CAKE? please read!?!
CAKE? please read!?
FOR MY BIRTHDAY I AM HAVING A SPA PARTY.. I NEED TO KNOW WHAT KIND OF CAKE I SHOULD SERVE WITH LIGHT SNACKS AND DELICATE FINGER FOODS... I ABSOLUTLY LOVE MARBLE CAKE BUT WHAT CAKE WOULD GO WITH THE SPA THEME? PLZ HELP...THANKYOU!!!!!
Answers:
Any kind of cake YOU want since cakes and spas usually do not go together.
If you want to create the illusion of healthy food and have cake, serve a carrot cake since it is a bit better than regular cake and people delude themselves in to believing it is healthy.
If that fails, call you local organic market and see what ideas they have.
I say if you want cake, Have Cake!!! It's your Day!
Happy Birthday!
I think angel food cake would go well.
lemon drizzle cake - yummy and it sounds healthy!! after all everyone needs 5 portions or fruit n veg a day and who is to say you can't count cake!! ;o)
Why not? Its your birthday, You could use decorative icing to maybe incorporate the cake into the theme more.
Make the cake any flavor you want, but make the decorations in a spa theme.
I think that it is your birthday so you should make whatever kind of cake YOU like. Everyone loves cake, haha so Im sure they'll be fine with your choice. I personally am in love with cheesecake, hah or strawberry shortcake would be good, like with whipped cream and fresh strawberries. Your choice! Happy Early Birthday by the way, haha
I have made wedding cakes all of my adult life. Most all cakes have a base of eggs, butter, sugar and flower, with different flavoring added, including chocolate, vanilla, butter, orange, lemon, banana, etc.
There are no "real" light cakes.
It is your birthday,....splurg on the cake and get what you love!
i would say maybe an angel food cake with fruit or something. yummy!!
a rectangle vinilla costamized cake with you getting a back mashause
I think a fairy cake would be great topped with little gnomes
Angel food cake is a light cake if you're watching what you eat.
Maybe a napoleon with Phyllo and a fruit filling or a flan pan with fresh fruit, or an egg meringue shell filled with ice cream and fruit.
Instead splurge on the cake you want but make it in a fun shape, check out the cakefinder on the familyfun webpage.
Congrats
Try this recipe!!!!! I think it goes with the Spa theme,Light Snacks and Delicate Finger Foods:
Tiny Lemon Angel Cakes with Lemon Confit
A triple play on lemon ? my favorite dessert flavor. First, you bake freshly grated lemon zest in a tiny, fluffy angel food cake, giving it just a wisp flavor. Then you add lemon juice to a simple icing for a sweet-and-sour effect. Last, you candy the lemon rind into a concentrated, almost chewy hit of pure lemon and sugar to use as a final garnish. And even with all this complexity, there isn?t a speck of fat in the dessert. Using acids like lemon juice, vinegar, or cream of tartar (as I do here) is common in recipes that include whipped egg whites. That?s because those acids encourage the egg whites to foam up and combine with the air you?re whipping in, giving structure and volume to the cake.
Confit:
2 large lemons
1 cup granulated sugar
Cake:
1 1/8 cups sifted cake flour
1 1/2 cups granulated sugar
1 1/2 cups egg whites (from about 12 eggs), preferably at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 lemon, zest finely grated
1 teaspoon pure vanilla extract
Glaze:
1/4 cup freshly squeezed lemon juice
1 1/2 cups confectioners’ sugar
Special tools: pastry bag with a large plain tip, 1 large or 2 small mini muffin tins, ungreased
To make the confit: Cut a slice off the top and bottom of each lemon to expose the flesh. Cutting from top to bottom and following the contours of the fruit, cut off the peel and white pith in 1-inch wide strips. Scrape off any pulp adhering to the strips, but leave the pith intact.
You now have several 1 inch wide strips of lemon peel and pith. Cut each one into long strips, about 1/4 inch by 3 inches each.
Meanwhile, boil a kettleful of water. Pour about 2 cups of the boiling water into a small saucepan, bring back to a boil add all the lemon rind, and boil for 30 seconds. Drain in a strainer and rinse the rind under cold running water. Repeat 2 times more, using fresh boiling water each time.
Combine the sugar and 2 cups of tap water in the saucepan and bring to a boil. Add the blanched rind and reduce the heat to a simmer. Simmer the rind until tender, about 1 hour. Drain the rind in a strainer (reserve the sweet, lemony syrup for sweetening drinks, if you like). Arrange the strips on a wire rack, using your fingers to gently spread them out so that they do not touch each other. Let them cool and store them in an airtight container.
To make the cake: Heat the oven to 375 degrees F.
Sift the sifted cake flour with 1/2 cup of the sugar 3 times (this is to aerate the mixture and make it lighter). Set aside.
Whip the egg whites in a mixer fitted with a whisk attachment until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add the remaining cup of sugar and continue whipping until the egg whites are stiff and the sugar is dissolved, about 30 seconds more.
Fold the sifted flour-sugar mixture into the whites by hand just until incorporated. Fold in the lemon zest and vanilla extract.
Spoon or pipe the batter into the cups of the ungreased mini muffin tin, filling the cups until almost full (they will not expand much). Bake until the cakes are light golden brown, 12 to 16 minutes.
Let the cakes cool in the tin, then run a butter knife around the edges to cut the cakes free, leaving the browned walls and bottom of the cake in the pan. Remove the cakes from the tin and place on a wire rack set over a sheet pan.
To finish the dessert, stir the glaze ingredients together until smooth, Turn the cakes over to the brown top becomes the base. Dip the new top (the white side) of each cake into the glaze, then carefully place it on the wire rack, glaze side up, to set.
Chop the lemon confit (you may not need all of it) and make a little mound of chopped confit in the center of each cake. Let the glaze set for 30 minutes before serving the cakes.
Light,Elegant, and extremely delicious.:D
hey... check out http://sumiram2006.googlepages.com/desse...
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
pound cake
or make strawberry shortcake with angel food cake, strawberries, and whipped cream
A real good cake to go with this theme would be angel food cake. It's very lite compared to more traditional cakes. You could also add fruit to it too!
Also, if you would like a more traditional cake, you can go get one made for you. This way, you could have a spa type theme decorated onto your cake.
Angel Food Cake.
If you don't like that, there are recipes on the food network website (http://www.foodnetwork.com) and they have different kinds of recipes.
A small lil square cake for each guest. Provide extras....u kno like the lil smaples they give u when u go to sample a cake they r called cake squares where i live. Then have ur dad dress up as a butler & serve foods on a platter. Like lil sandwiches, grapes, and pretzel sticks. Later watch a movie and take pics on a digital camera. Have ur guests split up n groups and have them come up with some type of entertainment for everyone(this is a great way to let everyone get a chance 2 kno eachother), kinda like karaoke. Choose a winner and have the group that wins get to sleep n the bed or on the couch. While the others sleep on air mattresses.