Main Dish: Crabmeat Cucumber Rounds

Dessert: Blue Tiffany Box Cake

Beverage Bar: Sweet Sorbet Spritzers

Centerpiece: Blue Table Roses

Music: Henry Mancini, Breakfast at Tiffany’s: Music from the Motion Picture Score

Tiffany Blue

Throw the birthday girl or bride-to-be a tête-à-tête at Tiffany’s, using the film Breakfast at Tiffany’s as inspiration. Decorate in Tiffany blue and silver, using strands of faux pearls and inexpensive rhinestone tiaras to accent the table; carry the theme through to flowers with Blue Table Roses, dyed Tiffany turquoise with food coloring. A girl has to eat, so serve a light yet elegant menu Holly Golightly would’ve loved - Crabmeat Cucumber Rounds with sparkling Sweet Sorbet Spritzers. Getting a beautifully beribboned Tiffany box is every girl's fantasy, so give guests a piece of the dream with a Blue Tiffany Box Cake (see recipe below), the ultimate in edible elegance. To set the atmosphere, play Henry Mancini’s movie soundtrack and show the film in the background on the VCR.

Blue Tiffany Box Cake

Serves 30-35

Prep time: 35 minutes
Baking time: 30 minutes
Cooling time: 45 minutes
Decorating time: 25 minutes


PREPARATION:

• Preheat oven to 350 degrees.
• Butter and flour three 9-inch-square baking pans with 2 1/2-inch-high sides.
• Combine cake mix, water, egg whites, and oil in very large bowl.
• Beat for 3 minutes, or until well blended.
• Divide batter among prepared pans.
• Bake for 30 minutes, or until toothpick inserted into center of cakes comes out clean.
• Cool cakes in pans on cooling racks for 20 minutes.
• Invert cakes onto cooling racks and cool completely.

For the Amaretto Filling:

• Beat cream cheese, butter, and Amaretto in large bowl until smooth.
• Gradually beat in confectioners/powdered sugar.
• Place 1 cake layer on serving platter.
• Spread half of filling over top of cake.
• Top with second cake layer.
• Spread remaining filling over top of cake; top with third cake layer.
• Trim any uneven sides or edges to make perfect square-shaped box.
• Stir preserves and water in small saucepan over high heat until beginning to boil.
• Strain preserves into small bowl.
• Brush preserves over cake to coat completely.
• Refrigerate cake.

For the Fondant:

• Wearing gloves, knead food coloring, 1 drop at a time, into fondant until desired color is achieved.
• Wrap 1/4 of fondant in plastic; set aside.
• Sprinkle work surface and rolling pin with confectioners/powdered sugar.
• Flatten remaining fondant into square.
• Roll out fondant square into 26-inch square that is 1/4 inch thick, rotating to prevent sticking.
• Pierce bubbles that appear in fondant.
• Slide hands under fondant and drape over cake; smooth over surface.
• Trim excess fondant from around base of cake.
• Brush off excess confectioners/ powdered sugar.
• Form reserved fondant into long rope.
• Roll out fondant rope into band 25 inches long by 2 1/2 inches wide.
• Trim band to 2 inch width.
• Using gum arabic as glue, wrap fondant band around top edge of cake to resemble box lid.
• Wrap ribbon around cake to resemble gift.
• Tie remaining ribbon into bow; place atop cake.