I want to bake a cake, what flavor should it be?

Question

I need to for my cook out

Answer 1

why not do a lemon cake, these two recipes are to die for

Iced Lemon Curd Layer Cake

grated zest 1 lemon
1 tablespoon lemon juice
6 oz (175 g) self-raising flour, sifted
1 level teaspoon baking powder
6 oz (175 g) butter at room temperature
6 oz (175 g) caster sugar
3 large eggs

For the lemon curd:
grated zest and juice 1 large juicy lemon
3 oz (75 g) caster sugar
2 large eggs
2 oz (50 g) unsalted butter

For the icing:
zest 1 large lemon
2 oz (50 g) sifted icing sugar
2-3 teaspoons lemon juice
Pre-heat the oven to gas mark 3, 325°F (170°C).

Just measure all the cake ingredients into a mixing bowl and beat – ideally with an electric hand whisk – till you have a smooth, creamy consistency. Then divide the mixture evenly between the two tins and bake them on the centre shelf of the oven for about 35 minutes or until the centres feel springy when lightly touched with a little finger.

While the cakes are cooking, make the lemon curd. Place the sugar and grated lemon zest in a bowl, whisk the lemon juice together with the eggs, then pour this over the sugar. Then add the butter cut into little pieces, and place the bowl over a pan of barely simmering water. Stir frequently till thickened – about 20 minutes. You don't have to stay with it – just come back from time to time to give it a stir.

When the cakes are cooked, remove them from the oven and after about 30 seconds turn them out on to a wire rack. When they are absolutely cold – and not before – carefully cut each one horizontally into two using a sharp serrated knife. Now spread the curd thickly to sandwich the sponges together.

Then to make the icing, begin by removing the zest from the lemon – it's best to use a zester to get long, curly strips. Then sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a soft, runny consistency. Allow the icing to stand for 5 minutes before spreading it on top of the cake with a knife, almost to the edges, and don't worry if it runs a little down the sides of the cake. Then scatter the lemon zest over the top and leave it for half an hour for the icing to firm up before serving.

or Lemon and Lime Refrigerator Cake

finely grated zest and juice of 1 large lemon
finely grated zest and juice of 1 lime
4 digestive biscuits, crushed to crumbs
1 oz (25 g) Grape-Nuts cereal
2 level tablespoons soft brown sugar
1 oz (25 g) butter, melted
3 large eggs, separated
2½ oz (60 g) caster sugar
1 level tablespoon powdered gelatine
¼ pint (150 ml) double cream

You will also need a 2 lb (900 g) loaf tin with a base measurement of 7¼ x 3½ inches (18.5 x 9 cm) and a depth of 4½ inches (11.5 cm), brushed lightly with a tasteless oil, such as groundnut oil.
In a small basin, combine the biscuit crumbs with the Grape-Nuts and brown sugar, then pour in the melted butter and mix thoroughly. Sprinkle a third of this mixture over the base of the loaf tin. Now put the egg yolks, grated zests and strained lemon and lime juice into a bowl, and add the caster sugar and gelatine, too. Then place the bowl over a pan of barely simmering water and whisk using an electric hand whisk for about 10 minutes or until the mixture thickens. Then remove the bowl from the heat and whisk again for a further 7-8 minutes until the mixture cools.

Now clean and dry the whisk thoroughly and first beat the egg whites till stiff, then beat the cream until floppy but not too thick. Next, take a metal spoon and carefully fold the egg whites first and then the cream into the lemon-and-lime mixture. Now pour it into the tin, sprinkle the remaining crumbs over the top, cover with kitchen foil and transfer it to the freezer and freeze overnight.

Three hours before serving transfer the tin to the main body of the fridge, then turn it out on to a serving dish and serve cut into slices.

Answer 2

Anything out of the ordinary.
Betty Crocker used to have a Cherry Chip cake that was very good, don't know they may still have it in some stores.
Then there's Strawberry, and Carrot..
Spice Cake is really good.
But if you must stay with the mundain go with a double layered White cake w/Chocolate frosting can't go wrong with that one.

Answer 3

White chocolate icing and what vanilla cake
You have to make your own icing it is absolutly wonderful......if you have access to Jonny Jump up (look like small pansy's) they are edible and look nice on the white icing

You can decorate the plater with some lavender or mint you can eat both .... you can get both dryed at health food store or buy a mint plant........always nice to have

Answer 4

Chocolate.

Answer 5

I say you should do a vanilla cake 2 layered with cream cheese icing. Try it. Its Good!

Answer 6

Chocolate's always good. With lots of icing! Or, maybe Black Forest, because then you get the cherry flavour, too.
Mmm... now I want cake.

Answer 7

Spice cake with butter icing

Answer 8

fix a chocolate cake with vanilla icing

Answer 9

go with the flavor of raw pork cake instead of using water use the pork juices and or blood
that sounds yummy...

maybe if you are a fricken vampire

how about the flavor of dirt
or maybe
concrete

Water flavored double stacked dirt and concrete swirl cake
mmmmmmmmmmmmmmmmyummy

Answer 10

Make a tres leches cake - very easy and yummy