Catering Tastings August Special

We have private tastings for your convenience ,and are available in several locations. Book your catering before September 1st and receive 3 free appetizers for your cocktail hour! Many exciting options! Action stations, buffets and plated dinners, full service staff also available! Prime Rib,Mashed potato martini’s! Call or email for full menu or appointment. 480-720-7104 cakesbycontessa@gmail.com.
We fill up fast so don’t wait!

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Alternative to wedding cake!

We recently did a wedding for a bride and groom who requested a dirt cake wedding cake! The cake was very special to the groom as his mom had made it every year for him since he was 1 year old.

This is my version of the original recipie

1- 8 oz cream cheese
1/2 cup butter
1- 12 oz whipped cream (whipped)
3 1/2 cups Milk
2- Instant French Vanilla Pudding (small size)
1 lb crushed Oreos
Beat together cream cheese and butter. Mix pudding and milk. Mix both together. Fold in  Whip cream. Fill jars or cups. Layer with mixture  and crushed Oreos to sprinkle on top.

Happy Baking!

 

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Italian Wedding

Imported Cheese Board: An assortment of imported and domestic cheeses red and champaigne grapes!

An assortment of Italian cured meats accompanied by fresh Mozzarella,
Fire roasted peppers, marinated artichokes, Balsamic infused mushrooms,stuffed olives, Provolone, Pecorino served with herb de Provence croustades

                  

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Catering Wedding Receptions

       Having a few appitizers and 2-3 action stations  can really change the flow of your reception. Avoiding long lines, People will be able to get the food much quicker.                 

Some of the fun stations we have are:

 

PASTA STATION

 PRIME RIB SLIDERS, THE CARVERY, POTATO MARTINI

 

 

ASIAN SAUTÉ,

STEAK HOUSE GRILL, ULTIMATE RAW BAR

 MACARONI & CHEESE MARTINI

QUESADILLA STATION, TOSTADA BAR, FAJITA STATION

MINI BURGERS,

Mini Sirloin Burgers, Cheddar, Gorgonzola, crispy bacon, sautéed onions, mushrooms, pickles, sliced tomatoes, ketchup.

Mini Milkshakes

Shoe string French Fries

Hand Made Onion Rings

NEW YORK, NEW YORK

New York Salted Pretzels

Mini Reubens

Potato Knishes

Mini Hot Dogs

 

 

 

AND THE MOST IMPORTANT!   DESSERT STATIONS

Bananas Foster

Cherry Jubilee

French Style Crepes

Chocolate Fondue

Ice Cream Stone Station

Fried Ice Cream

Cupcake Station

PLEASE VISIT OUR WEBSITE FOR MORE INFORMATION! OR TO SET UP YOUR TASTING!

http://thecakecontessa.com/cateringmenu.html

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Contessa Box Lunch Menu

Hello, we decided that for the summer time we would offer box lunches for delivery, with a minimum of 6. I have the Menu listed below and prices are from 18-22.00 and include beverages. Contessa also offers lunch catering for parties of 12 or more.

THE ASSOCIATE #1

Turkey & Ham on Cheese topped Rolls

A classic Sandwich on Cheese Rolls! One thinly sliced turkey and One Honey Ham Sandwich, both with a Light Mayo Spread. Served with Potato Salad, Fresh Fruit & Dessert

THE ASSOCIATE #2 (VEGETATIAN)

Vegetarian on Cheese topped Palm Rolls

Cheese Rolls Layered with Mixed Greens, Tomato, Cucumber, Red Onion, Yellow Peppers, Artichoke and Avocado. Served with Panini Pasta Salad, Fresh Fruit & Dessert

 

THE COLLEAGUE

Turkey, Avocado & Swiss Croissant

Roasted Turkey, Sliced Avocado & Swiss Cheese with Lettuce, Tomato & Light Mayo on a Flaky Croissant 

THE SECRETARY

Tuna Salad Sandwich

Tuna Salad with Chopped Celery & Onions, Crisp Lettuce & Tomato on European Country Oat Bread. Served with Potato Salad, Fresh Fruit & Dessert

