Elijo, One of my favourite cakes is a . It is a bit time consuming but well worth it. I even made this cake for my own 50th birthday last year. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table ================== This cake is from the 1984 Food and Wine Magazine. I have been making this cake for my DH's birthday since then. I have scanned the from the magazine that depict the assembling of this cake. It will make the written directions easier to follow. Genoise ************************************************************ Makes one 10 x 3 inch round layer 1 3/4 cps sifted all-purpose flour 8 eggs, at room temperature 1 1/4 cups sugar 1 teaspoon grated lemon zest 1/4 cup clarified butter, tepid Filling 1 cup heavy cream chilled 2 tablespoons confctioners sugar 1 tablespoon framboise, raspberry brandy 1 pint coarsely chopped strawberries sliced strawberries and fresh mint sprigs for garnish ************************************************************ Raspberry Syrup Recipe ************************************************************ 1/2 cup sugar 1 tablespoons framboise (raspberry brandy) In a small heavy saucepan, combine the sugar with 1/4 cup of water. Bring to boil over moderate heat, stirring to dissolve the sugar. Boil for 1 minute. Remove from the heat and let cool for 10 minutes. Stir in the framboise. ************************************************************ . Preheat the oven to 350. Lightly butter a 10 inch springform pan. Cover the bottom with a round of parchment or waxed paper. Lightly butter the paper. dust the entire pan with flour; tap out any excess. Sift the flour two more times on a piece of waxed paper and set aside. In a large bowl, combine the eggs, sugar and lemon zest. Set over - not in - a large saucepan filled one-quarter of the way with hot water. Warm over low heat, whisking occasionally, until the mixture is smooth and syrupy, with a deep yellow color and feels warm to the touch, 5 to 8 minutes. Remove from the heat. In a large mixer bowl, beat the warmed eggs and sugar at high speed until tripled in volume and holds a ribbon for a full 10 seconds after the beaters are lifed. (This will take 10 to 15 minutes if you are using a kitchenaide type mixer or 15 to 20 minutes with a hand beater.) Sprinkle half the flour on top of the beaten egg mixture. Using a balloon whisk, fold in the flour lightly but thoroughly, using scooping and swirling motions and lifting the whisk out of the mixture with each folding stroke. Pour the tepid butter on top and quickly fold it in, using the same motion. Spoon the remaining flour on top and fold in quickly and delicately, with a minimum number of strokes; too much folding will deflate the batter. Pour into the springform pan and tap once on the counter to help spread the batter evenly. Bake in the middle of the oven for 40 minutes to 45 minutes, until the cake is golden brown on top and a cake tester inserted in the centre comes out clean. Remove from the oven and tranfer to a wire rack to cool for 5 minutes. Remove the sides of the pan. Invert to remove the bottom; peel off the waxed paper. Invert again to let the cake cook right-side up on a wire rack for 2 or 3 hours. If making ahead, wrap airtight in plastic and store in a cool dry place for up to three days or freeze. Hollow out the cake: Using a potlid or tart pan bottom as a guide, centre a 7 inch circle on top of the genoise and with the tip of a sharp knife, cut down 1 inch deep into the cake and cut around the circle. Insert the knife in the side of the cake 1 inch down from the top and swivel it back and forth, keeping the knife horizontal. The idea is to remove the 7 inch circle of cake from the top, leaving the sides of the cake intact. Carefully remove the top of the cake and with the cake cut side up, trim off enough of the cake to leave an even layer of 1/2 inch thick. Cut this round into 8 wedges and reserve. Place the genoise shell on a large serving platter. Carefully hollow out the inside with a knife, leaving a 1/2 inch layer on the sides and a 1 inch layer on the bottom. Cut the insides pieces roughly into 1/2 inch cubes and place them in a medium bowl. Sprinkle 2 tablespoons of the rasperry syrup on top and toss to moisten. Brush the insides of the genoise shell with the remaining Raspberry Syrup, dabbing generously on the sides and lightly on the bottom. Do not moisten the wedges. In a large bowl, beat the cream with 1 tablespoon of the confectioners sugar and the framboise until soft peaks form. Fold in the chopped strawberries and the moistened cubes of cake. Spoon this filling into the genoise shell, spreading it into an even layer. Arrange the wedges of cake decoratively on top, in a spiral pattern with the points meeting in the middle. For decoration, slice whole strawberries almost through to stem and fan out. Place one on the edge under each wedge and a couple in the middle. Sprinkle with confectioners sugar and a some sprigs of mint.

