Registration • Adult Education Supply Lists
Click on any of the classes listed below to view necessary supply lists.
Art Journal Exploration
- A journal (at least 6x9 in size can be bigger) with blank pages (unlined)
- 1-2 Pencils
- 1-2 black pens
- 1-2 (inexpensive 2" paint brushes found at hardware store or art supply store)
- 2 Glue sticks
- Collage materials (Magazines, catalogs, scrapbook paper, color copies of photos and any other images that are significant or meaningful)
- Optional materials to bring if you want to use your own supply: markers, crayons and/or colored pencils
Book of Art
- 1-2 hard covered books or journals (not too big, about 6 x 9 in. is good) in which to practice the techniques.
Inexpensive hard-cover books can be purchased at good will, thrift shops and the sale bin at book stores. Just be sure that the books are not museum quality or valuable.
- Glue stick
- Metal cork backed ruler
- Small bottle of gesso
- Couple of magazines or catalogs
- Collage materials/ephemera that you would like to incorporate into your book
Bows, Bows, Bows Supply List
(Last updated: July 21, 2009)
Instructor: Linda Jones (630) 443-0976
We'll be making 4 bows: layered loop, classic, floral and girls' hairbow. If you have any questions about the supplies, please call me.
- stapler
- tape measure or ruler
- scissors
- 24 gauge floral wire and wire cutters
- hot glue gun and glue sticks
(if you don't have any of the above, I'll bring extra)
- layered loop bow: 1 1/2 yards of#3 ribbon (5/8"wide)
- classic bow: 4 yards of #5 ribbon (7/8"-1" wide)
- floral bow: same as classic bow
- girls' hair bow: Barrett approximately 2" long and several colors of curling ribbon adding up to 200"
Ribbon can be purchased in rolls. Buy craft ribbon which has sizing in it or wire edged ribbon.
*the book Bow Making Made Easy may be purchased from the instructor for $4
Flowers & Borders
(Last updated: 11/16/09)
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:
In this class you will learn additional borders and flowers. One cake is needed for the last night when all the flowers you make in previous weeks come back to be used to decorate the cake.
- Apron
- Extra air-tight plastic containers to mix icing colors (3 minimum)
- Tape
- Damp Cloth or sponge
- Note pad and pen/pencil
- Plastic bags to take home decorating tools used in class
- Pre-sifted confectioner’s sugar
- Scissors
- One cake baked and on a board or dish (for last night only)
- Optional: Trim ‘n Turn Decorating Turntable
- Course 2 Student Kit
- Tips: 1,2,5,14,47, 59s/59*, 81, 97,101,103,104
- Color Flow
- Flower Formers
- Oval Pans (any shape could work)
- Decorating brushes
- Tip 101x replaces 59s/59* for left handers
- Featherweight bags (2)
- 3-4 bags each night (parchment is recommended but disposable or featherweight will work)
- Wax paper or parchment squares (40 about 2 inches)
- Icing Colors
- Piping Gel
- Small straight or angled spatula
- Tip 352 (optional)
- Course 1 Tips: 3,12,16,21,67, 104, 2D, Flower Nail and Couplers (2-3)
- Tips 1 and 104 are used multiple times during class. Having 2 or 3 of each of these tips is helpful.
- Wilton Royal Icing Recipe (doubled which equals 6 cups) If using a hand mixer make one recipe at a time as it may over heat. If your icing is so thick it is not moving then add small amounts (teaspoon) at a time.
- 3 level tablespoons meringue powder
- 1 lb. sifted confectioners’ sugar
- 5-6 tablespoons lukewarm water
Combine all ingredients. Mix 7-10 minutes at low-medium speed until icing loses its sheen. To prevent drying be sure to cover the bowl with a damp cloth while working with icing.
Store in an air-tight container for up to 2 weeks. To reuse, beat on low to restore original texture.
Any bit of shortening will break down this icing into a thin, soupy mixture, be sure utensils are completely greaseless.
If you have questions you can call the instructor Cindy Allston at 630-213-1432.
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
- Three (3) Natural Bristle (NOT pig bristle) Brushes in size #8, #6, #4 or #2
Suggested brands: Filbert or Weemup
- Three (3) Camel Hair (soft bristle) Brushes
Suggested brush: Filbert #4
- One (1) Pig Bristle Fan Brush
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
Decorating with the Wilton Rose
(Last updated: 10/02/09)
Instructor: Cindy Allston
Supply List
- All the same supplies needed for Lesson 1
- Lesson book received in Lesson 1
- The tips received in Lesson 1& 2 (coupler, 3, 16/18, 12, 21, 67 and 2D)
- Additional tips if you have them. Otherwise you might have to clean out tips or use dirty ones.
- Wax paper
- One baked cake and on a board or dish (round or 9x13)
If you have questions you can call the instructor, Cindy at 630-213-1432.
Drawing With Confidence
Instructor: Rene’ Lauer
Student Supply List (Suggested brands are italicized in red):
- Drawing Pad, 11” x 14”
Suggested: Strathmore Drawing Medium or Strathmore Drawing Recycled are good
- Illustration Boards, 11” x 14”, 3-4 pieces
Suggested: Crescent Hot Press Illustration Board #215, 218 or 210
*Boards are sold in various sizes, ask to have them cut to size if you don’t see the size you need.
