Join us for the first installment of our six part cupcake crash course! In July's class we will bake a scratch-made, light and fluffy vanilla cupcake topped with a naturally flavored raspberry Swiss meringue buttercream. You will learn how to make the Swiss meringue buttercream, and practice two methods of piping using the 2D closed star tip: a classic cupcake swirl, and how to create a "rose" cupcake. Each attendee will take home approximately 8-10 completed cupcakes.
There will be an additional materials fee of $15, added to the cost of the class when you register. Participants are requested to bring their own cupcake pan, which you will use to bake your cupcakes and transport your finished product home.
Our next class in this series will take place in August, featuring a homemade chocolate cupcake and decoration techniques using American buttercream. Separate registration will be required for each class once they are posted.
About the Instructor:
Lauren Ellington is a relatively new transplant to the Pacific Northwest, who loves discovering new restaurants, baking, blogging at MadetoBorder.com, and has a passion for pies, cookies, cupcakes and macarons!
Contact: Kitchen Studio Lead at Kitchen-2.Lead@BainbridgeBARN.org