Gum Paste and Fondant

Course 3

In Course 3, you will develop new skills working with fondant and gum paste and apply them to create shapes, borders, flowers, and much more. In addition, you will learn to cover a cake with fondant and will work with your instructor to design and create a complete project using all your new skills and techniques.

Your skilled instructor will help you each step of the way as you learn to:

  • Prepare and color gum paste and fondant
  • Cover a cake with fondant
  • Create more than 10 different types of bows and flowers, including the calla lily, rose, and carnation
  • Design and complete a cake with the shapes and flowers from the course
  • And more exciting skills and techniques!
gum paste and fondant

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 3 Kit: $36.99
    • Straight Scallop Cutter
    • 2-Piece Mum Cutter Set
    • Calla Lily Cutter
    • Calla Lily Former
    • 5-Piece Rose Cutter Set
    • Modeling Stick, Ball Tool and
      Veining Tool
    • 3-Piece Round Fondant Cutters
    • Dust-N-Store™ Dusting Pouch
    • Decorator Brush
    • Thick and Thin Fondant Shaping
      Foam
    • Practice Board
    • 3 Small Flower Forming Cups
    • 9 in. (22.8 cm) Fondant Roller
      with Pink and Purple Guide Rings
  • Course 3 Student Guide
  • Roll-N-Cut Mat $10.99
  • 1 white Fondant (24 oz) $7.69
  • 1 Ready-To-Use Gum Paste $11.59
  • 2 – 8 in. Cake Circles
  • 9 in. Tapered Spatula $7.99

BRING FROM HOME

  • Disposable cloth wipes or paper
    towels
  • Pencil or pen and paper
  • Cutting tool or small knife
  • Plastic wrap
  • Parchment paper
  • 2 – foam cups
  • 2 – plastic cups
  • Solid vegetable shortening (2
    tablespoons)
  • Small bottle of water (squeeze
    bottle recommended)
  • 1 tablespoon EACH of cornstarch
    and confectioners’ sugar in small sealable bowls
  • Small sealable bowl for gum
    glue adhesive (must be water tight)
  • 2-to-3-quart size (7 in. x 7 ¾
    in.) zip-top plastic bags to store fondant
  • Plastic bag for taking home
    dirty items for later clean up
  • 8 pieces of #4 or #5 uncooked
    spaghetti (yes, it will say this on the end of the box)
  • Plastic ruler
  • Large rolling pin (or 20 in.
    fondant roller)
  • Container for transporting and
    storing finished flowers and bows