Chic Cupcakes, Cake Pops, and Cocktails

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3 | 4 reviews

19 Have Dabbled

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ABOUT THIS EVENT
Event Category

Food & Drink

Event Overview

We're whipping up something sweet in our kitchen with a Cupcakes & Cocktails party! Come join us as we spend a morning learning some tips and tricks to cupcake decorating while sipping morning mimosa cocktails. This is a hands-on culinary class where you will learn, decorate, and of course, eat your fill of cupcakes, and then some.

This class is geared to those who want some hands on experience in cupcake decorating and doing more with a standard cupcake. We will cover proper use of pastry bags, techniques using decorating tips, recipes for various frostings, and incorporating candy toppings, sprinkles and other embellishments to make our cupcakes not only delicious but beautiful. Additionally, we'll also make cupcake pops and/or cake truffles. By taking this class, you’ll have a more confident grasp of decorating cupcakes with flair and ease, as well as learning how to use cupcakes in other ways.

Cupcakes & Cocktails Menu:
- Cupcakes: learn how to decorate, embellish cupcakes with ease
- Cake Pops: learn how to create these treats on a stick
- Cake Truffles: learn how to use leftover cupcakes or cake & make truffles drenched in colored chocolate
- Cocktails & Coffee: enjoy mimosa cocktails, sparkling mocktails and coffee
- Savory Bagels & Cream Cheese Bar: help yourself to a variety of bagels & schmears

*ALL food/drinks will be provided and attendees will take home half a dozen cupcakes, cake pops/truffles made and piping bags, tips and couplers used in class.

What to Bring

Please bring a hand mixer and container for your cupcakes & cake pops to take home

What's Provided

Cupcakes, frostings, embellishments, supplies & bagel bar w/cocktails & coffee

Cancellation Policy

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BRING IT BACK

MORE ABOUT YOUR HOST

Joelen Kenny

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Joelen Tan is a Chicago area private caterer and former restaurant chef behind the 'What's Cookin, Chicago?' website. Joelen has been recognized in both local and national media and has worked with celebrity chefs including Rick Bayless, Spike Mendelsohn, and Marcela Valladolid. Since 2007, she has been teaching culinary classes, hosting culinary events in Chicagoland and does recipe development work with major food brands including Sara Lee, Pepperidge Farms, Campbell's, Kraft, Frito Lay and Starbucks to name a few.

EXPERIENCE REVIEWS

  • Default user photo
    Tina F.
    Reviewed on 07/15/14

    The teacher was knowledgeable and kind. We ran out of time, but she sent us the directions for the remainder of the cake pop lesson and it was so easy that my 11 year old finished the recipe and they were delicious!

    The teacher was knowledgeable and kind. We ran out of time, but she sent us the directions for the remainder of the cake pop lesson and it was so easy that my 11 year old finished the recipe and they were delicious!

  • Default user photo
    John S.
    Reviewed on 09/22/13

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    Ana D.
    Reviewed on 08/19/14

    I was not quite happy with this class. I expect more out this class and what i actually received. I have taken varies of dabble classes in the pass. I love my experience and was amaze with the knowledge of each instructor I took.

    I was not quite happy with this class. I expect more out this class and what i actually received. I have taken varies of dabble classes in the pass. I love my experience and was amaze with the knowledge of each instructor I took.

  • Default user photo
    Kari P.
    Reviewed on 07/13/14

    My husband and I took this cupcake/cake pop/cocktails class together. We were excited to learn how to decorate cupcakes to look a little more professional and had little to no experience with cake pops. The space for the class is really cute. Bagels were set out on our arrival, and coffee (semi-)shortly thereafter. The juice and prosecco were not set out until about halfway through the class, and were not announced.

    At each place setting was 6 cupcakes (3 chocolate, 3 vanilla), 2 piping bags, a coupler, 2 tips, and 2 bowls. The teacher provided lots of frosting that she pre-made. She explained how to put the frosting in the piping bag, with one little trick, but is otherwise fairly common knowledge. She provided food coloring and sprinkles and after being told that professional cupcakes look better because the frosting is taller, we were set free to decorate. No real instruction on techniques or how to make various designs. So much for learning how to decorate. Also, she praised Plugra butter, (which she admittedly works for), then said she also uses butter flavoring in her frosting...?

