Number cakes

Name: Number cakes
Ingredients: 350 g self-raising white flour; 2 tsp baking powder; 6 large free-range eggs; 350 g unrefined golden caster sugar; 350 g unsalted butter (softened); 1 tsp vanilla extract; 600 g icing sugar; 300 g unsalted butter (softened); 1 tsp vanilla extract; 6 macarons; 200 g strawberries (washed and hulled); 200 g raspberries; 6 mini meringues (white); edible flowers (optional)

Whether you've an age to celebrate or an occasion to mark, number cakes are a fantastically relevant and fun bake!

Brought to you by Baking Mad

They look amazing, but number cakes are deceptively easy to make...

Whether you've an age to celebrate or an occasion to mark, number cakes are a fantastically relevant and fun bake! A deliciously simple recipe is easily made very jazzy with considered decorative choices, and honestly, they're so easy to make! Below, we've got the recipe and how-to from Baking Mad. Have a try for yourself - and be sure to share any number cake successes you make!

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12 people

Servings

Ingredients

For the cake:

350 g self-raising white flour
2 tsp baking powder
6 large free-range eggs
350 g unrefined golden caster sugar
350 g unsalted butter (softened)
1 tsp vanilla extract

For the buttercream:

600 g icing sugar
300 g unsalted butter (softened)
1 tsp vanilla extract

For the decoration:

6 macarons
200 g strawberries (washed and hulled)
200 g raspberries
6 mini meringues (white)
edible flowers (optional)

Instructions

Preheat the oven to 160°C/Gas Mark 3. Grease and a number cake tin with non-stick baking paper. 

In a large bowl, cream together the butter and sugar until light and fluffy. 

Add in the eggs one by one, mixing with each addition. You may want to add a tbsp of the flour with each egg to keep the mixture smooth.

Mix in the flour, baking powder and vanilla extract and beat until the mixture is a smooth dropping consistency. 

Pour the mixture into the cake tin and bake for 30-35 minutes until baked throughout, golden and springy to touch. 

Allow the cake to cool in the tin for 5 minutes before turning out onto a wire cooling rack. 

To make the buttercream, beat together the butter, icing sugar and vanilla extract until light and fluffy. The longer you beat the buttercream for, the lighter and fluffier it will be. 

Fill a piping bag fitted with a circular nozzle with buttercream and pipe blobs of buttercream all over the cake.

Slice strawberries and position them along with the raspberries, macaroons and crushed meringues onto the cake.