will need it to do your homework after Lesson 1 in order to bring your ready made icing to the second class.

From Home: Bring the following to class:

(Course 1 - Lesson 3 & 4)

  1. All equipment received in Class 1 (Course kit 1 with book)
  2. Scissors
  3. Pencil
  4. Toothpicks
  5. 8’’ (20cm) round cake - torted, leveled and iced with 1 batch of medium consistency butter icing (like shown in class) ready to decorate in class
  6. Turn table if you have one (see page 10 of your Decorating Basics handbook for example)
  7. 1 or 2 full recipes of medium consistency icing colour of your choice (the one I prepared in Lesson 1)
    • Depending on your final cake design – you will need 1 or 2 batches)
    • See Example 1 & 2: for this rosette or leaf cake you will need 2 batches of icing 
    • Example 3 & 4: for this rose or owl cake you will need 1 batches of icing
  8. 2 cups stiff consistency icing colour of your choice (to make the ribbon roses with)
  9. ½ cup thin consistency icing colour of your choice (to practise writing and printing)
  10. Drawing of your planned cake design for final cake – colour your icings accordingly! See ideas on our facebook page: “Wilton Cake Decorating Classes by Willemien”   https://web.facebook.com/pg/wiltoncakedecoratingclass/photos/?tab=album&album_id=1927740340784525 or visit our website http://www.wiltoncakedecoratingclasses.com/gallery.php for inspiration:
  11. Box or carrier for transportation of cake
  12. Extra sifted icing sugar in a tub to adjust icing consistencies where necessary
  13. Small bottle of water (squeeze bottle recommended)
  14. 3 x Disposable cups or bowls (to mix and tint icing)
  15. Disposable cloth or paper towels
  16. Wax paper squares (cut about 4 x 4cm for roses and zinnias (See page 38)
  17. Plastic bag (shopping bag) for clean up
  18. Apron
  19. Lunch pack

Please note:  For the students coming from far away and if you plan to stay over either at a friends place or in a guest house - make sure to pack your Electric beater and Large Mixing bowl, sieve, measuring cups and measuring spoons. In order to do your homework.

COURSE 2: 

 What to bring to Class

From Home: Bring the following to class:

If you want to buy your products ahead of time for both days - you will need a couple of ingredients in order to do your homework on Sunday - these Items you do not have to bring to class on Saturday:

190 g WHITE wooden spoon margarine

1.8kg of Icing sugar

90g of Meringue powder

Something to fill your cake with (example: Caramel Treat - or Chocolate mousse)

Cake board - see picture 3 below

I would advise you to bake your cake and cupcakes together on Friday - the cake is only for Sunday so it can stay at home on Saturday.  But at least you don't have to bake again on Saturday.

(Course 2 - First Saturday)

  1. Buttercream Icing (1 recipe - as per Course 1) in the following consistencies:
    • 1 1/4 cup Medium Consistency white 
    • 1 1/2 cup Medium Consistency icing tinted violet or choice of colour for Flower petals and Blossoms
    • 1/4 cup Thin Consistency icing tinted green for Cornelli Lace and Calyx
  1. 6 cupcakes or 6 cookies (something to decorate in class)
  2. Disposable Cloth or Paper towels
  3. Pencil or pen and paper
  4. Scissors
  5. Cello Tape
  6. Toothpicks
  7. Several plastics cups or bowls WITH LIDS for mixing icing
  8. Small bottle of water (squeeze bottle recommended)
  9. Box for flower transportation
  10. Empty egg carton if you have one (6 egg shape is big enough)
  11. Icing colours (at least 3 colours)
  12. Precut wax paper squares - same as in Course 1 for flower nail flowers
  13. Precut baking paper rectangle - cut to the size of training board received in Course 1
  14. Training board received in Course 1
  15. Prestick
  16. Polystyrene cups or polystyrene block 
  17. Decorator Tips and Spatula from Course 1
  18. Plastic bag for cleanup
  19. Clingwrap (gladwrap) and/or medium size Zip lock bags
  20. Apron
  21. Lunch Pack



(Course 2 - Sunday)

  1. Disposable Cloth or Paper towels
  2. Pencil or pen and paper
  3. Scissors
  4. CelloTape
  5. Toothpicks
  6. Several plastics cups or bowls for mixing icing
  7. Small bottle of water (squeeze bottle recommended)
  8. Box for flower transportation
  9. Icing colours (at least 3 colours)
  10. Precut wax paper squares - same as in Course 1 for flower nail flowers
  11. Pres-tick
  12. Polystyrene cups or polystyrene block 
  13. Decorator Tips and Spatula from Course 1
  14. Plastic bag for cleanup
  15. Clingwrap (gladwrap) and/or medium size Zip lock bags
  16. Apron
  17. Lunch Pack
  18. 1 or 2 layered cake, torted, leveled and iced smooth on cake board or cake plate - and ready to decorate in class
  19. Cake design Scetch
  20. Box or caddy to take cake home in
  21. White Butter Icing (1 recipe)
  22. Royal Icing - 2 recipes in the following consistencies: (you will be taught in the first class how to make this - if you want to buy ingredients in the meantime - you will need 1.2kg of Icing sugar and 60g of Meringue powder)


  • 1 1/2 cup Stiff Consistency white for lily and poinsettia
  • 1 1/2 cup Medium Consistency icing tinted violet for violet and pansy
  • 1/2 cup Medium Consistency icing tinted green for leaves and stems
  • 1 1/2 cup Medium Consistency icing tinted yellow for pansy petals, and flower centers

IMPORTANT:  Please look at the inspirational cake designs and come prepared with your butter icing color pre-colored to compliment your final cake design - also bring coloring gels that will also compliment you final cake - to colour your royal icings with.


