Number Cakes – 50

Number cakes weren’t something we made often because buying a pan for one use becomes rather a waste, right?  Here’s a simple and easy method to carve numbers, alphabets, or shapes whether you use cake or cookie dough.

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Number and alphabet cakes are a trendy way to celebrate birthdays these days, no matter what age. I made this cake for a 50th birthday celebration. But, of course, you can make a number 5 cake for a five-year-old, too!

And you can make them in two ways: a cake base as we did in our letter cake, or cookie-based (icebox cookie style) as we are doing here today. These are sometimes also called cream tart cakes because the base is made with shortcrust dough similar to what we use to make a tart.

Of course, you can buy a cake pan shaped in the number or letter you want. But then you are stuck with a pan you probably won’t use again. The other simplest way is to use a number template and just trace around to get a full number.

Why make this number cake?

• This is taking monogram cakes to the next level!
• It’s trendier to make this crisp, shortbread-almond-based dough than a cake batter.
• The dough is similar to making a tart crust using a food processor, but you can also make a rich shortcrust pastry with creamed butter.
• You don’t need to buy a specific number cake pan or alphabet cake pan. All you need to do is find the shape you want. You can even draw a letter or number on a piece of paper and cut the shape.
• There is almost no waste! You cut the cookie into the number, alphabet, or shape you want. Then, you can gather the excess dough into a ball and reuse it or store it in the freezer for another time.
• I am making a number 50 cake, but you can make any abstract shape or size. Make a small or big number cake because you are not restricted by the size of your pan! Try a clock cake for the new year!

Ingredients and substitutes

• Flour – I am using a combination of all-purpose and almond flour. Almond flour gives the cookie that sandy, crumbly texture. You can replace the almond meal with other nut meals or use more all-purpose flour to make a nut-free cookie.
• Butter – It is important that you do not use soft butter. The cookie’s texture comes from using chilled butter that cuts into the flour, giving it a crumbly, flaky texture.
• Sugar – We use powdered sugar, or icing sugar, in the cookies and frosting because it is easier to incorporate into them.
• Egg – We use one large egg to help bind the ingredients together. If you prefer an eggless version, replace the egg with milk or cream.
• Decorations – Fresh fruits such as strawberries and blueberries. You can also use Oreos, macarons, sprinkles, meringues, and marshmallows.

Step-by-step: How to make number cakes

Cookie crust (up to 2 days in advance)

• Food processor – Add the flour, almond meal, salt, and powdered sugar to the food processor. Pulse for 30 seconds. Then, add the chilled cubed butter. Pulse for 30 seconds at a time until you have a breadcrumb consistency. Add the egg and combine well, but do not overmix.
• Pour the crumbly mixture on a floured surface and gather it all into a ball. Divide the dough into two, flatten each portion into a disc and wrap in plastic wrap. Chill in the refrigerator for 30 minutes.
  Pro tip – We need to chill just until it is firm enough to roll. This dough can be kept in the fridge for 2 days, thaw a few minutes if it is too hard to roll.

• Preheat the oven to 375°F / 190°C / Gas Mark 5
• Using a rolling pin, roll the chilled dough on a lightly floured parchment paper to about ¼-inch thickness. If the dough is too soft to cut, chill it in the fridge for a few minutes again.
  Pro tip – Cut the dough when it is well chilled. This way, you will get clean edges. Otherwise, you will need to scrape the raw edges after baking.
• Using your template, cut out the number, letter, or shape you desire and place them on the sheet pan. Gather the excess dough and re-roll to make more shapes. If necessary, chill the dough in between rolling and cutting.

• Then, bake on the baking sheet for 13 to 15 minutes or until they are slightly golden around the edges. Cool the pan for 10 minutes. Then, transfer to the wire rack to cool completely.
  Pro tip – The baking time will depend on the thickness of the cookies. So, keep an eye out starting at about 12 minutes. These are very delicate and can break easily. So, use cardboard to transfer them.

Assemble ( up to 8 to 10 hours ahead)

• Whipped cream – Whip the heavy cream in a chilled bowl of a stand mixer with the whisk attachment. Gradually, add half the powdered sugar followed by half the vanilla extract. Continue to whip until stiff peaks form. Transfer half the whipped cream to a piping bag with a star tip (or a large round tip).
  Pro tip – We save the other half of the whipped cream to fold into the mascarpone cream.
• Mascarpone cream – In the bowl of a stand mixer with the paddle attachment, cream the mascarpone cream with the remaining powdered sugar and vanilla extract. Then, fold in the other half of the whipped cream. Transfer to a pastry bag with a star tip (or a round tip) for piping.
• The first level – Place the first cookie crust on a cake board, cake stand, or serving platter. Pipe the line of whipped cream stars all around the edges of the cookie. Then, pipe or flood the mascarpone cream in the center of the cookie.
  Pro tip – You can also pipe the mascarpone cream, but since it won’t be seen, I prefer to flood it.
• The second level – Place the second cookie crust on the first layer. Pipe the remaining mascarpone cream all over the cookies.
• Decorate – Decorate as desired. I used strawberries, blueberries, and colored candy.

Creative variations

• Frosting – I’ve used mascarpone and whipped cream, but you can also use chocolate ganache, buttercream, pastry cream, or dollops of ice cream in summer!
• Decoration – Oreos, macarons, sprinkles, meringues, and marshmallows.
• You can also use a stencil for the top of the cake instead of frosting!
• Cake decorators often use gum paste flowers and silicone-molded cutouts for character cakes. A chocolate drip around the cake is now trendy with specks of gold leaf.
• You can also make chocolate sails or chocolate shards by simply pouring melted chocolate on a silicone or parchment mat. Then, cut the chocolate at an angle with a sharp knife.

Tips for success

• Use chilled butter so it crumbles rather than creams into the flour.
• The mixture will appear crumbly, but do not add water. Knead gently to bring it all together. Adding water will cause the dough to spread.
• Chill the dough until it is firm, as it is easier to roll. Also, cut the dough when chilled, as it gives neat edges.
• Cut the circular shape with a pizza cutter and use a ruler to cut straight sides.  
• Add the frosting into the pastry bag, as it makes it easier to work.
• The cookie shapes can be made up to 2 days in advance. 
• The frosting must be made on the day you are going to assemble the cake. 

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Frequently asked questions

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