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[quote=Anonymous][quote=Anonymous][quote=Anonymous]A number of ideas (most from Southern Living, because I'm the vintage cakes list lady):

The Little Layer Cake https://www.southernliving.com/recipes/little-layer-chocolate-cake-recipe

The Doberge Cake (this one is based off a Hungarian Dobos torte, but as someone who grew up with a Dobos torte - it's not all that similar IMO but it is visually stunning) 
https://www.southernliving.com/recipes/lemon-chocolate-doberge-cake-recipe

The Coconut Chiffon Cake (this is effortful, stunning if you decorate it properly, and it has been my favourite of the 49 cakes I've baked from the list so far) 
https://www.southernliving.com/recipes/coconut-chiffon-cake

This is last year's SL White Cake (for 25+ years they've had a white cake on the cover of their December issue) and it's not super complicated but it is delicious and by the time you bake the cookies and decorate them, and the cake, etc. it can be just beautiful. 
https://www.southernliving.com/redbird-cake-8380086

There is one other SL Cake that meets your criteria but it is truly an insane amount of effort - each layer bakes individually in a cast-iron skillet, so you must have many the same size, or you are baking layers for hours. You also need specialty ingredients like sorghum syrup. I made it because I needed to, in order to complete the cake list - but I wouldn't bother making it again. And, I don't think the result visually is as ornate as what you'd want - it's not a "decorated" cake.

Outside of SL, one year I did a Mexican themed menu for Christmas and did the Dulce de Leche Chocoflan (el pastel imposible/the impossible cake) that flips in the pan as it bakes). It was very popular. 
https://cooking.nytimes.com/recipes/1021761-dulce-de-leche-chocoflan?unlocked_article_code=1.fE4.zsOX.cj_IV1LPXyQC&smid=share-url

[/quote]

I had looked at that cardinal cookie, and settled on making that as a cookie! This one from SL was my runner up:

https://www.southernliving.com/white-poinsettia-layer-cake-8744900

I'm going to take a closer look at that choco flan. Flan was on the list of things I was considering, that that is just beautiful, for something that looks fairly simple (and I have that exact bundt pan)

I do have a winner! It's a simple cake, but the decorating is complicated. The original recipe does not call for stabilized whipped cream, but I think I will make it that way, since it has to travel a little and hold up.

[youtube]https://www.youtube.com/watch?v=ZMx-RsrO4Vs&t=710s[/youtube]

As of now, I'm making the following, in addition to the cake above.

1. Fruit Tart - https://natashaskitchen.com/fruit-tart-recipe/
2. Fruit Pie - Probably Cherry. Could be the NYT cardamom one. Want to be able to do an elaborately decorated one.
3. Maida Heatter's Tiramisu
4. Cream Puffs - one set with chocolate filling and caramel, and another with vanilla filling and chocolate coating
5. NYT Cranberry Curd Tart
6. Choco Flan (probably)

I'll add some ginger biscotti from Maida Heatter, those cardinal cookies, home made marshmallows, and probably a few more I haven't figured out yet. Oh, and cake pops. I have a cake in the freezer that I can't use for anything else.

If someone sees gaps (too much of the same type, texture, flavors, omitted something that is seasonal etc.) do point it out.[/quote]

I was thinking ginger but like like you got that!

The fruit tart is the one that feels or of place seasonally, if you're planning to use berries. Something like a lemon meringue might read more "winter."

Otherwise please please please invite me.[/quote]

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