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. In the bowl of an electric mixer, combine the dry ingredients and mix at low speed until well blended.
How do you make a number topper for a cake?
- Step 1: Pipe the Number with Candy Melts. Melt the Wilton Candy Melts according to the package instructions, then place them into a piping bag and snip off a small (about ⅛ inch) opening.
- Step 2: Cover with Your Favorite Sprinkles.
- Step 3: Turn it Into a Cake Topper.
- 16 Comments.
Is fondant a icing?
Fondant is an icing that is used to coat cakes and other baked goods. Typically, it is rolled into thin sheets and then draped over the cake’s surface in order to create a smooth presentation.
How do you keep Number cakes from drying out?
5 WAYS TO KEEP YOUR NAKED CAKES MOIST AND FRESH
- Brush with liquor or simple syrup. You can either use a simple sugar syrup when brushing your cakes.
- Incorporate moist into the filling.
- Freeze your cakes after baking.
- As much as possible, use edible decorations.
- Store your cakes in airtight containers.
How long does it take to bake a number 18 cake?
So the number 18 please! It’s a good recipe for a deep cake but it needed 55mins in the oven, not 35. I’m excited to make this for my daughter’s 1st birthday. Can I please ask the size of the number 1 tin you use in this recipe?
DIY Sprinkled Number Cake Toppers Tutorial
- Knowing how to manufacture number cake toppers is a talent that has come in handy several times throughout the course of my life.
- They’re really necessary for birthday cakes and big anniversaries, and I even made some to ring in the New Year in 2020 (which, by the way, is a very happy New Year!).
- They only take approximately 20 minutes from start to finish, which is perfect for those last-minute occasions when you need a cake topper that is both professional and entertaining.
- They’re almost certainly going to make your cakes a bit more cheerful!
- I chose Wilton Candy Melts as the basis for these brightly colored number cake toppers, but you could use any tempered chocolate as a base, and the method would be the same as with the Wilton Candy Melts base.
- This technique is very useful since it allows you to produce numbers (or characters) in whatever typeface you like!
- You may just print out your favorite number design onto printer paper, place a sheet of wax paper over the top, then pipe Candy Melts or chocolate on top of the wax paper.
- Finish it up with your favorite sprinkles and you’re ready to eat.
- A little video I made to demonstrate how to produce these sprinkle-covered numerals in just a few simple steps can be seen here.
- Take a look at it before continuing reading about how to build them below: Visit my YouTube channel if you haven’t already.
There are a plethora of video lessons available to assist you in your learning, and I’m currently working on adding additional recipes to the mix.Make sure to subscribe so that you don’t miss out on anything!
You Will Need:
- Wax paper, piping bag, Wilton Candy Melts, bamboo skewers, and your choice sprinkles (I used Sprinkle Pop’s ″Hey Sugar″ sprinkles).
Step 1: Pipe the Number with Candy Melts
- Melt the Wilton Candy Melts according to the package directions, then transfer them to a piping bag with a small aperture (approximately 1/8 inch) and snip a small hole in the corner.
- Place your printed number template (facing up) on a level surface and cover it with a layer of wax paper to prevent it from being damaged.
- Fill in the middle of your number with melted Candy Melts after you’ve piped the outline of it with them.
Step 2: Cover with Your Favorite Sprinkles
- Sprinkle lavishly over the whole surface of the Candy Melts while they are still wet, carefully pushing them into the number without spreading the Candy Melts outside of the lines.
- While the Candy Melts are still wet, scatter the sprinkles generously over the entire surface of the cake.
- When the surface has been evenly dusted, place the number in the refrigerator for approximately 10 minutes to let it to set.
Step 3: Turn it Into a Cake Topper
- After the sprinkled number has been set, carefully peel it away from the wax paper backing and lay it face down on a flat surface.
- Placing a bamboo skewer in the rear and covering it with extra melted Candy Melts will complete the look.
- Allow for a further 10 minutes of setting time before returning the sprinkling number to the refrigerator (with the bamboo skewer still attached).
- This bright and festive sprinkled number cake topper is ready to use: These sprinkled number cake toppers are absolutely great for decorating cakes and are completely edible (minus the skewer, of course).
- Furthermore, you can use the same procedures to create letter cake toppers in whatever font you like!
- This is definitely a talent you’ll want to have in your back pocket in case you ever need to make a cake with a personalized cake topper like these.
- People, have a great time crafting cake toppers!
