502231 Mon Mar 24 10:27:28 -0700 2008 19 31 Home Cooking 0 3522260 Hi.. My boys' birthday party is Sunday AM at 10:30. I was thinking of making their b'day cake myself and also had the following menu planned (listing only things that take some prep) - mini frittatas/mini quiches (in mini muffin pans), mini muffins, fresh fruit (strawberries and oranges). Question is, on the birthday cake, can I make that Saturday? And if so, do I make the cake but wait to frost until Sun or do I make the whole thing? (also, after making, refrigerate or not?) Also, on the food items, any suggestions as to which (or if all) could be done the day prior? I know Sunday AM will be rather rushed but still want the food to be good and taste fresh. Thanks... Mon Mar 24 10:27:28 -0700 2008 26942 burbankfoodie 1 3522275 You can totally make the cake on Saturday and it will be fine for the party the next day. Don't refrigerate it though, the temp of the average fridge is where baked goods go to die-ie, get stale. Mon Mar 24 10:31:25 -0700 2008 3522260 11225 rabaja 1 3522296 Make and frost on Saturday. Depending on the frosting and filling, you might want to refrigerate. Just make sure it's an airtight container or you don't have any funny odors from other foods. This might help: http://www.baking911.com/pantry/storage_baked_goods.htm It tells you the best method to store, depending on what you have and problems you might encounter, condensation, colors running, etc. Mon Mar 24 10:36:03 -0700 2008 3522260 39874 chowser 1 3522368 I second chowser's advice about the cake, definitely bake and ice it Saturday. To save yourself some time on Sunday, you can also get the muffin mixture together to the point where you have one bowl of wet ingredients and one bowl of dry. So amidst all the other party prep all you have to do for the muffins is mix wet with dry then bake. :) Mon Mar 24 10:53:15 -0700 2008 3522260 138472 maplesugar 1 3523535 I would also make the muffins on Saturday and 'refresh' on Sunday, in the oven. You have a lot of things needing those mini muffin pans at the same time. I would also slice the fruit the night before if it was a fruit salad presentation. Refrigerate. Mon Mar 24 15:34:29 -0700 2008 3522260 162977 sarah galvin 2 3523624 imho some fruit does not do well when pre-sliced... strawberries for instance tend to wilt pretty quickly after they're washed and prepped. Overnight in the fridge might mean mushy fruit; particularly if the salad has any citrus fruit in it. Mon Mar 24 15:57:02 -0700 2008 3523535 138472 maplesugar 1 3525138 It would be interesting to hear if kids ate the quiche. I have found eggs to be one of those things some kids are fussy/careful about. Many times docs tell parents of kids with other food allergies to stay away from eggs when kids are little and so the kids often grow up fussy about eggs. Tue Mar 25 06:59:58 -0700 2008 3522260 169994 pengcast 2 3525325 fwiw two of my three kids will eat eggs/quiche. The third will only eat eggs in the form of french toast...but he isn't quite two yet so I'm hoping that'll change. :) Tue Mar 25 07:56:35 -0700 2008 3525138 138472 maplesugar 3 3526073 Hi... I'm pretty lucky that my boys aren't on the picky side (for 3 yr olds). That said, one thing I liked about the mini quiches is that they are made in the mini muffin pans so they will appeal to kids from that standpoint. I'm so thankful for the suggestions. I know Sunday will be rather hectic but I think I'll definitely make the muffins and most likely the cake (maybe save the frosting for Sunday depending on what kind I go with - leaning toward whipped cream since it is less sugary than traditional frostings) Saturday while the little guys are napping. Might prep the oranges the night before and save the strawberries for Sunday. Tue Mar 25 10:49:52 -0700 2008 3525325 26942 burbankfoodie 4 3526248 I have learned never to use full strenght icing for kids parties, unless they can be outside and blow off the energy. In a pinch I used store bought icing cut with cream cheese or yogurt and it was still plenty sweet. But I think kids love whipped cream. You can colour whipped cream too with food colouring and it looks like pink or blue clouds. Tue Mar 25 11:35:15 -0700 2008 3526073 169994 pengcast 4 3526488 To save time, mini-quiche freeze well and can just be reheated in the morning. If you make the cake ahead of time but do not frost, I'd let it cool completely on a rack, out of the pan, and then put it back in the pan and wrap well. Tue Mar 25 12:33:21 -0700 2008 3526073 39874 chowser 5 3526498 My thoughts exactly. Tue Mar 25 12:34:23 -0700 2008 3526488 162977 sarah galvin 