What desert should I make for a party for 25 people?!
What desert should I make for a party for 25 people?
I am having a party with 25 people . it needs to be something easy to eat with your hand and not messy. I would prefere some kind of cake or something.
Answers:
You can do a cupcake tower. Different cupcake flavors and decorations on a stand or tiered trays. Everyone gets to pick their choice and it looks very tempting. 25 people is only 2 dz cupcakes, but I'd have an extra 2 dz so everyone can get at least 2 ea
Source(s):
home parties and catering experience
pie
chocolate layer cake
I'd stick with a combination of brownies, gourmet cookies, lemon bars, and cupcakes myself. Having a variety allows each guest to pick and choose their favorite.
Do a large Fruit Salad with canned friut and fresh fruit, topped with whipped cream if they want. Thats a light, tasty desert. Its the summer, and you want something light & refreshing. Plus, many people are on diets now because summer is here, so don't go with the typically fat girl deserts like pie, cake, etc. No offense to fat girls, because big is beautiful for sure, but some people are trying to watch what they eat.
My family loves this cake. It is very easy, and you cut it in 1 inch squares and put on a serving plate and it is a very good dessert for easy pick up.
EASY GOOEY BUTTER CAKE
1st layer
1 pkg. yellow cake mix
1/2 c. margarine (melted)
1 egg
2nd layer
1 (8 oz.) pkg. cream cheese, softened
2 eggs
1 lb. box confectioners' sugar
1 tsp. vanilla (optional)
Mix together cake mix (just the mix, not the other ingredients called for on the box) with butter and 1 egg. Pat/spread onto a greased large jelly roll pan.(like a cookie sheet but with sides on it.) Cream together cream cheese, 2 eggs, powdered sugar and vanilla. Pour over cake mixture. Spreading to the edges. Bake at 350 degrees for 35 minutes or until golden brown on top.
I use parchment paper to line my pan to make cleanup easier. I also use the same bowl for all of the mixing. Ohhh I almost forgot this does make a lot of small pieces, but if this is the only dessert you will have I would make 2 of them. Hope it helps.
Good luck and I hope you have a great party.
:)
I think a desert might be a little bit dry and gritty. I'd try making a nice dessert instead if I were you.
I like Jello with pudding layered inside. Hmmmmmmmm
Ina Garten has the best recipe for coconut cupcakes. I don't really even like coconut and they are to die for. You can either buy the pre-made mix from Crate and Barrel or here is the recipe:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
3/4 teaspoon pure vanilla extract
3/4 teaspoon pure almond extract
1/2 cup buttermilk
1 7-ounce package flaked sweetened coconut, divided
Cream cheese icing
Line 16 muffin cups with paper baking cups, and set aside. Preheat oven to 325 degrees, and set oven racks at top and lower middle levels.
In a medium bowl, stir together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, beat together the sugar and butter on medium speed for about 3 minutes, or until light and fluffy. Turn the mixer speed to low, and add the eggs one at a time, beating 1 minute after each. Beat in the vanilla and almond extract. Scrape down the sides of the bowl, and beat again briefly.
Add the flour mixture and the buttermilk alternately to the butter mixture, beating on low speed after each addition just until combined. Fold in only 1 1/3 cups of the coconut.
Fill each muffin cup almost full with batter. Bake in a 325-degree oven for 11 to 14 minutes on the top and lower-middle racks of oven, then reverse the positions of the two cupcake pans (putting the one from the top on the lower middle rack and vice versa), and bake another 11 to 14 minutes or until the cupcake tops are golden and a wooden toothpick inserted in the center of a cupcake comes out clean.
Allow the cupcakes to cool completely, and then top them with cream cheese icing. Store in an airtight container for up to 2 days. If you want to freeze these, store them unfrosted in an airtight container in the freezer for up to 6 weeks.
To serve unfrosted cupcakes that have been frozen, allow to thaw at room temperature for about 1 hour before serving, then ice and serve them. Makes about 16 cupcakes.
Cream Cheese Icing
Do not consider skipping the sifting of the powdered sugar or you will have unattractive white lumps in your icing.
2 3-ounce packages cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
2 1/2 cups sifted powdered sugar
Remaining coconut
In a mixing bowl, beat together the cream cheese, butter, vanilla extract and almond extract until light and fluffy. Gradually beat in 1 1/2 cups of the powdered sugar, beating well. Gradually beat in as much of the remaining sugar as needed to reach a comfortable spreading consistency.
Spread each cooled cupcake with the cream cheese icing and then top with the remaining coconut. An easy way to do this is to turn each iced cupcake upside-down and press gently into the coconut to make it adhere.
chocolate dipped pretzels and strawberries.
Creme Brulee
4 cups heavy cream
10 large egg yolks, graded large
1 to 2 vanilla beans, split and scraped or 2 tablespoons pure vanilla extract
1 cup granulated sugar, plus extra to caramelize top
Using a wire whisk or an electric mixer fitted with the whip attachment, vigorously whisk egg yolks with granulated sugar in a large bowl, until mixture becomes light in color and sugar has dissolved a bit; set aside.
In a medium-sized saucepan, combine heavy cream with vanilla beans which have been carefully split down the center, its fragrant black seeds scraped from the pod, and both combined with the cream. Bring the mixture to a simmer; when small bubbles have formed around the edges of the cream it is ready.
Gradually pour the cream mixture into the egg/sugar mix, whisking gently by hand to combine. Strain custard through a fine mesh strainer, retrieve vanilla bean and place it back into the custard. Chill and cover mixture with a sheet of plastic wrap, pierced several times to release any steam (chilling mixture overnight will let the flavors develop and allow custard to thicken a bit).
Preheat oven to 350*F (180*C). Place individual ramekins in a baking pan, large enough to hold 8 to 10 six-ounce custard cups and deep enough to allow the water for the bain-marie to be added reaching at least halfway up the sides of the dishes.
Remove the vanilla bean from the custard mixture (can be reserved for another use) and fill ramekins 3/4 full. Place pan in preheated oven and pour hot water into baking pan so water level reaches halfway up the sides of the ramekins. Cover pan with a sheet of heavy-duty aluminum foil, sealing edges to retain steam. Cook 40 to 50 minutes or until custards are set. To test for doneness, gently shake the individual ramekins; if center is still a bit liquid-like or wobbly return custards to oven and continue to cook, checking every 5 to 7 minutes, until it has just set, with a small area in the center, the size of a quarter, still a bit loose.
Remove ramekins from baking pan and chill custard in refrigerator several hours or until chilled through.
To serve put a thin layer of granulated sugar atop each custard. Using a blow torch, over a heat and flame proof surface (like over a large cookie or baking sheet) caramelize sugar working from the outside in towards the middle keeping the torch in constant motion. Sugar should be golden brown and caramelized never black. If burnt, let the sugar layer cool a few minutes than peel it away with a paring knife and begin again. Alternatively you could caramelize the sugar under a broiler, keeping a careful watch over it and rotating it to cook evenly.
Makes 8 to 10 individual creme brulees
Make a Tiramisu!