Birthday Cake?

Question

Okay, I want to have a unique B-Day Cake on my Birthday...
What are some good Ideas?
I don't want a Traditional Cake...

I was thinking German Chocolate cake...

Hehe and also, I'm 13...

Answer 1

Black Forest Cake

Ice Cream Cake (or a baked alaska)

Or how about a cake made from a tower of cupcakes!!!

You can also do plain pound cake (in butter or chocolate) and layer it like a sundae with ice cream and chocolate syrup and whipped cream, sprinkles and nuts (like a make your own piece of cake).... like a cake-bar set up the way a salad bar would be set up.

How about a turlte cake - chocolate with caramel and nuts?

Or RED VELVET CAKE!!!! A Southern favorite and it gets everyone talking because it's blood red (but delicoius!)

HAPPY BIRTHDAY!!!

Answer 2

I saw a really fun cake idea - a candy mountain. You bake a cake mix in a large bowl (or you could just use regular cake pans) and then frost it and decorate it with piles and piles of different kinds of candies -- so it's just a giant jumble of wonderfulness. Yummy! Instead of candles, top it with sparklers. (Maybe include one candle so you can blow it out for good luck.)

Another idea - - For a friend's birthday, we bought several cake mixes and baked them in different sized round pans and then stacked them up, like a crazy wedding cake. We decorated it with all kinds of things that he liked (things like plastic Dolphins, because he likes the Miami Dolphins) and little candies. It was a big hit.

You could also bake a couple of cake mix in a sheet pan (rectangular) and then, before you ice it, cut it in half, then cut one half in half, and stack those three squares on top of one another, and decorate them to look like gifts (or, if you're a reader, a stack of books).

Happy 13th birthday! Enjoy your party!

Answer 3

To celebrate your special day, I'd say go with a favorite, which sounds like German Chocolate!!! You can gussie it up a bit, I suppose, if you want by adding chocolate chips to the mix, or spooning warm caramel sauce over each slice. Bottom line: enjoy!

Answer 4

You should go to the library and borrow a cake cookbook. They always delicious cakes and you'll find something awsome. If not definetely ice-cream cake. Everyone LOVES ice-cream cake!

Answer 5

Are you making it yourself or are you ordering it?!
A good one is a chocolate cake with turtle filling!
Or a strawberry shortcake!
White cake with strawberry and coolwhip filling!

Good luck! and Happy Birthday!

Answer 6

Have whatever your favorite type of cake happens to be. It is your Birthday after all.

~

Answer 7

What about red velvet with white icing then you can have the icing decorated however you want because white is such a neutral color. Red velvet - yummy!

Answer 8

maybe an angel food cake, or cheesecake, its really up to you,

Answer 9

Pina Colada Birthday Cake
This cake is so light and refreshing. Very good summer cake. It's a tried and true recipe.
15 servings 1 hour 30 min prep

1 (18 ounce) box yellow cake mix
1 (3 1/2 ounce) box instant vanilla pudding
1 (3 1/2 ounce) box instant coconut cream pudding mix
2 cups milk
8 ounces cream cheese, block (at room temperature)
2 (20 ounce) cans crushed pineapple, drained
1 large Cool Whip

Bake cake as suggested on box in a large sheet-cake pan.
Cool.
Combine puddings, milk, and cream cheese and beat with electric mixer.
Refrigerate pudding mixture for an hour.
Spread pudding mixture on cake then add a layer of drained pineapple.
Top with a layer of Cool Whip.
Store in fridge.
Note: For a more coconut tasting variation, you can use 2 boxes coconut cream. The nutritional info is flawed because I don't know how many servings it makes.

Jack Daniels Chocolate (birthday) Cake
This is a dense cake, so make sure to serve it with a light, complimentary side like fresh whipped cream or vanilla ice cream.
10 servings 1½ hours 20 min prep

1 1/2 cups water
1/2 cup Jack Daniels Whiskey
1 tablespoon instant coffee powder
1 1/4 cups sweet butter
1 cup cocoa powder
2 cups sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1 cup pecans, toasted and coarsely chopped
2 tablespoons Jack Daniels Whiskey

Preheat oven to 325.
In a very large saucepan, heat and stir the water, Jack Daniels whiskey, coffee powder, butter and cocoa until the butter melts.
Remove from the heat and beat in the sugar.
Cool slightly and whisk in the eggs, blending thoroughly.
In a bowl, stir together the flour and baking powder.
Beat into the chocolate mixture until incorporated.
Stir in the pecans.
Turn the batter into a greased and floured 9 inch tube or bundt pan.
Smooth top with a spatula.
Bake in a 325 oven for 60-75 minutes (until a toothpick comes out clean).
Immediately sprinking with the 2 Tbsp of Jack Daniels whiskey.
Let cake cool on a wire rack for 15 minutes, then remove from cake pan.
Serve with gobs of fresh whipped cream or vanilla ice cream.

