If you’re reaction to today’s blog topic is anything like my husband’s, you’re already saying to yourself, “I’m going to make out with that cake later.”   True, it is a beautiful and very delicious cake.  But I’ve since nicknamed it Trainwreck Cake.  Not because it’s a particularly difficult recipe, but because I was just having one of those mornings and my own clumsiness was a disaster.  Everything turned out  great though, as you can see, and it tasted as good as it looked.

What you need for the cake:

• 1 box of white cake mix
• 1 bottle of the champagne of your choice. I’d recommend a sweeter variety since this is a dessert, and if you’re feeling adventurous you could use a strawberry champagne

What you need for the frosting:

• 1 8oz packages of cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 cups Powdered Sugar
• 1/3 cup seedless strawberry jam
• 3/4 cup chilled heavy whipping cream
• 1/2 cup sliced strawberries

Directions: 

Preheat your oven according to the directions for the cake mix and prepare two 8″ x 1.5″ round pans for cooking by coating them with your choice of butter, Crisco or Pam (assuming they aren’t already nonstick).  If you have a metal mixing bowl, stick it in the freezer (this is for the frosting later on. If you forget to do this, no big, it just speeds up the whipping process).

Prepare your cake mix according to the package directions, except instead of water, substitute champagne.  Pour yourself a glass with the leftovers and enjoy. If you prefer your cake mix to remain white, leave out the egg yolks. And the train wreck began when I forgot to do this with all three eggs, so naturally I went to dig it out and broke it before I could. I also happened to leave a few bits of shell in the bowl which I also had to fish for.  Note: If you use strawberry champagne, it will likely color your cake mix with a slightly rosey tint.

Divide your cake mix evenly and spread out in the two round pans, and bake according to the package directions. The train wreck continued when I noticed an odd smell as my cake was baking. Whether it was just the typical response from the champagne being heated, the fact that I was finally using those silicone baking pans I got as wedding gifts a year ago and that’s just what they smell like, or my oven is just really dirty and something was burning on the bottom, I’m not sure. But the cake turned out fine, so if you notice a weird odor as well, chalk it up to baking champagne (or your dirty oven). And then drink the rest of yours.

While your cake is baking and the rest of your champagne is disappearing, you can start making the frosting.  In a large mixing bowl (not the one in the freezer), beat the cream cheese and the butter until it’s smooth.  I always forget to lay out my cream cheese and butter early enough for it to thaw down to “room temperature” so I usually like to cheat and just heat it up in the microwave a little. This time I opted to just leave it out while I was mixing my cake and try it out. Big mistake. My cream cheese was too thick and kept clogging the beaters when I was attempting to mix the icing.  I kept having to stop in the middle of it and push the cream cheese out.  The head on my spatula kept falling off the stick so I tried using my fingers. Of course, I accidentally turned the beater ON while my finger was in it… the train wreck continues.

After you’ve mixed the cream cheese and butter, add in the sugar and the jam.  Now it’s time for your frozen bowl.  Beat the heavy whipping cream in the cold bowl until it forms peaks, and fold your whipped cream into the cream cheese frosting.  Once again, as I was struggling with my cream cheese frosting that was too thick, I managed to knock the hand-held beater, which was resting in my bowl, into the floor at which point it turned itself on and splattered whipped cream frosting all over my kitchen, and all over me.  That, friends, invoked the facepalm of failure. Time for another glass of champagne. Let the good times roll!

After your icing is finished, put it in the fridge for a bit so it stays thick.  Once you’ve removed your cake from the oven, let it cool.  For easier icing efficiency, you can freeze the cake but that is not totally necessary.  Once your cake is cool, put one layer face down on the cake stand and slather it with your frosting. Add a layer of sliced strawberries and then stack your next layer. Before you frost the top of the cake, add another layer of sliced strawberries and then cover.

For the garnish, I arranged cut strawberries into a rosette and  used mint as the leaves.  To achieve a whipped look for the frosting, slather it on thick and then use the tip of a frosting spatula (or even the end of the handle on your regular spatula) to draw circles here and there until you achieve your desired look.  You ought to be nearing the end of that bottle of champagne at this point so drawing crazy frosting circles should be a breeze!

Complimentary Smarty Products: 

10″ Clear Pedestal Cake Stand	Reusable Cake Knife & Server	6″ Classicware White Plastic Cake Saucer

Take a look back through our blog archives for other amazing dessert recipes and be sure to browse through all of our beautiful disposable dessert dishes.

Party on, Smarties!

Ashley

The post Strawberry Champagne Layer Cake appeared first on Smarty Party Recipes.

I love shrimp. I love cocktails. I love salsa. And I love Avocados.  Now, here they all are in one big mouthwatery explosion of Mexican Shrimp Cocktail awesomeness.  I mean, just look at that picture. It’s so delicious you could just eat it…but then you’re husband would walk in and it would get real awkward, real fast as he wonders why you’re licking your computer screen.  We can prevent that, though, by giving you the recipe RIGHT NOW.

What you need:

• 2 avocados, chopped
• 2 cucmbers, peeled, seeded and chopped
• 6 cups V8 vegetable juice
• 2 limes, quartered
• 1 lb large shrimp, peeled, de-veined and steamed (I’d recommend removing the tails, too)
• 1/2 teaspoon Tabasco sauce
• 1/2 bunch cilantro, chopped
• 1 red onion, chopped
• lime wedges for serving

Directions: 

Are you ready to see the simplest directions you’ve ever read in your life? Take all that stuff up there (what you need), mix it all together. Done.

