Ideas for a birthday cake...

Hi,

I'm looking for ideas on a birthday cake...I want something that isn't the usual ordinary 2-tier, yellow cake with buttercream birthday cake.

Any flavor combination ideas? Or any ideas on different textures? Or any decoration ideas? Ideally, the cake shouldn't be too sweet...I want the flavors to really "pop."

Thanks!!

Reply to
Lorea
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What about a nice carrot cake with nuts? Here's agood recipe I've used in the past

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Reply to
Mel

I make a few different cakes for birthdays. Carrot cake, I use a cream cheese icing when I make it. Or Hot fudge Sundae cake, I've never iced it. How about Queen Elizabeth Cake? It's topped with toasted coconut.

  • Exported from MasterCook *

Helen's Queen Mum Cake

Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cakes Peagram

Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------------------- -----MM BY H. PEAGRAM----- -----BATTER----- 1 c Dates 1 c Boiling water 1 t Vanilla 1/4 c Margarine 1 c Sugar 1 Egg, beaten 1 1/2 c Flour 1 t Baking powder 1 t Baking soda 1/2 ts Salt -----TOPPING----- 6 tb Brown sugar 3 tb Butter 4 tb Canned milk 1 c Coconut 1 pn Salt

Cook dates, water and vanilla to soft mass. Cream margarine, sugar and egg. Add dry ingredients to creamed mixture. Add date mixture. Pour into a 9 x 9 greased pan and bake at 325F for 35 minutes.

While cake is baking, put all the topping ingredients into a small pot and bring to a boil. Boil for 3 minutes. When cake is baked, remove from oven, spread topping on it and place under the broiler to brown. Watch carefully, because it could burn.

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  • Exported from MasterCook *

Helen's Hot Fudge Sundae Cake

Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Cakes Peagram

Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------------------- -----MM BY H. PEAGRAM----- 3 c Flour 3 ts Baking powder 1 t Salt 1/2 c Margarine 1/2 c Shortening 1 3/4 c Sugar 4 md Eggs 1 c Milk 1 t Vanilla -----MARBELING----- 4 oz Semi-sweet choc chipits 2 tb Water 2 tb Canned milk or cream

Sift dry ingredients. Cream fat and sugar. Add eggs to creamed mixture. Add dry ingredients alternately with milk and vanilla to creamed mix.

MARBELING: Melt chocolate with water. Add milk or cream. Blend well.

Place 1/3 batter in greased tube pan. Spread 1/2 marbeling mixture on batter. Put second 1/3 batter over marbeling. Spread second 1/2 marbeling over batter. Add last 1/3 of batter. Bake at 350F 60-70 minutes. A springform pan works well too.

H. Peagram

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  • Exported from MasterCook *

Helen's Carrot Cake

Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Cakes

Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------------------- -----MM BY HELEN PEAGRAM----- 2 c All-purpose flour 2 c Sugar 2 ts Ground cinnamon 1 t Baking soda 1/2 ts Salt 3 Eggs 2 c Carrots -- finely grated 1 1/2 c Vegetable oil 1 t Vanilla extract 1 c Crushed pineapple -- drained 1 1/2 c Chopped nuts -- divided

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Reply to
THEMOM1

If you love chocolate and/or bananas.....these is really sinful!!

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Chocolate Banana Sin Cake

cakes, desserts, fruits

----CAKE----

1 lb semisweet chocolate 8 tablespoon butter 4 large eggs 4 tablespoon sugar 1 tablespoon cornstarch 2 teaspoon vanilla 1/4 teaspoon cream of tartar ----BANANA TOPPING---- 1 lb bananas, ripe 2 tablespoon orange juice 3 tablespoon butter 3 tablespoon sugar 1 cup heavy cream 3 tablespoon confectioners sugar 1 tablespoon light rum 1 oz semisweet chocolate

Preheat oven to 350F. Butter a 10" springform pan and sprinkle with sugar.

