U niversidad Francisco M arroquín FCE Cost Management - Caso Cake Simple 2017 Lic. Manuel Guay Apen. MSc.
MENU 1.
El caso es obligatorio e indispensable para acceder a nota de examen final.
2. Grupos de 5 integrantes. Una receta por grupo. 3. Realizar la investigación del costo estándar de 1 Pastel. 4. El costo estandar debe estar dividido en: A. Materia Prima B. Mano de Obra C. Gastos Indirectos de Fabricación 5. El costo estandar también debe estar divido en: A. Costo B. Eficiencia 6. Cada grupo presentará un informe final el día Miercoles 12 de Mayo al inicio de la degustación, el informe incluirá, entre otros: A. Caratula B. Introducción C. Costo estandar D. Precio Sugerido E. Margen de Contribución F. Conclusiones & Recomendaciones G. Proveedores sugeridos. 7. Degustación: El día Miercoles 12 de Mayo deberán traer preparado su pastel. 8.
Todos los integrantes del grupo deben participar en el caso.
9. Si un integrante NO participa, bastará con un correo de sus compañeros, para eliminarlo de la nota. 10. Composición de la nota del caso: 60% Informe y 40% Degustación.
Cost M anagement - Caso Cake Simple 2017
Grupo 1 Jorge Alejandro Mejía de León Régil Esteban Camargo Vassaux Sergio Vinicio García Monterroso Ellem Paola Isabel Lacota Martínez Karmele Lejarraga Mc Sweeney Grupo 2 Rodrigo Montenegro Bonilla Barbara Nicolle Arango Miron Hector Orlando Orellana Corzo Brian Eduardo Garcia Sandoval Yara Roxana Maldonado Álvarez Grupo 3 Daniela Moklebust Mollinedo Suhad Amira Aranki Moreno José Rodrigo Gómez Brol José Alberto Bacaro Chinchilla Erick Antonio Ruíz Galeano Grupo 4 Christian Andres Castillo Maldonado Sebastian Fernando Ruano Vila Constantino Kiehnle Flores Camila Maria Salazar Aguilar Daniela Concheso Girón Grupo 5 Gianluca Grazioso Kong Armando José Criado Bouscayrol Antonio Andrés Castillo Prado Sergio Andres Valle Leal Marcela Enríquez González Grupo 6 Jose Adriel Gomez Torres Guillermo Kiehnle Longo Sebastián Castañeda Molina Pedro Quezada Castillo Marianna Seni Londoño
Cost M anagement - Caso Cake Simple 2017
1 Vanilla Bean Bundt Cake It has been ages since I last baked a bundt cake. A couple of weeks ago, I was thinking of having plain butter cake, not just any butter cake, but one that is baked in a bundt pan! LOL! Why is it that sometimes the pan that is used to bake the cake is so important? I have no idea, really, except that I want a plain bundt cake! I took one of my cookbooks off my bookshelf, "Cake Simple" by Christie Matheson, who is the coauthor behind the famous cookbook "Flour" by Joanne Chang, and several other cookbooks. Cake Simple is a lovely book, all on bundt cakes, big and minis, and this is the fourth recipe that I've tried so far, and all are wonderful.
This cake uses vanilla bean pod and a little bourbon, which I've replaced with rum, to soak the vanilla seeds before mixing into the batter. Other changes I've made was to replace the buttermilk with a mixture of homemade yoghurt and milk. Both brown and caster sugar are used for this cake. As usual, I have reduced the sugar, for the caster sugar from 1 cup to 1/2 cup ; and for the brown sugar, from packed 1/2 cup to loosely packed scant 1/2 cup. And the sweetness turns out just right. The cake is very moist, tender and absolutely delicious! It has a soft dense crumbs and the taste of the rum is lightly visible in each bite. This is one lovely cake. Another winner recipe from this book. I did not make the glaze as it does not need it, already good on its own.
