Registration • Adult Education Supply Lists


Click on any of the classes listed below to view necessary supply lists.


Adult Education Oil Painting
(11/30/05 last updated)
Instructor: J Ohlson

Supply List:
1. 18 Tubes of Oil Paints-Reeves Brand

2. Seven (7) Brushes

3. One palette knife, plastic or metal
4. Paper Palette, 12" x 16"
5. Paper Canvas Panels or Stretched Canvas-12" x 16" or 14" x 16"
6. Low Odor Turpentine or Mineral Spirits-Quart size (can be purchased at Ace Hardware Store on Main St.)
7. Lava Soap
8. Small jars with secure lids
9. Rags and paper towels

Please bring these items to class and save all receipts in case any items need to be returned.

Call for questions: Jan Ohlson at 630-682-3308


Fundamentals of Cake Decorating (Lesson 1)
(Last updated: 10/02/09)
Instructor: Cindy Allston

Additional cake supplies can be purchased at Michael's, JoAnn, Hobby Lobby or Wilton direct at www.wilton.com or at their store in Woodridge (75th & Lemont Rd).

Supply List

  1. Apron
  2. Extra air-tight plastic containers to mix icing colors (3 minimum)
  3. Tape
  4. Damp Cloth or sponge
  5. Note pad and pen/pencil
  6. Plastic bags to take home decorating tools used in class
  7. Pre-sifted confectioners sugar
  8. Scissors
  9. One cake baked and on a board or dish, it can be a round or a 9x13
  10. Optional: Trim 'n Turn Decorating Turntable
  11. Wilton Buttercream Icing Recipe (doubled which equals 6 cups), Single Recipe follows but you can also use Wilton's Ready Made icing, other brands will not work as they are too soft for decorating.
    • 1 teaspoon Wilton Clear Vanilla Extract (pure vanilla will tint the icing yellow)
    • 2 Tablespoons milk or water
    • 1 cup solid Vegetable Shortening (do not use Lard, Crisco works best)--optional- you may use ½ cup butter (not margarine) and ½ cup shortening
    • 1 Tablespoon of Wilton Meringue Powder
    • 1 lb sifted confectioners sugar (approx 4 cups)

      Sift confectioners' sugar and meringue powder into a large mixing bowl, set aside.  Cream shortening, flavorings and milk/water.  Gradually add sifted dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.  Blend an additional minute or so, until creamy. 

Gum Paste and Fondant Student Supply List
(Last updated 11.16.10)

Cake supplies can be purchased at Michael's, JoAnns, Hobby Lobby or Wilton direct online at wilton.com or at their store in Woodridge (75th & Lemont Rd).  You can usually find a craft store 40% off coupon in the Sunday paper or check their websites.

1. Gum Paste and Fondant student kit (approx. 25% savings over purchasing the items independently)

  • Ribbon cutter/embosser
  • Straight scallop cutter
  • 2-piece mum cutter
  • Calla lily cutter
  • 6-piece step saving rose cutter set
  • Calla lily former
  • Modeling tool, ball tool and veining tool
  • 3-piece round cut-outs sets
  • Dusting pouch
  • Decorating brush
  • 2 foam squares
  • Round decorating tip 5
  • 2 wooden dowel rods
  • 8" cake circle
  • 2 flower forming cups

2. Wilton icing colors of your choice (primary color pack works best)
3. Ready-To-Use Gum Paste
4. Ready-To-Use Rolled Fondant White
5. Corn starch
6. White vegetable shortening
7. Tapered spatula
8. Angled spatula
9. Roll & Cut mat
10. 8" cake circle
11. Uncooked spaghetti (6 noodles)
12. 9" rolling pin with guide rings
13. 20" rolling pin
14. Practice Board (found in Decorating Basic Student Kit)
15. Decorator brush (found in Decorating Basic Student Kit)
16. 2 zip lock bags
17. Several small bowls or plastic cups (6oz)
18. Apron
19. Extra air-tight plastic containers to mix icing colors (3 minimum)
20. Tape
21. Damp Cloth or sponge
22. Note pad and pen/pencil
23. Plastic bags to take home decorating tools used in class
23. Pre-sifted confectioner's sugar
24. Scissors
25. Toothpicks
26. Plastic food storage wrap
27. Container or shirt box to carry home flowers
28. Corsage pins

Lesson 3-- Piping get with disposable bag with tip 1 or white tube decorating gel, 12" round siler cake base or two 12" cake circles taped together and wrapped with Fanci-Foil Wrap

Lesson 4 - Cake iced and ready to decorate

Optional:

For questions about class or supplies please contact Instructor Cindy Allston 630-213-1432.  I do work during the day, so I will not be able to return messages until after 4:00.


Cupcake Class Supplies
(Last updated: 2/17/10)
Instructor: Cindy Allston

Additional cake supplies can be purchased at Michael’s, JoAnn, Hobby Lobby or Wilton direct on line at wilton.com or at their store in Woodridge (75th & Lemont Rd). Any questions can be directed to Wilton Cake Decorating Instructor, Cindy Allston at 630-213-1432.

  1. Minimum 8 - 12 iced cup cakes any flavor, preferred with paper wrapper on. Recipe for Wilton Butter cream follows. One recipe will be enough to ice cupcakes and color for decorating. Thin icing to frost cupcakes.
  2. Tips: 3(2),16 (2),2D, 12 and 67 these are basic tips you use in Course One of a Wilton Cake Decorating class
  3. 2 standard couplers
  4. 6 Decorating Bags can be any type, parchment, plastic or featherweight. Instructor will help you fold parchment triangles into bags if you get to class 10 minutes early
  5. Tools from your kitchen:
    1. Apron
    2. Small bag to take dirty supplies home in
    3. Wax paper
    4. Scissors
    5. Container to bring home completed iced cupcakes

Wilton Recipe for Butter cream Icing

Wilton’s Butter cream Icing works best but you can also use Wilton’s Ready Made icing. Other brands are too soft for decorating but may be used for icing. Recipe makes a stiff icing. Thin icing for frosting cupcakes (any color).

 


Fondant and Tiered Cakes Class Supplies
(Last updated: 2/17/10)
Instructor: Cindy Allston

Cake supplies can be purchased at Michael’s, JoAnn, Hobby Lobby or Wilton direct on line at wilton.com or at their store in Woodridge (75th & Lemont Rd). If you purchase a Course 3 Student Kit you’ll receive many of the supplies needed for the class. Any questions can be directed to Wilton Cake Decorating Instructor, Cindy Allston at 630-213-1432.

Course 3 Student Kit:

Night 1 you’ll only need to bring:

 Wilton Butter Cream Icing Recipe. Recipe makes a stiff icing.