- Are these number cake toppers something you made?
- I’m interested in hearing how it went!
- Please let me know in the comments section below, or you may upload a photo to Instagram and tag @sugarandsparrowco to show me.
I’m always interested in seeing what you’re up to in the kitchen!
What is Fondant Icing?
- Food Service Resources
- If you’ve watched any popular baking shows or attended any weddings, you’ve probably seen fondant-covered cakes before.
- When fondant is utilized properly, it provides a smooth, seamless coating for cakes, which serves as the ideal blank canvas for subsequent embellishment.
- While similar in purpose to buttercream and traditional European marzipan, fondant has no flavor and may even be removed from baked dishes before eating.
- We’ll go over what fondant icing is, how it’s prepared, and what else it may be used for in the sections below.
- All Fondant is available for purchase.
What is Fondant?
- Icing used to cover cakes and other baked goods Fondant is a type of icing used to cover cakes and other baked goods When used on cakes, it is often rolled into thin sheets and draped over the top and sides to produce a flawless presentation.
- This coating is highly regarded for its capacity to endure temperature fluctuations more well than buttercream, as well as for the blank canvas it provides when it comes to decorating the cake.
- To make three-dimensional decorations, fondant may be moulded and formed into shapes.
- It is sometimes used in conjunction with molds or rolled to create flowers.
- Furthermore, fondant is available in a variety of colors and flavors, and basic fondant may be readily personalized by adding food coloring and flavoring.
- As a result, this frosting is popular among bakers because of its flexibility.
What is Poured Fondant?
Poured fondant is a type of liquid icing that is used to coat baked items to give them a smooth finish and a glossy appearance.A similar technique of rolling fondant is used, however a larger proportion of liquid is used in order to thin the fondant out.After pouring, it has to dry and set for a period of time to avoid smearing.A thicker version of this sort of fondant may be made and used to fill sweets and pastries.
Flavored fondants are used by several chocolatiers to fill their chocolates, and it may also be found inside eclairs as an alternative to pastry cream.
What is in Fondant?
Fondant is made up of three ingredients: sugar, water, and corn syrup. Gelatin is also used in the production of more structured fondant for sculpting purposes. Some bakers also choose to put marshmallow fondant on their cakes, which is produced by melting marshmallows, powdered sugar, and water and then cooling the mixture.
Is Fondant Edible?
Yes, fondant may be consumed in its whole. The media will occasionally show images of fondant being removed from a baked item before it is consumed; this is merely due to the fact that some individuals do not like for the flavor or texture of this frosting.
What is Fondant Cake?
When referring to specific types of baked products, the term ″fondant″ is often used to refer to the baked goods themselves.Fondant is often connected with a form of chocolate cake that is molten in the centre, similar to what we call ″chocolate lava cakes,″ especially in the United Kingdom and France.It is also common in some areas of Europe to make fondant fancies, which are tiny cakes that are coated in poured fondant.In the United States, however, ″fondant cake″ often refers to a cake that has been covered in fondant rather than buttercream or another type of icing or frosting.
In order to give your cakes a flawless and professional appearance, fondant is an excellent finishing touch.This mixture of sugar, water, and corn syrup may be molded into three-dimensional forms and even diluted to a liquid consistency for dipping and pouring purposes.In general, this adaptable coating allows bakers to exhibit a great deal of inventiveness with their confections because of its versatility.Bakeries |
By Christine Potts |Posted in: Bakeries
5 WAYS TO KEEP YOUR NAKED CAKES MOIST AND FRESH
My friends and coworkers would frequently inquire as to how I managed to keep my cakes moist.Despite the fact that I have a slew of approaches at my disposal, not everything that works well with me will work well with everyone else.As a result, I’ve compiled a list of a handful of strategies that you could find useful.The primary question is…
What methods do you use to keep your cakes moist and fresh, especially when they are served naked?Naked cakes are becoming increasingly popular, and many bakers like them since they eliminate the need to go through the tedious process of crumbing and covering a cake.Naked cakes are very attractive and simple to decorate, requiring simply that your cakes be sliced into equal-sized layers and that an equal quantity of frosting be placed in the centre of each of the layers.It’s really that simple.
Using fresh fruits to garnish your cakes is a great idea.Using edible flowers and other embellishments, you may even add a chocolate drop to the topmost layer of the cake.It’s difficult to keep them fresh, though, because there is no icing to cover and trap moisture into the cakes, which means they can get stale in a day or two depending on weather and storage circumstances.
