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Thread: What dessert would you make for a dessert auction?

  1. #1
    Join Date
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    What dessert would you make for a dessert auction?

    Our church is having an auction for the youth missions program and one of the things we can do is auction a dessert.

    I have made flourless chocolate cakes with a ganache for auctions before, but was looking for some other ideas as well.

    My limitations are that I don't decorate cakes well. I am looking for something that looks impressive and tastes wonderful, but doesn't require me to have cake decorating skills.

    All ideas are welcome! Thanks!

    Visit my blog about cooking and a new season of life at http://reconnecting-with-my-kitchen.blogspot.com/

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  2. #2
    Join Date
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    Hey Laura,

    How about something that is little more unique, yet pretty impressive visually (I thought so anyway) like this Giant Chocolate Chip Cookie Cake I made for Jeff's birthday last year? No decorating skills needed!

    Giant Chocolate Chip Cookie Cake (Adapted from Martha Stewart)



    For the cookie dough

    4 cups all-purpose flour
    1 1/2 teaspoons baking soda
    1 1/2 teaspoons salt
    6 tablespoons unsalted butter, softened
    1 1/2 cups packed brown sugar
    3/4 cup granulated sugar
    2 large eggs
    2 egg yolks
    1 tablespoon vanilla
    3/4 cup heavy cream
    3 cups bittersweet chocolate chips

    For the frosting

    40 ounces cream cheese, softened
    1/2 cup confectioners' sugar

    To make the cookies

    Preheat oven to 350

    In a medium bowl, whisk together flour, baking soda and salt.

    In a large mixing bowl, add butter and sugar - mix until combined. This will most likely look dry and not creamy as you would expect. Beat in the eggs, one at a time, mixing until well combined after each. Mix in vanilla. Add flour mixture in two batches, alternating with the cream. Stir in the chocolate chips.

    You need to make 5 cookie layers for this cake. Drop about 1 cup worth of batter on a piece of parchment paper - use an off-set spatula to spread the mixture into an evenly round 8" circle. Bake one at a time and keep the rest of the cookie dough in the refrigerator until you make the next round.

    Bake until the edges are a rich golden brown and the center looks lightly golden on top, about 18 to 24 minutes, turning around halfway through. Remove to a wire rack and let cool completely. Repeat with remaining cookie dough until you have 5 rounds.

    To make the frosting

    In a large mixing bowl, beat together cream cheese and confectioners' sugar until light and fluffy. Spread mixture onto 4 of the giant cookies. Stack the cookies on top of each other and place the final unfrosted piece on top. Cover and place in the refrigerator to set the cream cheese, about 20 to 30 minutes. Serve at room temperature.
    Joe

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  3. #3
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    I love CL's Italian Cream Cake. I have made it a few times and it always turns out pretty and delicious. It in no way tastes like it is light!
    Write your hurts in sand, carve your blessings in stone.

  4. #4
    Join Date
    Dec 2000
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    Canada
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    Joe's cake is what I would make, without a doubt. (I am STILL looking for an excuse to make that baby).

    But if you are still deciding, what about this cake that people talked about on the boards?

    Fudge-Glazed Creamy Peanut Butter Cake (King Arthur Flour)

    This spectacular cake features two favorite flavors: chocolate and peanut butter.


    Cake
    1 cup (7 ounces) granulated sugar
    1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
    1 tablespoon (1/4 ounce) Instant ClearJel® or cornstarch
    1/3 cup (1 ounce) Double-Dutch Dark Cocoa, black cocoa, or Dutch-process cocoa
    1 teaspoon baking powder
    1 teaspoon espresso powder
    1/4 teaspoon baking soda
    1/2 teaspoon salt
    2 large eggs
    1/3 cup (2 3/8 ounces) vegetable oil
    1 teaspoon vanilla extract
    1/2 cup + 2 tablespoons (5 ounces) water

    Filling
    3/4 cup (7 ounces) peanut butter, creamy or chunky
    2 cups (8 ounces) confectioners' sugar or glazing sugar
    1 teaspoon vanilla extract
    1/3 cup (2 5/8 ounces) milk or cream

    Icing
    1 cup (6 ounces) chopped semisweet or bittersweet chocolate
    6 tablespoons (3 ounces) heavy or whipping cream
    1/2 cup chopped salted peanuts, for garnish (optional)


    Preheat the oven to 350°F. Lightly grease and flour (or grease, then line with parchment, then grease again) an 8" round cake pan. Note: This pan needs to be at least 2" tall; if you have a non-standard, shorter 8" pan, substitute a 9" round pan.

    To make the cake: Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the water, beating until smooth. Pour the batter into the prepared pan.

    Bake the cake for 35 to 38 minutes (about 25 minutes if you're using a 9" pan), or until a cake tester inserted into the center comes out clean. Cool the cake in the pan for 15 minutes, then turn it out of the pan to cool completely on a rack.

    To make the filling: Beat together the peanut butter, sugar, and vanilla till crumbly, then add the milk or cream, beating till smooth. Add additional milk or cream, if necessary, to make a spreadable filling.

    To make the icing: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is hot, and the chocolate soft. Stir to melt the chocolate completely, reheating very briefly if necessary. Allow the icing to rest for about 30 to 45 minutes, or until it's thickened enough to be spreadable.

