CF-101 Royal Icing Piping Skills Presenter Christine Flinn Medium Royal Icing Room 208 Level Type Time Fee All Hands-On Sat 07:00am-10:00am $80.00 Description Line work, piped embroidery, piping an inscription, and broiderie anglaise with color insert. Supplies Required Side scraper (straight plastic blade spatula), small pallet knife (4 inch blade), artist pallet knife, small Parchment piping bags (no less than 10), small pair of scissors (suitable for cutting paper), sable Paint brush No. 1 or 2 (must have a point i.e. not splayed), small glass/container for water (shot glass size), seamless piping tips (i.e. not Wilton orAteco suggest PME No. 0,1,2), tip cleaning brush, two 6-inch round cake boards already covered with fondant or royal icing, two 6-inch round cake boards covered with food grade covering paper (not tin foil, available at Michaels), 4 oz. of fondant, small container of powdered sugar (2oz.), rolling pin (no less than 8 inches in length), petal matte dust in yellow, blue, small paint brush No. 0, an 8-inch square piece of plexiglass 1/8th to 1/4 inch thick, piping bag holder or damp cloth, a couple of small ziptop bags, box to carry items home in. Provided none Available none