Here’s how I keep my cakes moist:
1. Brush with liquor or simple syrup.
When brushing your cakes, you can either use a plain sugar syrup or a flavored syrup.This will keep them moist for a few days, but if you want to go the additional mile, you may brush your cakes with brandy to make them even more delicious.Liquor will keep your cakes fresh for extended periods of time since it helps to lock in moisture and extend the shelf life of your cakes.It is possible to use Amaretto in cakes with vanilla, almond, or fruit flavors if the flavor of the cake allows it to be done.
If you’re making chocolate or black forest, cherry liquor or kirsch will work well.Mocha cakes, chocolate cakes, and cakes with a strong coffee flavor can all benefit from the addition of Kahlua or coffee liquor.Aside from that, smooth Rum is usually my go-to booze since it pairs nicely with any kind of cake.If you don’t have any liquor on hand, you can always use basic sugar syrup to brush the tops of your cakes.
Don’t be afraid to heavily brush the layers with the liquid, since it will dry in due course if done correctly.
2. Incorporate moist into the filling.
What is the best way to introduce moisture into the filling?Using a pastry brush, I paint a thin layer of fruit jam on top of my cakes after they have been brushed with liquor.Using a thin layer of ganache on top of your cake will enhance the flavor of your cake if it is chocolate, caramel, or custard flavored.I pipe my buttercream frosting onto the layers of a naked cake after I have topped them with jams on every occasion I prepare one.
My favorite way to fill them is with fruit jams, especially when the cakes are fruit-based, such as my Triple Berry Naked Cake.I used blueberry and strawberry jam in order to be able to mix the liquids from the jam into the filling without it being too thick.The incorporation of jams and compotes into the filling helps to keep them wet for extended periods of time.As an alternative to using only pure buttercream frosting, they flavor the fillings with flavorings.
3. Freeze your cakes after baking.
It is preferable to utilize frozen cakes rather than freshly made out-of-the-oven cakes since frozen cakes tend to be more moist and may be sliced into layers without cracking when frozen cakes are used.Instead of refrigerating the cake, freezing it will help to keep the natural moisture in the cake.Refrigerators have a tendency to dry out cakes very quickly, so if you want your cakes or bread to last longer, place them in the freezer instead of the refrigerator.
4. As much as possible, use edible decorations.
I prefer to put edible embellishments on my cakes so that I don’t have to worry about taking them off when I need to slice or eat the cake later.Because naked cakes do not have a coating, the majority of them require something to protect them from the elements.Fresh fruits are my favorite way to decorate naked cakes since they not only provide moisture, but also color and flavor to the cake.It is also possible to utilize edible flowers.
5. Store your cakes in airtight containers.
When it comes to keeping your cakes, this is a must.If you wish to keep your cakes, you should avoid placing them in boxes.Keep them wet and fresh by storing them in an airtight container.After a lengthy amount of time, cakes have a tendency to absorb the fragrance of the box.
With most cases, cakes are not hygroscopic unless they are coated in fondant.Cakes do not absorb moisture from the surrounding environment.They have a tendency to dry up quickly, thus it is preferable to keep them in airtight containers rather than packing boxes.What approach or technique would you like to share with the rest of the world?
We’d love to hear from you, so please leave us a remark.
No. 1 Cutout Cake
This tiny cake exclaims, ″I’m a one!″ in a loud and proud voice.It only takes a Betty Crocker cake mix, an 8″ x 4″ loaf pan, a knife to cut out the number one shape using a Betty Crocker template, and some frosting to make this delicious treat!Make your own unique toppings by including baby’s favorite bits of fruit, crushed animal crackers, sprinkles, cereal, and other ingredients into the mix.
- 1 Preheat the oven to 350 degrees Fahrenheit (325 degrees Fahrenheit for dark or nonstick pans). Fill 12 regular-size muffin cups with paper baking cups and set them in the bottom of an 8×4-inch loaf pan greased with shortening or cooking spray on the bottom alone. 2
- 2 In a large mixing bowl, beat the cake mix, water, oil, and eggs for 30 seconds on low speed with an electric mixer. Mix on medium speed for 2 minutes, scraping down the sides of the basin regularly, until smooth. Pour 1 3/4 cups of the batter into the loaf pan. Fill the muffin cups with the remaining batter.
