Happy Belated Birthday to Bilbo and Frodo Baggins! Did you know it was their birthday on September 22? If you’re a big Lord of the Rings fan, then of course, you already know that very special date. And as a Tolkien nerd, you probably know a lot of random factoids. And that should be celebrated! So take your love for Middle Earth to the next level with Tom Grimm’s One Bucket List to Rule Them All. In this adventure-heavy book, you will find thrilling things to do and experience (over 250!) with this Tolkien-themed bucket list.

In honor of One Bucket List to Rule Them All’s release, we are giving you a sneak peek into the book with this birthday cake inspired by Bilbo Baggins! Have fun making this birthday cake for another Tolkien fan or for your next LOTR marathon viewing party. And make sure you grab your copy of One Bucket List to Rule Them All!

Bilbo’s Birthday Cake

Makes 1 cake (10–12 servings)

Ingredients

For the large 10-inch cake:

6 eggs
1 1/4 cups sugar
1 pinch salt
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/3 cup ground almonds

For the small 7-inch cake:

4 eggs
3/4 cup sugar
1 (0.32-ounce) packet of vanilla sugar
1 1/4 cups all-purpose flour
1 teaspoon baking powder

For the buttercream:

1 1/8 cups fine durum wheat semolina flour
1/2 cup sugar
2 (0.32-ounce) packets vanilla sugar
4 cups milk
2 sticks butter, at room temperature

For the ganache:

3/4 cup cream
6 cups white chocolate, roughly chopped

For the decoration:

3/4 cups fresh raspberries, for garnish
3/4 cup fresh blackberries, for garnish
3/4 cup fresh blueberries, for garnish
2 white fondant covers (approx. 16 ounces each), store bought, at room temperature

Also required:

2 springform pans (10 inches and 7 inches)
2 cake rings (10 inches and 7 inches)
small candles
edible flowers (e.g., roses, baby’s breath, violets)

Instructions

Prepare the large cake

1. Preheat the oven to 375°F. Line the bottom of the large springform pan with parchment paper.

2. In a bowl, beat the eggs, sugar, and salt with an electric hand mixer on the highest setting for at least 4 minutes, until fluffy.

3. In a separate bowl, mix the flour with the baking powder and the almonds. Add this mixture to the eggs and fold in briefly. Pour into the prepared pan, smooth the top, and bake in the lower third of the oven for about 45 minutes. Once done baking, immediately remove the cake from the pan by carefully tipping it out onto a baking rack lined with parchment paper. Leave to cool.

Prepare the smaller cake

1. Line the bottom of the smaller springform pan with parchment paper.

2. In a bowl, beat the eggs with the sugar, vanilla sugar, and salt with an electric hand mixer on the highest setting for at least 3 minutes until fully.

3. In a separate bowl, mix the flour with the baking powder and add to the eggs and fold in briefly. Pour into the prepared pan, smooth the top, and bake in the lower third of the oven for about 30 minutes. Once done baking, immediately remove the cake from the pan by carefully tipping it out onto a baking rack lined with parchment paper. Leave to cool.

Prepare the buttercream

1. Put fine durum wheat semolina flour, sugar, and vanilla sugar in a saucepan with the milk and bring to a boil over medium-high heat, stirring constantly. Let it simmer until a thick paste forms. Remove from the stove and let cool.

2. Cream the butter with an electric mixer, then mix with the cooled semolina mixture to form a smooth cream. Chill in the fridge until ready to use.

Prepare the ganache

1. Bring the cream to a boil in a small saucepan. Immediately remove from the heat once it starts to boil. Add the chopped white chocolate and stir with a whisk until completely dissolved.

Put everything together

1. Halve each cooled cake layer horizontally. Place half of the larger cake cut-side up on a cake plate and put a cake ring of the appropriate size over it. Repeat with half of the smaller cake. Spread the buttercream on the two cake halves, smooth it out, and place the other halves on top of each cake. Place in the fridge for at least 1 hour for the buttercream to set.

2. In the meantime, wash the berries for the decoration and pat dry with paper towels. Cut the edible flowers so that only about 1 inch of the stems remain. Put a few rose petals aside.

3. Take the two cakes out of the fridge and carefully run a knife along the edge of the cake rings to gently loosen them. Spread the ganache as evenly as possible over each cake until they are completely covered. Place one of the fondant covers over each cake, press carefully all around, smooth them out, and use a knife to cut off anything excess that is overhanging.

4. Center the smaller cake on top of the larger one. Tuck the flower stems into the gap between the two cakes all around (which not only looks pretty but also helps hide any imperfections), and decorate the bottom cake’s edge with fresh berries and rose petals.

5. Spread a few candles on top of the cake, light them just before serving, and get lots of admiring looks!

You’ll be the go-to person for baking birthday cakes with this recipe. Don’t forget to pick up a copy of One Bucket List to Rule Them All so you can cross this and many more things off your Tolkein bucket list!