Spring can be PARTY TIME around the Candy Lab. We have several birthdays to celebrate (including Alan’s) and a few graduations. And heck, sometimes we just want to invite the neighbors over to celebrate flowers, sun and the rise in temperature!!
So we thought we’d take a break from our book launch and work up some easy, breezy party ideas. This was our favorite: CAKE AND CANDY PARFAITS!!
Here’s how we made them:
To make a candy and cake parfait, you’ll need a straight-sided glass. Ours was about 2 1/2 inches at the top and tapered down to about 1 1/2 inches at the bottom. That’s important because you will be cutting cake rounds to fit in the glass.
Using Sara Lee Pound Cake, cut the cake into 1 inch slices. We used two size cookie cutters, a 2 inch and a 1 1/4 inch to cut rounds from the slices of pound cake. (But you will need to match your cutter size to your glasses.)
Place one of the smaller slices in the bottom of each glass. Top the slice with a layer of frosting. Next add a layer of candies. (Sixlets were perfect for this because their chocolate centers are soft on the tooth and because the candy coating doesn’t melt in the frosting.)
Now add a larger round to each glass, and top with another layer of frosting. Finish off the parfaits with a sprinkling of color coordinated candies.
We added a Pirouette cookie and a big gum ball for a little extra pizzazz!
These little parfaits are perfect serving–sized portions and EASY TO MAKE AHEAD OF TIME. Keep in mind that you can use any color combo, making it easy to coordinate your parfaits with the color theme for your party.
Alan and Karen