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Making Cake Mix Cupcakes Better (Stand Alone): Fluffernutter
Class 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...
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 enrollmentFlufferNutter 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.
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!
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...
Group Class
$25
per classMeets once
90 min
Completed by 1 learner
Live video meetings
Ages: 10-15
1-8 learners per class