COURSE 1: 

 What to bring to Class

From Home: Bring the following to class:

(Course 1 - Lesson 1 & 2)

  1. Scissors
  2. Pencil
  3. Toothpicks
  4. 6 -12 x un-iced cupcakes
  5. 8 x individual treats of your choice (must have a flat surface area of at least 7cm or more [i.e. brownie, cookie, marie biscuits,  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 (to mix and tint icing)
  9. Disposable cloth or paper towels
  10. Plastic bag (shopping bag) for clean up
  11. Icing gel colours (at least two colours) See Example pic 1 below
  12. Small ball of Prestic
  13. Apron
  14. Lunch Pack

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 bring 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’’ 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” or website http://www.wiltoncakedecoratingclasses.com/gallery.php for inspiration:
  11. Box or carrier for transportation of cake
  12. Small bottle of water (squeeze bottle recommended)
  13. 3 x Disposable cups or bowls (to mix and tint icing)
  14. Disposable cloth or paper towels
  15. Wax paper squares (cut about 4 x 4cm for roses and zinnias (See page 38)
  16. Plastic bag (shopping bag) for clean up
  17. Apron
  18. Lunch pack

COURSE 2: 

 What to bring to Class

From Home: Bring the following to class:


(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 for mixing icing
  8. Small bottle of water (squeeze bottle recommended)
  9. Box for flower transportation
  10. Icing colours (at least 3 colours)
  11. Precut wax paper squares - same as in Course 1 for flower nail flowers
  12. Prestick
  13. Polystyrene cups or polystyrene block 
  14. Decorator Tips and Spatula from Course 1
  15. Plastic bag for cleanup
  16. Clingwrap (gladwrap) and/or medium size Zip lock bags
  17. Apron
  18. Lunch Pack



(Course 2 - Second Saturday)

  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 parchment paper (Baking 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 1kg 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
  • (Course 2 - COMBINED - All classes on Same day) - 8th of April 2017

    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 - optional
    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 for mixing icing
    8. Small bottle of water (squeeze bottle recommended)
    9. Box for flower transportation
    10. Icing colours (at least 3 colours)
    11. Precut wax paper squares - same as in Course 1 (3.5cm x 3.5cm) x 30 for flower nail flowers
    12. Precut LARGE wax paper squares - (18cm x 12cm) x 2 for Royal Icing Appliques
    13. Prestick
    14. Polystyrene cups or polystyrene block 
    15. Decorator Tips and Spatula from Course 1
    16. Plastic bag for cleanup
    17. Clingwrap (gladwrap) and/or medium size Zip lock bags
    18. Apron
    19. Lunch Pack
    20. 1 or 2 layered cake, torted, leveled and iced smooth with butter icing on cake board or cake plate - and ready to decorate in class
    21. Cake design Scetch
    22. Box or caddy to take cake home in
    23. White Butter Icing (1 recipe)
    24. ROYAL Icing we will make in class - so bring the following to make your icings:
  1. Electric mixer
  2. Spatula
  3. 6 cups of icing sifted
  4. 5 tablespoons of Meringue powder
  5. measuring spoons to measure water
  6. 4 containers with LIDS to divide icing for coloring
  7. Royal Icing made in class devided as follows:
  • 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.



COURSE 3: 

 What to bring to Class

From Home: Bring the following to class:


(Course 3 - First Saturday)

  1. Disposable Cloth or Paper towels
  2. Pencil or pen and paper
  3. Cutting Tool 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
  12. 2 or 3 ziplock bags (about 18x19cm)
  13. Plastic bag for cleanup
  14. 8 pieces of uncooked spagetti or toothpicks
  15. Plastic Ruler
  16. Large rolling pin (or 50cm fondant roller)
  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 (+/- 500g)
  20. CMC Powder or Tylose powder (Get this from Bakers Bin - I have 1 packed in class)
  21. 2 x Cake circles or cake boards (20cm)
  22. 9 inch Tapered spatula
  23. Roll & Cut Mat (if you have one - I sell these in class)
  24. Gel icing colours (yellow and your colour of choice for roses)
  25. Apron
  26. Lunch Pack
  27. Yellow colour sugar (optional) -  I have extra don't go buy this if you don't have it at home



(Course 3 - Second Saturday)

  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. 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 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 (if you have one - I sell these in class)
  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. Practice board (from Course 1)
  18. Dusting pouch - filled with 1 tbsp cornstarch and 1 tbsp icing powder (from Course 3 kit)
  19. Damp Cloth
  20. Paper napkins
  21. Small Plastic cup (about 8 oz) and Styrofoam block if you have
  22. 2 x Foam Cups
  23. Needle nose pliers 
  24. 4 inch Flower forming cup (or bring the 2inch ones from Course 3 kit)
  25. Small tub with 1 tbsp white margarine
  26. Rolling mat
  27. Lunch Pack
  28. Apron
  29. Box to transport gumpaste flowers in
  30. Tissues or paper napkins to transport flowers (about 10-12)
  31. Flower forming waves (from course 2 kit)
  32. Light foil and Gladwrap

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