I just attended a 25th anniversary and it was great... my younger cousin (20) hosted the event in honor of her parents (my aunt and uncle). Now keep in mind she is a full time university student paying her own tuition on a small budget. Because she was on a very tight budget she decided that she would have an open bar (which is fine by me as I am there to celebrate the 25 wonderful years that my aunt and uncle have shared.) Secondly she decided she would have everyone pay for their own meal... this is how she worked it out... she asked for $35 from each guest... $20 to go towards the meal, which was very good... and the remaining $15 from each guest was pooled together and given as one gift from the entire family to be put towards my aunt and uncles trip to Hawaii. I know it seems we paid for everything... but that is not the case... I think people sometimes overlook the other hosting details that add up... such as the venue, decorations, favors, cake, centre pieces and etc. She also hired a photographer, which I think is more important paying for than the bar... the photos are lifetime memories that will help remind our entire family of the amazing time we had that day/night. I am happy she kept my aunt and uncle in mind that day... it was there day and if that meant I had to spent a little bit of my money to make sure it was everything they dreamed, then so be it I LOVE MY FAMILY. I almost forgot... we raised $1800 toward their trip to Hawaii. Pretty good, eh! (Yes I'm Canadian.) Think about it! If I had to go out and get a card that's $5... gift wrap and bows $10-$15... a gift is approx. $50 or more if you want something worth buying... this would have added up to a lot more money. So basically I saved... I paid $35, $20 to my meal, $15 toward the Hawaii pool and approx. $12 on drinks the wine was free and set on the tables. So if you do the math based on buying a gift at $50 and the card and bow at $15... I saved $23, WOW! Sure she could have left the bar out all together, but I think it's best she gave her guests the option to have a few casual drinks or not. I mean really what does it really cost for a few good casual drinks approx. $15. Just my opinion! Have a good day!

Get a caterer! That is a LOT of people to cook for. You can do a few things yourself and ask the caterer to serve if you ask nicely. If a caterer isn't in the budget, at least order prepared food or platters to serve. Cooking for 80 at a hall is just too much. Hard to say what kind of food. I would pick what your mom loves best -- keeping in mind what your guests will enjoy, too. If she's a baseball fan, for example, have hot dogs and peanuts and beer. If she loves travel, have exotic choices. But I think really your best bet is to give the caterer a budget and let him/her suggest things. That always works for me. For decorations, flowers always say "special occasion," but they can be expensive. You can make copies of photos of her at different stages of life and put them in inexpensive lucite frames of different sizes (you may even be able to ask the store if you can return them if you keep them in perfect shape) and put a few on each table for centerpieces, perhaps with a single flower or candle. We did that for my mother's 70th and it worked nicely. Potted flowering plants with a ribbon around the pot are also nice and inexpensive centerpieces (and a lot less work). You can give them as thank you gifts to people who help you with the party. You are so nice to do this for your mother! Good for you. I am sure she will be thrilled.

I've been lurking this thread since it was started and following along. I love reading all of the posts and even revisit a few now and then. Like some others, I have a lot of work to do to get where I want to be. I'm confident I will get there eventually though because I really want it. I started my "new habits" back towards the end of January. I didn't tell a soul because my family has a way of taking over the process and making it even harder than it already is. I selfishly just wanted to do it with and for myself and it's really made a difference. No guilt trips, no cravings and it's been easy to just say, no thank you when something is offered. I didn't make a plan or find a diet, I just stopped eating anything that could be remotely described as "junk". No fast food, no sugar, no snacking. I stopped cooking in the evenings; I only eat if I'm hungry and I only eat enough to feel comfortable regardless of the portion on my plate. I started buying ready made salad from our farmer's market because I buy veggies but never get around to slicing and dicing. It's a chore I just hate to do and I procrastinate till they rot. Freshly made on site is expensive, but it's so worth it! I eat some carbs even white, but instead of counting every calorie, I use the points assigned to foods in WW as a guide to balance out my intake. So far, I'm down 19.5 lbs and one pant size. Three weeks or so into my new size and now they're starting to feel a tad baggy. Next challenge, more exercise! Great thread JTL, it's nice to see the support between every one and some of the tips here are really awesome! Thanks for starting it!