How To Make A Number Cake? - Coffee House and Pastries

2 ¾ cups cake flour

How do you bake a cake with numbers?

Preheat oven to 325 degrees F. Assemble your number in the number cake pan. Grease the pan with baking spray and set aside. The recipe as written will make two numbers. So if you only have one pan, you will need to bake each number.

How to make the best number cake for your loved ones?

To make the best number cake for the birthday of your loved ones you must follow these steps: 1. Go trough ingredient list and make sure you have all the ingredients ready. 2. To avoid mistakes, before you start making the cake, read the recipe instructions at least one time and watch the full video.

How do you make a number cake with an electric mixer?

Grease the pan with baking spray and set aside. The recipe as written will make two numbers. So if you only have one pan, you will need to bake each number. In the bowl of an electric mixer, combine the dry ingredients and mix at low speed until well blended.

What is a number cake pan?

It is essentially one pan with pieces that shape out all the numbers and alphabets. Can you imagine that? One pan to make all the number cakes your heart desires and the alphabets.

How to make your own money cake?

Roll the bills around a pencil or dowel (use a 5/8” dowel to make them bigger); use a small rubber band to keep rolled.

Put one large rubber band around each Styrofoam disc or cookie tin.

Tuck the rolled bills under the rubber bands in a standing position until the discs are completely covered.

How to bake a number cake?

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What are the steps in baking a cake?

Step 1: Prep and Gather. The first step in making a cake is to ensure that you have all the ingredients needed. Nothing is worse than to discover in the middle of mixing the batter that you’ve run out of eggs or baking powder. Beginner bakers should assemble all ingredients in the work area. (LinuxH4x0r know that ‘mom’ just checks the cupboards

How to Make A Number Cake – Easy Step by Step Guide

04.30.18 Have you seen the popular number cakes and wondered how to create one yourself?Follow my simple step-by-step instructions on how to make a number cake to make one at home or for a special occasion.I’m sure you’ve all noticed the recent craze for number cakes that has taken over Instagram.My niece requested one for her birthday last month, and I was tasked with creating one for her.

I succeeded.
In the same vein as her Minion birthday cake from four years ago, I uploaded a picture of it on my Instagram account, which was well received.
There were a few folks who specifically requested a step-by-step instruction on how to bake a number cake.

So, here it is: the result!Disclaimer: It is simple, and all you need is my secret weapon to pull it off successfully.When it comes to attempting something that is currently popular, I am a cynic at best.This is especially true during the peak of the trend’s popularity.

This kale salad with radishes and lime vinaigrette is my current favorite salad (spoiler alert: this kale salad with radishes and lime vinaigrette is my favorite salad currently), the dripping cake (I am not a fan), or the Unicorn craze (this Mother’s Day cake was my version of the trend).Needless to say, I am not influenced by fashion trends to attempt new things.My now 17-year-old niece is obsessed with all the latest fashion trends and uses her birthday to challenge me to try some of them.I’m pleased she pushes me every now and then since her suggestions have resulted in some of the most popular cakes on my site.

When I was investigating how to make this lovely spring-like number cake for her, I watched a few youtube videos and saw that a lot of people were baking the cakes or cookies on a sheet pan and then using a stencil to cut out the numbers.I decided to try this method for her.If you know me, you know that I am the laziest baker on the planet, and I was not up for that.

I knew there had to be a simpler method to accomplish this, so I began on a search for a numbered cake pan to use.This Wilton cake pan was the greatest choice I discovered out of a number of alternatives I looked into.A couple others were considered, but I ultimately chose this one because of its worth and the multiple opportunities it offers for the future.In essence, it is a single pan containing parts that are used to form all of the numbers and alphabets.Can you fathom what that would be like?One pan may be used to produce as many number cakes as you like, as well as the alphabets.

I predict that my son will have a lot more birthday number cakes in his future.(Update: For my son’s birthday cake, check out my guide on how to build a letter cake!).Okay, now that we have the pan, the remainder of the cake is quite straightforward to put together.

Personally, I believe you should get two of the frying pans.
It makes baking simpler and faster, but you can get by just fine without one, as I did for a while.

Here’s your step-by-step guide on how to make a number cake:

With the help of this Wilton Countless Celebration Cake Pan, you can align the parts of your cake pan. In order to use the pan properly, make sure you have your number outlined as recommended by the included instructions.
Baking spray should be used to grease your cake pan, including the section dividers.
Prepare the cake batter according to package directions. You may use whatever cake recipe you choose, whether it’s vanilla or chocolate. I made a vanilla cake using this recipe (which I doubled for my batch number 17)
Pour the batter onto the pan that has been prepared and bake for the amount of time specified in the recipe. Please keep in mind that because you are baking in a specialty pan, you will need to alter your baking time accordingly. When the cake had been baking for 12 minutes, I began inspecting it.

Invert the cake onto a wire rack to cool entirely after it has been allowed to cool in the pan for at least 10 minutes.

Once the number cakes have cooled, cut each one into two half so that they may be layered. Rather of using a serrated knife to slice my cake, I opted to use a cake wire cutter instead.
Repeat the technique for your second cake/number if you are only using one pan
if you are only using one pan, repeat the process for your third cake/number.

Wait for the cakes to cool before making the whipped cream cheese icing (see recipe below).
Make a collection of your decorations. I used fresh flowers, meringue kisses, fresh fruits, and macarons into my design (lemon macarons). Of course, you may use any combination of decorations, colors, and other elements to make the cake unique to your event.
Prepare a pastry bag with a big round tip and fill it halfway with the frosting when you’re ready to decorate.
Place the first layer of cake on a cake plate or a serving board and set aside.
Using the round tip, pipe frosting onto the cake in dollops all over the surface. Ideally, the dollops should be at least 2 inches in height.
Place the second piece of cake on top of the icing, gently pressing down.
Place another dab of frosting on top of the second layer and repeat the process.
Decorate the top of the cake with your chosen embellishments.

That’s all there is to it, my friends.Making this number cake, or any letter cake, is a breeze if you follow the directions carefully.These are ideal for festivities such as birthdays, baby showers, and other special events.Please let me know if you give it a try in the comments section below!

Preparation time: 1 hour and 30 minutes Preparation time: 40 minutes 20 minutes of additional time are required.
2 hours and 30 minutes is the total time.

