In lieu of giveaways she said she would ask her guests to decorate their own mini shortcakes to be brought home as a souvenir from her party. Of course, her guests would also have lots of picture souvenirs to remember the party by- she has already bought more film for her polaroid camera. Preteens are so trigger happy when it comes to taking their own pictures.
Great planning ideas coming from a twelve year old to be right? Now I pity the unpaid help that has to go about ensuring that the party goes smoothly as planned. Of course the party will be fun and memorable , we happen to be professionals and are good at what we do.
Fresh Fruit Shortcake
¼ lb. (110 g) butter or margarine (I prefer using half butter and half shortening so that the crust is not too crumbly)
¼ cup (60 ml) sugar
4 egg yolks
1 ½ cups (375 ml.) all-purpose flour , sifted
Topping:
2 ½ cups (625 ml. ) whipping cream, whipped
2 cups (500 ml.) chopped fruits
Western fruits: apples, plums, apricots, peaches,
nectarines, strawberries
Tropical fruits: ripe mangoes, lychees, kiwi, papaya,
nata de kaong or nata de coco
2 nectarines, halved and seeded and thinly sliced
Cream butter and sugar together until light and fluffy. Add eggyolks one at a time . Beat well after each addition. Mix in flour until well combined.
Knead dough on a lightly floured working surface. Place on greased pizza pan using your knuckles or fingers to press out to fit pan.
Bake Blind at 350 F (180 C) or until lightly browned. Remove from oven.
When cold, gently lift shortcake onto serving dish.
To prepare topping:
Combine whipped cream and fruit. Spoon onto shortcake base.
Arrange nectarine slices or fruit you will use for décor on cream . Make sure skin side is showing. Serve slightly chilled.
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