    The cake pops were kind of a disaster. We began mixing the cake/frosting, with no real thought to ratio, which caused them to be really messy. We let them sit for a few minutes, then stuck sticks in them and tried to dip them in semi-melted candy melts. It goes about as well as you can imagine. The pops fall apart and the candy part is just glopped on. We are sent home with "extra" unfinished cake pops and a random mix of unmelted candies.

    Overall, we had fun decorating cupcakes. But, this was not really a class, and even as a "social get-together" it was poorly thought-out and executed. I am pretty appalled that this cost $55 per person. For $55, I could've paid for enough supplies for my friends and invited them to my own house and had the same experience. Instead, for $55, I got 6 small cupcakes, 6 unfinished cake pops, and a mimosa.

    From Teacher:

    Thank you for your feedback Kari! I'll be using your feedback to adjust/tweak future classes so appreciate it. I'll be planning for more time before the class to prepare so that details can be focused on (such as the coffee, prosecco, etc) without any distractions. Also, I'll be extending the time for this particular class so I can provide more individual attention and instruction for folks to answer questions and provide guidance, since everyone is coming with different levels of experience. The butter extract used in the frosting was simply to enhance the frosting just a bit further, just as vanilla extract would. I wanted to introduce something different and share that butter extract exists. It wasn't used in place of butter since I've used European butter for the frosting versus Crisco or shortening. As for the cake pops, it certainly didn't work out as planned. A dry run was done before and this class was not the first time taught. So my apologizes for the uncontrollable technical difficulties that the class experienced today. Hopefully the detailed follow up email sent to the class with all the information discussed and shared today will be helpful to address what we were not able to get to due to time constraints. Your feedback is appreciated and has helped me make some changes for future classes so thank you again. ~ Joelen

    My husband and I took this cupcake/cake pop/cocktails class together. We were excited to learn how to decorate cupcakes to look a little more professional and had little to no experience with cake pops. The space for the class is really cute. Bagels were set out on our arrival, and coffee (semi-)shortly thereafter. The juice and prosecco were not set out until about halfway through the class, and were not announced.

    At each place setting was 6 cupcakes (3 chocolate, 3 vanilla), 2 piping bags, a coupler, 2 tips, and 2 bowls. The teacher provided lots of frosting that she pre-made. She explained how to put the frosting in the piping bag, with one little trick, but is otherwise fairly common knowledge. She provided food coloring and sprinkles and after being told that professional cupcakes look better because the frosting is taller, we were set free to decorate. No real instruction on techniques or how to make various designs. So much for learning how to decorate. Also, she praised Plugra butter, (which she admittedly works for), then said she also uses butter flavoring in her frosting...?

    The cake pops were kind of a disaster. We began mixing the cake/frosting, with no real thought to ratio, which caused them to be really messy. We let them sit for a few minutes, then stuck sticks in them and tried to dip them in semi-melted candy melts. It goes about as well as you can imagine. The pops fall apart and the candy part is just glopped on. We are sent home with "extra" unfinished cake pops and a random mix of unmelted candies.

    Overall, we had fun decorating cupcakes. But, this was not really a class, and even as a "social get-together" it was poorly thought-out and executed. I am pretty appalled that this cost $55 per person. For $55, I could've paid for enough supplies for my friends and invited them to my own house and had the same experience. Instead, for $55, I got 6 small cupcakes, 6 unfinished cake pops, and a mimosa.

    From Teacher:

    Thank you for your feedback Kari! I'll be using your feedback to adjust/tweak future classes so appreciate it. I'll be planning for more time before the class to prepare so that details can be focused on (such as the coffee, prosecco, etc) without any distractions. Also, I'll be extending the time for this particular class so I can provide more individual attention and instruction for folks to answer questions and provide guidance, since everyone is coming with different levels of experience. The butter extract used in the frosting was simply to enhance the frosting just a bit further, just as vanilla extract would. I wanted to introduce something different and share that butter extract exists. It wasn't used in place of butter since I've used European butter for the frosting versus Crisco or shortening. As for the cake pops, it certainly didn't work out as planned. A dry run was done before and this class was not the first time taught. So my apologizes for the uncontrollable technical difficulties that the class experienced today. Hopefully the detailed follow up email sent to the class with all the information discussed and shared today will be helpful to address what we were not able to get to due to time constraints. Your feedback is appreciated and has helped me make some changes for future classes so thank you again. ~ Joelen

  • Show more
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