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Life Skills

Making Cake Mix Cupcakes Better (Stand Alone): Chantilly Cream

This two hour class will take the average boring cake mix and bump it up into awesomeness. We go from unopened box to fully decorated cupcakes by the end of class.
260 total reviews for this teacher
1 review for this class
Completed by 2 learners
  There are no upcoming classes.
120 minutes
per class
Meets once
year olds
learners per class
per learner

How does a "One-Time" class work?

Meets once at a scheduled time
Live video chat, recorded and monitored for safety and quality
Great for exploring new interests and different styles of teachers

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Class Experience

Bakers will gain confidence in the kitchen and learn how to experiment and improve box cake flavors to suit their situations and needs. This will be a fun class and new skills will be learned!
I have a degree in pastry arts and helped open the first cupcake bakery in my city.
 1 file available upon enrollment
Chantilly Supply List Ingredients • White cake mix (and the ingredients on the back of the box) • 1 cup Milk • Vanilla • ¼ cup confectioner’s sugar • 1 pint whipping cream • fresh strawberries, blueberries, raspberries – you can use just one or a combination of fruits • jam that is the same flavor as your fruit Equipment • Mixer with whip attachment – stand is best but hand-held will work as well • Cupcake papers • Decorator sugar • Pastry bags (found in the Wilton aisle at Wal-Mart – you can use disposable or non-disposable, your choice. They come in 12 inch and 24-inch sizes. For smaller hands, I recommend the 12-inch size) • Large star tip pictured at the bottom of this document. It doesn’t have to be Wilton, it can be any brand, just so long as it a large star tip (it will be approx. twice the size of a regular tip. • LARGE ROUND TIP – biggest you can find. We will use this for several of the cupcake weeks so it is a worthwhile investment. • Scissors • Mixing spoons • Spatula • Measuring cups and spoons • 2 Cupcake baking pans – standard size • Mixing bowls (if not using a stand mixer) • Scoop (I will be using one in class and while not absolutely necessary, it will help to make all of the cupcakes uniform in size) The scoop size is about ¼ cup. See picture below.
Students will self evaluate their cupcakes and icings in order to improve their skills and knowledge. Each learner will be required to show their finished cupcake to the class and taste them for a full cupcake learning experience.
2 hours per week in class, and maybe some time outside of class.
We will be using ovens, stoves, sharp knives, hot pans, mixers, and other kitchen equipment that might cause an injury. If your baker is unsure how to use any of these items, please be on hand to assist. The potential for injury is real and I don't want anyone getting hurt!


Lives in the United States
260 total reviews
359 completed classes

About Me

HI! My name is Michelle and I love teaching!! I currently teach with VIPKid, teaching English to students in China ages 3 to 15. I absolutely love it!! I also taught a variety of after school classes at my son's elementary school for 6 years. I... 
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