Impressive dessert for dinner party

[Anonymous]

Anonymous wrote:Actually the Whole Foods berry Chantilly cake is quite delicious.

ah, that's my secret birthday cake. I have tried others and i do think that one is the best at WF!

[Anonymous]

Anonymous wrote:

Anonymous wrote:I don't understand the trifle posts.
Maybe if served in individual footed bowls. Otherwise it looks like a sloppy dump of ingredients. Like you tried to make a layer cake, failed, and made trifle.

You’re doing it wrong.

There's no "you" in this. I don't make these. Have been served them and am never impressed. What is impressive about dumping a bunch of ingredients into one bowl and expecting people to be blown away?

[Anonymous]

I'm also in the camp that the trifle looks messy and gross.

I've brought monochrome fruit salad with whipped cream before and kids actually LOVED it - https://cupofjo.com/2015/07/15/recipe-monochromatic-fruit-salad/

If you are in DC - honey cake (medovik) from Sharbat cafe in Adams Morgan.

[Anonymous]

Anonymous wrote:I'm also in the camp that the trifle looks messy and gross.

I've brought monochrome fruit salad with whipped cream before and kids actually LOVED it - https://cupofjo.com/2015/07/15/recipe-monochromatic-fruit-salad/

If you are in DC - honey cake (medovik) from Sharbat cafe in Adams Morgan.

The fruit salad looks fine but it's not monchrome or elevated

[Anonymous]

Anonymous wrote:

Anonymous wrote:My favorite thing to bake is the plum torte from NYT. I’ve heard it is their most requested recipe of all time.

It is incredibly good. And it is as easy as it gets. The only things I’d mention is that it really is best to use an springform pan (although if you don’t have one a regular cake pan can work), and do remember to sift the flour. Oh, and don’t feel like you did something wrong when the batter is thick like cookie dough and only makes a thin layer in the pan. Plums are perfect but you can use any fruit you want—I used frozen blueberries recently.

For guests I’d serve with vanilla ice cream.

I make this recipe also. Agree it’s wonderful.

The Burros plum torte is delicious but it’s not impressive - it’s a single layer quick bake that has a rustic appearance.

[Anonymous]

Anonymous wrote:I'm also in the camp that the trifle looks messy and gross.

I've brought monochrome fruit salad with whipped cream before and kids actually LOVED it - https://cupofjo.com/2015/07/15/recipe-monochromatic-fruit-salad/

If you are in DC - honey cake (medovik) from Sharbat cafe in Adams Morgan.

I’d be embarrassed to bring a fruit salad with whipped cream as a dessert.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I'm also in the camp that the trifle looks messy and gross.

I've brought monochrome fruit salad with whipped cream before and kids actually LOVED it - https://cupofjo.com/2015/07/15/recipe-monochromatic-fruit-salad/

If you are in DC - honey cake (medovik) from Sharbat cafe in Adams Morgan.

The fruit salad looks fine but it's not monchrome or elevated

Thank you, I was also wondering what was monochromatic about the salad.

[Anonymous]

Anonymous wrote:

Anonymous wrote:strawberry shortcake always looks nice- would you have a few minutes to assemble them? Make shortbread cakes, cut strawberries and stir in a bit of sugar and vanilla, buy a couple of cans of REAL whipped cream.

In February? No.

Strawberries are in season.

[Anonymous]

Anonymous wrote:Key lime pie is sooo easy to make. Get a bottle of Nellie and Joe’s key lime juice and follow the directions to a T. Comes out perfect all the time. Can be made the night before and chilled. Serve with whipped crest and raspberry coulis

Make a box of Duncan Hines brownies for the kids or rice krispy treats.

I vote for the Key Lime Pie and Raspberry coulis. Actually, raspberry coulis elevates everything and is relatively simple. Careful of falling into the trap of thinking fancy will be tastier or more enjoyable for your guests. Some premium complementary flavors of gelato served in a pretty dish with a chocolate dipped biscotti is my go to dessert.

[Anonymous]

Anonymous wrote:I made an almond flour olive oil cake for Christmas desert and it was easy to make and a big hit! I served it with powdered sugar and macerated blackberries.

Recipe?

[Anonymous]

Anonymous wrote:Profiterole tower! (Croquembouche?)

Drizzled with white chocolate and sprinkles! Maybe some little fruits like 🫐 and 🍓 if you want to be fancy. The secret is you buy those frozen pre made profiteroles. Looks fancy, is easy, except obvi careful with the transport

I love croquembouche but making the sugar is simple but not easy! And you’d need to do it right before leaving, then have a box the right size, it sounds like a real PITA.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:strawberry shortcake always looks nice- would you have a few minutes to assemble them? Make shortbread cakes, cut strawberries and stir in a bit of sugar and vanilla, buy a couple of cans of REAL whipped cream.

In February? No.

Strawberries are in season.

If you live in Chile

[Anonymous]

Anonymous wrote:Can you just go to a bakery and buy a cake?

Cake or other baked stuff is really the dessert that transports best.

'
Honest to Gawd. the posts on this site are ridiculous. GO BUY A CAKE. GO BUY a PIE Nothing you can cook from scratch will look or taste as impressive.

[Anonymous]

Buy Nelli and Joes Key Lime Juice and then double the recipe but not the crust size. Make home made whip cream, bring in a good charger.

Thank me later.

[Anonymous]

What is with all of the people suggesting pavlova? That is not seasonally appropriate. That is a spring or summer dessert — it’s nice at Easter but not now. I’d say the same to the person who recommended strawberry shortcake.