What cake should I make, it needs to be look extremely presentable and taste good?

Question

I was thinking Strawberry Cheesecake.

Answer 1

A cheescake with the strawberries served in the middle of the cake looks nice....or a chocolate cake with shaved curls from chocolate bars on top.

One of my favorite cakes though is an Angel Food Cake, with lemon filling between the layers, and frosted with whipped cream. Easy to make and Yummy!

Answer 2

It is a rather simple recipe. Graham crackercrust shouldn't be too dry or it will fall apart. If you have a cake pan which has a removeable bottom and the sides lossen, you can wait until the last minute to take it out of the pan. Make it the night before to ensure that the strawberries are set. Get nice big fresh ones. They will be delicious!!!!

Answer 3

The strawberry cheesecake would be good.

I like a fine, white cake with 7 minute icing and shredded coconut.

Answer 4

add some graham crackers (you have to put the graham crackers into small crumbly pieces - about the size of chocolate chips - then spread it all over the top of the cheese cake, but don't over do it).

Answer 5

strawberry cheesecake would be good.

Answer 6

German chocolate cake looks good with its caramel pecan & coconut topping.

Answer 7

Try this web site http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&wf=9&recipe_id=56742

Here are some cool cakes!

JELL-O® "Dive-on-In" Cake

Prep Time: 1 hr 15 min
Total Time: 4 hr 15 min
Makes: 15 servings

1 pkg. (2-layer size) yellow cake mix
2 cups boiling water
2 pkg. (4-serving size each) JELL-O Brand Berry Blue Flavor Gelatin
1 cup cold water
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
56 Mini OREO Bite Size Chocolate Sandwich Cookies
6 TEDDY GRAHAMS Graham Snacks
5 ring-shaped chewy fruit snacks
4 bite-size fish-shaped chewy fruit snacks

PREPARE and bake cake mix in 13x9-inch baking pan as directed on package. Cool completely. Invert cake onto large platter; remove pan. Using a serrated knife, cut and scoop out a shallow rectangle from center of cake, leaving a 2-inch border of cake on all sides and a thin layer of cake on the bottom. Reserve removed cake for snacking or other use.
STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). (Or, see Tip below for quicker set method.) Pour thickened gelatin into center of cake. Refrigerate 3 hours or until set.
FROST borders of cake with whipped topping. Decorate with remaining ingredients as desired to resemble a swimming pool. Store leftover cake in refrigerator.

KRAFT KITCHENS TIPS


Fun Idea
Insert bite-size fish-shaped and octopus-shaped chewy fruit snacks into gelatin "pool" before refrigerating for an added treat!

Shortcut
For a quick-set gelatin, simply add 4 cups ice cubes to the dissolved gelatin mixture in place of the 1 cup cold water; stir 8 min. or until gelatin begins to thicken (spoon drawn through leaves a definite impression). Remove any unmelted ice. Pour thickened gelatin into center of cake; continue as directed.

Nutrition (per serving)

Calories 280

Total fat 11g

Saturated fat 4g

Cholesterol 25mg

Sodium 260mg

Carbohydrate 42g

Dietary fiber 1g

Sugars 31g

Protein 3g

Vitamin A 0%DV

Vitamin C 0%DV

Calcium 4%DV

Iron 6%DV


Wacky Wizard Cups

Prep Time: 20 min
Total Time: 4 hr 55 min
Makes: 2 doz. or 24 servings, 1 cupcake each

1 pkg. (2-layer) white cake mix
2 cups boiling water
2 pkg. (4-serving size each) JELL-O Brand Cherry Flavor Gelatin, or any other flavor
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
24 COMET Sugar Cones
1/2 cup colored sugar
1/4 cup star-shaped sprinkles



PREPARE cake batter and bake in 24 paper-lined medium muffin cups as directed on package. Cool in pan 10 min. (Do not remove from pan.)
STIR boiling water into dry gelatin mixes in medium bowl at least 2 min. until completely dissolved. Pierce cupcakes with large fork or wooden skewer at 1/2-inch intervals. Spoon gelatin evenly over cupcakes. Refrigerate at least 4 hours or overnight.
REMOVE cupcakes from pan. Spread each with 1 Tbsp. of the whipped topping. Place 1 ice cream cone, tip-end up, on top of each cupcake. Spread remaining whipped topping evenly over cones. Sprinkle with the colored sugar and sprinkles. Store in refrigerator.




KRAFT KITCHENS TIPS


How To Frost Cupcakes
Make sure cupcakes are completely cooled before frosting. A warm cake can cause the frosting to soften or melt.

Great Substitute
Prepare as directed, using confetti cake mix.






NUTRITION INFORMATION



Nutrition (per serving)

Calories 220

Total fat 4.5g

Saturated fat 2.5g

Cholesterol 0mg

Sodium 220mg

Carbohydrate 43g

Dietary fiber 1g

Sugars 26g

Protein 3g

Vitamin A 0%DV

Vitamin C 0%DV

Calcium 6%DV

Iron 2%DV