A different Kind of Birthday Cake recipe!?

Its going to be my brothers birthday soon and we are holding a suprise party.





im making a cake, but the thing is neither of us are fans of sponge cakes or the usualy birthday cake.





I was thinking chocolate would be a winnner, but still i want somethink thats not your usual birthday cake!





Any suggestions would be great!





oh and i wanna decorate it nicely so any tips would be great!





Thanks


xA different Kind of Birthday Cake recipe!?
make a GIANT chocolate chip cookie


then ice it


then make another one and put it on top


THEN, decorate as required.A different Kind of Birthday Cake recipe!?
Red Velvet cake





Ingredients


1/2 cup shortening


1 1/2 cups sugar


2 eggs


2 tablespoons best-quality cocoa


1 1/2 ounces red food coloring


1 teaspoon salt


2 1/2 cups all purpose flour


1 teaspoon pure vanilla extract


1 cup buttermilk


1 teaspoon baking soda mixed with 1 tablespoon white vinegar [use a large bowl and be careful as the mixture will foam]





Method


Preheat oven to 350掳 .


Cream shortening; add sugar gradually. Add eggs, one at a time; beat well. Make a paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Pour baking soda/vinegar mixture over batter. Stir until thoroughly mixed. Bake in three 8-inch pans or two 9-inch pans for 30 minutes or until a cake tester inserted into the middle of the cakes comes out clean.





Cool on cooling racks for 10 minutes before inverting on to plates or cardboard rounds. Cool completely before frosting. Frost with your favorite white [vanilla or cream cheese] frosting.
Go to www.allrecipes.com and search Chocolate Cavity Maker Cake. It is delicious. It is supposed to be baked in a Bundt pan but if you want to decorate it, bake it in a 9 x 13 pan. You might have to adjust the cooking time. Check it in the middle with a toothpick to make sure it is done.
I make birthday cakes from a box, haha.


You could make the cake a layer cake or you could make it have layers of frosting or jelly in it.


If you wanna decorate it nicely then you could get an iceing bag %26amp; different tips to help %26amp; you could color the icing with food coloring.
Try Pie or Ice cream cake! Cupcakes can also be a big hit!





Look at this website for ';Special Request';. I have seen many impressive recipes that are easy to do!





Good luck!





http://www.findingdulcinea.com/guides/Fo鈥?/a>
This cake is awesome and definitely not the norm. http://allwomenstalk.com/15-ingredients-鈥?/a>
Who says it needs to be cake? This pie is a winner, dead easy. If you want to add candles, put them in before the chocolate ganache sets. Don't let the length of the recipe deter you, it's really easy.





Linda's Soon to be Famous Peanut Butter %26amp; Banana Pie





Not entirely a recipe,but I will try to summarize at the end.





A pie crust.





Any kind of crust is good. I find a graham crust or a oreo cookie is a little sweet. But guests have gobbled me getting it ';just right'; eagerly. Mediocre peanut butter %26amp; banana is pretty good. Regular ole pastry is just fine. Prebake a frozen shell, or make a crumb crust (my fav because I don't have to roll it) from a less sweet biscuit, like Arrowroots or Social Teas. Even dry breadcrumbs, but you will have to add some fat.





Trust me, put this in a crust, and your friends will be happy.





Peanut Butter Filling





Well, I must admit that the Revised New Joy of Cooking was my inspiration for this recipe, but I've fiddled a bit, and the bananas add a sweetness I try to compensate for.





Filling:





1 cup of whipping cream, whipped


1 cup smooth peanut butter


1 8 oz (250g) package of cream cheese, softened.


soften cream cheese by microwaving it for 30 seconds on defrost, or by leaving it on countertop for an hour or so, depending on your kitchen temperature, If you have a really high power stand mixer or food processor, you can do it right from the fridge. Low fat cream cheese would probably work too, but nots let kid ourselves, we are eating peanut butter %26amp; banana pie. Might as well go full fat


Beat cream cheese %26amp; peanut butter. Fold in whipped cream. Put half in pie shell, slice 2 or 3 ripe banana into mixture. Top with the rest of filling.





Leave enough in bowl to lick spoon. Refrigerate for 4-6 hours. If you are refrigerating overnight, lay plastic wrap on top of filling.





Top with Chocolate Ganache and chopped peanuts.





Chocolate Ganache





Chocolate ganache sounds swankier than it is. I cheat, so put about 6 oz of chocolate chips in a microwavable bowl, add 2-3 tablespoons of cream, milk or liqueur to bowl. Microwave on high for 10 second spurts. When chips begin to melt, stir, %26amp; let residual heat do the rest.





Pour over pie, and allow to cool. If you refrigerate it immediately, you may get a ';bloom'; of the fat from the chocolate that makes it a little grey, but it does not affect taste or safety. A generous sprinkling of chopped peanuts (ideally dry roasted %26amp; salted) will hide any sins.





If you need piecrust help, ask.
Cook's Illustrated had a recipe for Old Fashioned Chocolate Cake with a truffle-like icing. It is really incredibly good and sooo much better than a box cake. It is truly special, and not too expensive to make. Last time I used Dove Dark Chocolate for the frosting. YUM





Recipe: Old-Fashioned Chocolate Cake





Do not substitute semisweet chocolate chips for the chopped semisweet chocolate in the frosting鈥攃hocolate chips contain less cocoa butter than bar chocolate and will not melt as readily. For best results, don't make the frosting until the cakes are cooled, and use the frosting as soon as it is ready. If the frosting gets too cold and stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water and mix on low speed until the frosting appears creamy and smooth. Refrigerated leftover cake should sit at room temperature before serving until the frosting softens.





Serves 10 to 12


Cake





12 tablespoons聽unsalted butter聽(1 1/2 sticks), very soft, plus extra for greasing pans


1 3/4 cups聽unbleached all-purpose flour聽(8 3/4 ounces), plus extra for dusting pans


4 ounces聽unsweetened chocolate聽, coarsely chopped


1/4 cup聽Dutch-processed cocoa聽(3/4 ounce) [Hershey's Dark works well too]


1/2 cup聽hot water聽


1 3/4 cups聽sugar聽(12 1/4 ounces)


1 1/2 teaspoons聽baking soda聽


1 teaspoon聽table salt聽


1 cup聽buttermilk聽(OR 1 cup milk w/ 1 T lemon juice)


2 teaspoons聽vanilla extract聽


4 large eggs聽


2 large egg yolks聽





Frosting





16 ounces聽semisweet chocolate聽, finely chopped


8 tablespoons聽unsalted butter聽(1 stick)


1/3 cup聽sugar聽


2 tablespoons聽corn syrup聽


2 teaspoons聽vanilla extract聽


1/4 teaspoon聽table salt聽


1 1/4 cups聽heavy cream聽(cold)





1. FOR THE CAKE: Adjust oven rack to middle position; heat oven to 350 degrees. Grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. [I use the microwave for this!!] Add 1/2 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.


2. Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.


3. Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.





4. TO MAKE FROSTING: Melt chocolate in heatproof bowl set over saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. [Or microwave!!] Remove from heat and set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4 to 5 minutes. Add melted chocolate, butter mixture, and cream to clean bowl of standing mixer and stir to thoroughly combine.


5. Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1 to 2 minutes (frosting should be 70 degrees). Place bowl on standing mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1 to 2 minutes. Stir with rubber spatula until completely smooth.


6. TO FROST CAKE: Place one cake layer on serving platter or cardboard round. Spread 1 1/2 cups frosting evenly across top of cake with spatula. Place second cake layer on top, then spread remaining frosting evenly over top and sides of cake. Cut into slices and serve.








Step-by-Step: