3 hrs - 160 (group)

• Fail safe recipe

• Correct weighing and measuring

• How to adapt the recipe for a variety of flavours

• What to do if your mixture curdles

• How to ensure cupcakes are equal size

• The perfect technique for light, fluffy icing

• How to check the cakes are perfectly cooked

• The RiGHT way to fill a piping bag

• How to pipe a variety of swirls

• Decorating with sprinkles

In this class you will learn to bake either a classic English (vanilla) or American (Red Velvet) cupcakes, and a cream cheese frosting to top your cakes. We will cover step-by-step techniques, which will be fully explained. You will even learn how to adapt the recipe to create countless variations, including how to control the shape of your cupcake depending on whether you want a ‘peak’ or a ‘flat’ top. You will leave the class with a box of 12 cupcakes.