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Making Cake Mix Cupcakes Better (Stand Alone): Grasshopper
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.
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 enrollmentGrasshopper Cupcake Supply List Ingredients • Chocolate cake mix (and required ingredients) • Andes mints (if you can find the chips/bits in the baking aisle, that is best, otherwise get a box of the thin Andes mints. There are some that come in a back that are much thicker than the ones in the box) • Green food coloring • Crème de Menthe flavoring (sometimes just listed as mint) • 1 cup unsalted Butter • 2 cups Powdered sugar • ¼ cup Heavy cream Equipment • Mixer with whip attachment – stand is best but hand-held will work as well • Cupcake papers • 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.
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!
Meet the teacher
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...
Completed by 1 learner
Live video meetings
1-8 learners per class