Chef Lori Parrett is a Wilton Method Instructor and also teaches at

South Holland Community Center, South Holland, IL

Wisconsin & Indiana classes

To register for a class, please call or visit the store directly.

Registration is not available through this Web site.

For an expanded list of classes available with Chef Lori visit http://www.cakewalkchicago.com/storeclasses.html

descriptions

Course 1

Basic Techniques - Buttercream icing, Borders, Roses, Sweet Peas, Drop Flowers, Writing and Printing, Floral Sprays, Stars, Shells, Figure Piping, and how to prepare a cake for decorating.

What to Bring to Course 1

Course 2

Royal Icing, Color Flow, Pansy, Primrose, Daisy, Daffodil, Violet, Apple Blossom, Rosebud, Reverse Shell, Basketweave and the Rope Border.

What to Bring to Course 2

Course 3

Complete a 3-tier wedding cake! Fondant, Forget-me-nots, lily nail flowers (Easter Lily, Pointsettia, and Petunia), Embroidery and Lace, Stringwork, Ruffle Border, Scalloped Garland, and fondant topper.

What to Bring to Course 3

What to Bring to Lesson 1 of Course III

Class registration fee receipt

Pen (blue or black) or pencil

Notepad

Container for supplies

Tips 3, 16, 104 (from Course I Kit)

Flower formers (from Course II Kit)

Wilton Course III Student Kit

For "Lefties" Tip 101 (replaces 59/59s)

4 decorating bags (featherweight, disposable, or parchment triangles)

4 couplers

Small spatula (straight or angled)

Decorator brushes

Small bottle of water

Small container of sifted powdered sugar

Practice board set including stand

Transparent tape

Scissors

Toothpicks

Wax paper

Paper towels

Damp cloth or sponge

Bath towel

Plastic bag to take used items home

3 airtight containers to hold icing

1 airtight container to adjust icing

Decorating Buttercream Icing:

1/2 cup thin consistency icing

2 cups medium consistency icing

1/2 cup stiff consistency icing

What to Bring to Lesson 1 of Course II