No I Don't Want a Cupcake....

…Okay, maybe just one!

About four years ago I started working at a cupcake and cake bakery called Cake Nouveau in Ann Arbor, MI.I worked there for a bit under a year making dozens and dozens of cupcakes six days a week.There was some creativity to what I did, creating new flavored cupcakes each week, but anything done repetitively gets old.Quick.

Once I moved on from the bakery and moved to Denver to attend school at Johnson and Wales University, I vowed I wouldn’t eat another cupcake again unless I made it myself, and even that didn’t happen often.

I would pass the cupcake shops around town, see cupcakes at the store, and the whole time I would just feel a little revolted.Not because the taste of cupcakes grossed me out but more about the fact that I had made so many for such a long time that I had tired of them.It made me think of hours spent in the hot kitchen making tray after tray of cupcakes, and even coming home smelling of sugar and butter.

Over a month ago a good friend of mine had a craving for cupcakes at a particular bakery called The Shoppe in Denver.I consented to going because he had such a strong desire for these cupcakes, and I figured I would have some coffee or possibly a cookie instead.Once inside I saw that array of several dozen types of cupcakes to try, each one looking better than the next.I picked out the ‘Samoas’ cupcake, a rendition on the popular Girl Scout cookie.It was a chocolate cake with a caramel buttercream, soft caramel center, and topped with toasted coconut.

From then on I was hooked on The Shoppes cupcakes!My friend and I would go there several times a week and enjoy their goodies and now that I am back in Michigan I miss their delicious cupcakes.It made me realize that my hatred of cupcakes for a few years was purely based on the negative thoughts of producing cupcakes, and not because of the taste.

I’ve been craving a cupcake from The Shoppe lately and I would suggest if any of you are in the Denver area that you check it out!

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            4 Program(s) Found
            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            Good for Working Adults
            • Online Courses
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
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            • Founded in 1979 as the Star Technical Institute school group, offering career training in drafting and design.
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            • Their Fast Track Diploma/Certificate Programs can enable students to be job-ready in as little as eight months.
            • A Career Services Office helps match graduates with potential employers.
            • Accredited by the Accrediting Commission for Career Schools and Colleges and approved by the U.S. Department of Education.
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            Good for Working Adults
            • Flexible Scheduling
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            The Chef's Academy , Indianapolis
            • Listed on the 2013 President’s Higher Education Community Service Honor Roll by the Corporation for National and Community Service (CNCS).
            • Offers intern and externship placement assistance for real-world experience.
            • Offers programs in culinary arts, pastry arts, and hospitality & restaurant management.
            • Accredited by the American Culinary Federation Education Foundation (ACFEF).
            • 2 campus locations in Indianapolis, Indiana and Morrisville, North Carolina.
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