Cost M anagement - Caso Cake Simple 2017
Vanilla Bean Bundt Cake (adapted from "Cake Simple", Christie Matheson) Serves 10-12 1 cup (230gm) unsalted butter, at room temperature (I use 250gm salted butter) plus melted butter for greasing the pan 2-1/4 cups (270gm) all-purpose flour, plus more for dusting the pan 1 teaspoon bourbon (I use rum) 1 vanilla bean, split lengthwise 2 teaspoons baking powder 1/2 teaspoon salt (omit this) 1 cup (200gm) granulated sugar (I use 1/2 cup) 1/2 cup (110gm) packed light brown sugar (I use scant 1/2 cup) 3 eggs 1 egg yolk 1 cup (240ml) buttermilk (I use 2/3 cup homemade yoghurt mixed with 1/3 cup milk) 1 Preheat the oven to 325F (165C/Gas 3). Brush the inside of a 10-cup (2.4-L) bundt pan thoroughly with the melted butter and dust it lightly with flour. (Use a pastry brush to help distribute the flour and tap out any excess). 2 Pour the bourbon into a small bowl. Scrape the seeds from the vanilla bean into the bourbon and stir to blend well. (reserve the scraped vanilla pod for making the glaze). 3 Whisk the flour, baking powder, and salt in a medium bowl until thoroughly combined. 4 In the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until light and fluffy. Add the eggs, one at a time, and then the egg yolk, beating well after each addition until incorporated. Beat in the bourbon-vanilla mixture. 5 With the mixer on low, add the flour mixture (in two increments) alternately with the buttermilk, beginning and ending with the flour and beating just until combined. 6 Pour the batter into the prepared pan, smooth the top, and bake for 50 to 55 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for about 15 minutes, then invert the cake onto the rack and let it cool completely. Drizzle the glaze over the cooled cake, let the glaze set for a few minutes, and serve. The cake can be made 1 day in advance and kept in an airtight container at room temperature.
Cost M anagement - Caso Cake Simple 2017
Vanilla Glaze 1/4 cup (60ml) milk scraped vanilla bean pod (reserved from making the cake) 1-1/2 cups (140gm) confectioners' sugar pinch of salt In a very small nonreactive saucepan over low heat, combine the milk and the vanilla bean pod and heat to scalding (when small bubbles form around the edge of the milk but before it begins to boil). Remove the milk from the heat and let steep with the vanilla bean pod until the milk is cool. Meanwhile, combine the confectioners' sugar with the salt in a small bowl. Remove the pod from the cooled milk. Add 2 tablespoons of the vanilla-infused milk to the sugar-salt mixture, and whisk until smooth and pourable, adding more milk as needed to obtain the desired consistency.
Cost M anagement - Caso Cake Simple 2017
2 Lady Bird Lemon Bundt Cake It seems like only yesterday when we, Lena, Zoe and myself, started Bake-Along. I remember how excited we were, with dozens of ideas and suggestions on how to make Bake-Along a fun event. We did not expect that it would last for 5 years. Well, this month of May, marks Bake-Along's 5th Anniversary, five full years of baking together with friends. And now, a farewell post as well. It has been a great, wonderful, fabulous 5 baking years. We have done some bakes that we would never have thought of making on our own. My heartful thanks to everyone, for the support and encouragement, particularly to Lena and Zoe, my wonderful baking buddies, for the glorious 5 years of Bake-Along. We have done well indeed! I've made a lemony bundt cake, Lady Bird Lemon Bundt Cake. This cake is the recipe of Lady Bird Johnson, the wife of the 36th President of the United States, Lyndon B. Johnson. Her recipe is so popular that it has been passed around thousands of time over the decades, and there are many versions of it. If you google for info from the web, you would find many similar recipes to this.
A moist, lemony cake with close tight crumbs. Do not skip the lemony frosting, it is good with the cake. Don't forget that pot of tea!