- Tracing Paper Pad, 11” x 14”
Suggested: Bienfang
- Ruler: 18” Stainless steel with cork back
Suggested: Alvin
- T-Square: 18” plastic or aluminum
C-Thru Plastic, Lance Aluminum or Alvin Academic--I would recommend one with measurements if possible, but don’t spend more than $15.00
- Graphite Artist’s Pencils: 6H, 4H, 3H, 2H, B, 2B, 3B, 4B, 6B, 8B & Ebony
Suggested: Sanford Design Graphite, Staedtler Lumograph or Faber-Castell are all good brands, some available as a set
- Graphite Sticks: B, 2B, 4B, 6B
Suggested: Sanford Design Graphite, Staedtler Lumograph or Faber-Castell are all good brands, some available as a set
- Sharpener:
Suggested:
cheap portable double or triple sharpener to fit graphite pencils and larger Ebony pencil
- White Vinyl Eraser
Suggested:
Sanford Magic Rub, Staedtler Mars Plastic or Alvin
- Kneaded Eraser
Suggested:
Sanford Design or Alvin
- Blending stumps (or tortillons):
Suggested:
Paper blending stumps, sold individually in different sizes or as a set
- Acetate sheet 11” x 14”, or a clear page protector
- Sharpie Fine Line Permanent Marker in color of your choice
- Artist’s Tape-small roll, white
- OPTIONAL:
- Artist’s Sketch Board (Usually made of masonite board, small or medium size, to support 11” x 14” paper & illustration boards. Has a handle, clips and/or rubber bands)
- Fixative:
Suggested:
Krylon Workable Fixatif
The brand names listed above are only suggestions, you may purchase any brand you prefer. Please don’t feel you need to spend a lot on materials, the brands listed above are conservatively priced choices. Art supplies are available at many art stores, including Carlson’s and Blick. Carlson’s offers all art students a 10% discount, just mention it at check out or show them your class confirmation.
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
- Apron
- Extra air-tight plastic containers to mix icing colors (3 minimum)
- Tape
- Damp Cloth or sponge
- Note pad and pen/pencil
- Plastic bags to take home decorating tools used in class
- Pre-sifted confectioner’s sugar
- Scissors
- One cake baked and on a board or dish, it can be a round or a 9x13
- Optional: Trim ‘n Turn Decorating Turntable
- 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.
Special Touches in Cake Decorating
(Last updated: 10/02/09)
Instructor: Cindy Allston
Supply list
- All the same supplies needed for Lesson 1
- Lesson book received in Lesson 1
- The tips received in Lesson 1 (coupler, 3, 16/18)
- Additional tips if you have them. Otherwise you might have to clean out tips or use dirty ones.
- Instead of a cake bring a minimum of 12 cupcakes already iced
If you have questions you can call the instructor Cindy at 630-213-1432
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.
- 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.
- Tips: 3(2),16 (2),2D, 12 and 67 these are basic tips you use in Course One of a Wilton Cake Decorating class
- 2 standard couplers
- 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
- Tools from your kitchen:
- Apron
- Small bag to take dirty supplies home in
- Wax paper
- Scissors
- 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).
- 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 .5 cup butter (not margarine) and .5 cup shortening
- 1 Tablespoon of Wilton Meringue Powder
- 1 lb sifted confectioners’ sugar (approx 4 cups)
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.
- Tips from Course 1 & 2: 3, 12, 16, 21, 67, 104, 2D, 1, 2, 5, 14, 47, 59degree/59s, 81, 97, 101, 103.
Course 3 Student Kit:
- Tips: 1L, 32, 68, 86, 101s, 127, 349, 352
- Nesting heart cookie cutter set
- Bite-size star cookie cutter
- Lily Nail set,
- 7” bakers best pillars (4)
- 8” bakers best plate
- Stamens
- Cake sparkles
- Cake dividing wheel
- Petite song bird ornament
- Cake circles and boards
- Large angled spatula
- Meringue powder
- Corn Starch
- Toothpicks
- Flower Formers
- Aluminum Foil Squares
- Parchment triangles
- Icing colors
- Trim-n-turn decorating turntable
- Ready to Use Rolled Fondant
- Rolling pin
- Cake diving wheel
- Reusable disposal cloths
- Dusting puff (will discuss in class, it is just netting with powder sugar)
- Tapered spatula
- Decorating brush
- Bite-size star cookie cutter (optional, wait until night one to discuss other options)
- Solid vegetable shortening (2 tbls)
- 12” ruler
- Piping gel
- Plastic bag (gallon size)
- 2 cakes (last night will discuss in Lesson 1)
Night 1 you’ll only need to bring:
- 1 recipe of butter cream icing (recipe follows)
- Medium consistency – 1.5 cups (2 colors of your choice)
- Thin consistency – .5 cup (any color of your choice)
- Stiff consistency –.5 cup (any color of your choice)
- Piping Gel
- Tips: 16, 1L, 1, 3, 32, 127, 104 & coupler (2)
- Wax paper
- Decorating bags (6)
Wilton Butter cream Icing Recipe. Recipe makes a stiff icing.
- 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 ∏ cup butter (not margarine) and ∏ cup shortening
- 1 Tablespoon of Wilton Meringue Powder
- 1 lb sifted confectioners’ sugar (approx 4 cups)
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