During the planning of Sunshine’s wedding last year I fell in love too…with cupcakes. This is a picture from the photographer’s blog where she so graciously did a post about the wedding and reception held at the zoo. We served miniature cupcakes in the groom’s choice of flavors instead of groom’s cake. It was a resounding hit with the guests. I decided then and there that I wanted to explore the world of cupcakes when time allowed.
In March, Sunshine whose before-marriage culinary expertise was limited to pouring Raisin Bran, expressed interest in taking a cake decorating class. We found a cupcake and cake bite class that fit our schedule at the Viking Cooking School. Firstborn and I had previously taken a sushi class there, so I knew from experience that the classes are top notch.
There are sixteen Viking Cooking Schools scattered from Alaska to Mississippi home of the Viking Range Corporation. I love the variety of classes scheduled—camps for kids and teens, date night gourmet meals, and girls' night out menus. They offer both demonstration and hands-on classes. You can read more about them or find out if there is one near you here.
The kitchen is a cook’s dream, and, of course, filled with Viking appliances whose headquarters are in Greenwood, Mississippi. The instructor was personable, knowledgeable, and willing to answer any question.
The class was from 9:30-2:30 and, at lunch time, a fabulous salad was served at a table right in the kitchen. We met another mother/ daughter team from Nashville and Memphis. The daughter was a passionate cookie maker and told me about one of her favorite blogs the decorated cookie.
One interesting thing I learned in class is that most fondant tastes like rubber—pretty, but tasteless. Another drawback is that it can be hard to find and expensive. Meaghan Mountford the author of the decorated cookie had a recipe for homemade fondant that promised to be tasty, easy, and made with readily available ingredients. (It’s marshmallows!)
I had a question about adding gum paste to make the fondant stiffer to hold up for making flowers. I emailed Meaghan and quick as a flash she responded with the answer. You can find the recipe here. I made pink, green and blue!
The cooking class was a success! We had a great time, learned lots, and got to come home with some of our creations. In short, I’ve fallen in love with cupcakes! Come back next week for Foodie Friday and I’ll show you some special cupcakes I have since whipped up at home using the homemade fondant!
I am joining Michael Lee West our ever-gracious hostess for Foodie Friday. Click on her button on my sidebar and you’ll be transported to a world of good food and beautiful photographs! I am also linking to Lori at All That Splatters for her Saturday Blog Showcase here. Stop by and visit both places--you'll come away hungry!