Cost M anagement - Caso Cake Simple 2017
The recipe below is my measurement for half a recipe. I've used a small bundt pan with a 6-cup capacity. For the full recipe to make in a 10-inch Bundt pan, please refer here. Lady Bird Lem on Bundt Cake (adapted from "Cake Simple", Christie Matheson) 100gm butter, at room temperature, plus melted butter for greasing the pan 160gm cake flour, plus more for dusting the pan 1/2 tablespoon baking powder 1/4 teaspoon salt 120gm sugar 4 egg yolks 90ml whole milk 1/2 teaspoon vanilla extract 1 teaspoon freshly grated lemon zest 1/2 tablespoon freshly squeezed lemon juice Preheat the oven to 325F (165C/gas 3). Brush the inside of a 10-cup Bundt pan thoroughly with the melted butter and dust it lightly with flour. (Use a pastry brush to help distribute the flour and tap out any excess). Whisk the flour, baking powder, and salt in a medium bowl until thoroughly combined. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar on medium speed for 2 to 3 minutes, until light and fluffy. In a medium bowl, whisk the egg yolks until they are light and lemon-coloured, then add them to the butter-sugar mixture and beat until just blended. With the mixer on low, add the flour mixture (in three increments) alternately with the milk (in two increments), beginning and ending with the flour and beating until thoroughly incorporated after each addition. Add the vanilla, lemon zest, and lemon juice, beat for 2 minutes. Pour the batter into the prepared pan, smooth the top, and bake for about 1 hour, until a cake tester inserted in the center comes out clean. Let the cake cool for about 15 minutes in the pan on a wire rack, then invert the cake onto the rack and let it cool completely. Pour the icing over the cooled cake and serve. The cake will keep in an airtight container at room temperature for up to 2 days. (The un-iced cake will keep, wrapped well in a layer of plastic and a layer of foil, in the freezer for up to 2 weeks).
Cost M anagement - Caso Cake Simple 2017
Lemon Icing 1 cup (90gm) confectioners' sugar 1/4 cup (28gm) unsalted butter, at room temperature 1/2 tablespoon freshly grated lemon zest 1 tablespoon freshly squeezed lemon juice 1 teaspoon heavy cream, plus more as needed Combine the confectioners' sugar with the butter, lemon zest, lemon juice, and cream in a small bowl and stir vigorously until the mixture is smooth, thick, and pourable. Add more cream if needed to obtain the desired consistency.
Cost M anagement - Caso Cake Simple 2017
3 Brown Sugar Bundt Cake I love ready-to-eat prunes in baking than actually eat them as they are. When used in baking and desserts, they tastes wonderful and the flavours really stands out. Prunes are rich with vitamins, high in fiber and virtually no fats! This cake recipe uses prunes and pears. I used apples instead of pears and some Sunsweet Ready-to-eat prunes which has been sitting on my kitchen table for the last two months or so! This cake is moist, soft and really good! Another wonderful recipe from Dorie Greenspan which is definitely a keeper. As usual, I reduced the brown sugar, and it is just right for me, it is not overly sweet, just the right amount of sweetness, together with the slightly sourish tangy prunes, this cake is wonderful. Good either with a cup of coffee or tea, though I would go for tea with this. I replaced the buttermilk with 2/3 cup of homemade yoghurt and 1/3 cup of milk, mix them together. Buttermilk is quite costly over here, and not easily available too, and once the carton is opened, it does not keep for long. This substitution of buttermilk with yoghurt and milk is one of the handy tips by Dorie, which is really great, as I always have homemade yoghurt in my fridge. I only buy commercial yoghurt as a starter, ever since I started making my own, which is gloriously creamy and delicious. If you have not tried making yoghurt before, try it, it is really very easy, no equipment is necessary. I did not use any special equipment at all. All you need is a deep pot, 1 litre of milk and 2 tablespoon of live cultured yoghurt starter! For homemade yoghurt recipe, click here. Add in the chopped apples and prunes, stir to combine. Pour into my lovely WILTON bundt pan :) and bake for about 60-65 minutes, check to see whether top is browning too fast, and cover with a piece of aluminium foil if needed. I checked the cake at 45 minutes of baking time, and found that it is browning too fast, so a piece of aluminium foil is placed on top.
