Stephen Benison Class Supply Lists

Silhouette Wedding Cake & Flowers with Fantasy Lace Butterflies

Two day course will cover Stephen's Silhouette Wedding Cake and Flowers with fantasy lace butterflies. This splendid cake, in black and white, is stunning a sure to please any bride.

Please bring a 10in and 6in round 3-4in deep dummy cake covered with white sugarpaste/rolled fondant. Please ensure the icing has been able to dry 2-3 days. The cake should be on a 14in round sugarpaste/fondant covered cake board.

Supplies:
  • Small rolling pin
  • Non stick rolling board
  • Corn flour / corn starch dusting bag
  • Small amount of vegetable shortening
  • Med paint brush No.2
  • Flat soft dusting brush ¼ inch
  • 3-4 paper piping bags
  • Piece of foam sponge about 8in square ½ in thick
  • Mexican paste ( recipe) 1 x
  • Foam sponge
  • White 26g wires
  • White stemtex / florist tape
  • Ball tool
  • Good quality scalpel ( surgical type is best)
  • Cel pad or similar foam pad for thinning paste on
  • Small pair of scissors
  • Tooth pick / cocktail sticks
  • 4-5 small zip lock plastic bags
  • Fantasy lace butterfly stencils*
  • Silhouette cutters *
  • Triple leaf scroll cutter *
  • Small round cutters *
  • Small black stamens *
  • Silver 32g wire *
  • Fairy dust*
  • Super pearl luster powder *
  • One 15x15in box to take your cake home in.

(* obtainable from Stephen)

Fabulous Shoes and Handbags

Two day course to cover Fabulous shoes and handbags. Flower spray for wedding cakes- Pearl center roses, Eucharist lily, spider plant leaf, and ferns

Stephen will show you how to create a Fabulous pair (not wearable!) of sugar shoes.
You will make two different shoes, and one style of hand bag ( if time permits two possibly)

Please bring with you the following tools and equipment:
  • Rolling out board
  • Rolling pin
  • Medium paint brush
  • Scalpel
  • Soft dusting brush
  • Little vegetable shortening
  • Sugar glue or similar
  • Texture stitching wheel PME
  • Small palette knife
  • Small flower cutters- like blossoms
  • Mexican paste or gumpaste that you like working with
  • Small amount of flower paste
  • Carrying home box and tissue paper
  • 24g wires
  • Flower paste coloured pale spring green
  • Flower paste white
  • Corn flour
  • vegetable shortening
  • Sugar glue or similar
  • 5 petal rose cutter 6cm diameter
  • 5 petal calyx cutter 2.5cm point to point
  • 5 petal calyx cutter 2 .8cm point to point
  • PMD cutting wheel or scalpel
  • 26 pale green wires
  • 24g green wires
  • Pale green florist tape
  • Scissors- small good quality cutting
  • Wire cutters
  • Foam sponge
  • Small cupped paint palette
  • Wooden kebab skewer / stay stick
  • Small palette knife
  • Small white seed head stamens
  • Flat paint brush
  • Lime green petal dust
  • Box to take item home in about 16 x 11 cm approx
Click here for a downloadable supply list with additional pictures.

Innovative Side Designs

One day course. Innovative side design for wedding and special occasion cakes. This is Stephens CREATIVE way of showing you how to create different effects to form the features on your cakes.

Please bring a 10in round 3-4in deep dummy cake covered with white sugarpaste / rolled fondant. Please ensure the icing has been able to dry 2-3 days. The cake should be on a 14in round sugarpaste covered cake board.

Supplies Needed:
  • A box to take your cake home in- make sure the box is 8in deep.
  • Small rolling pin
  • Non stick rolling board
  • Corn flour / corn starch dusting bag
  • Small amount of vegetable shortening
  • No. 1 and No. 2 PME or equivalent plain piping tube
  • Med paint brush No.2
  • Flat soft dusting brush ¼ inch
  • 3-4 paper piping bags
  • Piece of foam sponge about 8in square ½ in thick
  • Selection of paste food colours to colour the paste to your taste so that you can colour scheme your cake- e.g. pink. Mauve, lime green, lemon, purple, orange, light brown
  • 500g / 1lb sugarpaste mixed with 1 x 5ml Tylose or CMC powder
  • Dresden veining tool
  • Small and medium ball tool
  • Cel pad or similar foam pad for thining paste on
  • Small pair of scissors
  • Tooth pick / cocktail sticks
  • 4-5 small zip lock plastic bags
Mexican Paste Recipe
  • 227g (8 ozs ) Icing sugar
  • 3 x 5ml teaspoons gum tragacanth (Tylose)
  • 6 x 5 ml teaspoons cold water ½ x 5 ml teaspoon Trex ( vegetable shortening)
  • 1 x 5 ml teaspoon Meriwhite ( meringue / albumen powder)
  1. Mix together the icing sugar, gum tragacanth and Merriwhite ( meringue / albumen powder).
  2. Add water and knead to form a soft paste.
  3. Add the Trex and knead well.
  4. Store in an air tight plastic bag. (Store at room temperature) (add more icing sugar if too soft.)