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Birthday cake suggestions

Thought this would be the best place to turn for advice :)

My birthday's coming up this week, and I'd like to make a cake for it (going out to dinner with friends, and I've arranged with the restaurant that I will bring a cake). But I'm stuck on what to make now.

I recently made a triple chocolate mousse cake for a friend's wedding, so I was thinking of that. But I'm not convinced yet. It's also incredibly rich, so perhaps too much following dinner.

I am looking for something that tastes fantastic. And that is not your everyday cake. But also shouldn't be over-complicated, as I won't have too much time to spare and don't want to spend my birthday washing dishes.

TIA :)

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  1. I saw this recipe on a blog and thought it sounded and looked delicious - Lemon Basil Layer Cake w/ Lemon Cream Frosting. I LOVE herbs and lemons in sweet things.

    http://reddparty.blogspot.com/2012/04...

    Whatever you decide upon, I hope you have a happy birthday and a delicious cake. :)

    1 Reply
    1. re: lynnlato

      Thank you :)

      That does look interesting. Keeping it in mind. Thanks.

    2. My four favorite birthday cakes (OK, I like birthday cakes, alright) are:

      Chocolate doberge cake (a New Orleans specialty that takes way too much time)

      Crazy cake with 7minute icing (rich cocoa taste)

      Viennese Torte (My mom's looked like this one http://www.jollytomato.com/2011/11/13... She used store-bought pound cake.It is quite different from Sacher Torte

      )

      Black Forest Cake

      You might also consider high end cupcakes. Then you can bring one per person and not have any leftovers to take home.

      4 Replies
      1. re: travelerjjm

        I do like birthday cakes too :D

        I did think of cupcakes, but since I made cupcakes for this group last week, I wanted to go with a cake this time.

        I googled doberge cakes, and this came up: http://0.tqn.com/d/easteuropeanfood/1.... That does look good. Do you have a go-to recipe for the chocolate one?

        1. re: haiku.

          I posted recently about a Dobos torte (also known as a doberge cake). I've made it a few times now, each time with much success. You can scale up or down depending on how many people you're trying to serve.

          Here's a link to my post:
          http://chowhound.chow.com/topics/847752

          Happy to answer any questions.

          1. re: TerriL

            Thanks! May take you up on that offer soon. I have to choose by this afternoon (my time).

          2. re: haiku.

            The Doberge torte is a New Orleans version of the Dobos and a bit different. The chocolate Doberge cake recipe I have is very close to this (I am lazy about typing it in right now....) You can make more layers as the recipe notes. http://www.gumbopages.com/food/desser...

            For the crazy cake I use something close to http://allrecipes.com/recipe/crazy-cake/ because I can't seem to find my recipe card. I make it round and two layered.

        2. Tres leches because you can make it the night before and it tastes better that way.

          1 Reply
          1. Maybe a pineapple upside down cake, or some variation of such with seasonal fruit (peaches may still be in season where you are. Also maybe a banana cake with nutella frosting? You could always theme it to your dinner too, what type of restaurant are you eating at?

            3 Replies
            1. re: gmk1322

              Trying to avoid fruit except as decoration. If I were to go that route, I'd make the French Apple Cake, but I've made it quite a few times for friends so it's not really birthday-worthy anymore.

              The restaurant is classic French (or classic French with a sense of humour).

              1. re: haiku.

                Classic French calls for crepes!!! Maybe put a whimsical, humorous take on a crepe cake (like make the crepes in a square griddle pan to avoid the traditional round crepe shape, or assemble and before frosting trim it into a shape? I'd maybe go with a lemon flavor in some vein since I always find lemon refreshing after a meal.

                http://foodgawker.com/?s=Crepe+Cake

                1. re: gmk1322

                  Love the idea. But I can see myself getting very irritated making all of those crepes. It looks like I will have to spend a lot of tonight working in order to take the day off tomorrow, so I won't be able to man the stove for a long time.

                  But I do like the idea, so may come back to this one...

            2. Just posted my family's traditional plum cake recipe to another thread. This is an easy one to make, really a flat plum tart, and is not too terribly rich. Goes very well with tea and coffee. It's seasonal this time of year, and could be made with any other stone fruit if you wish. Or a combination- perhaps slices of plum and apricot, arranged in a nice purple and orange spiral?

              http://chowhound.chow.com/topics/8706...

              As an alternate suggestion, you might consider the retro whipped cream / chocolate wafer log. Not your everyday cake, no baking, make-ahead, tastes great (I like to flavor the whipped cream with almond extract instead of vanilla, but you could just as easily lace it with a little Amaretto, Frangelico, Cointreau or Chambord), and eye-catching too- especially if you press chopped maraschinos into the outside and cut it on the bias for those dramatic black & white stripes. Admittedly it's rich, but not too overly substantial. And it's super easy.

              http://www.chow.com/food-news/55116/t...