Cost M anagement - Caso Cake Simple 2017
A lovely cake is ready! The prunes and apples are scattered all over the cake, yummy! I gave half of this cake to my nice neighbour! The texture is really soft, moist, and yummy! I'm sharing this with Full Plate Thursday at Miz Helen's Country Cottage Recipe Swap Thursday at Prairie Story Bake With Bizzy at Bizzy B. Bakes Sweets For A Saturday at Sweet As Sugar Cookies
Cost M anagement - Caso Cake Simple 2017
Brown-Sugar Glaze SOU R CE: MARTHA STEWART LIVING INGREDIENTS 6 tablespoons unsalted butter 1/2 cup packed light-brown sugar 2 tablespoons heavy cream 1 teaspoon pure vanilla extract 1/2 teaspoon salt D IRECTION S Heat butter and sugar in a saucepan over medium heat, stirring, until sugar has dissolved. Add cream, vanilla, and salt, and bring to a boil. Remove from heat, and let cool until thickened. Use glaze immediately.
Cost M anagement - Caso Cake Simple 2017
4 Whipping Cream Cake Hi everyone, I'm back from my Chinese New Year celebrations, even though this festival will last for 15 days, it is more or less back to daily routine, with the kids back in school. Thank you, friends, for visiting while I was away. Thank you for all your lovely wishes, I really appreciate them! This lovely cake was actually made before the holidays, just never got round to post it! There is no butter in this cake. You would never have guessed it, either by looking at it or even after taking a bite! No, definitely no one would have known, except by the person who baked this! No butter and no oil, the secret ingredient here, well, secret no more, is the whipping cream! The hidden fat is in the whipping cream, but seriously, keep that aside and try out this cake. This cake has a lovely texture, it is moist, tender and delicious! It is so easy and so simple, it will be ready to be baked in just minutes! Rose recommended to use the whipping cream with a high-butterfat content of 40 per cent. Well, the one I have does not states the percentage of the butterfat, I guess maybe it was less than that. It turned out great, whatever the percentage is! This is a lovely cake to have with a cup of plain black coffee. I'm sharing this lovely cake with Cookbook Sundays at Brenda's Canadian Kitchen Potluck Sunday at Mommy's Kitchen Sweets For A Saturday at Sweet As Sugar Cookies
Cost M anagement - Caso Cake Simple 2017
W hipped Cream Cake
(adapted from "Rose's Heavenly Cakes" by Rose Levy Beranbaum) 2-1/4 cups (8 ounces/225gm) cake flour or 2 cups bleached all-purpose flour, sifted into the cup and leveled off ( I use 225gm self-raising flour)
2 teaspoons baking powder (I omit this since I use self-raising flour) 3/4 teaspoon salt 1-1/2 cups (12 fluid ounces / 348 grams) heavy cream, cold (see Notes) 3 large eggs (150gm) 1 teaspoon vanilla extract 1 cup plus 2 tablespoons (8 ounces / 225gm) superfine sugar (I use 170gm)
SPECIAL EQU IPM EN T : One 10-cup fluted metal tube pan, coated with baking spray with flour. PREH EAT TH E OVEN : Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 375F/190C (350F / 175C if using a dark pan). M IX TH E D R Y IN GR ED IEN TS : In a medium bowl, whisk together the cake flour, baking powder, and salt and then sift them together to make the mixture easier to incorporate. M IX TH E LIQU ID IN GR ED IEN TS : In the bowl of a stand mixer fitted with the whisk beater, whip the cream, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form when the beater is raised. In a medium bowl, whisk the eggs and vanilla just until lightly combined. On medium-high speed, gradually beat the egg mixture into the whipped cream. The mixture will thicken into mayonnaise consistency (unless high-butterfat cream is used). Gradually beat in the sugar. It should take about 30 seconds to incorporate it. M AK E TH E BATTER : Add half the flour mixture to the cream mixture and, with a large silicone spatula, stir and fold in the flour until most of it disappears. Add the rest of the flour mixture and continue folding and mixing until all traces of flour have disappeared. Using a silicone spatula or spoon, scrape the batter into the prepared pan. Run a small metal spatula or dull knife blade through the batter to prevent large air bubbles, avoiding the bottom of the pan. Smooth the surface evenly with a small metal spatula.
