Birthday cake ideas

[dadinthemaking]

Hi all,
I wonder if anyone can help - it's my wife's birthday this weekend and I want to make her a surprise birthday cake. Not only is it her birthday but we're also 5 weeks pregnant (!) so I want to make sure that whatever I make is safe for her to eat. Seems to be a lot of different advice around as to whether I should/shouldn't use eggs - does anyone know whether this will be ok?
Also my wife doesn't eat white bread etc (wholemeal only) - will my cake work just as well with wholemeal?
Lastly if anyone has any great recipe ideas they want to share to help me make the best cake around they would be gratefully received.
Apologies if this is posted in the wrong place - just really trying to make a nice birthday cake and don't want to mess it up!
Thanks in advance

Eggs will be fine in a birthday cake, she can eat eggs normally but they have to be well cooked and not runny.

Wholemeal flour isnt as good as white flour for cakes as it makes them heavier so unless she has an allergy or intolerance i think you would be best to use white flour.

Delia smiths chocolate beer cake is a really good one, instead of the beer i used fresh orange juice and made it into a choc orange cake and decorated with terrys choc orange segments www.deliaonline.com/recipes/type-of-dish/sweet/chocolate-beer-cake.html

A basic cake recipe is www.bbc.co.uk/food/recipes/victoriasponge_13555 then you could add her favourite flavour such as espresso, lemon, orange, vanilla to it.

Let me know if you want any more ideas, hope it helps

For a caramel cake to drool over this one wins it in our house,

www.bbcgoodfood.com/recipes/3019/chocca-mocca-caramel-cake

Alternatively a nice moist traditional sponge type birthday cake is,

225g/8 ounces SR Flour
225g/8 ounces caster sugar
115g/4ounces softened butter
2 eggs
6 ounces (170g) evaporated milk -- (a small tin)
1/2 teaspoon vanilla essence

Combine all ingredients using a hand or electric mix.
Divide between two prepared 8" sponge tins, or use your speciality shape.
Bake at 350F, 180C until risen and golden - it takes a little longer than a Victoria sponge (approx 35minutes). Slice and fill with butter icing and jam. Sieve over some icing sugar.

If you are really keen to use wholemeal flour, it works quite well in a carrot cake. Delia has a good recipe.