Photo of Jennifer Shea

The Perfect Cupcake

with Jennifer Shea
The Perfect Cupcake

What materials are used in this class?

TO MAKE ALL OF THE CUPCAKES IN THE CLASS

  • Measuring cups for wet ingredients
  • Measuring cups for dry ingredients
  • Measuring spoons
  • Stand mixer with paddle and whisk attachment
  • Rubber spatulas
  • Mixing bowls
  • At least two 12-well cupcake pans
  • Large (10"-12"/ 25 cm-30 cm) mesh sieve or sifter
  • Spring-loaded ice cream scoop (1.5 ounce capacity)
  • White cupcake liners
  • Plastic wrap
  • Apple corer or melon baller
  • Small paring knife
  • Offset spatula, or 3/16- inch wide
  • Gallon-sized plastic storage bags
  • Two small sauce pans
  • Medium sauce pan
  • Double boiler (a stainless mixing bowl that sits over a sauce pan is fine, too)
  • Lemon zester
  • Small juicer (just a hand held lemon reamer is fine)
  • Clear 12"-14" (30 cm - 35 cm) pastry bags (at least 12)
  • Pastry tips (Jennifer is using Ateco, Nos. 127, 809, 828, 847, 867)
  • Candy thermometer
  • 2" (5 cm) cookie cutter
  • Small kitchen torch
  • Small juice glass with flat bottom no larger than 2" (5 cm)
  • Cookie sheet
  • Parchment paper
  • Gel food colorings (Jennifer is using food coloring from Ateco)
  • Rolling pin
  • Large measuring glass or yogurt container (for dipping cupcakes)
  • Metallic cupcake liners
  • Clear sanding sugar
  • 12 biscuit cutters, 2½" (7.5 cm)
$39.99
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For $39.99 you get:

  • 7 HD video lessons with anytime, anywhere access
  • Class materials, including a supply list and more than 20 recipes
  • Hours of close-up instruction
  • Answers from Jennifer in our virtual classroom
(126)
Essentials
Cake Decorating
Fundamentals

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