Decorating Inventory

By mariannefeldman

see for basic description

http://www.make-fabulous-cakes.com/cake-decorating-tips-guide.html

Ingredients

• Decorating tips/accessories:
• (1) #7 flower nail
• (4) # 9 flower nail
• (1) Dec nail set (plastic) w/cupcake holder
• (9) Standard couplers
• (4) large couplers
• roll of 12" disposable bags
• roll of 18" disposable bags
• 12 icing bag ties
• pkg of 12" parchment triangles
• Cake dividing set
• decorating bag holder
• .
• Silicone Tip covers
• Flower lifter
• Flower Nail Templates
• Food Colors:
• Wilton 12 Icing Colors & No Taste Red
• Americolor: Regal purple, Green, RedRed, White
• Fondant:
• Satin Ice: White-Vanilla, Dark Chocolate
• Duff Buttercream Fondant-White
• Wilton Gum Paste Flowers Set w/Book
• Daisy Fondant Cut outs
• Button Flower Fondant Cut & Press
• Fiskars Texture Plate Set - 2 sets
• Wilton 10 pc Gum Paste Tool Set
• Fondant Smoother
• Wilton Neon Fondant set
• Rollin pin w/rings - 9" x 1"
• Fondant rilling pin w/rings-large
• Flowers & Cake Design Kit: items not listed elsewhere:
• foil squares,(2) lily nails, lily stamens, pansy cutter, dusting pouch, 2 foam squares, modeling & ball tools, 2 wave flower formers, 6 flower forming cups
• Icing Gel:
• Sparkle Gel - tubes: Pink, White
• Cake Leveler: Wilton basic

Preparation

Step 1

*Round tips: for outlines, printing, dots, lacework
small: (2)#1, 2, (6)#3, 4, 5
medium: 6, (2) #7, (4) #12
large: 806 (1/2" plain round)
Ateco (2) # 804 (3/8" round)
Ateco (2) 808 (5/8" round)

*Open star tips: for multi pointed stars, shells, drop flowers
13, 14, (4)#16, 17, 18, (4) #21, (2) #22, (2) #32, 199,
(3) #1M (=#2110), 4B,
Ateco (2) # 827 (9/16")
Ateo (2) # 864 (3/8" French star)

*Closed star tips: for deeply carved designs
24, 27, 30, 31, 54
Ateco (2) # 846 (1/2")

*Multi opening tips: for multiple rows of lines, beads, dots, scallops
42, 134, (2) #233( multi opening for hair, grass;
2010 (triple star)

*Ribbon or basketweave tips: for smooth or ribbed stripes, basketweave
45, 46, (2) #47, 48, 789, 1D (=897),
Ateco (3) #898,

*Leaf tips: for leaves & petals
65,66, (3) #67, 68, 69, 70, 73, 74, (2) 352
366

*Specialty tips: 78, (2) #80 (for chrysanthemums),
96,
98- for unique stars & shells
136-for icing candle holders
230 bismarck tip for filling cupcakes, eclairs
(1) # 789 Cake icer


*Petal tips: for petal flowers, ruffles, drapes,
97, (2) 101, 102, 103, (4) #104, 123, 124,

*Curved petal tips: for furled petals:
#59, 61

*Drop flower tips: for plain or swirled blooms:
106, 108, 109, 129, 195,(2) #225,

*Drop flower tips for giant drop ring flowers or
cookies: 2C – using cut bag without coupler or 14”
bag w/coupler, # 2D,

*Russian tips asst large & extra large coupler

*Ruffle tips: Ateco 030, 040, 070