Weeks ago I had been asked to provide dessert for a Wheelchair Foundation event that took place on Saturday night. Originally, I had thought there would be 60 people and the number grew to 100+ people who would be attending. If I had really thought about what I was agreeing to, it would have intimidated me like crazy because in North Dallas, and in all of Dallas for that matter, desserts, cupcakes, cake balls, etc., are discussed and written about in our local newspaper almost as much as wine.
What in the world did I get myself into, and for 100+ people…I have got to be out of my mind.
So on Friday, when I really should have been doing that “other” job that makes me the real money, I was in the kitchen racking my brain about what to do.
Thank goodness I had taken that side trip to Sur La Table the day before and purchased a mini bundt cake pan and the additional tart pans. I donned my chef coat, pulled out the flour and got to work.
First thing I did was prepare a mouth-watering lemon curd from my Williams-Sonoma Pie and Tart cookbook. That went into the fridge and then I started on the tart shells.
I had some of the lemon curd left over and have enjoyed one myself and also shared with CC. She gave it a thumbs up perfect 10 (she’s missing the Olympics). Perfection. Then, feeling as if the tart needed some beneficial fruit, I added blueberries.
Nice.. and can’t we all use more anti-oxidants in our diet?
Next up were the mini chocolate bundt cakes.
So pretty. They needed a little umph and I really did not have the time nor the desire to make a chocolate mousse, but if Chef K were here she would have been able to whip it up in nothing flat. I made due with dollops of melted white and bittersweet chocolate. I think they turned out okay. I like that it’s just enough for one and the cupcake papers give them an elegant touch.
Next up…cake balls. These are white cake with almond flavored butter cream frosting, dipped in white chocolate with a bit of bittersweet chocolate on top.
The cake balls below are yellow cake with orange butter cream frosting, dipped in milk chocolate and decorated with red candy coating.
Next up, red velvet cake and cream cheese frosting dipped in milk chocolate and decorated with bittersweet chocolate.
Things started humming in the kitchen and on Saturday morning Mr. Man helped me load up the Tahoe with the following:
2 dozen coconut macaroons dipped in chocolate
1 dozen chocolate cupcakes with cream cheese frosting
1 dozen vanilla cupcakes with butter cream frosting
1 dozen mini chocolate bundt cakes
6 dozen cake balls in a variety of flavors
8 lemon tarts
On Sunday I received a call letting me know that the event was a smashing success and they raised over $10k for the Wheelchair Foundation! It feels so good to be a part of something that helps people live better lives. The money raised will be used to purchase and deliver wheelchairs all over the world to those who do not have the means to obtain a wheelchair for themselves.
If you are interested in donating to this very worthy cause, please visit https://rep.iqj.mybluehost.me
SOURCE: Miss Ginger’s Blog