1 3529661 Thanks guys... this is really helpful. If I made the quiches the night before, would it work to just fridge them rather than freeze them and then just stick them in the warming drawer the morning of the party? As for the frosting - yeah, I've been leaning toward whipped cream (thinking of maybe adding in a little marscapone cheese to help it "stay" better (possibly overnight??)). The party theme is digging and so I was thinking of just making one strip of gray for the road and then putting some trucks (actual ones I bought just for the cake) on top of the road. Will be really simple but for young kids, I am sure simple is just as effective as super fancy. Thanks again. Wed Mar 26 10:18:39 -0700 2008 3522260 26942 burbankfoodie 2 3529722 I usually bake my cake and freezer it before frosting it. That way the cool whip frosting goes on smooth and cake doesn't fall off into it. You can freeze your cake for 3-6 months. A cute way to decorate for your digging theme would be to mash up oreo cookie crumbs to sprinkle on top. Wed Mar 26 10:31:36 -0700 2008 3529661 178074 jollyjen 2 3530064 You could try stabilized whipped cream if you want to make it in advanced. I wouldn't color a gray strip the day before, though, or it'll probably run. As a party for kids goes, I'd use cream cheese instead of mascarpone, for the cost. I don't think the kids will notice. This thread might be helpful: http://www.chowhound.com/topics/309902 If you're looking for something similar in consistency to whipped cream, that can be done in advance, try Dorie Greenspan's white out cake frosting: http://www.npr.org/templates/story/story.php?storyId=6504932 In fact, that cake could easily be altered w/ the cake crumbs to fit into the digging theme. And, it's excellent. I've never refrigerated premade quiches, only frozen but when reheating, I'd put them in a 400-425 deg oven for less time rather than slow heating which could dry them out more. Wed Mar 26 12:02:10 -0700 2008 3529661 39874 chowser 1 3529690 I have a great recipe for an ice cream cake. You make it up to 2 months ahead of time and pull it out 10 minutes before you need to serve it. Actually I have two great ice cream cake ideas. One is with a cookie crust, two layers of his favorite ice cream and is surrounded by candy bars. DELICIOUS! The other cake is made with ice cream sanwiches layers. Wed Mar 26 10:24:26 -0700 2008 3522260 178074 jollyjen 2 3532985 jollyjen, can you please give the specific ingredients & directions for these two ice cream cakes? Thanks so much! Thu Mar 27 09:20:56 -0700 2008 3529690 15126 Bzdhkap 3 3540067 One ice cream cake recipe (Coconut Almond Fudge Ice Cream Cake) is on my website at: www.freezerdinner.com You can use any time of ice cream flavor, candy bar or cookies for the recipe. It is so delicious! And sure saves time and sanity to make ahead of time. The ice cream sandwich recipe is: Ice Cream Sandwich Cake Yield: 12 servings 1 package (18 ounces) cream-filled chocolate sandwich cookies, crushed, divided 1/4 cup butter, melted 1/2 gallon vanilla ice cream, softened 1 jar (16 ounces) hot fudge ice cream topping, warmed 1 carton (8 ounces) frozen whipped topping, thawed In a bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13-in. x 9-in. x 2-in. dish. Spread with ice cream; cover and freeze until set. Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze for 2 hours or until firm. To serve: Remove from the freezer 10 minutes before serving. Let me know if you have any questions. Best of luck with the party! Sat Mar 29 07:35:46 -0700 2008 3532985 178074 jollyjen 4 3544559 I'm so embarassed, I gave you the wrong recipe. I hope your party went well. The Ice Cream Sandwich cake recipe I ment to send you is this one: Ice Cream Sandwich Cake Yield: 12 servings 1/2 cup hot fudge ice cream topping, warmed 1 (8 oz.) Whipped Topping, thawed, 1 pkg. (4-serving size) Chocolate Instant Pudding 1 cup Chocolate Sandwich Cookies, chopped 12 vanilla ice cream sandwiches, unwrapped Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside. Place 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet. Freeze at least 4 hours before serving. To Serve: Remove from the freezer 10 minutes before serving. Ice Cream cake will last up to 2 months in the freezer. Store leftover dessert in freezer. Sun Mar 30 22:38:16 -0700 2008 3540067 178074 jollyjen 5 3545081 Hi jollyjen, Thanks so much for the recipes. I wasn't the one making the party, but I asked for the recipes to have on hand. I'm sure I'll be trying them some time soon. I really appreciate your sharing them! Mon Mar 31 07:12:51 -0700 2008 3544559 15126 Bzdhkap