The following items are listed in the class document: 

Supplies:

 - Toothpicks
 - Paper towels
 - Small palette knife
 - Piping bags (10 or more)
 - Standard size couplers (8)
 - Ateco tips (Wilton has the equivalent for most of these)
 - Open Star: 13, 14, 362, 32
 - Round: 1, 2, 3, 4, 5, 6, 7, 8, 10, and/or 12
 - Grass tip 133

Note: All these tips, plus 15 more, are included in the Essential Piping Toolkit
 - Your favorite food colors. I use a mix of AmeriColor gel food colors and natural
food colors. Listed below are some of my favorite Americolors to use on fiber art
cakes. Cork and Gold are my go-to’s for mellowing out and adding depth to other
colors. For black buttercream and shades of grey, I color with black cocoa powder
(but you can use black or the many shades of grey food color available).
 - Greens: Avocado, Olive, Chartreuse, Laurel, Moss, Mojito
 - Blues: Peacock, Silver Spruce, Navy, Wedgewood, Robin’s Egg
 - Warm: Terracotta, Gold, Copper, Dijon, Electric Yellow
 - Pinks: Dusty Rose, Mauve, Fuchsia, Electric Pink, Soft Pink
 - Reds/Purples: Red Red, Sangria, Burgundy, Lilac, Violet, Eggplant
 - Neutral: Cork
 
 Please prepare these items for our class:
 - A plain, frosted cake
 - About 4 cups of buttercream frosting for piping, divided evenly in bowls and
colored with your choice of colors. I recommend 3-6 colors.