Supply Lists

Please bring these items to class and save all receipts in case any items need to be returned. For questions, please call: Matthew Wrobel at 630.510.5131.

NOTE: Carlson’s Paint and Glass offers a 10% discount on art supplies for program participants.

Adult Education Oil Painting

Instructor: J Ohlson, last updated 11/30/05

1. 18 Tubes of Oil Paints-Reeves Brand
2. Seven (7) Brushes
   • Three (3) Natural Bristle (NOT pig bristle) Brushes in size #8, #6, #4 or #2
     Suggested brands: Filbert or Weemup
   • Three (3) Camel Hair (soft bristle) Brushes
     Suggested brush: Filbert #4
   • One (1) Pig Bristle Fan Brush
3. One palette knife, plastic or metal
4. Paper Palette, 12″ x 16″
5. Paper Canvas Panels or Stretched Canvas-12″ x 16″ or 14″ x 16″
6. Low Odor Turpentine or Mineral Spirits-Quart size (can be purchased at Ace Hardware Store on Main St.)
7. Lava Soap
8. Small jars with secure lids
9. Rags and paper towels

Please bring these items to class and save all receipts in case any items need to be returned.

Call for questions: Jan Ohlson at 630-682-3308.

Cookies Class Supply List

Most of these items may be purchased from a craft store like Michael’s, JoAnn’s, Hobby Lobby, etc.

Any questions on the supply list? Please contact the instructor at calisiecakes@gmail.com.

1. “I taught myself to decorate cookies kit”
2. Wilton color right performance color system or Any Primary Gel color set
3. Starter decorating tip set (8 tips)
4. Wilton ready to use decorator icing – White
5. Paper towels
6. Hand wipes
7. Plastic bag to bring home dirty supplies
8. Towel to cover work area
9. Deposal cups to color icing
10. Water bottle
11. Parchment paper
12. 9in angled spatula
13. Container to bring home cookies at the end of the second section

Cupcake Class Supply List

Most of these items may be purchased from a craft store like Michael’s, JoAnn’s, Hobby Lobby, etc.

Any questions on the supply list? Please contact the instructor at calisiecakes@gmail.com.

1. “I taught myself to decorate cupcakes kit”
2. Wilton ready to use decorating icing tub creamy white 4.5lb
3. Wilton gel color set of your choice
4. 12in disposable decorating bags – 12pk
5. Container of pudding of choice for filling
6. Paper towels
7. Plastic bag to bring home dirty supplies
8. Towel to cover work area
9. Water bottle
10. Hand wipes
11. Disposable cups for color icing
12. Container to bring home cupcakes
    

Tiered Cake Supply List

Most of these items may be purchased from a craft store like Michael’s, JoAnn’s, Hobby Lobby, etc.

Any questions on the supply list? Please contact the instructor at calisiecakes@gmail.com.

Section 1:

• 6” round cake, two layer, un-iced
• 8” cake board
• 1 Recipe of buttercream frosting (see below)
• Cake filling of choice (optional)
• 9″ angled spatula
• Starter decorating tip set ( 8 tips)
• Ready to use white decorating icing (16oz)
• Wilton gel color set of choice
• Paper towels
• Hand wipes
• Plastic bag to bring home dirty supplies
• Towel to cover work area
• Disposal cups to color icing
• Water bottle
• Parchment paper
• Container to bring home cake

Section 2:

• 6” cake on 6” cake board, Iced
• 8” cake on 10” cake board, Iced
• Wilton center core rods (3 pk)
• Wilton support rods and caps (14 pk)
• Kitchen scissor
• 1 recipe of buttercream frosting (see below)

Items to re-use from section 1:

• 9in angled spatula
• Starter decorating tip set
• Wilton gel color set
• Paper towels
• Hand Wipes
• Plastic bag to bring home dirty supplies
• Towel to cover work area
• Disposal cups to color icing
• Water bottle
• Parchment paper

Classic Vanilla Buttercream Frosting

http://savorysweetlife.com/2010/03/buttercream-frosting/

Author: Savory Sweet Life
Recipe type: Cake Decorating
Prep time:  2 mins
Cook time:  3 mins
Total time:  5 mins
Serves: 2.5 cups

Classic American Buttercream frosting. This recipe uses powdered sugar, butter, vanilla and milk. This is a great recipe for decorating and piping on cupcakes and cake.

Ingredients
• 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream.
• 3-4 cups confectioners (powdered) sugar, SIFTED
• 1/4 teaspoon table salt
• 1 tablespoon vanilla extract
• up to 4 tablespoons milk or heavy cream

Instructions

1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed.
2. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter.
3. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

Watercolors and Other Mediums:

Watercolors and Other Mediums – Supply List (PDF)