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Cake suggestions for Good- bye luncheon

Hi everyone, I want to make a cake for my boss, it is for her farewell. I am so confused about what flavor should I make. I am thinking about buttercream frosting , which can stay a little stable and also I would like to make it colorful (something in nice pink/peach shade) so no chocolate suggestions pls. I do not mind cake to be chocolate. What do you all think should I make her. Should I make a chocolate cake with vanilla buttercream or something else? Suggestions pls.

asked by PistachioDoughnut over 2 years ago
5 answers 1726 views
added over 2 years ago

Here's what I make (and highly recommend):

Silver White Cake (Ginger on All


2 1/4 cups cake flour
1 1/2 cups white sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla extract
4 egg whites


Preheat oven to 350 degrees F (175 degrees C). Grease and flour baking pan; 9x13 inch, or 2 round 9 inch pans.

In a large bowl, measure flour, sugar, baking powder, salt, shortening, milk and the vanilla into a large mixing bowl. Beat 2 minutes on high speed, scraping bowl occasionally.

In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

Pour batter into pan(s), Bake 9x13 inch cake for 35 to 40 minutes. If using 9 inch rounds, bake 30 to 35 minutes. A toothpick inserted into the cake will come out clean.

?1 c. butter
1 t. vanilla
5 c. powdered sugar
2 T. milk

Combine butter and vanilla, then add powdered sugar slowly. Add the milk and whip for a while (I use my stand mixer). Makes enough for about one 9x13 cake. For cupcakes, I double it.

This as is makes enough for 18 cupcakes piped or one 9x13. You'll need more for decorating, but it takes color extremely well and it tastes amazing!!

added over 2 years ago

Also, both recipes can be adjusted easily for some food allergies. I sub out the milk with rice milk and the butter with unsalted sticks from Fleishman's for a non-dairy treat. Not sure how it would do gluten free, though.


Barbara is a trusted source on General Cooking.

added over 2 years ago

I've never made this, but it's on my list. I think it's fantastic looking:

added over 2 years ago

Merrill's frosting is superb:

A coconut cake is always pretty. Ina Garten has a recipe that's perfectly yummy, but nothing mind bending.

A hummingbird cake is another nice spring treat. You could easily pair that with a delicious cream cheese frosting

added over 2 years ago

I made this one for our daughter's b-day several years ago, I added more strawberries to make it more pink and I used Ina's buttercream frosting recipe.