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    i want to make the most beautiful delicious cake in the world. any ideas?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.i want to make the most beautiful delicious cake in the world. any ideas?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(i want to make the most beautiful delicious cake in the world. any ideas?),it will help you,my kids.



Answers:
A very simple but delicious and impressive gateaux is the "Paradise Gateaux" as passed down to me from my grandfather who used to be a pastry baker. Essentially what you do is you bake three thin shortbread bases (round), which you sprinkle with cinnamon sugar and chopped almonds before you bake them. Any shortbread recipe will do - just make sure you roll it thin so that the base is no more than 5-10 mm thick. Cut one of the bases while still warm into 12 or 16 slices depending on how big your base is.
Whip 750ml of cream. Spread one third of cream onto first base. Put second base on cream. Spread another third of cream on second base. Now put the individual slices on the cream. Use the rest of the cream for decoration.

Really easy and looks very good. I bake it every time there is a party...

Other Answers:
Midnight chocolate bundt cake with homemade butter cream frosting. YUM!

Blue Peter chocolate cake - no eggs, but mayo! Gorgeous!!! chocolate, in the shape of Kelly Brook - doubly beautiful & delicious

you can't really go wrong with chocolate,

Hope you enjoy whatever type you make

Click here for a pic of the cake. Its beautiful
http://www.recipezaar.com/9371

for the cake
8 eggs
1 cup sugar
2 tablespoons sugar
1/3 cup unsweetened cocoa powder
1 cup flour
1 teaspoon baking powder
2 tablespoons butter
3/4 cup Grand Marnier
for the pudding
4 cups heavy cream
1/2 cup cornstarch
1 cup sugar
5 ounces semi-sweet chocolate chips
2 teaspoons pure vanilla extract
for the ganache
2 cups heavy cream
1 1/2 lbs semi-sweet chocolate baking squares, chopped
for the garnish
11 ounces semi-sweet chocolate chips
1 tablespoon confectioners' sugar

Preheat oven to 350 degrees F.
Coat two 9 by 2-inch cake pans with butter and coat each with 1 Tablespoon sugar.
-------------For the cake--------------.
In a large mixing bowl of a standing mixer, fitted with whisk attachment, combine eggs and 1 cup of sugar.
Beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes.
In a separate mixing bowl sift together the cocoa, flour, and baking powder.
Fold cocoa mixture into the egg mixture to combine completely, until mixture is smooth.
Divide cake batter evenly into two cake pans.
Bake for 25 minutes, or until cake springs back when touched.
Cool cakes for 15 minutes.
Loosen cakes from pans and unmold onto wire rack.
Cool to room temperature.
-------------For the pudding-------------------.
Combine 1/2 cup of the cream with the cornstarch in a small bowl and stir to make a paste.
Combine the paste with remaining 3 1/2 cups cream, sugar, chocolate chips, and vanilla in a large nonstick saucepan.
Using a wire whisk, stir the mixture until it is well blended.
Over low heat, whisk cream mixture until chocolate melts thoroughly.
Cook the mixture, stirring frequently, until it becomes very thick, about 25 minutes.
Pour pudding into a large bowl.
Cover with plastic wrap, covering surface of pudding with the plastic to prevent a skin from forming.
Let cool to room temperature.
----------------To assemble the cake----------------.
Line a baking sheet with parchment paper and place a wire rack over it.
Using a serrated knife, cut each cake in half horizontally.
Brush the tops of three layers each with 1/4 cup of the Grand Marnier.
Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack.
Spread 1 1/2 cups of the pudding evenly on top of the layer.
Top with a second layer of cake.
Spread 1 1/2 cups of pudding evenly over it.
Repeat for the third layer.
Top with the fourth layer.
Chill in the refridgerator for 2 hours.
----------------For the ganache-------------.
In a medium-sized nonstick saucepan over medium heat, heat cream just under boiling point.
Remove from heat and add chopped chocolate.
With a whisk, stir until chocolate is completely melted and mixture is smooth.
Pour ganache over the top of chilled cake, allowing overflow to drip down the sides.
Cool slightly.
Carefully remove the cake from the wire rack.
Chill for at least 6 hours.
-----------For the garnish-------------.
In a medium-sized saucepan, add 3-inches of water.
Boil water and reduce to a simmer.
Place semisweet chips in a stainless steel bowl and place bowl over simmering water.
Stir chocolate until melted to a smooth consistency.
Line a baking sheet with parchment paper and spread melted chocolate evenly across sheet.
Chill in refrigerator until set, about 1 hour.
Break the chocolate into large shard-like pieces.
Place chocolate shards on top of the cake vertically at various angles.
Sprinkle with confectioners' sugar.

Whatever cake you choose to make, add some grated raw carrot into the mix. It may sound strange, but it makes any cake really moist and lovely. Try it! But grate it very small. Find some wedding cake recipe.



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