Make my birthday cake!

[Netix]

Well, not quite... I'm going to make my birthday cake, but I'm undecided as what to make.

I was thinking of a white chocolate mud cake, but I don't have a recipe, so if anyone's got a good one, it would be appreciated! And some decoration ideas if you've got them.

Unless someone has a better idea.... Would rather make my own cake than the Man go out and buy one for me, because I'm sure that I would cringe at the thought of the cost of whatever he would get for me, which I know is wrong. But I couldn't have him spend that much money on something that will be gobbled up in 5 minutes flat. Yes, I know I'm entitled to it, but I don't want it.

I think we are going to a park or something like that for lunch with friends, but I don't know how many or what's really happening, so I'm not sure it would be a good idea to make cupcakes. And I will have to transport the darned thing too.

Anyway, anyone got some ideas for my cake?

PS, its for this Sunday!

[smiles4u]

Oh darn this Sunday ... um i was gonna say i was more than happy to pay for them and send them to you an assortment of beautiful lolly sugar flowers from a cake shop here in Ballarat called Sweet Art (their cakes aint great as got Miss C's 1st birthday cake there, looked fab but tasted terrible) ... BUT their decorations like the sugar flowers are cheaper than the ones i saw online and are fresh & looked so gorgeous on DD's 3rd birthday cake this year

By the way, HAPPY BIRTHDAY for this Sunday (I'm guessing it's your big 3-0 , it's a SUPER age to turn )
(It's my Dad's b'day this Fri !!)

[Erin_25]

I'm a big fan of the Mud Cakes, I made a white choc mud cake for a friends birthday recently & it was loved by all & her work mates the next day....yum, yum, yummy. I didn't decorate it, but served with fresh berries. Also have a recipe for a Caramel Mudcake & a Dark Choc Mud cake....but TBH with the amnt of choc that goes into it...cheap choc or not it still ends up being a few $$$$ but worth it. Mmmm Mudcake.........now I want some.

So many things you can decorate with, fresh berries, Choc Shards........I saw a cake once where they had made a zillion number "30" out of choc and then stuck them all over the cake into the icing (sitting up) if that makes sense. Oooh & you can make mudcakes into cupcakes. Even a nice coloured ribbon can make a cake look great!!!

[~Kim~]

oooh Katierabbit posted an awesome recipe in one of my threads....I'll find it. I made it and it was YUM....and I don't like mud cake.

[~Kim~]

won't let me edit tonight....

White Chocolate Fudge Cake ? Taste.com.au
(Best prepared a week before serving)
400g butter, chopped
500g white chocolate (Cadbury Dream), chopped
2 cups caster sugar
2 teaspoons vanilla extract
4 eggs, lightly beaten
2 cups plain flour, sifted
2 cups self-raising flour, sifted

White chocolate ganache
600g white chocolate, chopped
3/4 cup thickened cream

Preheat oven to 150?C. Grease and line an 8.5cm deep, 22.5cm square cake pan.

Combine butter, chocolate and 400ml water in a large heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 3 to 4 minutes, stirring every minute with a metal spoon, or until smooth.

Add caster sugar and vanilla to chocolate mixture. Stir to combine. Add egg. Mix well. Sift flours together over chocolate mixture. Stir until well combined.

Pour mixture into prepared pan. Bake for 1 hour 50 minutes to 2 hours or until a skewer inserted into the centre has moist crumbs clinging. Allow to cool completely in pan. Carefully turn cake out. Wrap in plastic wrap, then in foil. Store in an airtight container at room temperature for 5 to 14 days.

Make white chocolate ganache: One day before serving, combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Refrigerate for 1 hour, stirring occasionally with a metal spoon, or until thickened to a spreadable consistency.
Using a serrated knife, cut cake in half. Place base on serving platter. Spread one-third of ganache over base. Sandwich together with cake top. Spread remaining ganache over top and sides of cake. Set aside for 24 hours to set. Decorate with fresh roses. To serve, cut cake with a warm knife to prevent ganache from cracking.
Variation: You can halve the ingredients and bake in a 6cm deep, 20cm round (base) cake pan at 160?C for 55 to 60 minutes. Alternatively, you can double the ingredients and bake in a 7.5cm deep, 30cm square (base) at 160?C oven for 2 1/2 to 3 hours.

[KatieRabbit]

Thanks Kim- I'm glad it was good!
I remembered where I posted it so here goes:

I have made this one a number of times and really does taste fudgier after about a week. I have used both the ganache on it and rolled icing and also made a milk choc version. I make this amount in a 23cm round cake pan. To store, wrap in two layers of plastic bags when cool and place in airtight container if you have one this size or tie the bags really tightly. I have used this for a 21st cake and also an 18th.

White Chocolate Fudge Cake – Taste.com.au
(Best prepared a week before serving)
400g butter, chopped
500g white chocolate (Cadbury Dream), chopped
2 cups caster sugar
2 teaspoons vanilla extract
4 eggs, lightly beaten
2 cups plain flour, sifted
2 cups self-raising flour, sifted

White chocolate ganache
600g white chocolate, chopped
3/4 cup thickened cream

Preheat oven to 150?C. Grease and line an 8.5cm deep, 22.5cm square cake pan.

Combine butter, chocolate and 400ml water in a large heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 3 to 4 minutes, stirring every minute with a metal spoon, or until smooth.

Add caster sugar and vanilla to chocolate mixture. Stir to combine. Add egg. Mix well. Sift flours together over chocolate mixture. Stir until well combined.

Pour mixture into prepared pan. Bake for 1 hour 50 minutes to 2 hours or until a skewer inserted into the centre has moist crumbs clinging. Allow to cool completely in pan. Carefully turn cake out. Wrap in plastic wrap, then in foil. Store in an airtight container at room temperature for 5 to 14 days.

Make white chocolate ganache: One day before serving, combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Refrigerate for 1 hour, stirring occasionally with a metal spoon, or until thickened to a spreadable consistency.
Using a serrated knife, cut cake in half. Place base on serving platter. Spread one-third of ganache over base. Sandwich together with cake top. Spread remaining ganache over top and sides of cake. Set aside for 24 hours to set. Decorate with fresh roses. To serve, cut cake with a warm knife to prevent ganache from cracking.
Variation: You can halve the ingredients and bake in a 6cm deep, 20cm round (base) cake pan at 160?C for 55 to 60 minutes. Alternatively, you can double the ingredients and bake in a 7.5cm deep, 30cm square (base) at 160?C oven for 2 1/2 to 3 hours.

[BrightSparkles]

won't let me edit tonight....

White Chocolate Fudge Cake ? Taste.com.au
.

sounds yummy!!!