CP-101 How to Make a Crooked Cake (Includes 2 hr. lunch break) Full Presenter Colette Peters Medium Fondant Room 209 Level Type Time Fee Experienced Hands On Sat 08:00am-04:00pm $205.00 Description Learn from the best - how to make a 3-tiered crooked cake! Class is from 8-12 and 2-4. Supplies Required A 6" and 9" round, and a 5" and 8" wedge of styrofoam (Colette will supply with advanced notice), 12 inch round board, covered with foil (or royal icing, or fondant), Fondant : 4 pounds, Royal icing - Just for decorating and gluing layers together (2-3 cups), Crisco - 1/4 cup, Cornstarch 1/4 cup, Brushes - assorted sizes, large and small Rolling pins, Pattern rolling pins (if you have any), Tips - 1, 3, 4, 6, (and any other sizes you want to bring), Bags - Parchment or plastic (2), Couplers -2, Gumpaste -1/2 lb, lemon Extract - 2 ounces, Small dish for painting, assorted paste colors and toothpicks, Luster dust - (bring a variety of colors if you have them or they will be available for purchase from Colette), Pizza cutter, gumpaste cutters (bring a variety, Basic ball tool (optional), gumpaste shaping tools, cel pad or similar pad (optional). Provided none Available Foamcore, brushes and cutters, styrofoam (Email Colette at cakecolet@yahoo.com to pre-order), PME tools, some cutters, luster dust