Ingredients

For the Vanilla Cake:

2-cups cake flour, sifted
1-1/2 cups all-purpose flour
2-cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes and set aside at room temperature
2 tablespoons vanilla bean paste or 2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
4 big eggs at room temperature
1 cup whole milk at room temperature
1 teaspoon pure vanilla extract

Cream Cheese Whipped Cream Frosting:

1 cup powdered sugar
2 tablespoons pure vanilla essence
8 ounces softened cream cheese at room temperature
2 cups heavy whipping cream at room temperature

Instructions

For Cakes:

Preheat the oven to 325 degrees Fahrenheit. Prepare your number in the number cake pan by assembling it. Prepare the pan by spraying it with baking spray and setting it aside. The recipe as described will result in two numbers being produced. Consequently, if you just have one pan, you will have to bake each number separately.
The dry ingredients should be mixed at a low speed until well combined in the bowl of an electric mixer.
Increase the speed to medium-low and gradually add the cubes of butter, one at a time, mixing each one for a few seconds before adding the next one to the mixture. Using a mixer, blend until there are no big lumps.
Toss in the eggs, one at a time, mixing well after each addition. In a small mixing bowl, whisk together the milk, vanilla extract, and almond extract until well combined.
Increase the mixer speed to medium and gradually add in the wet ingredients in three batches, mixing until well mixed after each addition and scraping down the sides of the bowls after each addition. REMEMBER NOT to overbeat the batter or you will end up with thick cakes
Divide the batter into the number cake pans that have been prepared, filling each about 2/3 full. Bake the cakes, one at a time, for 17-20 minutes, or until a toothpick inserted into the middle comes out completely clean.
Remove the cakes from the oven and allow them to cool for at least 15 minutes in the pan. To cool entirely, invert the container onto a cooling rack.
To make the number cakes, cut them into two equal half using a wire cake leveler.

For the Cream Cheese Whipped Cream Frosting:

Pre-chill the bowl of your stand mixer and whisk in the freezer for around 10 minutes to get the best results.
Using an electric mixer, cream the cream cheese until smooth, about 2-3 minutes. Pour the cool heavy cream, powdered sugar, and vanilla extract into a mixing dish and whisk until well combined. To make firm peaks, whisk on medium-high speed until they are formed. Precautions should be taken not to overwhip the heavy cream.

Assembly:

Place one layer of the number on a cake dish, one at a time, working with one number at a time. Fill a pastry bag with whipped cream frosting and a big round tip (or your favorite tip) and pipe dollops of the icing onto the cake. You have the option of spreading the icing evenly as well.
The second layer of the number cake should be placed on top of the icing. Dollop some additional frosting on top in dollops, if desired.
Finally, add your selected toppings on the cake and finish decorating it. I made use of meringue kisses, macarons, fresh flowers, and fresh fruits to create this dessert. In the event that you are producing a two-digit numbered cake, keep in mind to conserve an equivalent amount of embellishments for the second number
If you are preparing a double-digit numbered cake, repeat the procedures above for the other number.

Notes

The pan I used is available on Amazon, and you can read more about it here.
If you want to make a one-digit cake (for example, 3), halve the ingredients above and bake one cake.
The recipe shown above is for a double-digit cake (for example, 17)
nonetheless,

*Affiliate links to Amazon are mentioned above*

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Number Cake Recipe

1. In a food processor, pulse together the cold cubed butter, flour, ground almonds, powdered sugar, and a pinch of salt until smooth and combined. Continue to process until crumbs form. Process until a dough is formed, adding the egg and vanilla extract as needed. 2. Transfer the dough to a work surface and shape it into a ball before flattening it into a disk. Wrap the dish in plastic wrap and place it in the refrigerator for 1 hour. 3. Preheat the oven to 180 degrees Celsius/375 degrees Fahrenheit. 4. On a piece of parchment paper, roll out the dough. Refrigerate for 30 minutes before cutting out your desired number, letter, or shape. From the leftovers, re-roll the dough and place it in the refrigerator for 30 minutes before cutting another number, letter, or shape. One cake will require two layers of biscuits, which will total two layers of biscuits. 5. Bake for 10-13 minutes, or until the sides are just beginning to turn brown. Allow for thorough cooling. 6. To make the cream, combine the mascarpone and powdered sugar in a large mixing bowl. Beat until the mixture is smooth. Toss in the vanilla extract and heavy cream and whip until stiff peaks form. Transfer to a piping bag and set aside (you can buy piping bags and tips here: cake decorating kit) 7. Pipe the mascarpone cream over the first biscuit, then gently arrange the second biscuit on top of the first biscuit. Pipe the leftover cream into a decorative pattern if desired. THE MOST OFTEN ASKED QUESTIONS: CAN WE PREPARE NUMBER CAKE THE NIGHT BEFORE? The number cake is at its finest the day after it is made, but the tarts may be made a day ahead and stored in the refrigerator for a few hours before serving. Preparing the cream a day ahead of time or the day before serving allows you to keep it fresher longer. Then, when it’s time to serve, pipe the cream over the tarts and assemble the cake before cutting and serving. However, I would not advocate creating the entire cake ahead of time because the tart can turn soggy if left out for an extended period of time. WHAT IS THE BEST WAY TO MAKE A NUMBER CAKE? If you want to make the greatest number cake for the birthday of a loved one, you must follow these instructions: 1. Go over the ingredient list and double-check that you have all of the items available. 2. Before you begin creating the cake, read through the recipe directions at least once and watch the entire video to ensure that no mistakes are made. Make certain that you comprehend the entire procedure. 3. Prepare ahead of time by printing and cutting the numbers and letters. 4. Make careful to chill the dough in the refrigerator before using it. 5. Make a decision on how you will design the cake before you begin. 5. Do not assemble the cake ahead of time
otherwise, the tart will become excessively mushy after a day or two in the refrigerator. IS IT POSSIBLE TO REPLACE THE MASCAROPNE? Yes, you may use full-fat cream cheese for the mascarpone in the same quantity as the mascarpone. TART CAKE CAN BE DECORATED WITH A VARIETY OF METHODS. When it comes to decorating your letter cakes, I can provide some suggestions, but keep in mind that the possibilities are unlimited and that you may be as creative as you want and tailor the cake decorations to the individual for whom the cake is being made. Here are a few suggestions: macaron cookies, meringue kisses, strawberries, raspberries, blueberries, mango cubs, kiwi, grapes, or any other fresh berries or fruits, chocolate, chocolate bars, candies, edible flowers, sprinkles, almonds, cocoa powder, marshmallows, and more are all acceptable options. WHAT SIZES ARE THE LETTERS CAKE, TART CAKE, AND NUMBER CAKE, AND WHY? The number in this recipe was printed in A4 format and then cut out of the paper before being placed on the rolled dough, as seen in the video. The smaller size is possible, but I would not advocate building a larger size unless absolutely necessary. Red Velvet Cake
Snickers Mousse
Oreo Cake
and No-Bake Kinder Bueno Cheesecake are some of the other birthday cake recipes available.