THE MORTGAGE

Caribbean Chicken Sandwich

Sliced Seasoned and Grilled Breast of Chicken on a Croissant with Mango and Cilantro Cream Cheese Spread. Served with Panini Pasta Salad, Fresh Fruit and Dessert

THE CONTROLLER

French Turkey Sandwich

Sliced Turkey on a Croissant with Leaf Lettuce, Provolone Cheese with a Raspberry Dijon Cream Cheese Spread. Served with Rotelli Pasta Salad, Fresh Fruit and Dessert 

THE EXECUTIVE

Triple Decker Club Sandwich

Layers of Turkey, Ham and Bacon with Swiss Cheese, Lettuce, Tomato & Mayo on Soft Country White Bread. Served with Potato Salad, Pickle Spear & Dessert

 THE PRESIDENT

Roast Beef & Cheddar hero

Thinly Sliced Roast Beef & Sharp Cheddar Cheese on a Hoagie Roll, with Lettuce, Tomato, Red Onions and Spicy Horseradish Spread. Served with Macaroni Salad & Desert

THE MEETING (VEGAN)

Grilled Vegetables including Portobello Mushrooms, Red Peppers, Eggplant, Zucchini, Yellow Squash & Carrots with a Hummus Spread on Ciabatta. Served with Fresh Fruit 

THE CHIRMAN

Submarine on Baguette

Slices of Salami, Ham, Mortadella and Provolone Cheese, with Pepperoncini, Lettuce & Mayo on a Rustic Baguette with Italian Herb Dressing on the Side. Served with Rotelli Pasta Salad & Dessert

THE CLERK

Turkey Breast and Cranberry Cream Cheese on a French Baguette. Served with Feta & Rigatoni Pasta Salad, Fresh Fruit & Dessert

 THE SOCIAL

Turkey Breast & Sundried Tomato Mayo on Focaccia

Two Focaccia Sandwiches stuffed with Thinly Sliced Turkey Breast and Sundried Tomato Mayo. Served with Homestyle Potato Salad, Fresh Fruit and Homebaked Dessert

THE GENERAL MANAGER

BBQ Chicken on Asiago Ciabatta Bread

Sliced Smoked BBQ Chicken Breast on Ciabatta. Topped with Pepperjack Cheese and Sundried Tomato Garlic Mayo. Served with Potato Salad, Pickle Spear, Fresh Fruit & Dessert

THE PRESENTATION

Grilled Chicken, Bacon & Avocado Sandwich

Marinated Sliced Chicken Breast, Crisp Bacon, Sliced Avocado, Provolone Cheese, Lettuce, & Tomato, with Sundried Tomato Mayo on a French Baguette. Served with Panini Pasta Salad & Dessert

THE CLASSIC

Honey Ham & Swiss on Ciabatta

Honey Glazed Ham, Swiss Cheese, Lettuce & Tomato on Ciabatta with Dijon-Mayo. Served with Potato Salad, Fresh Fruit and Dessert 

THE BIG DEAL

Pesto Chicken Breast on Ciabatta

Marinated Sliced Grilled Chicken Breast with Pesto, Provolone Cheese & Sundried Tomato Spread on Ciabatta Bread. Served with Fresh Vegetables Pasta Salad, Pickle Spear & Dessert 

Boardroom Boxed Wraps 

THE TREASURER

Ranch Chicken Breast Wrap

Strips of Grilled Chicken, Chopped Red Onion, Shredded Lettuce, and Jack and Cheddar Cheeses, with Salsa & Ranch Dressing on the Side, Wrapped in a Flour Tortilla. Served with Fresh Fruit & Dessert 

THE REPORT (VEGETARIAN)

Grilled Veggie Wrap

Grilled Vegetables Including Portobello Mushrooms, Red Peppers, Eggplant, Zucchini, Yellow Squash & Carrots, with Fresh Mozzarella Cheese and Basil-Pesto Spread in a Honey Wheat Tortilla. Served with Fresh Fruit & Dessert

THE SUPERVISOR

Chicken Caesar Salad Wraps

Marinated Grilled Chicken, Grated Parmesan Cheese, julienne Romaine Lettuce & Homemade Caesar Dressing in a Spinach Tortilla. Served with Fresh Fruit & Dessert

