How to Fake a Career as a Cupcake Chef

If you ever wanted to quit your day job and open a bakery, read this post:

Last Friday, my boyfriend and I spent the evening at the Whole Foods in the Bowery at a cooking class called Cupcakes for All Occasions.

Here is a little background: I LOVE CUPCAKES. I have dined at the best cupcake establishments in the city and have my favorite cafes for frosting (Buttercup) and those for cake (Magnolia.)

That being said, we arrived at the Whole Foods and were escorted upstairs to the exclusive culinary center. Our class was taught by Gretchen Young, an MBA turned pastry chef.

In the beginning of the class we learned about the history of the dessert, followed by a presentation of how to make Red Velvet Cupcakes.

At this point let me interject that I had not eaten since lunch and I had to sit for with a half dozen cupcakes in front of me for nearly an hour and a half – it was torture.

Anyway, now I will fast forward to the best part of the class: Play time! After watching demonstrations on how to make a perfect rosette, frost a cupcake and various techniques I was itching to get my hands on the frosting.

Ahhh, it felt so good! While my overall analysis was that I’m probably no better at decorating than I was before the class, I still had a blast. We left with 13 cupcakes (*note: we couldn’t help ourselves, we ate one Red Velvet Cupcake in the studio) and have been munching on them all week.

Today, I am finally ready to part with the last of the cupcakes, but would definitely take another cupcake class in the future, but if that doesn’t pan out, I will always remain loyal to my favorite cupcake bakeries.