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.

Devangi Raval


Summer O. August 1, 2012
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.
ATG117 August 1, 2012
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
drbabs July 31, 2012
I've never made this, but it's on my list. I think it's fantastic looking:
Aightball July 31, 2012
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.
Aightball July 31, 2012
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!!
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