Flower 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 each step of the way as you learn to:

  • Design the color palette and pattern for a cake
  • Apply advanced buttercream icing piping techniques like 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 $36.99

    • 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 $5.29
  • White Ready-to-Use Decorator Icing (16 oz.) $5.29 (not Betty Crocker, Duncan Hines, Pillsbury etc.)
  • Icing Colors (at least three colors) various prices, individually priced or sets


  • 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