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FONDANT RUFFLE FLOWERS & MORE

Monday, June 26th 
6:15 - 8:30


Ruffles are everywhere on cakes. Let Judi show you how to change ruffles, tucks and cupped petals into gorgeous flowers to use on cakes, cupcakes and cookies.

SKU: EA62617

Availability: In stock

$25.00

Details

Details

Please arrive 10 minutes prior to class to ensure the class starts on time. All registered students receive a 15% discount on all regular priced items for the duration of the class (certain exclusions apply.) Please present your PAID Class registration sheet to use the student discount.

Supplies for Fondant Ruffle Flowers Class

 -1-2 lb. Satin Ice Fondant-make at least 4 colors, plus green- about 2.5” ball size
-Tapered spatula
-Wilton 9” Fondant Roller w/rings
-Wilton Fondant Shaping Foam Set 1907-9704
-Fondant Tools: ball tool/ & PME Bulbous Tool-for ruffling
-Cutting mat/board (flat place mat, Wilton practice sheet, etc.)
-Decorating brush
-Clear vanilla with small disposable cup or water brush filled with water
-Box for flowers
-Makin’s Round Cutter Set
-Wilton Double Cut-Out Rounds Set or PME Garrett Frill Cutter Set
-Wilton Double Cut-Out Leaves Set
-Box to take home flowers
-Optional: flower formers
-Optional: pearl dust and large brush


Items from your kitchen:

-Dusting puff : ¼ - ½ c. powdered sugar placed in a clean pair of Knee-high nylons-put one inside the other for strength and tie by knotting the end-cut off top band; make at home
-Powdered sugar
-Handiwipe/damp paper towels in gallon plastic Ziplock bag
-Plastic food storage bags
-Paper towels
-Toothpicks-round
-White Crisco- ¼- ½ c. in a closed container
-Scissors
-Ruler

Additional Info

Additional Info

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