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CAHM 149 Equipment List CAHM 155 Equipment List CAHM 159 Equipment List CAHM 171 Equipment List CAHM 156AC Equipment List in progress Cake Decorating CAHM 149 Text Book: The Wilton School , Decorating Cakes MATERIALS FEE: non-refundable fee due the 1st day of class.$12.00 CAHM 149 Supplies needed: An 8" angled spatula Pastry bags (2-# 14 or disposable plastic pastry bags) Rose nail and 2-#104 rose tips 1 -#48 basket weave 1-#10 round tip Writing tips: #3, #4, and #6 1 # 18 small star tip 1, #21,30, and 32 large star tip 1#352 leaf tip 2 plastic couplers A turntable Food color pastes blue, red, green, yellow 2-6 plastic clown heads, scissors, paint brushes, rubber spatula, towels, and a plastic container for icing. OPTIONAL: Wilton Gum Paste kit Dusting powders Fondant Basic Baking and Pastry CAHM 155 TEXT: Professional Baking, Wayne Gisslen, 4TH edition View or download Powerpoint presentations on key topics here: #1 Rich Doughs #2 Danish and Croissants #3 Puff Pastry #4 Quick Breads #5 Cookies #6 Baking Cakes EQUIPMENT: 1 16"- 18" Plastic coated pastry bag 1 # 21 star decorating tip I # 104 rose decorating tip 1 #7 rose nail 1 #5 large star piping tip used for pastry and cookies 1 #8 large round piping tip I rolling pin I angled metal cake decorating knife I serrated knife or chef knife Candy thermometer A plastic container to take your goodies home in Set of measuring spoons and cups A rubber spatula, bench scraper, bowl scraper White apron and two small hand towels White chef's coat White hat You will not be able to participate in the lab until you come properly attired. Bring your own container to take baked products home in. If you take containers from food services you will be required to pay for them at the time you take them. MATERIALS FEE: non-refundable fee due the 1st day of class.$50.00 Chocolate CAHM 159 No Text EQUIPMENT: 1 16"- 18" Plastic coated pastry bag 1 #5 large star piping tip used for pastry and cookies I angled metal cake decorating knife I serrated knife or chef knife Instant read thermometer or chocolate thermometer A plastic container, or box to take your goodies home in Set of measuring spoons and cups A rubber spatula, bench scraper, bowl scraper White apron, or white chef's coat two small hand towels White hat MATERIALS FEE: non-refundable fee due the 1st day of class.$60.00 CAHM 171 The Art of Wedding Cake Design Textbook: The Wedding Cake Book. By Dede Wilson EQUIPMENT: A 6" & 8" angled spatula Pastry bags (2-# 14 or disposable plastic pastry bags) Rose nail and I -# 104 & 1 -# 103 rose tips 1 -#48 basket weave 1-# 10 round tip Writing tips: #2, #3, 44, and #6 1 # 18 small star tip 1#21-32 large star tip 1 #3 52 leaf tip 2 plastic couplers, serrated bread knife, bench scraper, dough scraper, turntable, candy thermometer, measuring spoons, and cups hand mixer if you have one Scissors, paintbrushes, rubber spatula, towels and a plastic container for icing. Styrofoam rounds (6x3 & 9x3) will be available the first day of class. Optional Supplies: Gum Paste Mix Edible dusting powders Premade Fondant Wilton Gum Paste Kit CAHM 156AC Artisan Confections Optional Textbook: Chocolates & Confections, by Peter P. Greweling, CMB Equipment list in progress. Class fee; $75