Number cake: molds, decoration, and equipment
Molds, templates, piping tips, and decorations to make customizable number and letter cakes.
What is a number cake and how to assemble it
A cake cut into number or letter shapes, in two layers of biscuit (Breton shortbread, dacquoise, sweet pastry) filled with piped cream. Molds or templates are used for the shape, then a cream that holds (whipped ganache, mascarpone) is generously piped with a piping tip.
Decorating a number cake
Its signature is the abundant decoration: fresh fruits, macarons, edible flowers, meringues, pearls, and toppers on cream rosettes. Use a palette of 2-3 colors for a clean and delicious look.
Frequently asked questions
Which cake to use?
A cake that holds its shape: Breton shortbread, sweet pastry, dacquoise, firm sponge cake.
Which cream?
A cream that holds: whipped ganache, mascarpone, diplomat cream.
How to decorate it?
Piped rosettes then fruits, macarons, meringues, and pearls, varying the heights.
Storage?
24 to 48 hours in the fridge; fresh fruits added at the last moment.