- Bake the loaf cake for 35 to 40 minutes and the cupcakes for 18 to 23 minutes, or until a toothpick inserted in the middle of the loaf cake comes out clean, depending on the size. Allow to cool for 10 minutes before removing from pans to a cooling rack. Allow for thorough cooling (about 30 minutes). Refrigerate or freeze the loaf cake for 30 to 60 minutes, or until it is hard, to make handling simpler.
- Combine 1/2 cup frosting with green food coloring until desired color is achieved. Fill a decorating bag with green frosting and a tiny round tip and leave aside. Remove the rounded top of the loaf cake. Place the loaf cake on a dish, cut side down. Trim the cake into the form of the number one using the template (which can be found under the Tips section below) as a reference. White frosting should be used to frost the edges and top of the cake. Green icing should be piped into stripes on the cake. Cupcakes should be frosted with the leftover icing.
Tips from the Betty Crocker Kitchens
- Tip 1: To make a fun sprinkle cake, just cover the entire cake in white frosting and decorate with sprinkles. Tip 2: *For all chocolate and devil’s food cake mixes, use only 1 cup water. Tip 3: To make a healthy first birthday cake, incorporate bananas into the batter. Cake should be prepared as suggested in the recipe above, with the exception that 1 box Betty CrockerTM Super MoistTM yellow cake mix, 1 cup very ripe bananas (2 medium), 1/2 cup vegetable oil, 1/4 cup water, and 3 eggs should be used.
It is not possible to obtain nutritional information for this recipe. 2022 ®/TM General Mills All Rights Reserved
How To Make A Number 1 Cake
Creative Commons license granted to Godsgirl madi for this image.Making an amazing first birthday cake for your toddler does not necessitate the use of specialized equipment such as a numbered cake tin.In this straightforward recipe, you’ll learn how to construct the ideal number cake using only two rectangular cake pans.You may also use a pre-made cake mix to make this bake even more convenient for yourself.
It also provides you with suggestions for decorating your child’s first birthday cake.If you’re looking for more birthday party inspiration, have a look at these great ideas for birthday cakes that your kids will eat up with delight.
What You Will Need:
For the cakes, combine 710g all-purpose flour, 450g unsalted butter (at room temperature), 600g caster sugar, 8 large eggs (at room temperature), 480ml milk, 2 tablespoons baking powder, 2 tablespoons vanilla extract, and a sprinkle of salt in a large mixing bowl.2 teaspoons vanilla extractFor the frosting: 200g unsalted butter (at room temperature), 360g icing sugar, 680g cream cheese, and 2 teaspoons vanilla extract.For the icing and decoration: fondant icing in the color of your choosing (optional), some candy or icing pen shapes, and a candle Two 33cm x 23cm (9″ x 13″) sheet cake tins, an electric whisk or mixer, a cake board or wide flat serving plate are required for this recipe.
1) Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).Placing an oven rack in the center of the oven is a good idea.Prepare your cake pans by greasing them with softened butter or margarine; you may also line them with baking paper for further protection.2) Begin by making the cake batter: in a large mixing basin, whisk together the flour, baking powder, and salt until well combined.
3) In a separate dish, using an electric whisk (on a medium-high speed), beat the butter, caster sugar, and vanilla extract until the mixture is light and fluffy.This should take no more than 3-5 minutes.4) Add the eggs to the butter and sugar mixture one at a time, mixing thoroughly after each addition.Reduce the speed of the whisk or mixer to low and gradually add a third of the dry ingredients, followed by half of the milk.
Continue to alternate components and mix until you have used up all of your supplies.5) Divide the cake batter between the two cake pans and bake for 30 minutes.Using a spatula or a spoon, smooth the mixture on top of the pan.Preheat the oven to 350 degrees for approximately 35 minutes.In order to determine if the cakes are done, push a knife or a toothpick into the center of each cake; the toothpick or knife must come out clean before you can remove them from the oven.
Once the cakes have been removed from the oven, allow them to cool for at least 15 minutes on a cooling rack.6) While you are waiting for the cakes to cool, make the frosting by beating the butter with an electric whisk or mixer until it is light and fluffy.Continuing to whisk, gradually add the icing sugar, until the mixture becomes light and fluffy.Gradually incorporate the vanilla essence and cream cheese into the mixture.Stir in the ingredients until they’re completely blended.In order to build your Number one cake, take your two cakes from their baking pans and flatten the tops with the back of a bread knife after they have been completely cold.
