July 27, 2022 1 min read
I love making number cakes! I love how easy they are to personalise for each birthday and that everything can be made in advance and put together the night before or even on the day of the event. Sometimes I will bake my cakes in advance and freeze them until I'm ready to cut out the number cakes.
All of my number templates will fit within a 12" square cake tin which is what I have used below to bake 2 vanilla cakes. The recipe is at the bottom of this page.
Ensuring your cake is well chilled, carefully cut around your chosen number template.
I made passionfruit flavoured swiss meringue buttercream by mixing some freh passionfruit juice with swiss meringue buttercream. The recipe is below. The colour of the icing is just from the passionfruit which worked out beautifully for a Bluey theme.
For decorations on this Bluey themed cake I used fondant topped cookies, mini chocolate blocks (made with my silicone mini chocolate block mould), meringues and sprinkles. As well as my daughters little Bluey toys - thoroughly washed beforehand of course!
Here is the finished product! I'm a home baker that only makes cakes for my family so if I can do this - you definitely can too!
Number cakes are so easy to make you'll wonder why you haven't made one sooner!
This recipe makes enough for a 2 layer number or letter cake.Author:
450g SR flour
150g Plain flour
440g Caster sugar
6 Eggs, at room temperature
300g Butter, at room temperature
2 tsp Vanilla essence
7 Egg whites, large
400g Caster sugar
500g Butter (I prefer to use salted butter)
1 tsp vanilla extract (optional)
200g passionfruit pulp, seeds removed (optional can leave seeds in)
Preheat oven to 140°C.
Grease and line your baking pan or pans. Use either one large rectangle baking tray or 2 smaller baking pans. Size guide.
Place the self-raising flour, plain flour, sugar, eggs, butter, milk and vanilla essence in a large mixing bowl. Use an electric beater to beat on low speed for 30 seconds or until just combined. Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated.
Bake in preheated oven for 1 1/2 hours or until a skewer inserted into the centre of the cake comes out clean. Allow to cool completely before chilling in fridge.
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 passionfruit and vanilla (if using) and beat until completely smooth. The mixture again might look lumpy after first adding thepassionfruit in but keep beating and it will come together.
Once the cake is completely chilled, carefully cut around your template using a sharp knife.
Place one cake cutout on a board or platter and pipe the buttercream on top using your choice of 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 you can do the first step of the swiss meringue buttercream in it.
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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