Easy Cutting Hacks To Make Number Cakes

Cakes with numbers on them! This is the ideal way to commemorate your special day! With a few easy cake cuts, you can make any occasion, such as an anniversary, graduation, or birthday, even more memorable.

Number 1 Cake

Items:

One 9×9 square cake

Instructions:

Using the indicated lines, cut the cake into slices.Make a horizontal layer with the left piece below the center piece.Then, using the top right piece, lay it horizontally over the center piece (cut side facing left), and then place the bottom right piece on top of that, also facing the same direction as the middle piece.Because the number one, by coincidence, looks like a giraffe, we iced it with yellow buttercream and added a few fondant touches, and voila, we had a cute little giraffe smash cake, perfect for a first birthday celebration!

Number 2 Cake

Items:

One 9 inch circle cake
One pound cake

Instructions:

Make a circle in the center of the cake using a sharp knife (we recommend using a glass or a really big cookie cutter).
Remove the centre section, and then slice the lower left-hand quadrant of the chicken.
Place the poundcake on the bottom of the quarter once it has been turned over.
Our cake was iced with blue buttercream, and we then used m&ms to make a rainbow on top of the cake.
We built small clouds out of jumbo and not-so-giant marshmallows.
It was a lot of fun.

A rainbow would be incomplete without a pot of gold, so we threw some chocolate coins in the mix at the bottom.

Number 3 Cake

Items:

Two 9 inch bundt cakes

One bundt cake should be cut in half, and the other should have the top left quarter cut out of it. Keep your leftovers in a safe place. Place the halved one on top of the quartered one to complete the stack. We decorated our cake with green icing, sour belts, gummies, and pocky sticks to create a very hungry caterpillar that you’ll be even more eager for once you bite into it.

Number 4 Cake

Items:

One 9 x 12 rectangle cake

Slice the cake into three equal pieces.
The right slice should be left whole, and then the center slice should be split in half as well.
Using a half-inch knife, cut the half in half.
Making use of the left slice, cut a quarter diagonally from the top of the pie and a quarter diagonally from the bottom.
Remove the two diagonal quarters as well as one of the center middle cuts from the pile.
Using the other middle cut, place it to the right of the right slice on the cutting board.

Then work your way down the center piece, connecting it to the left piece at the top.Connect the bottom of the left piece to the near bottom of the right piece by using the middle piece as a connector.Pouring vanilla buttercream through a round piping tip and piping small dollops all over the cake gave the cake the appearance of a four-in-one.A pink and purple star tip mane, fondant ornaments, and an eyelash completed this sassy uni-four-n look.

Number 5 Cake

Items:

One 9×9 square cake
One 9-inch circle cake

Cut the square cake into three pieces, halving the central slice, and set the remaining two portions aside.
Remove the right slice as well as one of the centre pieces from the pan.
Then, using a glass, cut a hole in the center of the circular cake and a quarter-circle out of the upper right quadrant.
Both should be discarded.
To do this, first bring down the left slice and link it to a circle, then rotate the middle piece horizontally and attach it to a circle as well.
Using chocolate frosting and cake crumbs (from the abandoned cake pieces!

), we created a bourgeois dirtcake, which we decorated with pirouette biscuits to make a garden wall around the perimeter.Afterwards, we mashed in strawberries to make them appear like patches of grass, and sprinkled on some candy pebbles and gummy worms to make it look more like a dirt cake rather than a ″Grandma’s Fine China Garden Party″ cake.

Number 6 Cake

One 9-inch circle cake
one pound cake

Remove the center and a little portion of the upper left corner using a sharp knife. Then, using the pound cake as a connector, attach it to the sliced corner. This is the simplest of the numbers. To decorate our 6 stage alarm fire engine, we used red icing, pretzels for a ladder, oreos for wheels, and licorice hose. We had a blast!

Number 7 Cake

Items:

One 9-inch square cake

Just kidding, this is the simplest of the challenges!
Make three slices, and then cut the center slice in half diagonally in the middle.
Remove the right slice from the pan.
Horizontally flip the left slice up and link it to the other two slices on each side of it.
In order to create our ″Seven Seas″ cake, we coated the bottom leg with blue buttercream and the top leg with yellow buttercream and graham cracker crumbs, as seen below.
We added swedish fish and Teddy Grahams with lifesaving gummy inner tubes to the water to make it seem more like the ocean.

We utilized fruit roll ups to adorn the beach by cutting them into squares and using them as sunbathing towels for the Teddy Graham children.

Number 8 Cake

Cut out the centers of the round cakes, and then slice two corners of the cakes to make triangles. Glue the cakes together. We created an 8-race circuit by covering the cake with black icing, piped some green grass, and using Good N Plenty candies to create the lines on the road between the corners. Combine this with some hot wheels and you’re ready to go!

Number 9 Cake

This is the 6th cake, except it has been turned upside down.
In recognition of the fact that Pluto is a planet (ohanameansfamily), we at So Yummy decided to create a galaxy cake out of the number nine in order to commemorate all nine planets in the solar system.
We started with a base of black frosting and then swirled in blue and purple icing before sprinkling it with white food coloring to make it seem more festive.
Add some candy planets and star sprinkles for a dessert that will take you to another planet!

Number 0 Cake

Using a sharp knife, cut the pound cake in half.
Cut a hole in the center of the round cake and then cut the cake in two.
Fill up any gaps between the circular halves with the pound cake halves that remain after you have separated them.
We opted to bake a pineapple cake, which we decorated with yellow frosting piped through a little star tip all over the top and sides of it.
After that, simply pipe on a smiling face and some leaves to finish it off.