THE PROMOTION

Chicken, Bacon & Gorgonzola Wrap

Grilled Chicken Breast, Bacon Crumbles, Gorgonzola Cheese, Crisp Apple Slices, Toasted Almonds & Shredded Lettuce in a Honey Wheat Tortilla with Raspberry Chipotle Spread on the Side. Served with Fresh Fruit & Dessert

THE PLANNER

Southwest Chicken Wrap

Sliced Grilled Chicken, Pepper Jack Cheese, Avocado, Red Onion, Lettuce, Tomato, & Zesty Raspberry Chipotle Spread in a Sundried Tomato Tortilla. Served with Fresh Fruit & Dessert

 Boardroom Boxed Salads

 THE CEO

Chinese Chicken Salad

Sliced Chicken Breast with Toasted Almonds, Chinese Crunchy Noodles, and Mandarin Oranges on a bed of Shredded Cabbage & Iceberg Lettuce, Green & Red Pepper, Green Onion and Carrots with a Light Sesame Dressing. Served with a Coconut Muffin

THE MERGER

Cobb Salad

Chopped Grilled Chicken, Bacon Crumbles, Avocado, Tomato, Hard Boiled Egg & Crumbled Bleu Cheese on a Bed of Lettuce with Ranch Dressing. Served with a Banana Nut muffin

THE DEADLINE

Chef Salad

Strips of ham, Roast Beef, and Turkey, served with Swiss Cheese, Cheddar Cheese, Egg & Tomato, on a bed of Romaine & Iceberg Lettuce, with Ranch Dressing. Served with a Sourdough Roll

THE SYSTEM

Grilled Chicken & Pear Salad

Grilled Chicken Breast on a bed of Romaine & Wild Field Greens, served with Pear Slices, Dried Cranberries, Candied Walnuts, Stilton Cheese & a Pear Vinaigrette. Served with a Pineapple-Coconut Muffin

 THE CLIENT

Chicken Caesar Salad

Romaine Lettuce, Parmesan Cheese, Fresh Garlic Croutons and Caesar Dressing, Topped with Grilled Chicken Breast. Served with Sliced Italian Bread

 

www.thecakecontessa.com

480-720-7104

 

 

 

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Planning a Successful Cocktail Party!

As a event cater, cocktail parties are one my favorite .They’re easy to plan and glamorous you can serve high-priced items like caviar and still have some money left over because you’ll only be serving small bites. Plus, since you’ll be making several different types of hors d’oeuvres, there’s plenty of room to experiment in the kitchen.

When planning your party, it helps to choose a theme. This doesn’t mean all your guests have to show up dressed like pirates or their favorite movie stars—a theme can be discreet, such as a flavor or color that is present throughout the entire evening. A creative theme can make your party feel special without adding to your budget, and it will help you come up with ideas for food, drinks, and decorations.

The Food!

The more formal way to serve food at a cocktail party is butler service, which means passing hors d’oeuvres on trays. Easier and more casual is setting up your food buffet style so guests can help themselves. (Unless you have a dignitary or two in attendance, no one will think this is the least bit improper.) You can also combine these two methods, serving most of your food buffet-style and passing a few hot items.

Before you plan a single hors d’oeuvre, think about what foods are in season. If it’s summer and farmers’ markets are filled with corn and tomatoes, chances are that’s what your guests will be craving. Plus, seasonal ingredients are nearly always the freshest, best-tasting options, so the effort you put into cooking will pay off.

Almost any dish can be made over into cocktail party fare. For example, serve your favorite soup in shot glasses or bake your famous mac and cheese in small ramekins.

If your party takes place during lunch or dinner hours and will be a meal for your guests, consider constructing your menu as if it were a regular meal with multiple courses. Start with lighter, cold “appetizers” and follow with hot “main dishes.” You can even end with sweet treats such as cupcakes to signal that the party is coming to an end.

Make sure that 20 to 30 percent of your menu is meatless. This is crucial for any vegetarians in the crowd but it also adds variety for the rest of the guests.