Miami Beach Birthday Cake
A light chocolatey cake with walnuts. Frosted with whipped cream. Compliments of a Pillsbury bake off recipe book. 1 cup of coconut can be substituted for graham cracker crumbs. Unfortunately this uses a lot of mixing bowls, so be ready for a lot of dishes to wash.
9-12 servings 1 hour 30 min prep

1 cup semi-sweet chocolate chips (1/3 cup of these are melted)
1/2 cup graham cracker crumbs
1/3 cup butter, melted
1/2 cup chopped walnuts
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 1/4 cups buttermilk (or sour milk)
Whipped cream
1 cup heavy cream
2 tablespoons sugar

Preheat oven to 375 degrees F.
Grease and flour 2 9-inch layer pans.
Melt 1/3 cup chocolate chips and set aside.
Combine graham creacker crumbs and melted butter.
Stir in walnuts and 2/3 cups chocolate chips; set aside.
In separate bowl, combine flour with baking soda and salt.
In large mixing bowl, cream butter and gradually add 1 1/2 cups sugar- cream til light and fluffy.
Add eggs, one at a time, mixing well after each addition.
Blend in melted chocolate and vanilla.
At low speed, alternately add dry (flour mixture) ingredients and buttermilk (begin and end with dry ingredients) and mixing well after each addition.
Pour into pans and sprinkle with graham cracker crumb mixture.
Bake 375 for 30-40 minutes, until cake springs back when touched in center.
Allow to cool before frosting.
For whipped cream:.
Beat cream with 2 tablespoons sugar until stiff.
Frost center and sides of cake. Not supposed to frost top, but can if you'd like.
Refrigerate.

Yummy Birthday Party Chocolate Strawberry Cake
1 cake 2 hours 35 min prep

4 1/2 ounces self-raising flour
1 ounce hintz Dutch-processed cocoa powder
2 2/3 ounces chocolate
5 1/3 ounces butter
5 1/3 ounces sugar
3 eggs, lightly beaten
2 packets whipped cream
1 packet fresh strawberries
grated chocolate
any type of colourful small chocolate decorative candies, for decoration,such as m & m or smarties

Line the base and sides of a round cake tin with greaseproof paper.
Grease well.
Sieve flour and cocoa powder into a bowl and put on one side.
Put chocolate into a polythene bag, tie it firmly and place in a bowl of hot water to melt the chocolate.
Beat butter and sugar until light and fluffy.
Beat in egg, a little at a time.
Fold in the sieved flour and cocoa powder.
Stir in the melted chocolate.
Turn the mixture into the greased tin.
Bake in a moderate oven for 1 hour 15 minutes or until the centre of the cake springs back when pressed with a finger.
The cake top will have a light crust.
Turn the cake onto a wire rack or onto a flat plate to cool.
When the cake is completely cold, cut it into two layers.
Whip up the whipping cream as per the instructions on the sachet.
Sandwich the two layers with some whipped cream.
Cover the cake with the remaining whipped cream.
Drizzle the grated chocolate over the cake but for a small strip, on which any type of colourful chocolate should be drizzled.
Arrange the strawberries and M& M's all around the cake.
Serve this yummy cake chilled
Enjoy!

German Chocolate Cake With Coconut Pecan Frosting
This cake is not for people watching their calories or fat!! But, boy is it good. The recipe came from the Kraft website, and from a recipe I found on the side of a bar of baking chocolate. I made this cake for my parent's birthdays and it was a big hit. Extremely rich, moist and decadent. For the birthdays, I splurged, and used 4 oz. of imported European dark chocolate that I got at Whole Foods, but the regular Bakers chocolate works wonderful as well. I, personally, am not a huge fan of coconut, but the people I made the cake for are. I used "light coconut" which has less fat and looks more finely shredded than regular shredded coconut. I also only used just about 2 cups instead of the full amount the recipe called for. Hope you enjoy!
12 servings 1 Cake 1¼ hours 35 min prep

For Cake
1 (4 ounce) package sweet dark chocolate
1/2 cup water
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs, separated
1 cup buttermilk
1 teaspoon vanilla extract
For Frosting
1 (12 ounce) can evaporated milk
1 1/2 cups sugar
3/4 cup butter
4 egg yolks, slightly beaten
1 1/2 teaspoons vanilla extract
1 (7 ounce) package shredded coconut (about 2-2/3 cups)
1 1/2 cups chopped pecans

Grease and flour the bottoms of 3 (9") round cake pans, and line with wax paper.
Melt the chocolate and water in bowl over simmering water. (I don't have a double boiler!).
Stir until chocolate is completely melted.
Sift flour, baking soda and salt; set aside.
Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
Add egg yolks, 1 at a time, beating well after each addition.
Stir in chocolate and vanilla.
Add flour mixture alternately with buttermilk, beating well after each addition.
Beat egg whites with electric mixer on high speed until stiff peaks form.
Fold into your batter.
Pour evenly into prepared pans.
Bake at 350°F for 30 minutes (or until toothpick inserted in centers comes out clean).
Immediately run spatula between cakes and sides of pans.
Cool 15 minutes; remove from pans.
Remove wax paper and cool completely on wire racks.
For the frosting:.
Place milk, sugar, butter, egg yolks and vanilla in large saucepan.
Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown.
Remove from heat.
Stir in coconut and pecans.
Cool to room temperature and of spreading consistency.
Spread the coconut-pecan between each of the layers, and then over top and sides of whole cake.