Cost M anagement - Caso Cake Simple 2017
BAK E TH E CAK E : Bake for 25 to 35 minutes, or until a wooden toothpick inserted between the tube and the side comes out completely clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. COOL AN D U N M OLD TH E CAK E : Let the cake cool in the pan on a wire rack for 10 minutes. With a small metal spatula, loosen the top edges of the cake and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. Cool completely. The cake requires no adornment, but I love to serve it with a light dusting of powdered sugar or a large dollop of lightly sweetened Whipped Cream. N OTES: Do not chill the bowl and beaters for the heavy cream because the eggs will not emulsify as readily if the whipped cream is too cold. High-butterfat (40 percent) heavy cream produces a finer, more tender crumb. This cream is generally available only to bakeries and restaurants, but it is certainly worth asking your local baker to sell you a container. W hipped Cream 1 cup heavy cream 1 teaspoon vanilla extract 1 tablespoon confectioners' sugar Add all ingredients to list In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
Cost M anagement - Caso Cake Simple 2017
5 Nutty, Chocolaty, Swirly Sour Cream Bundt Cake I was going through my baking books, and realized that it has been a while since I last baked from Dorie Greenspan's book. With a few new books on my shelf, I guess that Dorie's book has taken a temporary backseat! As usual, this is another winning recipe from Dorie. I have a cup of sour cream which I need to use up, as my fridge is giving me problems. It has served me well for fifteen years and I guess that it's time is up! My new fridge is coming soon! It is much bigger and I really can't wait for it to arrive!
This cake is really good, with the sweet aroma of the cinnamon, which I use only half a teaspoon as I think that 2-1/2 teaspoons is too much. Cinnamon is a very strong sweet smelling spice, so a little goes a long way! I replaced the grated nutmeg with just a little amount of ground nutmeg instead. And as usual, I reduced the sugar, which turns out just right. The mixture of walnuts, raisins, choc chips, sugar and spices is really nice. It blends well with the vanilla bundt cake and really good with a cup of tea.
Cost M anagement - Caso Cake Simple 2017
Nutty, Chocolaty, Swirly Sour Cream Bundt Cake (adapted from "Baking From My Home To Yours" by Dorie Greenspan)
For The Swirl :
1/2 cup sugar (I use 1/4 cup) 1/2 cup chopped walnuts or pecans 2 ounces bittersweet chocolate, finely chopped, or 1/3 cup mini chocolate chips 1/3 cup plump, moist raisins (dark or golden) or dried currants 2-1/2 teaspoons ground cinnamon (I use 1/2 teaspoon)
pinch of freshly grated nutmeg (I use 1/8 tsp ground nutmeg) pinch of salt
For The Cake : 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1-3/4 cups sugar (I use 180gm) grated zest of 1 orange 2 sticks (8 ounces) unsalted butter, at room temperature 2 large eggs 1-1/2 teaspoons pure vanilla extract 1 cup sour cream Confectioners' sugar, for dusting (optional) Getting Ready : Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9- to 10-inch (12 cup) Bundt pan, dust the interior with flour and tap out the excess. (If you've got a silicone Bundt pan, there's no need to butter or flour it.) Don't place the Bundt pan on a baking sheet - you want the oven's heat to circulate freely through the Bundt's inner tube. To Make The Swirl : Put all the ingredients in a bowl and stir to mix. To Make The Cake : Whisk together the flour, baking powder and salt. Working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together
Cost M anagement - Caso Cake Simple 2017
with your fingers until the sugar is moist and aromatic. Add the butter. With the paddle or whisk attachment or with a hand mixer, beat on medium speed for 4 minutes. Add the eggs one at a time, beating for 1 minute after each egg goes in. Beat in the vanilla. Reduce the mixer speed to low and mix in the sour cream. Still working on low, add the dry ingredients and mix only until they disappear into the batter. Give the batter a last stir or two with a rubber spatula (just to make sure all the dry ingredients are properly incorporated), then scoop about one third of the batter into the Bundt pan. Evenly sprinkle on half of the swirl mixture, then spoon in the rest of the batter. Make a shallow indentation with the back of a spoon in the center of the ring of batter and fill it with the remaining swirl mixture, then cover the mixture lightly with the batter on the sides of the indentation - the batter probably won't cover the mixture completely, and that's fine. Bake for 60 to 65 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Transfer the pan to a rack and let the cake rest for 10 minutes before unmoulding it onto the rack to cool to room temperature. Just before serving, dust the cake with confectioners' sugar, if desired.