    To assemble the cake: Slice the cake in half horizontally, to make two layers. Place one piece, cut side up, on a serving plate. Spread with the filling. Top with the second piece, cut side down. Spread the top and sides of the cake with the icing. Garnish with chopped peanuts, if desired. Yield: one 8" cake, 8 to 10 servings.

    It's incredibly easy to make, easy to finish, looks great, tastes great.
    Avril

    There's always a reason to bake.

  5. #5
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    I love CL's Cinnamon-Apple Cake. I use the 1997 recipe, but use butter instead of margarine and low-fat cream cheese instead of fat-free cream cheese.

    *******************
    my personal chef service: Anastasia's Table Personal Chef Service

  6. #6
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    A HUGE container of banana pudding with meringue. I make my pudding with nilla wafers and homemade vanilla pudding--I take the pudding off the stove before it is super thick so it gets in between the wafers and the bananas. I've seen a deep lasagne dish full go for over $80 at a church based dessert auction. People love a good banana pudding.
    If loving me is wrong, you don't want to be right.

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    JB

  7. #7
    Why don't you make a cheesecake. Most people love them. I know when I made 3 different cakes for a charity event people commented the most on the cheesecake.

  8. #8
    Quote Originally Posted by cchhbb View Post
    Why don't you make a cheesecake. Most people love them. I know when I made 3 different cakes for a charity event people commented the most on the cheesecake.
    I agree. Last year DH and I attended a Casino Night. I volunteered to bring a dessert which was part of a contest ( made chocolate toffee trifle). There were many desserts made with chocolate but the winner was a key lime cheesecake. I noticed people gravitated to the cheesecake desserts more than to the chocolate. I, myself, am a bonified chocoholic !

    I've made this Key Lime Cheesecake Tart which was sensational.

    http://www.dianasdesserts.com/index....171/Recipe.cfm

  9. #9
    How long would they be sitting out, do you know? I have a great cake, but I'm not sure how well it would do sitting out for too long.........

  10. #10
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    Quote Originally Posted by lindrusso View Post
    How long would they be sitting out, do you know? I have a great cake, but I'm not sure how well it would do sitting out for too long.........
    Alysha, that is a good question, but I don't know the answer. I will find out though. The auction is not until March 1, so I have some time. The ideas are great so far. My cheesecakes often taste good, but sometimes I have difficulty with them cracking even with a water bath. I made one a few years back from BA that had a caramel topping and toffee bars to decorate the rim. That was good.

    Visit my blog about cooking and a new season of life at http://reconnecting-with-my-kitchen.blogspot.com/

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  11. #11
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    Just bumping up for the weekday crowd.

    Also, Alysha, if you could also post your recipe that would be great. I may have to do some testing ahead of time.

    Thanks,

    Laura

    Visit my blog about cooking and a new season of life at http://reconnecting-with-my-kitchen.blogspot.com/

    This is your life, are you who you want to be?
    ~ Switchfoot

  12. #12
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    While I am a chocolate lover, too, I almost never make chocolate desserts to take to these types of events or to potlucks anymore, because it seems like chocolate is what most people bring.

    A good lemon meringue pie, a cheesecake, a caramel frosted white or yellow cake or even a nice assortment of large biscotti (perhaps dipped or drizzled with WHITE chocolate) all sound good to me.
    kathyb


    Less rhetoric, more cowbell!

  13. #13
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    I'd lean toward a unique cheesecake or the cookie cake.

    I have a question about the cookie cake, while we're here :-)

    How the heck to you eat/serve that puppy? I figure there's no way you can actually slice into & cut a typical-style cake serving, right?

  14. #14
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    Quote Originally Posted by SusanMac View Post

    How the heck to you eat/serve that puppy? I figure there's no way you can actually slice into & cut a typical-style cake serving, right?

    I guess that might be my concern as well; although I was thinking of testing it out this weekend.

    Visit my blog about cooking and a new season of life at http://reconnecting-with-my-kitchen.blogspot.com/

    This is your life, are you who you want to be?
    ~ Switchfoot

  15. #15
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    Quote Originally Posted by Laura View Post
    I guess that might be my concern as well; although I was thinking of testing it out this weekend.
    Funny! I was wondering the same thing. It looked quite impressive though....and who doesn't love a cookie?!?

  16. #16
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    Maybe we should ALL test it and report back....just in case one method works better than another.
    kathyb


    Less rhetoric, more cowbell!

  17. #17
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    How about a large platter of black and white cookies?

    I also like the idea of a lemon meringue pie, like Kathy B suggested.

  18. #18
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    Laura, Ina Garten's cheesecake has been idiot proof for me. It has a wonderful texture, and it is the first cheesecake I've made several times that hasn't cracked.
    If loving me is wrong, you don't want to be right.

    Don't touch the hair!
    JB

  19. #19
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    Quote Originally Posted by Missi View Post
    I love CL's Italian Cream Cake. I have made it a few times and it always turns out pretty and delicious. It in no way tastes like it is light!
    No matter how fancy or unusual I try to be, the Italian Cream Cake is always a top money-maker. Men will buy it every time! I've never made the light version though.
    Margaret

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