ISO: birthday cake

[laurenc]

My mom's birthday is this weekend and I would like to make something different from the normal layer cake. Any suggestions?

[alice*]

Have you tried the Italian cream cake from CL? It is a layer cake, but soooo good. Very rich tasting. It has a lemony cream cheese icing and the cake itself has pecans in it. Do you like this kind of thing? If you don't want cake, maybe you could do some kind of coffecke with fruit. I have a strawberry rhubarb coffeecake crisp thing that is delicious (but, alas, not light). I also have a simply amazing caramelized pear torte, which is, I confess, not light either. Let me know if you are interested.

[laurenc]

What issue is the Italian cream cake recipe from? It sounds great!

Also, if you could post the carmalized pear torte recipe that would be great. I am a HUGE fan of anything with pears. I usual make a pear kuiken - not anywhere close to being light either - but it is such a heavenly treat I just can't resist.

[buddie]

below is 1 of my favorite cakes that i have made for many birthdays and they have always been a hit! i do have another recipe not with me at the moment for a 3 layer spice cake that is to die for... it may even be a cooking light cake.. i can get it for you tomorrow...


Blueberry Citrus Cake
Transform a cake mix into a delectable treat by stirring in berries and other goodies.

* 1 package 2-layer-size lemon cake mix
* 1/2 cup orange juice
* 1/2 cup water
* 1/3 cup cooking oil
* 3 eggs
* 1-1/2 cups fresh or frozen blueberries
* 1 tablespoon finely shredded orange peel
* 1 tablespoon finely shredded lemon peel
* 1 recipe Citrus Frosting (see below)
* Orange peel curls (optional)

Preheat oven to 350 degees F. Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans; set aside.

In a large mixing bowl combine cake mix, orange juice, water, oil, and eggs. Beat with an electric mixer on low speed for 30 seconds. Increase speed to medium; beat for 2 minutes. With a wooden spoon gently fold in blueberries, orange peel, and lemon peel. Pour batter into prepared pans.

Bake for 35 to 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool layers in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on racks. Frost with Citrus Frosting. Garnish with orange peel curls, if desired. Store frosted cake in the refrigerator. Makes 12 servings.

Citrus Frosting:In a medium bowl beat together one 3-ounce package softened cream cheese and 1/4 cup softened butter until fluffy. Add 3 cups sifted powdered sugar and 2 tablespoons orange juice. Beat until combined. In a small bowl beat 1 cup whipping cream to soft peaks; add to cream cheese mixture. Add 2 tablespoons finely shredded orange peel, and 1 tablespoon finely shredded lemon peel. Beat on low until combined.

Make-Ahead Tip:Up to 8 hours ahead, bake cake and cool. Frost and store in the refrigerator for up to 8 hours.

[RUSTYSMOM]

Another vote for Italian Cream Cake - it is fabulous!! I bet you can find the recipe under search. I don't have mastercook or I would post it.

[alice*]

Here is the Italian Cream Cake recipe, it is all over, so you have probably found it by now. But just incase:

Italian Cream Cake

Cooking spray
2 cups sugar
1/2 cup light butter
2 large egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1 cup low-fat buttermilk
1/2 cup chopped pecans
1 teaspoon butter extract
1 teaspoon coconut extract
1 teaspoon vanilla extract
6 large egg whites (at room temperature)
Lemon rind (optional)

CREAM CHEESE ICING
1 tablespoon light butter chilled
1 (8-ounce) package Neufchâtel cheese chilled
1 (1-pound) package powdered sugar sifted
1 teaspoon vanilla extract or fresh lemon juice

Prepare Cream Cheese Icing; cover and chill.

Preheat oven to 350º.

Coat bottoms of 3 (9-inch) round cake pans with cooking spray (do not coat sides of pans), and line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust with flour; set aside.

Combine sugar and butter in a large bowl; beat at medium speed of a mixer until well-blended. Add egg yolks, 1 at a time, beating well after each addition. Combine flour and baking soda; stir well. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pecans and extracts.

Beat egg whites at high speed of a mixer until stiff peaks form (do not overbeat). Fold egg whites into batter; pour batter into prepared pans. Bake at 350º for 23 minutes. Let cool in pans 5 minutes on a wire rack. Loosen cake layers from sides of pans using a narrow metal spatula; turn out onto wire racks. Peel off wax paper; let cool completely.

Place 1 cake layer on a plate. Spread with 2/3 cup Cream Cheese Icing; top with another cake layer. Repeat with 2/3 cup icing and remaining layer, ending with cake layer. Spread remaining icing over sides and top of cake. Garnish with lemon rind, if desired.

To Make Cream Cheese Icing

Beat butter and cheese at high speed of a mixer until fluffy. Gradually add sugar and lemon juice or vanilla; beat at low speed just until blended (do not overbeat, or icing will become runny). Cover and chill.

Yield: 2 2/3 cups

Per serving: 326 Calories (kcal); 11g Total Fat; (29% calories from fat); 4g Protein; 54g Carbohydrate; 45mg Cholesterol; 193mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 3 Other Carbohydrates

Here is the pear thing, we actually cut the butter down quite a bit and it was fine. Oh this is sooo good.

Upside-Down Pear Tart (from Pacific Passions, celebrating the flavours of the West Coast)

Makes 1 10 inch (25 cm) tart, serving 6-8
2 cups flour
1 Tbsp sugar
1/4 tsp salt
3/4 cup butter or margarine, well chilled
1/3 cup ice water
8 slightly under ripe Bartlett pears (I think we used a different kind and it was still yummy)
1/2 cup butter or margarine
1 cup sugar

Place the flour, the 1 Tbsp sugar and salt in a large bowl and whisk well to combine. Cut the 3/4 cup butter into 1/4 inch cubes and toss with the floue mixture. Add the water all at once and blend in with your hands. Knead gently with the tips of your fingers until the dough forms a rough ball. There will be dots of butter here and there throughout the dough. Flatten the dough and wrap in plastic wrap. Refrigerate for 1/2 hour.

Preheat the oven to 400. While the pastry is chilling, peel, core and cut the pears into quarters. Have a deep (10 inch) pieplate on hand. In a heavy frying pan, male the 1/2 cup butter over medium heat. Add the 1 cup sugar and cook, stirring frequently until the sugar turns dark brown. Add the pears, and cook them, turning frequently. As the pears cook, they will shrink considerably and let off juice that will combine with the butter and sugar to form a syrup. Each piece of pear will become caramilized all the way through. As this happens, transfer the peices, cut side down, to the pie plate. When all the pears are done, pour the syrup and any remaining pears into the pie pan.

On a floured surface, roll the pastry out to a 1/4 inch thickness. Cut a circle out of the pastry that is one inch larger than the top of the pie pan. Roll the pastry over the rolling pin and unroll it over the pears. Lightly tuck the edges into the pan. Place in the oven and bake for 20-30 min, until the pastry is golden brown. Allow the tart to cool before turning onto a plate.

This is best served warm the day it was made. If you wish, you may make it in advance and reheat in the oven at a low temp. If desired, serve with whipped cream or creme fraiche. (you know, just in case we don't have enough calories with the pear alone.) http://www.cookinglight.com/bbs/smile.gif Enjoy it is amazing...

[emilycat]

There've been more than a few threads about birthday cakes, so these may be of interest to you:
http://www.cookinglight.com/bbs/Forum1/HTML/003384.html
http://www.cookinglight.com/bbs/Forum1/HTML/003786.html
http://www.cookinglight.com/bbs/Forum1/HTML/004194.html