Sandwich two cakes together by placing one on a cake board or big plate, putting a layer of icing on top of it, then placing the other on top of it, like a sandwich.8) Now that you have a huge rectangular cake, use a bread knife to carve out the form of a number 1 in the center.Use an image or a model to help you understand the design if you’re unsure.For simplicity, you might carve out the forms one at a time: first the rectangular foundation, then the bigger rectangle that will form the major portion of the number, and finally a triangular shape for the top of the number 1 (see illustration).More icing can be used to glue the pieces of your cake together on your cake board if necessary.
9) Use the remaining frosting to cover the whole cake, including the sides of the cake.If you have fondant icing, spread it out into a thin, even layer on your work surface, then wrap it around your rolling pin and carefully set it on top of the cake.To finish, spread the icing with your hands and snip away any extra with a sharp knife.Instead of fondant icing, you may just add another layer of cream cheese frosting to your cake and smooth it out with a spatula if you don’t have any on hand.You have a blank canvas; now it’s time to paint your Number 1 birthday cake!
- Here are some ideas to get you started: Draw the outline of the Number 1 in different colors with icing pens, and then insert your candle in the center.
- Another option is to cover the number cake with different types of sweets, but make sure they are soft and not unsafe for a baby to consume!
- Your handmade Number 1 cake will be ready to serve as soon as you have done decorating it.
Tips And Recommendations:
This Number 1 cake may be prepared with any cake recipe of your choosing: chocolate cake, sponge, lemon drizzle, etc.You could also use chocolate, lemon, or any other flavorings you have on hand to flavor your cream cheese frosting!If you are very short on time and want to make your life easier, you might use ready-made cake mix to make this Number 1 cake.In an alternative to using two cake pans, you might make a single-tiered version of the number cake!
When making the cakes, you can use a gluten-free flour substitute such as spelt instead of regular flour if you have children who are allergic to gluten.You may use the leftover cake after carving a number one shape to make some birthday cake pops if you have any leftover!To make rainbow cake pops, simply follow the directions in this entertaining recipe.
Good To Know:
This birthday cake should be enough to feed 8 to 10 guests.Despite the fact that it is best eaten fresh, this Number 1 cake may be created ahead of time: the sponges will keep for up to five days in the fridge in an airtight container, and the cake itself will keep for up to two days in the fridge once it has been decorated!You can also freeze this cake by placing it in an airtight container and placing it in the freezer for up to two months before serving.
How To Make Number Cakes Without Tins (Video)
If you’re celebrating a birthday, you’ll be thrilled to discover how to bake Number Cakes without the need of a cake pan.We were blown away by how simple it was, and we know you will be as well!All that is required is that you cut the cake into the appropriate shapes and you are in business.You may use sparkles, glitter, M&M’s, icing, or whatever else you choose to embellish your cake.
We’ve even seen a handful of cakes that have been transformed into racing car courses or other unique themes.
via Today’s Paren
Number Cakes Without Tins Cheat Sheet
According to Today’s Parent This infographic from Today’s Parent demonstrates how to produce Cake Number Shapes without the use of any special pans or baking sheets. As you can see, it all comes down to how you cut the cake into pieces. To save time, you can purchase a pre-made cake and divide it into proper portions. Don’t forget to include candles in your celebration.
via That’s Life
Number Cakes Cutting Examples
Courtesy of That’s Life These examples demonstrate how to use every single number hat that you may encounter. You also don’t need any specific talents, and the products are exactly as professional as they would be in a bakery, only better since you created it yourself! The video may be found by continuing to scroll below.
How To Make Number Cakes Without Tins Video
YouTube, courtesy of Today’s Parent.We’ve included this simple video guide from Today’s Parent that anybody may follow.They teach you how to make any amount of cakes you want using their instructions.You may use either square or round cakes, and both will produce excellent results.
We strongly advise you to take a few minutes to watch this video.To watch, simply press the Play button above.
Want More Like This?
- Anime Cakes for Birthdays
- Amazing Chocolate Box Cake
- 3D Teddy Bear Cake
- Animal Cakes for Birthdays
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.
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:
- 8 ounces cream cheese, room temperature
- \s 2 cups heavy whipping cream, very cold
- \s ¾ cup powdered sugar
- \s 2 teaspoons pure vanilla essence
- 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.
- 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.
- 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)
*Affiliate links to Amazon are mentioned above*