kilikini wrote:

> Dee Dee wrote:

>>Some people's tastes will never advance whether they are on foodstamps
>>or not, and are not able to understand any help on how to make better
>>tasting meals. I would do a cake that reflects their particular tastes
>>and they might very well be happy with whatever effort you make.
>>
>>Just emptying a mix out of the box, stirring in a few eggs and oil
>>might just be the ticket to get you cudos. Let the icing be the ooh-
>>ahh.
>>Dee Dee
>
>
> You know, you may be right, Dee Dee. Thanks. Maybe I'm stressing over
> nothing.
>
> kili

Kili, I do not know this teenager, but I wonder if she knows the
difference between white cake and yellow cake? I would mention that
white cake may not be as moist, then I would let it be her decision. If
it means that much to her, then what the heck, she is the birthday girl.

How about a cream cheese frosting (dyed pink)? You could add lemon
juice for a little flavor. It sounds like a white cake with white
(pink) frosting would taste a little boring, but again, she is the
birthday girl. A coconut cake with pink frosting may taste good.

A cake for 60 people? That will be a big cake. I am pondering the 3
tiers, though... what pans could you use, to make it big enough to feed
60 people. You could add a chocolate sheet cake, for the people who
like chocolate. This way you could get by with a smaller 3-tired cake.
Sheesh, it isn't like the girl is getting married, or anything. You
are a good friend, I hope they appreciate you. I will keep pondering
the pans for a 3-tired cake.

Becca