There is no reason on earth why this, adapted from the Magnolia Bakery Cookbook, has to be a birthday cake, but since the first two times I made it were for my sister-in-law's and a friend's birthdays in late October and early November, that's how I think of it. In both cases, I put just one (gold) candle on top: better on any number of counts. I know that adorning plates with autumn leaves is not my usual aesthetic, but that's another benefit of using this as a birthday cake: you can allow yourself a little ironic leeway. For US cup measures, use the toggle at the top of the ingredients list.