Number Cakes Are Here to Kill the Donut Wall, and We’re Here for It

Iliana Mestari is a Getty Images contributor.
Number cakes, which are cakes in the shape of the person’s age as they celebrate their birthday, may be the most popular of all the birthday cake fads available.
Although they can be difficult to produce and need a great deal of patience, the end effect is well worth the effort.
Take a look ahead for ideas for children aged one to eighteen.
Following that, it will be up to your children to begin creating cakes for you.
A Cake That Is Authentically1 There’s so much goodness on top that I almost missed the genuine flowers that were there.

Doubly Delightful Even the smallest of elements have been meticulously considered in its design.Leana is a really fortunate young lady.A Mermaid’s Dream Come True With the shells, the small clams, and the sea rocks, this one clearly outdoes the others when it comes to the underwater motif.Fondant Four is a four-tiered cake.

Instead of an excessively adorned number-shaped cake, this one has a smooth, star-spangled top, which gives it a unique variation on the traditional one.It’s a chocolate lover’s paradise.In addition, that ″5″ is quite a sight to behold.The blackberries help to prevent the dessert from being overly rich in chocolate.

Okay, but who is in charge of getting the macarons to the top of the stack?Answer: Of course I do.Seven slick and stylish Were you aware that the sides are entirely lined with Kit-Kats?(Yes, I DID.) Personality that stands out from the crowd The birthday child in this instance is someone I do not directly know; nonetheless, the figures on the cake, the gummy drinks, and the M&Ms allow me to form an accurate picture of their personality simply by looking at the cake.’Like’ This Cake on Facebook This is the closest you’ll ever get to being able to consume YouTube in one sitting.

The colors red, white, and gold are reserved for Mickey Mouse fans.When you reach the double digits, you have no choice but to go all in.Is there a stack of donuts on top?

If that’s the case, wein love.
Aspects of the cake that stand out to us are the two distinct colors that were employed for each tier.
Overwhelmed with Happiness Because the ″1″ and ″2″ are distinct tastes, the new 12-year-old may enjoy a little bit of both flavors in one bite.
Dreams of Adolescence If the ″13″ shape wasn’t enough, there are also heart-shaped candies on top to complete the look.
Mini- Everything, Notice the small cookies, doughnuts and macarons that have been placed on top of this onebestlife.

Pink is a beautiful color.
Rather of the ubiquitous macaron, the chocolate-dipped Oreos that have been chopped in half provide a charming alternative treat.
16th birthday celebrations This one has kiwi and apples, so it must be nutritious, right?
A Note of Floral Fragrance We love how this one is decorated with actual baby’s breath!

a single berry Cake that is delectable The red velvet enthusiasts among you will like this one..or Make a monogram out of it.
A frequent variation on the number-cake trend is to use the birthday child’s initials instead of their chronological age on the cake..
In addition, this is useful for relatives who could or might not wish to disclose their real age to all of their guests.
Make a note of it and pin it!
Save these ideas for number cakes by pinning this graphic to your Pinterest boards.

Watch This Video to See How Adorable These Mini Cakes Are.
The goodies are just becoming sweeter.
Marisa LaScala Senior Parenting & Relationships Editor Marisa LaScala Senior Parenting & Relationships Editor Senior Parenting & Relationships Editor Marisa LaScala writes about parenting for Good Housekeeping, covering topics ranging from the postpartum period to empty nests.
She has previously written about parenthood for Parents and Working Mother magazines.

This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration.You may be able to discover further information on this and other related items at the website piano.io.

Number Cakes – Recipe and Tutorial

The fact that we didn’t make number cakes often was due to the fact that purchasing a pan for only one usage seemed like a waste. You may carve numerals, alphabets, or shapes into cake or cookie dough using this simple and straightforward process. Using cake or cookie dough? Contents of the Table of Contents In this article, we will discuss why we should make this number cake, the ingredients and substitutes, how to make number cakes, variations, and success tips.
More cake recipes and instructions will be added soon.
Questions that are frequently asked
You may also be interested in
Recipe with printable version
Comments

Number and alphabet cakes are a popular way to commemorate birthdays these days, regardless of the age of the celebrant.
This cake was constructed for a 50th birthday celebration that I attended.
A number 5 cake for a five-year-old, on the other hand, is quite acceptable.
It’s also possible to make them in two different ways: with a cake basis, like we did in our letter cake, or with a cookie base (icebox cookie style), as we are doing here today.
Because the foundation is created with shortcrust dough, which is similar to what we use to make a tart, these are sometimes referred to as cream tart cakes as well.
Of course, you may get a cake pan that is formed in the shape of the number or letter you like.

However, you will be stuck with a pan that you will most likely never use again.The other most straightforward method is to utilize a number template and just trace around it to obtain a whole number.

Why make this number cake?

This is taking monogram cakes to an entirely new level!
It is more fashionable to prepare this crisp shortbread-almond based dough than than a cake batter these days.
If you use a food processor, the dough will be comparable to preparing a tart crust
however, you may alternatively make a rich shortcrust pastry with creamed butter if you want.
There is no requirement to purchase a specific number cake pan or alphabet cake pan.
All that is required is that you locate the desired shape. There is practically no waste if you design a letter or number on a piece of paper and then cut out the form. Using cookie cutters, you may cut the cookie into any number, alphabet, or shape you like. The extra dough may be gathered into a ball and repurposed, or it can be frozen for future use.
I’m baking a cake in the shape of the number 50, but you may make whatever abstract shape or size you choose. You may make a tiny or large number cake since you are not limited by the size of your baking pan! Consider making a clock cake for the new year.
When do you plan on making this cookie cake?
Preparing the dough takes 20 minutes (and may be done up to 4 days ahead of time)
chilling the dough takes 30 minutes.
Cut and bake the cookie form for 20 minutes (may be done up to 2 days ahead of time)
Approximately 20 minutes to prepare the frosting
20 minutes to assemble the cake
20 minutes to frost the cake

Ingredients and substitues

I’m using a combination of all-purpose flour and almond flour for this recipe. The sandy crumby texture of the cookie is achieved by the use of almond flour. You can substitute other nut meals for the almond meal or increase the amount of all-purpose flour used to produce a nut-free cookie.
Butter – It is critical that you do not use soft butter while making this cookie. Because we use cooled butter, the texture of the cookie is crumbly and flaky. We also use powdered sugar or icing sugar in the cookie and frosting because powder is simpler to combine into both. If you want an eggless version of this recipe, simply substitute milk or cream for the egg.
Decorations – Fresh fruits such as strawberries and blueberries. It’s also possible to utilize Oreo cookie cookies and macarons as well as sprinkles, meringues, and marshmallows.

