Number cake: molds, decorations, and equipment
Molds, templates, piping tips, and decorations for creating customizable number cakes and letter cakes.
What is a number cake and how is it assembled?
A cake cut into a number or letter, made with two layers of biscuit (Breton shortbread, dacquoise, or sweet pastry) filled with piped cream. Use molds or templates for the shape, then pipe a generous amount of a cream that holds its shape through a piping tip (whipped ganache or mascarpone).
Decorating a number cake
Its signature is the abundant decoration: fresh fruit, macarons, edible flowers, meringues, pearls, and toppers on rosettes of cream. Use a palette of 2–3 colors for a clean and delicious result.
Frequently asked questions
Which cake should you use?
A cake that holds its shape when cut: Breton shortbread, sweet pastry, dacquoise, or firm sponge cake.
Which frosting?
A frosting that holds its shape: whipped ganache, mascarpone, or diplomat cream.
How do you decorate it?
Pipe rosettes, then add fruit, macarons, meringues, and pearls at varying heights.
Storage?
Refrigerate for 24 to 48 hours; add fresh fruit at the last moment.
