Have any cleaver ideas happening for the 4th? Sweet table for 500 in full sun is always a delight to plan, we usually have major winds blowing too.

Here's what I'm up to, anyone have any ideas to add on or are you going a different route? Like what?


Star shaped cookies decorated in style, baked on sticks that go in a striped clay pot with streamers coming out of it

Layered cupcakes that look like hamburgers

Hotdog & hamburger shaped cookies


I'm thinking about a shortbread station (like a salad bar) with choice of plain or choc. biscuits and several different fruit options

My adults love macaroons...so that's a must


I have to do icecream , but I need a cobbler that doesn't repeat my shortbread thoughts (I've done brownie cobbler too many times to repeat currently)

Royal icing ants are my garnishes

It's a weird event to bake for, apple pies don't get touched. My crowd needs everything individually plated/all instant grab items. Any input is welcome!

By momoreg on Thursday, June 22, 2000 - 06:18 am: Edit

I've done double crust pies, but you can make tarts this way if they sell better: Blueberry and cherry are good colors (not together in the same tart, mind you), cover it with a crust, but expose the filling by cutting stars out of the crust beforehand.

By Panini (Panini) on Thursday, June 22, 2000 - 01:54 pm: Edit

W.DeBord,
Holy crap! I've been here for a year! I think this was the first thread I read when I came here
last year.
My suggestion would be to put 4 lbs. of plastique in the bakeshop and let er rip half way through your function. Then move on to bigger and better things. I can't believe I just wrote that, sorry. Bad day for me. 100's of pies for the medical industry as gifts for clients.
Did you you use the tuille firecrackers last year?

By Hans (Hans) on Thursday, June 22, 2000 - 03:59 pm: Edit

Yeah, W.DeBord. Cleaver Idea.

A black ganache covered spaceship blowing up a royal icing white house. Flames in orange and red.

Surrounded by Monica puppets in green dress, handing out candy cigars.

In the background, a mannequin of the first "lady" (wearing a yankees baseball cap), spouting over & over "it's nothing but a vast right wing conspiracy".

By Raine on Thursday, June 22, 2000 - 06:59 pm: Edit

LOL Somebody woke up on the wrong side of the bed 8>)

How about custard filled tartlets with strawberries fanned around the edges and blueberries in the center

There is jelly roll (excuse me Roulade)slices

mini muffins are one of my favorites (not just for breakfast anymore)perhaps in blueberry, cherry, raspberry, almond and my new favorite coconut.

lemon or grand marnier cakelettes

Those are a few "fork optional" ideas. I hate having to tote around flatware during outdoor events.

By vbean on Friday, June 23, 2000 - 03:47 am: Edit

How about mini pavlovas with blue, black, and strawberries? How about sweet bruschetta with mascarpone and peaches.
Cream cheese dough cut into thick lattice with cruchy interesting streusel underneath makes a great cobbler.
I also like to do small free form galettes with fresh figs, puff pastry, and lavender honey.
I am not used to the phrase "sweet table". I s that used in the midwest?
Lucky for me- we are closed for the fourth.

By Panini (Panini) on Friday, June 23, 2000 - 05:57 pm: Edit

W.DeBord,
I know you have ice cream and you probably do it very upscale, but I have had this idea in the back of my head for years. If I had a function like yours I would do a shaved ice bar. Very upscale Italian syrups, my own adult flavors- cappuccino, grapefruit tequila, bellini etc.
I have looked into renting these machines last year and they are very reasonable to rent and even cheaper for ice blocks. You could do really nice red white and blue ice in chilled glasses.
Just a thought.

By W.DeBord on Saturday, June 24, 2000 - 08:37 am: Edit

Excellent idea Panini!!!


....but my people must have their plain vanilla (or we get complaints).....big adventurers won't even except sorbet or any homemade icecreams!

By vbean on Sunday, June 25, 2000 - 02:23 am: Edit

I had to add that there is a weird thing about sorbet. I have worked in California, Hawaii, and Europe. Sorbet is a big seller in these places. I worked in Las Vegas for a few months "helping". I was warned by my friend at Spago that sorbet does not sell at all. This is the hottest place I have ever been! (it was summer too). There are definite regional tastes (creamier and sweeter too)is what was wanted.
I always have some variation on sorbet, highlighing a fruit at it's best and the sales are huge!

By W.DeBord on Monday, June 26, 2000 - 08:55 am: Edit

In the Mid-west I think they think of sorbet as an intermezzo only. Something they had in a "fancy restaurant" not understanding why they were served "icecream" in between courses.

When they have it for dessert they want lemon sorbet (very sweet) served in a florentine with raspberry sauce and fresh berries, period. No other flavor, served any other way. Their choosing it because they think it's so light (as if no other dessert can be).

I love the idea of the shaved ice!!!!! I'll have to find a way to sneek it past them...maybe on Italian night. Syrups....make your own (I really can't think of how to?) or buy them from....?

By Panini (Panini) on Monday, June 26, 2000 - 02:35 pm: Edit

Hey DeBord,
You should think about approaching management about giving cooking classes to the members.Piping in the food channel on cable, putting cook books in the library if you have one. Maybe just letting your members know it's the year 2000.

By vbean on Tuesday, June 27, 2000 - 12:04 am: Edit

I'll tell you that shave ice is very popular in Hawaii! You can either purchase the Italian syrups that are used for soda (I think Toroni is the brand I've used), or just flavor simple syrup however you want.
W.DeBord, have you ever been to the Vanilla Bean Bakery? That is Gayle Gand's bakery- I think it is in your area. You can tell that I love the name (plus my sister designed the vanilla bean pants that they work in). I have seen her things at events and I thought that she was talented.
About sorbet, make some chocolate sorbet with really good chocolate-tell them that is lower in fat and cholesteral than ice cream. It is almost better then chocolate ice cream!

By vbean on Tuesday, June 27, 2000 - 12:05 am: Edit

I'll tell you that shave ice is very popular in Hawaii! You can either purchase the Italian syrups that are used for soda (I think Toroni is the brand I've used), or just flavor simple syrup however you want.
W.DeBord, have you ever been to the Vanilla Bean Bakery? That is Gayle Gand's bakery- I think it is in your area. You can tell that I love the name (plus my sister designed the vanilla bean pants that they work in). I have seen her things at events and I thought that she was talented.
About sorbet, make some chocolate sorbet with really good chocolate-tell them that is lower in fat and cholesteral than ice cream. It is almost better then chocolate ice cream!

By vbean on Tuesday, June 27, 2000 - 12:06 am: Edit

I'll tell you that shave ice is very popular in Hawaii! You can either purchase the Italian syrups that are used for soda (I think Toroni is the brand I've used), or just flavor simple syrup however you want.
W.DeBord, have you ever been to the Vanilla Bean Bakery? That is Gayle Gand's bakery- I think it is in your area. You can tell that I love the name (plus my sister designed the vanilla bean pants that they work in). I have seen her things at events and I thought that she was talented.
About sorbet, make some chocolate sorbet with really good chocolate-tell them that is lower in fat and cholesteral than ice cream. It is almost better then chocolate ice cream!