How to make number cakes

Cookie crust (up to 2 days in advance)

Food processor – Place the flour, almond meal, salt, and powdered sugar in the food processor and pulse until well combined. Pulse for a total of 30 seconds. After that, add the cubed butter that has been cold. To make the breadcrumbs, pulse for 30 seconds at a time until you get a coarse breadcrumb consistency. Combining well but without overmixing, add the egg to the mixture.
Using a floured surface, place the crumbly mixture and collect it all together into a ball. Using plastic wrap, divide the dough into two equal halves and flatten each part into a disk. Refrigerate for 30 minutes to let flavors to blend. Pro tip: We just need to refrigerate it for a few minutes until it is stiff enough to roll. This dough may be stored in the refrigerator for up to 2 days
if it becomes too firm to roll, let it defrost for a few minutes in the microwave.

Preheat the oven to 375°F/190°C/Gas Mark 5 and set aside.
Roll the cold dough out onto a piece of parchment paper that has been gently floured to a thickness of approximately 14 inches. If the dough is still too soft to cut, place it back in the refrigerator for a few minutes. Pro tip: Make sure the dough is completely cooled before cutting it. You will obtain crisp margins if you do it this way. If you don’t, you’ll have to scrape the rough edges after baking
otherwise, it’ll be a hassle.
Using your template, cut out the desired number, letter, or form and arrange them on a sheet pan to dry. Gather the leftover dough and re-roll it to create more shapes. – Refrigerate the dough between rolling and cutting if it is necessary

Then bake for 13 to 15 minutes, or until the edges are slightly brown around the edges, on a baking sheet lined with parchment paper.
Allow for 10 minutes of cooling time on the pan.
After that, move the pan to a wire rack to cool entirely.
Advice from the pros: The baking time may vary depending on how thick the cookies are.
As a result, keep an eye on the clock starting at around 12 minutes.
These are extremely fragile and are prone to breaking.

As a result, cardboard should be used to transport them.

Assemble (up to 8 to 10 hours ahead)

Whip the heavy cream in a refrigerated bowl of a stand mixer fitted with the whisk attachment until it is light and fluffy. Add half of the powdered sugar in a slow, steady stream, followed by the vanilla essence. Whip the mixture until firm peaks form, about 5 minutes. Half of the whipped cream should be transferred to a piping bag fitted with a star tip (or a large round tip). Tips: We keep the other half of the whipped cream to fold into the mascarpone cream once it has been whisked till stiff.
To make the mascarpone cream, place it in the bowl of a stand mixer fitted with the paddle attachment and cream with the remaining sugar until smooth. Then fold in the remaining half of the whipped cream until everything is well-combined. Transfer to a pastry bag fitted with a star tip (or a round tip) and pipe onto the prepared pan.
On a cake board, cake stand, or serving dish, place the first cookie crust. On the second level, repeat steps 1 through 5. Pipe a line of whipped cream stars around the edge of the cookie, starting at one of the corners. Then, using a pastry bag, pipe or flood the mascarpone cream into the cookie’s center. The mascarpone cream may be piped, but because it will not be visible, I like to flood it instead.
The second layer consists of putting the second cookie crust on top of the first layer. Using the leftover mascarpone cream, pipe designs all over the biscuits.
Decorate – Use your imagination to decorate. I made a fruit salad with strawberries, blueberries, and various colored sweets.

Variations

This is the most enjoyable aspect of the cake-making process. There are no particular instructions needed because it is so adaptable and versatile.. Using fresh fruits and flowers such as berries, strawberries, blueberries, or even just a sprinkle of powdered sugar, you may create a simple and elegant dessert. However, you may also utilize other lovely things, such as: Ice cream dollops in the summer! I used mascarpone and whipped cream for the frosting, but you could also use chocolate ganache, buttercream, pastry cream, or even dollops of ice cream!
Oreos, macarons, sprinkles, meringues, and marshmallows were used as decorations.
In addition, you may use a stencil to decorate the top of the cake instead of icing!
Cake decorators frequently employ gum paste flowers and silicone molded cutouts to create character cakes with specific themes.
Using gold leaf specks to decorate a chocolate drip around the cake is currently fashionable.
You can also build chocolate sails or chocolate sharps by simply pouring melted chocolate over a silicon or parchment surface and let it to harden. Next, using a sharp knife, cut the chocolate into a triangle shape.

Tips for success

Use cooled butter so that it crumbles into bits rather than creaming into the flour
the mixture will seem crumbly
nonetheless, do not add any additional water at this point. Gently knead the mixture to bring it all together. When you add water to the dough, it will stretch out.
Refrigerate the dough until it is solid so that it may be rolled more easily. Also, cutting the dough while it is refrigerated produces neater edges.
The circular shape is created with a pizza cutter, and the straight edges are achieved by using a ruler.
Fill the pastry bag halfway with icing so that you can work more efficiently
It is possible to prepare the cookie shapes up to 2 days ahead of time.
The icing must be prepared on the day before the cake will be assembled.

Frequently asked questions

What is the shelf life of this number cake?
This cake may be stored in the refrigerator for up to 2 days.
Within 24 to 36 hours, the whipped cream will begin to deflate and lose its volume.
If you like, you may use stabilized whipped cream, which will maintain its shape more effectively.
Is it possible to make a number cake without using a cake tin?
Yes, you do not need to purchase a cake tin or baking pan in order to make these desserts.

On paper, you may either print out a pattern in the shape of a number or an alphabet, or trace it from a book or draw it freehand with a pencil on the backside.Is it possible to create this cake ahead of time?When using whipped cream on cookies, it is advisable to prepare the cake a few hours before serving to ensure that the cream does not seep too deeply into the cookies.It is possible, however, to prepare the cookie forms up to 2 days in advance.

Is it possible to create this cake with cake batter?Yes, you can bake a cake on a sheet pan, as we demonstrated in our letter cake recipe and guide.You may make the cake according to the instructions and cut the shapes as demonstrated in the video to make the cake.Then ice and decorate the cake in a manner similar to this one.

