For starters, I let him pick the restaurant for a birthday dinner. He chose a high-recommended steak house on Pittsburgh's North Shore, so I made the reservation. Dinner was amazing! We both loved our meals (filet mignon and crab cakes) and the restaurant had a great atmosphere.
For another part of his birthday celebration, I decided to make him a cake. I always feel bad that I make other people cakes, but have yet to make a fun birthday cake for him. I asked him what he wanted (something simple--white cake, coconut filling, buttercream, no fondant and Pitt) and got to work. Here is the end result:
I thought the Pitt logo in the school colors would be perfect. He really liked how the cake looked, but I think he liked how it tasted even better.
If you want to try the coconut cream cheese filling, here's my recipe. This has quickly become a favorite for cakes I'm making for family and friends. It is so good!
Coconut Cream Cheese Frosting/Filling
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups confectioners' sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon coconut flavoring
- 1 teaspoon vanilla extract
- Beat the cream cheese and butter in a mixer bowl until fluffy.
- Add the confectioners' sugar, one cup at a time, alternating with heavy cream.
- Beat in the salt, coconut flavoring and vanilla.
- Beating until mixture is smooth.
- Add additional confectioners' sugar if necessary to thicken the frosting, or more cream to thin.