Creating a cake in the shape of a number has always been a popular idea for birthdays. You can buy number shaped tins or you may find you can rent tins from your local cake decorating shop. Alternatively you can create your own number cakes as shown in the guide below.
Grease the inside of the number pan, stand it on a baking sheet and fill two thirds full with cake mixture. The number “3” here is baked in reverse so that once baked and turned out, the flat base will become the top.
Bake the sponge then slide a palette knife around the edge of the tin to carefully release the cake. Tip it out onto a cooling rack and allow to cool
Although you can buy number shaped cake tins, you can also create your own numbers using square and round cakes.
Some numbers like the number 1 are fairly straight forward to cover all in one go.
Coat the outside of the cake with buttercream.
Roll out your sugarpaste and cover the cake. Smooth it into position and trim away any excess from around the base.
Decorate your cake however you wish.
Intricate numbers such as 3 or 5 are a little bit trickier to cover with sugarpaste and are better covered in two parts.
Coat the outside of the cake with buttercream and place it onto the cake board.
Using the baking tin as a template, place on top of a sheet of rolled out sugarpaste and cut out a number shape. You could also use a template cut out of baking paper.
Place the cut out number on top of the cake.
Dab a little water around the edge of the sugarpaste.
Cut out a strip of sugarpaste. This should be as wide as the height of the cake. Roll the strip up a bit like a loose bandage. Unwind the strip around the side of the cake. You may find this easier to do in two or three sections.
Either pipe over the top edge to hide the join or crimp it with a pair of crimpers.
This is probably the easiest method.
Split and fill the cake with buttercream. Reasssemble it and place onto your cake board. Coat the outside of the cake with a thin coating of buttercream. This is called a “Crumb Coat”. Place the cake into the fridge for about an hour. Once the buttercream has hardened, it should keep any pesky crumbs in check.
Once the crumb coat has set, coat the outside of your cake with another layer of buttercream and decorate.