50
Making Cake Mix Cupcakes Better (Stand Alone): Fluffernutter
Completed by 1 learner
Ages 10-15
Live One-Time Class
Live video meetings
Meets once
1-8 learners per class
90 min
What’s included
1 live meeting
1 hrs 30 mins in-class hoursClass Experience
We will be taking basic box cake mixes and improving them to gourmet flavors. Students will learn how to improve cake mix, bake cupcakes, adjust recipes, make icings, fill cupcakes, decorate cupcakes, and gain confidence in the kitchen. They will be able to impress their friends and family with their new skills. Previous baking experience is not required. This will be a hands on class and students are required to participate. This is a two-hour class where we will bake and ice cupcakes in class. Any cupcakes that are not completed by the time class is over, should be finished outside of class.
Learning Goals
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!
Other Details
Parental Guidance
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!
Supply List
FlufferNutter Cupcakes Supply List Ingredients • White cake mix (and required ingredients) • 2 1/2 Cup Unsalted butter, room temperature • 1 ½ Cup creamy peanut butter (not generic brand, it causes problems) • 6 Cups powdered sugar • Vanilla extract • 1 1/2 cup milk • Salt • 13 oz marshmallow cream • ½ cup white sugar • ½ cup brown sugar • 1 egg (in addition to what your cake mix calls for • 1 ¼ cup flour • ½ teaspoon baking powder • ¾ teaspoon baking soda Equipment • Mixer with whip attachment – stand is best but hand-held will work as well • Small pot • 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.
1 file available upon enrollment
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
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