Before I share this week’s Friday Favorite I wanted to show you a few fun ideas I used at the graduation party for Cali and Hannah we hosted last Saturday.
My friend Sherra shared these ideas with me after she attended a graduation party of a neighbor. They are so cute and they got rave reviews at our party.
Aren’t these the cutest little graduation caps? They are made from chocolate covered graham crackers and mini Reese’s Peanut Butter cups. For directions visit Sherra’s blog. I used red and blue M & M’s since those are our school colors. I also used red and blue Fruit by the Foot for the tassels.
Here is the other fun idea we used. I cut the school’s initials out of Styrofoam, frosted them and then covered them with coconut. We then used the letters to hold the fruit kabobs we made. Caution: The frosted Styrofoam may be mistaken for actual cake and people may attempt to eat it!
Everyone loved it and several of the parents asked to borrow the letters for their grad parties so they are making the rounds!
The Friday Favorite recipe is one of the cakes I served at the Grad Party. This recipe was given to me by one of my direct sales team members – Cathy. Every time I have made this cake it has gotten great reviews -and I’ve made it lots! So thank you Cathy!! At the party on Saturday I must have had 10 people comment on how delicious it was.
It is so simple and easy to make and it is a great alternative to the traditional chocolate Texas Sheet Cake and of course I love the almond flavor! It is made in a large jelly roll pan so it makes a lot. There are actually no nuts in the cake – the nuts in the picture were just for decoration.
Texas Almond Sheet Cake
1 cup butter
1 cup water
Place above ingredients in saucepan and bring to a boil. Let cool a bit. In another bowl combine:
2 cups flour
2 cups sugar
In another bowl add together:
2 beaten eggs
1/2 cup light sour cream
1 1/2 tsp. almond extract – not imitation
1 tsp. salt
1 tsp. baking soda
Spray jelly roll pan with cooking spray, bake at 375 degrees for 20-25 minutes just until lightly brown. Let cool 30 minutes.
Combine and bring to boil:
1 cup butter
1/4 cup milk (heaviest)
Then add 4 1/2 cups powdered sugar and 1 tsp. almond extract. Frost cake and eat!