Please note:  For the students coming from far away and if you plan to stay over either at a friends place or in a guest house - make sure to pack your Electric beater and Large Mixing bowl, sieve, measuring cups and measuring spoons. In order to do your homework.

COURSE 3: 

 What to bring to Class

From Home: Bring the following to class:


(Course 3 - Saturday)

  1. Disposable Cloth or Paper towels
  2. Pencil or pen and paper
  3. Cutting Tool (Pizza Cutter works great) or small knife
  4. Clingwrap (gladwrap) 
  5. Parchment paper
  6. 2 x Foam cups
  7. 2 x Plastic cups
  8. WHITE wooden spoon margerine (2 tbls Spoons in a small tub)
  9. Small bottle of water (squeeze bottle recommended)
  10. 1 Tablespoon of Cornflour (Maizena) and 1 tablespoon of icing sugar in a small container
  11. Small container with lid for gumglue adhesive (will show you in class how to make the glue)
  12. 2 or 3 ziplock bags (about 18x19cm)
  13. Plastic bag for cleanup
  14. 8 pieces of uncooked spagetti and toothpicks
  15. Plastic Ruler
  16. Large rolling pin (or 50cm fondant roller) you can buy this from Bakersbin or China shop in Nelspruit
  17. Container for transporting and storing finished flowers and bows
  18. 1 package White Fondant (Get this from Bakers Bin) (+/- 500g)
  19. 1 package Gum Paste  preferably white, but any color can work if you can not find white (+/- 500g)
  20. CMC Powder or Tylose powder (Get this from Bakers Bin )
  21. 2 x Cake circles or cake boards (20cm)
  22. 9 inch Tapered spatula (the one from Course 1)
  23. Roll & Cut Mat – Ibili 45cm x 60cm works best! I can order these if  you do not have one.
  24. Pastry Brush
  25. Needle or Pin or Safety Pin
  26. Gel icing colours (yellow, green and your colour of choice for roses)
  27. Apron
  28. Lunch Pack
  29. Yellow colour sugar (optional) -  I have extra don't go buy this if you don't have it at home



(Course 3 - Sunday)

  1. Cake design sketch
  2. 1 of 2 layer 8inch cake, leveled, torted and lightly iced smooth with buttericing on a cake board
  3. Fondant for covering cake (colour of your choice)
  4. Fondant Smoother
  5. Piping gel
  6. Flowers from previous class
  7. If you are planning to paint on your final cake: Ice tray or paint plastic tray or paperplate for mixing paint colors
  8. Disposable Cloth or Paper towels
  9. Pencil or pen and paper
  10. Cutting Tool (Pizza cutter works best)or small knife
  11. Clingwrap (gladwrap) 
  12. Parchment paper
  13. 2 x Foam cups
  14. 2 x Plastic cups
  15. WHITE wooden spoon margerine (2 tbls Spoons)
  16. Small bottle of water (squeeze bottle recommended)
  17. 1 Tablespoon of Cornflour (Maizena) and 1 tablespoon of icing sugar in a small container
  18. Small container with lid for gumglue adhesive
  19. 2 or 3 ziplock bags (about 18x19cm)
  20. Plastic bag for cleanup
  21. 8 pieces of uncooked spagetti or toothpicks
  22. Plastic Ruler
  23. Large rolling pin (or 50cm fondant roller)
  24. Container for transporting finished cake
  25. Clingwrap (gladwrap) and/or medium size Zip lock bags
  26. 1 package White Fondant (Get this from Bakers Bin) (+/- 500g)
  27. 1 package Gum Paste (+/- 500g)
  28. CMC Powder or Tylose powder (Get this from Bakers Bin)
  29. 2 x Cake circles or cake boards (20cm)
  30. 9 inch Tapered spatula
  31. Roll & Cut Mat – Ibili 45cm x 60cm works best! I can order these if  you do not have one.
  32. Gel icing colours (yellow and your colour of choice for roses)
  33. Apron
  34. Lunch Pack

From Home: Bring the following to class:

(Course 4 - Lesson 1)

  1. Ready to Use Gum Paste
  2. Orange Neon Gumpaste or Fondant wih Tylose added (See picture on Price Equipment page)
  3. Yellow Neon Gumpaste or Fondant wih Tylose added
  4. Pink Neon Gumpaste or Fondant wih Tylose added
  5. Tylose powder or CMC powder
  6. Veining Tool (from Course 3)
  7. Ball Tool (from Course 3)
  8. Thick pointed modeling stick (from Course 3)
  9. Palette knife or tapered spatula
  10. 5 medium zip lock storage bags
  11. 9 inch Fondant roller with guide rings (from Course 3 kit)
  12. Flower Drying rack (if you have it)
  13. Scissors
  14. Gum Glue adhesive (like we made in Course 3)
  15. Decorator Brush (If you have more than one, bring them all)
  16. White margarine
  17. Rolkem coloring/shimmering powders if you have them
  18. Practice board (from Course 1)
  19. Dusting pouch - filled with 1 tbsp cornstarch and 1 tbsp icing powder (from Course 3 kit)
  20. Damp Cloth
  21. Paper napkins
  22. Small Plastic cup (about 8 oz) and Styrofoam block if you have
  23. 2 x Foam Cups
  24. Needle nose pliers 
  25. 4 inch Flower forming cup (or bring the 2inch ones from Course 3 kit)
  26. Small tub with 1 tbsp white margarine
  27. Rolling mat
  28. Lunch Pack
  29. Apron
  30. Box to transport gumpaste flowers in
  31. Tissues or paper napkins to transport flowers (about 10-12)
  32. Flower forming waves (from course 2 kit)
  33. Light foil and Gladwrap
  34. Cake:   For the second day you can bring any size cake(or Styrofoam cake) covered in fondant or buttericing to place your final bouquet of flowers on

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