Shopping List

Ingredients

For Monday & Tuesday

• Eggs, 10

• Granulated Sugar, 1 pound

• Superfine sugar, 1/2 pound

• Powdered sugar, 2 pounds

• All-purpose flour, 1/2 cup

• Almond flour (not meal), 1 pound

• Cornstarch, 1 cup

• Baking Powder

• Unsalted butter, 8 oz

• Heavy Cream, 25 ounces

• Milk, 4 ounces

• Vanilla extract, 1 ounce

• Raspberries, 200 grams

• Lemon

• Unflavored gelatin, 1 envelope

• Almond extract, 1 tsp

• Dark or semi sweet chocolate, 100 g

• salt

Wednesday-Friday

• 4 pounds white rolling fondant (Satin Ice is the most readily available brand and is what I use when I don’t make my own…sold in 1-pound and 5-pound buckets can be found easily online).

• Shortening (Crisco or spectrum work well, we don’t need much).

• Salt

• 3 pounds strawberries (at least 1 pound should be fresh, the other two can be frozen)

• Eggs, 4

• Milk, 3 oz

• Vanilla extract, 2 oz

• Cake flour, 1 pound

• Granulated sugar, 2 pounds

• Baking powder

• Baking soda

• Unsalted butter, 2 1/2 pounds

• Milk, 9 oz

• Egg whites, 1 cup (8 fl. oz.) (fresh or pasteurized carton whites)

Equipment

(Links are for brands I recommend and are actual products/brands I own and trust. If you don’t see a link, it means I don’t have a strong preference about a product. As an Amazon Associate I earn from qualifying purchases if you purchase through the links below.)

Fondant modeling tools (usually sold in little sets. They can be found online or in craft stores. Wilton makes an excellent and durable set)

Tylose powder (sold online and in craft stores also called CMC powder)

Gel food coloring: green, red or pink, black, and color of choice for our mono-chromatic rainbow cake. The little bottles are fine for this. It needs to be gel color, not liquid and not airbrush or candy color.

Food coloring markers (recommended but not required)

Fine paint brush

Three 6x2 inch round cake pans (If you need to buy pans, Magic Line is my preferred brand, Fat Daddio’s runs a close second)

Three 4x2 (or 5x2) inch round cake pans

8 or 9 inch spring form pan

Stand mixer with paddle and whisk attachments

3 6-inch cardboard cake circles (sold online and in craft stores)

4 8-inch cardboard cake circles (sold online and in craft stores)

Contact paper (sold online and in office supply stores. The stuff used to cover books). This is for making our own cake board. Any color you want is fine.

Whisk

Rubber spatula

Offset spatula

Bench scraper

Large serrated knife (or a cake torting tool, I use a knife).

Boba tea straws (sold online or grab a few from your favorite boba shop, we only need 3)

Tooth picks

Wooden skewers (the skinny kind sold in the grilling section of grocery stores, or online).

Microwave safe bowl

Liquid measuring cup

Small sauce pan (1 quart)

Medium sauce pan (2-3 quarts)

Parchment paper (not optional, students must have parchment paper)

Plastic Wrap

Kitchen scale (not optional, we will bake by weighing).

Fine mesh sieve

Piping bags and large plain round piping tip (with about 1/2 inch opening)(I personally like the Ateco brand, but Wilton is a good option as well)

Cake testers or long toothpicks

Wire cooling racks (I like the size that nests into a half sheet pan)

Cake turntable (recommended, but not required)(Ateco is my favorite brand, but a little pricey for casual decorating. Any turn table, or even a lazy-susan will work.)

Instant read, digital thermometer (recommended, but not required)

Rolling pin

Blender

Box of vinyl or latex gloves (for protecting hands when we work with food coloring, it stains the skin)