July 27, 2022 2 min read
Another year older, another number cake! Next year our eldest is double digits so you know what that means - more cake to eat of course! I did say that after 10 she might have to go to letter cakes 😄.
I used my favourite chocolate cake recipe (get the recipe at the bottom of this page) which is so easy and makes enough for 2 large cakes. I used a 12" square cake pan, which will fit all of our numbers and most letters but you could choose to make one large rectangle cake and still get two number cutouts. See my guide to choosing a cake pan size.
Once baked and well chilled carefully cut around your template using a sharp knife and place the first cutout onto a cake board, plate or platter.
I used a 13mm fine star icing nozzle to pipe my buttercream but you can use whatever shape you prefer.
Pipe the first layer (Biscoff swiss meringue buttercream recipe below) then carefully place the second layer of cake on top and repeat. Don't worry if the piping isn't really neat as you'll cover most of it with decorations.
Here are my decorations all ready to go. I used fondant rainbows and hearts that I prepared a few days early so the fondant would dry and harder a little as well as chocolate pretzels, chocolates, mini oreos, sprinkles and Lotus biscuits.
Place the cake toppers onto the cake as you wish, using your choice of toppers and you're ready to serve. You can cover the cake and chill until your ready to serve. As long as the cake is covered the edges should not dry out.
A super simple chocolate cake recipe with a delicious Biscoff buttercream.Author:
500 grams all purpose/plain flour
600 grams sugar
120 grams unsweetened cocoa
3 teaspoons baking soda
700 grams milk
200 grams melted butter
7 large egg whites
400 grams caster sugar
500 grams butter (I prefer to use salted butter)
1 teaspoon vanilla extract (optional)
180 grams Biscoff Spread
Preheat oven to 160°C. Grease 2 x baking trays or tins and line the bottoms with baking (parchment) paper. Or one large one if you can fit 2 cutouts onto the one tray.
Place all the cake ingredients into a food processor or bowl of electric mixer and mix until well combined. Pour into the 2 prepared cake pans.
Bake for 35-40 minutes or until the cakes have risen and spring back with gently touched.
Allow the cakes to cool completely before refrigerating in the cake tins. Ensure the cakes are very cold before attempting to cut them into shape.
Carefully remove your cakes from the pans. Using your cookie cake template, place the template on top of the cake and carefully cut around the shape using a sharp, serrated knife. Place the cut shapes back into the fridge while you make the buttercream filling.
Combine the egg whites and sugar in a clean heatproof bowl. Place the bowl over a saucepan of simmering water. The bowl should fit snugly.
Constantly whisk the sugar and egg mixture with a whisk until the mixture reaches about 65°C. If you don't have a thermometer you can rub some mixture between your fingers and if the sugar has dissolved and the mixture is hot to touch, it's ready.
Remove the bowl from the heat and beat until white, fluffy and cool with an electric mixer. This step will take between 10 - 15 minutes usually. We are looking for stiff peaks.
When the bowl feels cool to the touch (you can chill it if you wish to make sure it's cool, you do not want the butter to melt). start adding the butter a piece at a time and beat well between each addition. Don't worry if the mixture looks split or soupy, just keep beating and it will eventually become smooth.
Add the Biscoff spread and vanilla (if using) and beat until completely smooth. The mixture again might look lumpy after first adding the spread but keep beating and it will come together.
Place one cake cutout on a board or platter and pipe the buttercream on top using your choice of nozzle. I've used a 13mm fine star nozzle.
Place the second layer of cake on the first layer and pipe buttercream on top.
Top with your choice of toppings and serve or cover and chill until your ready to serve.
If you have a Thermomix the cake batter will just fit into it. Scrape the sides down a couple of times during mixing to ensure it combines well.
You can also do the first step of the swiss meringue buttercream in a Thermomix. Insert the butterfly bar along with the egg whites and sugar and cook for 8 minutes, 65°C, speed 3.5, MC off. To cool the swiss meringue in the Thermomix whip for 10 minutes, no temp, speed 3, MC off. The mixture should at least double in volume and have stiff peaks. I find that I need to pop it into the fridge to cool it down after the 10 minutes. You don't want the butter melting when you add it. At this stage I finish it in the stand mixer.
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