Fondant Class
Marilyn Chilton, Instructor
Web Site: www.marilynchilton.com
474-2121
Supply List
2-10” Cake Circles
1 box Wilton Rolled Fondant
- Floral Garland Ejector Set
- Romance Accents Mold and Tool Set
- Fondant Smoothers
Large or small angled Spatula
Tapered Spatula or small paring knife
Cake Dividing Wheel
Piping Gel
4 pc. Garden Tone Icing Colors
Fondant Smoother
Reusable, disposable cloths (ex. Handi-wipes) - one dry
Plastic food storage bags
Rolling Pin
Corsage Pin
Plastic Wrap or zip lock plastic bags
Paper Towels
Transparent Tape
Cornstarch (about 2 tablespoons)
Small rubber band or twist tie
Toothpicks
Scissors
Solid vegetable shortening (about 2 tablespoons)
Ruler
Student Supply List for 2nd Class
Session
- 1 6” two layer cake, iced smooth with
a thin coat of Buttercream Icing, on a 6” cake circle
- 10” cake circle, covered with fondant
in Lesson 1
- Remaining fondant from this class
colored as follows:
* Keep 1/3 of the remaining marbleized fondant - add a
little
more Mauve color to the other 2/3 and knead color evenly
for roses
* Use Juniper Green to color a golf ball size piece of white,
green
* Bring the remaining white fondant to cover cake
- Romance Accents Mold and Tool Set
- Floral Garland Ejector Set
- Fondant Smoothers
- Cake Dividing Wheel
- Piping Gel
- Small angled or straight spatula
- Tapered spatula
- Decorator Brush
- Clear Vanilla with a small disposable
cup
- Dusting puff
- Rolling pin
- 1 - 2 tbsp. solid vegetable shortening
- Buttercream Icing Recipe (thin
consistency)
- 1 tbsp. Wilton Meringue Powder 1 tsp. clear vanilla
- 1 lb. powdered sugar 1 cup solid vegetable shortening
(Crisco)
- 4 tbsp. water
- Cream shortening, water, and vanilla together.
Gradually add sifted powdered sugar and meringue powder. Mix on medium
speed until all ingredients are blended. Scrape down sides of mixer
bowl and beat for another minute or so.
- Note: A pinch of salt may be added to this recipe to
reduce sweetness. Dissolve salt in water before mixing.
- You will need 2 recipes of Buttercream Icing to fill
and frost your cake.
Marilyn Chilton,
Instructor