Flowers and Cake Design

Course 2

In Course 2, you will learn to work with royal icing as well as an intro to using fondant and gum paste. You will develop core skills to make many varieties of flowers, such as pansies, lilies, and the Wilton Rose. You will learn how to design a cake, from selecting the colors to arranging your flowers.

Your skilled instructor will help you with each step of flowers and cake design, the way as you learn to:

  • Design the color palette and pattern for a cake
  • Apply advanced buttercream icing piping techniques like a basket weave, cornelli lace, and brush embroidery
  • Create 9 different types of flowers, and how to feature them on your next project
  • Pipe additional decorative borders onto your cake
  • And more exciting skills and techniques!
flower and cake design

Supply List (all supplies available at Creative Cake Supplies)

TO PURCHASE: There is a kit
available that has all necessary tools for course for purchase!

  • Contents of Course 2
    Kit
    • 9 in. (22.8 cm) Tapered
      Spatula
    • 12 – 12 in. (30.4 cm) Disposable
      Decorating Bags
    • 6 – 15 in. (38.1 cm) Parchment
      Triangles
    • Decorating Tips: 1, 2, 3, 12,
      14, 21, 352, 366, 104 (2 included), 59s and 47
    • Flower Template Stickers
    • 3 Twist Quick™ Decorating
      Couplers
    • 2 Lily Nail Sets
    • 6 Foil Squares
    • 6 Lily Stamen Sets
    • Pansy Cutter
    • Decorator Brush
    • Wave Flower Former Set
    • Practice Board and Practice
      Sheets
    • Practice Board Stand
  • Course 2 Student Guide
  • White Ready-to-Use Decorator
    Icing (16 oz.)     (not
    Betty Crocker, Duncan Hines, Pillsbury etc.)
  • Icing Colors (at least three colors)
    various prices, individually priced or sets

BRING FROM HOME

  • 24 in. x 24 in. (60 cm x 60 cm)
    such as a folded bath towel or half of plastic tablecloth
  • Disposable cloth wipes or paper
    towels
  • Pencil or pen and paper
  • Sharp Scissors
  • Tape
  • Toothpicks if using paste
    colorings
  • Parchment Paper
  • Large Container or box for
    storing flowers and appliques
  • 1 lb (about 4 cups) sifted pure
    cane confectioners’ sugar
  • 3 tablespoons Meringue Powder
  • Wet wash cloth in zip top bag (Handi
    Wipes are great too!)
  • Several plastic cups or bowls
    (to mix icing) (we recommend 16 oz disposable plastic cups such as the
    Solo Cups, at least 6)
  • Small bottle of water (squirt
    bottle recommended) for thinning icing
  • Plastic bag for taking home
    dirty items for later clean up
Check Our Current Class Schedule Here!