Make sure that 75 percent of your menu can be prepared in advance. That means no heating, constructing, or garnishing—just serving. To cut down on last-minute scrambling, include several canapés in your menu. These mini open-faced sandwiches can usually be prepared fully in advance and served at room temperature.
If you’re throwing a cocktail party outside of typical meal hours, five or six types of hors d’oeuvres will be sufficient. Plan on each guests eating one or two of each kind.
If your cocktail party takes place during meal hours, your guests will be hungry and there should be enough food to constitute a meal. Prepare eight to ten types of hors d’oeuvres and plan on each guest eating two to three of each.
Also, younger men tend to eat more than women and seniors, so if you have lots of ties on your guest list, add a few extra hors d’oeuvres to your menu.

Full Bar

A full bar is by far the most complicated and expensive approach. That said, with a little planning, it’s completely doable—and a lot of fun for serious cocktail lovers. You’ll have a wide assortment of liquors, mixers, and garnishes on hand so guests can enjoy their old favorites—or discover a new cocktail

Themed Bar

A themed bar features one or sometimes two types of alcohol and a variety of mixers, plus wine, beer, and nonalcoholic drinks. This option is more wallet-friendly than a full bar because you don’t have to buy less popular or more obscure liquors and mixers, some of which might not be used. A themed bar works for any liquor—just serve the appropriate mixers and garnishes alongside

Signature Cocktail Bar and drinks!
My favorite way to serve drinks at a party is to offer a few signature cocktails, plus wine, beer, and nonalcoholic beverages. This is by far the easiest approach to cocktails and can cut down on liquor costs. You can mix the drinks in pitchers ahead of time, then once guests arrive, add ice and serve.
It’s best to provide guests with at least two cocktail choices, preferably made with different alcohols—one with vodka and one with rum, for example. If you’re feeling ambitious, add a dessert cocktail toward the end of the night.
When selecting signature drinks, think about the season and theme of your party. At an alfresco summer party, guests will love refreshing Mojitos or Margaritas. In colder weather, they’ll cozy up to Mulled Red Wine or Spiced Cider.
Turn your favorite cocktail, such as a Gin Fizz or a Negroni, into your own signature drink by simply renaming it for the night. Or serve a classic with a twist, such as a Pomegranate Manhattan.

Garnishes
For serious cocktail drinkers a beverage isn’t complete without its garnish. The basic garnishes are olives, pickled onions, cherries, lemon and lime wedges, salt, and superfine sugar, In addition to offering the basics, use garnishes as an opportunity for creativity—add chile peppers to Margaritas or sugar cane sticks to Mojitos, for example. For a unique twist, try serving a classic cocktail like a gin and tonic with a fresh herb sprig—it will add a hint of flavor and look pretty. If you’re serving specialty cocktails, be sure to include a fun garnish, such as the slice of fruit that finishes the Blood Orange Champagne Cocktail. Ice cubes can double as garnish, adding a touch of flavor and a visual appeal: Simply place fresh herbs, edible flowers, or berries in ice cube trays, add water, and freeze.

Space

If your space is tight, use a round central table as the one and only food station. For larger rooms where guests have plenty of space, it’s better to spread the food out on smaller tables. Try to place food stations within easy access of the kitchen so you don’t have to balance trays while walking through the crowd.

Cocktail parties generally don’t demand as many chairs, tables, or tableware as other events, but depending on your menu and bar setup, you may find you’re short on something crucial, such as glassware—remember you need three to four glasses per person. If you don’t want to buy, you can rent glasses, plates, linens, and even extra tables for the bar or buffet area. The best part is that you don’t have to do any washing or feel guilty if you break something. Borrowing is another option, but if you break something you’ll have to explain it to your friend or family member.

If you have more than 20 guests and don’t want to be limited to only buffet-style hors d’oeuvres, consider hiring a staff.

www.thecakecontessa.com

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Valentine’s Day Delivery

           Flavors of Love!

6’heart shaped cake 45
Chocolate, Red Velvet, Chocolate Strawberry Marble, Vanilla Bean.

12 Regular Valentines Cupcakes 45.00
                                          12 Gourmet Valentines Cupcakes 52.00

12 Valentine Cake Balls 45.00   
12 Valentine Lollycakes 60.00
Please visit our website for cupcake and lollycake menu’s
                              www.thecakecontessa.com

 


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