Prepare the cake: Melt the chocolate in the top of a double boiler over simmering water. When the chocolate has completely melted, whisk in the butter a tablespoon at a time. Let the mixture cool slightly.

Meanwhile, beat the egg yolks with 2 tablespoons of sugar in a mixer at high speed until mixture is ivory colored and as thick as marshmallow topping about 5 minutes. Stir in the cornstarch and vanilla.

Beat the egg whites, adding the cream of tartar after 20 seconds, and adding the remaining 2 tablespoons of sugar as the whites stiffen to soft peaks. Gently fold the egg yolk mixture into the chocolate mixture. Fold in the egg whites as gently as possible.

Spoon the batter into the prepared pan. Bake the cake until firm on top but the center is still a little soft, about 30 minutes. Remove the pan from the oven, set on rack and let cool to room temperature. Run knife around edge and remove from pan. Cake will sink a little in the center.

Prepare the topping: Peel the bananas and cut them into 1/4 inch slices. Toss the bananas with the orange juice to prevent discoloring.

Combine the butter and sugar in a large skillet over high heat and cook until mixture begins to caramelize, about 2 to 3 minutes. Stir in the bananas and cook, turning, until golden about 4 minutes. Let the banana mixture cool completely.

Beat the cream in a chilled bowl with a mixer. As the cream stiffens, beat in the confectioners' sugar and rum to taste. Continue beating until stiff.

Spoon the caramelized banana mixture on top of the cake. With pastry bag, fitted with star tip, pipe rosettes of cream over the top. Use a vegetable peeler to shave the chocolate over cake. Refrigerate leftovers.

Yield: 8 servings

** Exported from Now You're Cooking! v5.64 **

@@@@@ Now You're Cooking! Export Format

Sinful Party Cake

cakes, desserts

----CAKE----

6 oz butterscotch bits 1/4 cup water 2 1/4 cup flour 1 1/4 cup sugar 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1 cup buttermilk 1/2 cup shortening 3 eggs ----FILLING---- 1/2 cup sugar 1 tb cornstarch 1/2 cup heavy cream 1/3 cup water 1 egg 2 tb butter 1 cup coconut 1 cup pecans ----FROSTING---- 1 cup heavy cream 1/4 cup brown sugar 1/2 teaspoon vanilla

Preheat oven to 350F. Grease and flour two 9 inch cake pans.

For the cake: In small saucepan, melt 2/3 cup of the butterscotch chips in

1/4 cup water. Cool. Combine flour and remaining cake ingredients and cooled butterscotch mixture at low speed until moistened. Beat 3 minutes at medium speed. Bake for 20 to 30 minutes. Cool 10 minutes and remove from pans and cool completely.

For the filling: In medium saucepan, combine 1/2 cup sugar with cornstarch. Stir in heavy cream, 1/3 cup water, egg and remaining 1/3 cup butterscotch chips. Cook over medium heat until mixture thickens stirring constantly. Remove from heat. Stir in butter, coconut and nuts. Cool.

For the cream: In small bowl beat cream until soft peaks form. Gradually add brown sugar and vanilla. Beat until stiff peaks form.

To assemble: Place cake layer on serving plate. Spread with 1/2 the butterscotch filling. Top with second layer, spread remaining filling on top to within 1/2 inch of edge. Frost sides and edge with cream. Refrigerate at least 1 hour before serving. Store in refrigerator.

Yield: 8 servings

** Exported from Now You're Cooking! v5.64 **
Reply to
Andrew Hardy

The carrot cake and the chocolate cake and date cakes all sound good....but I think I'm looking for something a little fancier.

Maybe what I need more help on is how to decorate it?

Reply to
Lorea

good....but

You can get a lot of good decorating ideas and instructions from the Wilton Yearbook of Cake Decorating. It is a magazine sold where cake decorating supply are sold or online from wilton

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Reply to
Vox Humana

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