Do I really have to buy the Wilton Cake Kits?

One of my biggest pet peeves about taking a course are the "Necessary" kits/books/other supplies that you are told to buy when taking the course. The prices are jacked up like nobody's business and the kits have things in there that you'll never use after completing the course.

So if you have a spare $30 laying around or have enough time to buy offline and want things that will take up room in your kitchen that you'll likely have minimal use for... Then go ahead and buy the kits.

Me?
I'm frugal, cheap, creative....whatever you want to call it. I'm annoyed that i spent that much money on things I'm not convinced i HAD to have for this course.

Course 2 Kit contains:

Oval cake pans:
7 inch (long) pans aren't very useful when trying to feed party-goers. They'd be nice to make a simple very small cake for an intimate get-together with just a few friends. Or they're almost football, egg, or spaceship shaped if you feel a intense need for a lot of those kinds of cakes.
Me? Wouldn't have bought them if i haven't been made to believe they were imperative to getting a certificate. When it turned out that three other groups had bought hundred dollar kits in a handy-dandy toolbox. The teacher said, "just make a small cake with whatever you got". I hardly believe that any teacher would deduct points for a difference in shape.
My advice: Don't buy the kit just for the pans unless you see a real need for them.

Decorating Tips:
Required: 11 metal decorating tips, #1, 2, 5, 14, 47, 59S/59, 81, 97, 101, 103, 104
This is probably the only area where i agree that quality and precise adherance to the course is necessary. But pay $30......or buy them individually. There are craft stores and cooking gadget stores that usually either have them, or know where you can buy them.
My advice: I recommend getting a kit that's about $20. because you'll already have tips for more advanced courses too. Just make sure you have all the tip #s that you need. I ended up having to buy tip # 21 and 3 (leftovers from course 1). But everything else i already had.

Cake Formers:
Never in my life have i seen these things. They are curved plastic sleeves which you rest your flowers in in order to give them a "more realistic shape" as they dry.
My advice: Cut paper towel holders or old poster tubes length wise in half. For wider scoops: a 12 oz or liter soda bottle. Same thing...just free.

Color Flow Mix.
This one unfortunately is one you can't get out of. They give you enough of the stuff to get you through class in the kit. However, it is a fun technique and thus i personally wouldn't mind buying a small can of it from a cooking store. Same as Meringue Powder for your butter cream icing. Should be near there.

The only way i would buy this kit was if I had a 40% or more off coupon.

Side note: If, like me, you're interested in skipping course 1, i recommend peeking through the course 1 book ($3.00 used on amazon) prior to the class. If you can't get through it on your own...pay the money and take course 1.

Also, for other Skippers. You'll need a "Cake Board" or "Practice Board" which comes with the course 1 kit. Creative and cheap fix? Take a binder with a transparent sleeve on the front (for like presentation covers) and cut off a binder font or back. Same principal, just bigger, and a heck of a lot cheaper.

I hope somewhere out there, this helps someone avoid wasting their money when a little bit of creativity could save it.

Wilton's Cake Course 2 Pre-class

So thanks to TLC's the Cake Boss and the cake challenges. I have become enamored with cake decorating.
As a kid, i quickly figured out that my dad's special icing was my all time favorite. It was better by far than the store bought kind and it worked better when decorating the cakes. Delicatly sweet and fluffy. It was nothing short of perfect.
My dad used to work in a bakery store accross the street from his childhood home. He started there at just 10 years old sweeping the floors. There he learned under the Itallian pastry chef extraordinaire Angelo. Years later, he doesn't even have to look at the recipe to make it. It took me several years of negotiating and begging to learn the recipe. I think i was about sixteen before he finally relented and taught his method to me and explained why the different ingredients blended better that way.
But that wasn't enough to ignite my passion. Sure dad's cakes always tasted amazing compared to store bought, but they were simple, plain and only decorated with a border and some writing. It wasn't until i saw the incredible works of art being produced that it became my new obsession.
A co-worker and I looked at the local cake decorating classes and seeing that they were very reasonably priced...I signed up.
I'm really looking forward to this class.

Rants and Raves

Rave: Health Foot Spa in Redmond Town Center.
reason: Do affordable massages sound good to you? How about 25$ for an hour? Now throw in strong hands, a hot water foot soak, and guys who know what they're doing? I'm all in.
Two things that made me slightly uncomfortable: The guy massaged my pectoral muscles. Since i'm a girl...yeah, uncomfortable. He got pretty close to my breasts, but didn't actually touch. that and he seriously massaged my posterior. Given that my clothes were on...it was less invasive, but with no warning, i kept wondering if it was part of it or if he was taking liberties. When i looked over and another woman was getting the same treatment, i felt better. So just be aware and if you're not OK with it, you can tell them no. Just use some sign language since I'm not convinced that they understand English.
Suggestion: Wear a long tank top and sweats. They put a warm towel over you so you won't be cold.

Rant: Sushi Land near Bella Bottega (more specifically the Manager)
Reason: I understand that running a business can be stressful or frustrating. I understand that customers and employees alike can wear your patience. Your food and service is a great meal for the price, and your staff is friendly and helpful. YOU, Mr. Manager on the other hand, are a PERPETUALLY RUDE AND DISRESPECTFUL ASS! If you detest working with people so much, STAY IN THE BACK ROOM! You'll get more return customers that way.