What is the best way to create a number cake?The planning and execution are straightforward.- First and foremost, pick what kind of cake you want to make.The cookie-based recipe is included below, as well as a cake-based one, which we used for our letter cake.Make your selection and then print it in the size you choose.

– – Carefully read the ingredients and directions, paying particular attention to the timescale listed above.- After that, bake the cake, ice it, and decorate it according to the schedule.What is the approximate size of the number cake?

I used A4-sized paper to print my figures on.
After that, I rolled the cookie dough out to approximately a 14-inch thickness.
On an A4 sheet of paper, you should be able to construct three layers of thick cookie forms.

Printable Recipe

Description

The fact that we didn’t make number cakes often was due to the fact that purchasing a pan for only one usage seemed like a waste. You may carve numerals, alphabets, or shapes into cake or cookie dough using this simple and straightforward process. Using cake or cookie dough?

Mascarpone& whipped cream

1-1/2 cups (225 g) Mascarpone cheese
1-1/2 cups (240 mL) heavy cream
2-1/2 tablespoons powdered sugar
1-1/2 teaspoon vanilla extract

Plus

The following ingredients: 6 medium strawberries
12 – 15 blueberries
14 cup colored candy

Follow Veena Azmanov on Pinterest

Cookie crust (up to 2 days ahead)

Food processor – Place the flour, almond meal, salt, and powdered sugar in the food processor and pulse until well combined and smooth. Pulse for a total of 30 seconds. After that, add the cubed butter that has been cold. To make the breadcrumbs, pulse for 30 seconds at a time until you get a coarse breadcrumb consistency. After you’ve added the egg, stir it in well without overmixing.
Using a floured surface, place the crumbly mixture and collect it all together into a ball. Using plastic wrap, divide the dough into two equal halves and flatten each part into a disk. Refrigerate for 30 minutes to let flavors to blend. Pro tip: We just need to refrigerate it for a few minutes until it is stiff enough to roll. This dough may be stored in the refrigerator for up to 2 days
if it becomes too firm to roll, let it defrost for a few minutes in the microwave.
Preheat the oven to 375°F / 190°C / Gas Mark 7. Set aside. Five syllables
Roll the cold dough out onto a piece of parchment paper that has been gently floured to a thickness of approximately 14 inches. If the dough becomes too soft to cut, place it back in the refrigerator for a few minutes. Pro tip: Make sure the dough is completely cooled before cutting it. You will get smooth margins in this manner. Otherwise, you will have to scrape the rough edges after baking
using your pattern, cut out the number, letter, or shape you choose and set them on a sheet pan
bake for 30 minutes at 350 degrees. Gather the leftover dough and re-roll it to create more shapes. – Bake on a baking sheet for 13 to 15 minutes, or until they are slightly brown around the edges, if required. If necessary, refrigerate the dough between rolling and cutting. Allow for 10 minutes of cooling time on the pan. After that, move the pan to a wire rack to cool entirely. Advice from the pros: The baking time may vary depending on how thick the cookies are. As a result, keep an eye on the clock starting at around 12 minutes. These are extremely fragile and can easily break, so use cardboard to transport them.

Assemble (up to 8 to 10 hours ahead)

Whip the heavy cream in a refrigerated bowl of a stand mixer fitted with the whisk attachment until it is light and fluffy. Add half of the powdered sugar in a slow, steady stream, followed by the vanilla essence. Whip the mixture until firm peaks form, about 5 minutes. Half of the whipped cream should be transferred to a piping bag fitted with a star tip (or a large round tip). Pro tip: We keep the other half of the whipped cream to fold into the mascarpone cream after it has been beaten.
To make the mascarpone cream, place it in the bowl of a stand mixer fitted with the paddle attachment and cream with the remaining sugar until smooth. Then fold in the remaining half of the whipped cream until everything is well-combined. Transfer to a pastry bag fitted with a star tip (or a round tip) and pipe into the desired shape.
On a cake board, cake stand, or serving dish, place the first cookie crust. On the second level, repeat steps 1 through 5. Pipe a line of whipped cream stars around the edge of the cookie, starting at one of the corners. Then, using a pastry bag, pipe or flood the mascarpone cream into the cookie’s center. The mascarpone cream may be piped, but because it will not be visible, I like to flood it.
The second layer consists of putting the second cookie crust on top of the first layer. Pipe the leftover mascarpone cream all over the cookies.
Decorate – Use your imagination to decorate the cookies. Strawberry, blueberry, and colorful candy were among the ingredients I utilized.

Use cooled butter so that it crumbles into bits rather than creaming into the flour
the mixture will seem crumbly
nonetheless, do not add any additional water at this point. Gently knead the mixture to bring it all together. When you add water to the dough, it will stretch out.
Refrigerate the dough until it is solid so that it may be rolled more easily. Also, cutting the dough while it is refrigerated produces neater edges.
The circular shape is created with a pizza cutter, and the straight edges are achieved by using a ruler.
Fill the pastry bag halfway with icing so that you can work more efficiently
It is possible to prepare the cookie shapes up to 2 days ahead of time.
The icing must be prepared on the day before the cake will be assembled.

Calories: 601 kilocalories g of carbohydrates (54 g) ten grams of protein Fat (g): 39 g 21 grams of saturated fat Polyunsaturated Fatty Acids (PUFA): 2 g 9 g of monounsaturated fatty acids Trans Fat: 1 gCholesterol: 185 mgTrans Fat: 1 g Sodium: 239 milligrams Potassium: 152 milligrams dietary fiber: 2 g Sugar (g): 24 g Vitamin A: 1193-IUVitamin C: 5-mgVitamin E: 5-mg Calcium: 118 milligrams Iron: 2 milligrams Calculations for dietary information and metric conversion are performed automatically.
I cannot guarantee the veracity of the information.
If this information is crucial to you, you should double-check it with your favorite nutrition calculator.
Thank you very much.
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Easy number cake recipe

Greetings, my culinary friends. I’m going to share with you my recipe for the most popular cake of the year 2018, the number cake, which has quickly become one of my favorite cake designs. This cake was all over social media in 2018, and it was everywhere. I spotted it on the Instagram account of @adikosh123 and was immediately taken in by the beauty of this cake, which is quite simple to create, tasty, and visually appealing. It has become a tradition for birthday celebrations. I teach you my method for baking a number cake, which you can then customize to your liking. Let’s get started! For the shortcrust pastry, combine the following ingredients: For a 20 cm figure with two storeys, the approximate value is For a pie with a diameter of 20 cm One hundred fifty grams of soft butter (should be taken out of the fridge one hour before baking)
two hundred fifty grams of flour
ninety grams of confectioners’ sugar
forty grams of almond powder
chopped hazelnuts to taste (I seldom use them)
one beaten egg
one sprinkle of salt