Cost M anagement - Caso Cake Simple 2017
6 Chocolate-Bourbon Bundt Cake Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray. Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. I made this boozy moist chocolaty cake, Chocolate-Bourbon Bundt Cake, for Father's Day. Another fabulous recipe from my selected cookbook for this month, at Cookbook Countdown #6, Williams-Sonoma : Home Baked Comfort by Kim Laidlaw.
Made only half a recipe and used my half-sized bundt pan with a 6-cup capacity. I've reduced the sugar slightly, using scant 3/4 cup and for the bourbon, 1/4 cup plus 1 tablespoon. For half a recipe, I've baked the cake for 35 minutes. As for the glaze, I find that when left to room temperature (as instructed in the recipe), it has thickened considerably and quite impossible to pour over the cake. I have therefore stirred in more cream, a little cream at a time, until I get the consistency I want. This cake is delicious. It is moist, chocolaty bitter, though in a delicious way. And I can definitely taste the bourbon in it, very, very nice! Top with the chocolate glaze, this makes a wonderful cake
Cost M anagement - Caso Cake Simple 2017
for any celebration, though, with the amount of bourbon used, definitely not for young kids! Served with a scoop of homemade vanilla ice cream, this is a divine dessert treat! As with cakes like this, the taste gets even better the next day.
Chocolate-Bourbon Bundt Cake (adapted from "Williams-Sonoma : Home Baked Comfort", by Kim Laidlaw) 1 cup (8oz/250gm) unsalted butter 4 oz (125gm) bittersweet chocolate, finely chopped 1/2 cup (1-1/2oz/45gm) natural cocoa powder 2 cups (10oz/315gm) all-purpose flour 1 tsp baking soda 1/2 tsp kosher salt 3 large eggs 2 cups (1lb/500gm) granulated sugar 1 cup (8oz/250gm) sour cream 3/4 cup (6floz/180ml) bourbon 2 tsp pure vanilla extract For the dark chocolate glaze : 1/4 cup (2fl oz/60ml) heavy cream 4 oz (125gm) bittersweet chocolate, chopped 2 tbsp light corn syrup 1 tsp pure vanilla extract Vanilla ice cream or whipped cream for serving Position a rack in the middle of the oven and preheat to 350F (180C). Butter and flour a 10-cup (2-1/2qt/2.5-l) Bundt pan. In a small saucepan, melt the butter and chocolate over low heat, stirring with a whisk. Add the cocoa powder and stir until smooth. Let cool. In a bowl, whisk together the flour, baking soda, and salt. In the bowl of a mixer fitted with the paddle attachment, beat together the eggs and sugar on medium speed until lightened. Stir in the sour cream, bourbon, vanilla, and cooled chocolate mixture on low speed. Stir in the dry ingredients just until combined. Scrape the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 40-45 minutes. Let cool in the pan on a wire rack for about 15 minutes, then unmould the cake onto the rack and let cool completely.
Cost M anagement - Caso Cake Simple 2017
M ake the glaze Meanwhile, make the glaze. In a small saucepan, warm the cream over low heat. Add the chocolate and corn syrup and stir with a whisk until the chocolate is melted and the glaze is smooth. Let cool to room temperature, then stir in the vanilla. Place the wire rack over a sheet of parchment paper or foil and pour the glaze over the top of the cake, letting it run down the sides. Slide the cake onto a serving platter. Serve thick slices with ice cream or whipped cream.
Cost M anagement - Caso Cake Simple 2017