IPC kitchen is buzzing with activities again. My church is having a very special weekend event called Communion Season on August 11-14. And to make it convenient for working families to attend, dinner will be served each night.
Today, we made four different desserts ahead for this weekend :
Coconut-Kiwi Cake for 200
Chocolate Cake with Chocolate Butter Cream Frosting for 200
Frozen Peanut Butter Pie for 200
Caramel Cake for 325
plus homemade salad dressings, marinara sauce, and tropical salsa which we will serve tomorrow. Posted below is the menus and I will be posting make-ahead prep list so you can see how we plan and prepare meals for a large crowd.
Preparing desserts enough for 1000 servings is no small task, but completely do-able when you have a great team of staff. I had three young ladies whom I have trained and we got busy!
Using a scale to measure your dry ingredients is critical for baking success.
When you are cracking hundreds of eggs, two-handed method saves so much time.
Dry and wet ingredients are labeled, set aside before assembly and baking.
It was a high time baking with my young staff today. Hey, who can resist playing with butter, sugar, and melted chocolate? I will be posting more photos tomorrow.
Cooking whole heap of food to feed hundreds is a challenge, but to make it taste GOOD, now that's the fun part! Here are simple but tasty menus which will be served this weekend.
Blackened Tilapia topped with Tropical Salsa
Black Bean and Rice
Garden Salad with Sundried Tomato-Basil Vinaigrette
Bulgogi (Korean style beef)
Spinach Salad with Mandarin Oranges & Candied Walnuts
Frozen Peanut Butter Pie
Chocolate Cake with Chocolate Butter Cream Frosting
Three Bean Casserole
Garden Salad with Homemade Ranch