STEPS SHORTBREAD DOUGH RECIPE

Sieve the flour and icing sugar together
set aside.
The soft butter, icing sugar, vanilla sugar, salt, beaten egg, almond and hazelnut powder should all be mixed together in a large mixing basin
In a separate bowl, sift the flour and work it into the dough with your fingers until it is smooth and homogeneous.
Wrap each ball of dough in cling film and set it in the refrigerator for at least 1 hour.
Preheat the oven to 180 degrees.
Spread the ball out on a floured work surface until it is the thickness you like.
Create number cakes by cutting out the numbers from the dough or putting the dough in a pie pan.
Replacing the shortbread in the refrigerator for 15 minutes will allow the dough to solidify again.
Bake them for 15 to 20 minutes at a low temperature on a rotating rack.

It is recommended that you create the dough the day before or two days prior.
It is manufactured by a robot, but it is also possible to construct it by hand without any difficulty.
Make sure to flour your rolling pin thoroughly.
In order to make a number cake, I spread the dough to a thickness of 3 mm.
Allowing your dough to rest in the refrigerator for a short period of time can help it to solidify and spread more easily.
Allow your shortbread to cool completely when it has finished baking.
Your number cakes can be made with puff pastry or with a cake foundation, depending on your preference.

To decorate my number cakes, I use whipped mascarpone cream, which is really delicious. Whipped mascarpone is a light cream that creates a wonderful balance, and it works perfectly with the shortbread pastry. What if you wanted to garnish with something as easy as chocolate ganache or a plain ganache? It’s all so nice. mascarpone cream whipped cream recipe mascarpone cream Ingredients: -200 g of mascarpone cheese -320 g entire liquid cream (without the fat) (30 percent fat) -6 tablespoons confectioners’ sugar -3 tablespoons of vanilla bean seeds (you can flavour your cream but be careful if you add a liquid flavour) faculative. Place the mascarpone and 1/4 cup of the cream in a mixing bowl (do it on purpose do not bother). Use a spatula to gently fold them together so that the mascarpone softens.
Add the remaining cream and whisk the mixture at a high speed until it is light and fluffy.
Believe in the consistency of your preparation
it must rise, it must no longer be liquid, and it must have the consistency of a cream
Once the cream has begun to rise, gradually add the icing sugar and vanilla extract and continue to whip

For a beautiful consistency that will stand up during poaching and support the weight of the shortbread biscuit from above, it is required to whip the cream for at least 6-7 minutes. The bird beak test should be carried out: when you lift your whip or whip, the cream should remain on it, not run off, and form a bird beak shape.
Once the cream has been whipped, place it in your pocket with a smooth round socket (if you don’t have one, it doesn’t matter
for a round socket like that, it also works without a socket) and keep it cold if you aren’t going to use it right away.
Attention: I strongly suggest you to use it as soon as possible to ensure that it does not fall back and retains its wonderful silky consistency. As a result, I recommend that you prepare it last.

My advice:

Alternatively, you may lay your bowl and whisks immediately in the freezer for 20 to 30 minutes.
Take care not to overwhip the cream, since this might cause it to become sour and solidify into butter.
Keep your whipped mascarpone cream refrigerated until you’re ready to serve it.

NUMBER CAKE EDITING

To begin, arrange the two shortbread cookies, which will serve as the cake’s basis, on a plate or cutting board.
On top, place a few rounds of whipped mascarpone cream in a poaching pan.
Hold your right pocket approximately 1 cm above the shortbread so that they don’t get crushed. This will make them look good.
Using a pastry bag, pipe little dots of ganache into the spaces between each dot of whipped cream once the poaching of the whipped mascarpone is complete.
In fact, fill in the gaps where there are little openings.

Place one of the shortbread cookies on top and repeat the poaching process
then drizzle with the ganache to finish.
Start again with the second digit at the top of the list

Once the poaching is complete, you may use your imagination to decorate the number cake that you created. Fruits are frequently used to embellish them, for example, red fruit and a raspberry coulis that I sprinkle on the bottom shortbread to give it an extra burst of freshness that is very delectable. For the purpose of decorating a number cake, there are several options.

Here are some ideas/inspirations for decorating your number cakes.

PS: Click on the pictures to discover the instagram of the pastry chefs of each cake.

It is possible to decline the number cake in a variety of ways.
Various types of inspiration number cakes are seen here.
In the shape of letters, to be precise.
In the form of a ring for the purpose of proposing marriage Valentine’s Day cards are heart-shaped.
For a separation or divorce, a shattered heart might be used as a symbol.
Designed in the shape of a Christmas tree.

In a Christmas bauble, to be precise.A extremely unique wedding cake for a wedding reception.

PS: Click on the pictures to discover the instagram of the pastry chefs of each cake.

If you like the post or have any queries, please share them with us in the comments section below. If you baked a number cake, please share it with us on Instagram with the hashtag #Amourducake. Please follow us on Instagram:

Monogram Wedding Cake

With this recipe, Maria Provenzano demonstrates how to personalize your wedding cake and make it more memorable for your guests. Ingredients Cake Preparation Ingredients (You will need to make the recipe 2 times) 1 2/3 cups granulated sugar
1 TBSP baking powder
12 tsp salt
4 large egg whites
1 large egg
1 cup milk
2 tbsp vanilla paste
5 cups white buttercream frosting, divided
French macrons
fresh flowers
sliced strawberries
12 TBSP unsalted butter, softened
2 34 cups cake flour
1 2/3 cups granulated sugar
1 TBSP baking powder
12 tsp salt
2

Vanilla Buttercream Frosting: Ingredients and Preparation (Good for cupcakes and cookies, too) Unsalted butter, at room temperature (1 cup/2 sticks)
1 pound of powdered sugar
2-4 tablespoons full milk, at room temperature
2 teaspoons vanilla extract (I like Tahitian vanilla if I can obtain it)
2-4 tablespoons granulated sugar

Wedding Cake with a Monogram – Home & Family Cake Preparation Instructions 1.
Preheat the oven to 350 degrees Fahrenheit.
Sheet trays measuring 18″ x 13″ x 1″ should be lined with parchment paper and gently sprayed with nonstick cooking spray.
To make cake flour, combine the ingredients in a large mixing bowl and whisk with a stand mixer fitted with a whisk attachment until smooth and combined.
Mix in the butter until the mixture has the consistency of a coarse crumb.
The egg whites should be added in small batches, beating thoroughly after each addition.

