Any Tips for Doing the Lemon Cakes or Aloha Pizza at a Show?

Click For Summary

Discussion Overview

This thread explores participants' experiences and tips related to making lemon cakes and Aloha pizza during cooking shows. Participants share their methods, preferences, and insights on how to effectively demonstrate these recipes in front of an audience.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, plans to bake lemon cakes at home and warm them at the show, suggesting this method would yield enough servings.
  • Another participant shares their experience that Aloha pizza is easy to demonstrate and suggests making it interactive by involving guests in the preparation, such as cutting pineapple.
  • Several users mention using canned pineapple for Aloha pizza, with one expressing a desire for a salad spinner to dry it more effectively.
  • One participant highlights the importance of following recipe directions, particularly for preparing green onion curls and drizzling BBQ sauce.
  • Another participant recounts a successful interactive demo of Aloha pizza, noting the difference in cooking results between using a bar pan and a metal pan.
  • One participant describes their experience of making lemon cakes during a show, emphasizing the ease of the process and the involvement of guests in the preparation.

Areas of Agreement / Disagreement

Participants generally agree on the effectiveness of interactive demos for Aloha pizza and the ease of making lemon cakes, though specific methods and preferences vary.

Contextual Notes

Participants share personal experiences from their cooking shows, focusing on the practical aspects of preparing and demonstrating the recipes.

Who May Find This Useful

Consultants looking for ideas on how to effectively demonstrate lemon cakes and Aloha pizza during their shows may find this discussion beneficial.

Michelle817
Michelle817
Silver Member
Messages
79
I've made both of those things at home (several times), but this weekend will be my first time making them at a show. For any of you who have made them, do you have any tips for me? We're expecting 8+ guests, so I was thinking about baking a batch of the lemon cakes at home (but not glaze them), taking them to the show, and microwaving them briefly to warm them before serving. That way we'll end up with 12 total. Does this sound fine? Thanks!
 
That sounds like a good idea for the lemon cakes - they'll keep.

I love the aloha pizza and I think I need to add it back to my selection. It's SO easy to do for a demo, and I'd love to try it as an interactive show. Definitely follow the directions and do the green onion curls first in ice water. If you can show how to cut the pineapple, and even let someone try it, that is a GREAT part of the demo. Most people think they need some fancy pineapple corer, but they just need our Santoku! ;)

I also only use one Pizza Dough tube - from Pillsbury, they come in "30% more" packages. You only need one tube of that, and can roll it out well. The recipe instructions are perfect for a demo, esp. the drizzling of the bbq sauce at the end with the baggie & twixit.

Good luck and let us know how it goes!
 
cathyskitchen said:
That sounds like a good idea for the lemon cakes - they'll keep. I love the aloha pizza and I think I need to add it back to my selection. It's SO easy to do for a demo, and I'd love to try it as an interactive show. Definitely follow the directions and do the green onion curls first in ice water. If you can show how to cut the pineapple, and even let someone try it, that is a GREAT part of the demo. Most people think they need some fancy pineapple corer, but they just need our Santoku! ;)I also only use one Pizza Dough tube - from Pillsbury, they come in "30% more" packages. You only need one tube of that, and can roll it out well. The recipe instructions are perfect for a demo, esp. the drizzling of the bbq sauce at the end with the baggie & twixit.Good luck and let us know how it goes!
Click to expand...
I did the Aloha Pizza as an interactive demo - and it worked out great! The host bought double ingredients, and so we did 2 - one on the bar pan, and one on her metal pan. Put them side by side in the oven, and set the timer. The one on the metal pan burned on the bottom.....I sold 4 bar pans that night - I think most of the other guests already had one, or I would have sold more!:D
 
Last edited:
ChefBeckyD said:
I did the Aloha Pizza as an interactive demo - and it worked out great! The host bought double ingredients, and so we did 2 - one on the bar pan, and one on her metal pan. Put them side by side in the oven, and set the timer. The one on the bar pan burned on the bottom.....I sold 4 bar pans that night - I think most of the other guests already had one, or I would have sold more!:D
Click to expand...


huh? tee hee ;)
 
If someone can tell me how to attach, I'll post my interactive-style Aloha Pizza.
 
I did Aloha Pizza at a show ... we used the canned pineapple and I wish I'd had a salad and berry spinner to spin it dry!
 
I used canned pineapple too, I am not good with real pineapples, no patience.
I love the recipe and it is a great demo :)
 
Di_Can_Cook said:
I did Aloha Pizza at a show ... we used the canned pineapple and I wish I'd had a salad and berry spinner to spin it dry!
Click to expand...

Excellent idea, Di!!! I love it!
 
There was directions for cutting the pineapple with the Santoku in the Season's Best from S/S 2007 - you may want to see if anyone has one that you can look up. It explains it SO easily and I'll never worry about cutting a pineapple again!
 
ChefBeckyD - FAB idea with cooking 2 pizzas (1 on LBP and 1 on metal pan)

I like this demo idea - it is a great twist on pizza but SO easy! It uses TONS of tools.......
 
I just did the lemon cakes today and it was super easy for a show. We actually made one batch before the show and one batch during the show. I had the host prepare the cake part of the recipe while the guests helped with the other part (they were actually wanting to help!). It was really easy and super quick!
 

Frequently Asked Questions

What are some key tips for making Lemon Cakes at a Pampered Chef show?

When making Lemon Cakes at a show, ensure you have all your ingredients pre-measured and ready to go. This helps streamline the process and keeps the audience engaged. Use the Mini Bundt Pan for perfect portion sizes, and consider pre-baking a few cakes to showcase the final product. Don’t forget to demonstrate how to zest and juice lemons for added flavor, and encourage guests to ask questions throughout the process.

How can I make Aloha Pizza appealing during a demonstration?

To make Aloha Pizza appealing, highlight the unique combination of flavors, such as the sweet pineapple and savory ham. Use the Pizza Stone to demonstrate even cooking and a crispy crust. Engage your audience by inviting them to suggest toppings or variations, and consider offering samples of the finished pizza for them to taste. This interactive approach keeps guests interested and excited about the product.

What tools from Pampered Chef should I use for Lemon Cakes and Aloha Pizza?

For Lemon Cakes, the Mini Bundt Pan is essential for creating beautiful individual cakes. Additionally, the Citrus Press is great for juicing lemons efficiently. For Aloha Pizza, the Pizza Stone is ideal for achieving a perfectly baked crust, and the Pizza Cutter makes serving easy. Highlighting these tools during your demonstration will showcase their effectiveness and encourage sales.

How can I incorporate audience participation while making these recipes?

Encourage audience participation by asking for volunteers to help with tasks like mixing ingredients or assembling the pizza. You can also ask questions about their favorite toppings or flavors to create a dialogue. Consider having a small contest where guests can suggest a unique twist on the Lemon Cake or Aloha Pizza, making the experience more interactive and fun.

What should I do if something goes wrong during the demonstration?

If something goes wrong, stay calm and use it as a teaching moment. Explain what happened and how to troubleshoot the issue, whether it’s a baking mishap or a tool malfunction. This not only shows your expertise but also reassures guests that cooking can be a learning experience. Emphasize that mistakes are part of the process and can lead to delicious discoveries!

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