Serve it in a plastic margarita glass with limes and Tabasco sauce. Done.   If you want to make it look pretty, save a single shrimp for each cocktail and leave the tail on, garnish the top with it and a small sprig of cilantro. You can also add a disposable mini fork.

Complimentary Smarty Products: 

3 Ply Jaipur Cocktail Napkins	12 oz Plastic Margarita Glass	2 oz Party Plastic Mini Margarita Glasses

 

Party on, Smarties!

Ashley

The post Mexican Shrimp Cocktail with Avocado Salsa appeared first on Smarty Party Recipes.

Mother’s Day is right around the corner and it’s an excellent opportunity to show your mother everything you learned from her (or at least attempt. So what if it’s a little burned).  Invite the fam over for a Mother’s Day soiree brunch and show off your cooking skills with lots of mini breakfast options. Just in case you need some inspiration, here’s our Smartacular take on a mini pancakes recipe!

What you need:

• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons melted butter
• cooking spray

Directions: 

1. Combine milk and vinegar in a medium-sized bowl and let it sit for 5 minutes.  In the meantime, combine your flour, sugar, baking powder, baking soda, and salt in a mixing bowl.

2. Next, whisk the egg and the butter into the milk/vinegar mixture. Then whisk in the flower, etc. until you’ve got a smooth batter.  It’s also imperative that you dance while whisking, the gyration helps loosen the clumps (and you’re mood).

3. Heat a large skillet on medium and coat it with cooking spray (you can also use butter if you prefer or a non-stick skillet.  Remember, cooking spray is NOT for use non-stick pots and pans). You can also use an electric griddle if you’d like to finally put to use the one you got as a wedding gift six months ago but haven’t even taken out of the box yet.

4. When your griddle or skillet is hot, pour just enough batter onto the griddle to form a pancake that is approximately two inches across – this small amount should make the perfect stackable mini pancake for easy “skewering.”  Cook until you see bubbles on the surface, then flip with a spatula and cook the other side until brown.

5.  Stack pancakes to desired height. For safety reasons, we recommend nothing taller than four stories. Stab your pancakes with your desired skewer, include a fruit of your choice for an additional layer of awesomeness. Serve with syrup on a silver square plate from www.smartyhadaparty.com!

Get the products: 

10.75″ Square Silver Plastic Dinner Plates	5.9″ Blue BAMBOO Ball Picks	6.5″ Square Silver Plastic Pastry Plates

For more tasty brunch ideas, start following our brunch recipes board on Pinterest.

Party on, Smarties!

Ashley

The post Mini Pancakes on a Stick Recipe appeared first on Smarty Party Recipes.

Put on your big hats, grab your mint juleps and let’s get ready to party – Derby style!  The Kentucky Derby is this weekend and we’re bringing you four delicious modern takes on traditional southern drinks and dishes.   Line ‘em up and let’s get started!

Cocktail hour starts off with Southern Living’s adaptation of the Ultimate Mint Julep bar.  Choose your favorite flavored syrups – this bar features peach-basil, blackberry, grapefruit-honey, pineapple-lemongrass and traditional mint syrups. For an added kick, offer various types of bourbon, including Kentucky’s own Woodford Reserve Kentucky Bourbon. And don’t forget the mint garnish!  Serve it all up in a 10 oz square heavy plastic rocks glass.

For a traditional southern favorite, we go straight to the source –  the Kentucky Derby website. Serve your  heavy hors d’oeuvre, small portions of shrimp and grits with red-eye gravy, passed in plastic martini glasses.

We’ve got a dessert double whammy lined up that will make your mouth water. First, the Hostess with the Mostess gives us a step-by-step on creating mint julep cupcakes. I suppose you could say it was “mint” to be for the Derby?

And last, but not least, we have the dessert that is nicknamed the Kentucky Derby – a deepdish chocolate version of the bourbon pecan pie from Kumquat.  It also just happens to be gluten-free!

Related Smarty Products: 

10″ Clear Pedestal Cake Stand	Red Foil Swirls Cupcake Wraps	10 oz Square HEAVY Plastic Rocks Glasses

If these tasty treats are inspiring you with a future party theme, stay tuned for this week’s party blog for Derby-themed party inspirations worthy of the winner’s circle.

Party on, Smarties!

Ashley

The post Derby Delights: Four Recipes for Yum appeared first on Smarty Party Recipes.

Earlier this week we blogged about ways to combine these three hot trends for 2013 and now we’re showing you just how far you can take your minty obsession. First on the list is the gorgeous mint white chocolate mousse cake from Sprinkle Bakes. It’s so pretty, you’ll want to display it on a pedestal rather than actually eat it.

Ombre, ombre everywhere… on your clothes, in your hair – and now in your cake (and you can eat it, too)! Chocolate & Carrots gives you a tutorial on creating a beautiful green ombre layer cake.  The best part? You can switch out the food coloring to whatever shade you want, and serve it on a plate that’s just as gorgeous.

Incorporating chevron into any dessert that doesn’t involve fondant, serious cake decorating skills, and/or kidnapping a cake boss seems like a tall order, but we found a mint cheesecake recipe over at the Cooking Channel that does just that!

Related Smarty Products: 

10″ Clear Pedestal Cake Stand	8 oz Square White Plastic Dessert Bowls	Baroque White Plastic Cake Saucers

Party on, Smarties!

Ashley

The post Trendy Desserts for Spring 2013 appeared first on Smarty Party Recipes.