Mix in the entire egg until everything is well-combined.4.In a small mixing bowl, whisk together the milk and vanilla paste until well combined.Add the milk mixture to the dry ingredients in thirds, mixing for 1 to 2 minutes after each addition, until the mixture is light and fluffy.

Each time you scrape the sides and bottom of the dish, you’ll be saving time.Spread the batter in an equal layer on the first sheet pan that has been prepared.6.Repeat the process with the remaining sheet pans.

Preheat the oven to 200°F and bake for 20 minutes, or until a toothpick inserted near the middle comes out clean.For the second cake layer, follow the recipe exactly as written.6.Allow the cakes to cool fully before placing them in the freezer for 1 hour.7: Cut off the first layer of the stencil with a sharp knife, ensuring that the letter of your choosing is visible.

To make the second layer, repeat the process with the second cake.8.Place a layer of parchment paper over the letters that have been cut out.

Invert the pans and carefully pull the parchment paper off of the cakes to reveal the baked goods.
The letter may then be revealed by removing the extra cake.
NOTE: You may create Cake Truffles out of the leftover cake scraps.
In a big round piping tip connected with a piping bag, pipe the buttercream onto the cake.
10.

10.
Pipe 1-inch-diameter circles of buttercream onto the first cake layer, being sure to cover the whole cake with buttercream.
11.
Place the second cake layer on top of the first and pipe the buttercream rounds in the same manner.

11.
Arrange macarons, meringues, strawberry halves, and fresh flowers on top of the cake for decoration.
Frosting Recipe with Instructions 1.
Using the whisk attachment on a stand mixer, or a hand mixer, lightly whip the butter until it is somewhat broken up.
2.

2.
Gradually incorporate the powdered sugar.
3.
Once the sugar and butter have begun to blend well, increase the speed of the mixer and gradually add the vanilla extract.

4.Next, add 2 tablespoons of milk to the mixture.5 Ensure that everything is thoroughly mixed in by scraping down the edges of the basin.6.Increase the speed to around medium to thoroughly mix the icing.7.

If the frosting is too thick, add a little more milk.Add extra powdered sugar if the frosting starts to break apart or isn’t thick enough after 8 minutes.9.This frosting may be used to garnish cakes, cookies, and cupcakes, and it will maintain its form no matter what you do with it.Find out more about this episode by clicking here.

How to Make a Graduation or Birthday Money Cake

Despite the fact that money is a timeless and adaptable gift, let’s be honest: presentation is everything! If you’re intending to present a monetary gift for a birthday or graduation, try crafting a colorful money ″cake″ to serve as a centerpiece. These were built using 50 one-dollar notes
larger bills can be used to make a greater present if desired. Please don’t be deceived
there is nothing appetizing about these pastries! Supplies banknotes in good condition (in the photo: 50 one-dollar bills
larger bills can be used for a greater present)
Use a pencil or a dowel
Two or three fairly huge rubber bands
a bag of tiny clear hair rubber bands (check dollar shops)
and a bag of small clear hair rubber bands.
2-3 round Styrofoam discs of varying diameters OR round cookie pans of varying sizes
Ribbon, repositionable tape or adhesive dots, a glue gun or double-sided tape, embellishments to decorate the ribbon and the top of the cake, etc.
(Optional): one round cake board or paper doily

Instructions

Using a pencil or dowel, wrap the bills around it (a 5/8″ dowel may be used to make them larger)
use a little rubber band to keep them rolled.
Wrap a big rubber band around each Styrofoam disc or cookie tin to keep them together.
Roll the banknotes and tuck them under the rubber bands while standing up until the discs are all covered.
The big rubber bands should be wrapped in ribbon and secured in place with detachable glue dots or tape.
Decorate the ″cake″ with stickers or other bits and pieces of eclectic decor.
Make use of a glue gun or double-sided tape to attach the top layer of the cake to the bottom layer of the cake.
Placing the final cake on a cake board and/or a paper doily (if des

How do you bake a cake with numbers?

How to make the best number cake for your loved ones?

How do you make a number cake with an electric mixer?

What is a number cake pan?

How to make your own money cake?

How to bake a number cake?

What are the steps in baking a cake?

How to Make A Number Cake – Easy Step by Step Guide

Here’s your step-by-step guide on how to make a number cake:

Ingredients

For the Vanilla Cake:

Cream Cheese Whipped Cream Frosting:

Instructions

For Cakes:

For the Cream Cheese Whipped Cream Frosting:

Assembly:

Notes

Something sweet in your inbox!

Number Cake Recipe

Easy Cutting Hacks To Make Number Cakes

Number 1 Cake

Items:

Instructions:

Number 2 Cake

Items:

Instructions:

Number 3 Cake

Items:

Number 4 Cake

Items:

Number 5 Cake

Items:

Number 6 Cake

Number 7 Cake

Items:

Number 8 Cake

Number 9 Cake

Number 0 Cake

Number Cakes Are Here to Kill the Donut Wall, and We’re Here for It

Number Cakes – Recipe and Tutorial

Why make this number cake?

Ingredients and substitues

How to make number cakes

Cookie crust (up to 2 days in advance)

Assemble (up to 8 to 10 hours ahead)

Variations

Tips for success

More cake recipes and tutorials

Frequently asked questions

You may also like

Printable Recipe

Description

Mascarpone& whipped cream

Plus

Cookie crust (up to 2 days ahead)

Assemble (up to 8 to 10 hours ahead)

Easy number cake recipe

STEPS SHORTBREAD DOUGH RECIPE

My advice:

NUMBER CAKE EDITING

PS: Click on the pictures to discover the instagram of the pastry chefs of each cake.

PS: Click on the pictures to discover the instagram of the pastry chefs of each cake.

Monogram Wedding Cake

How to Make a Graduation or Birthday Money Cake

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