Number cake: molds, decorations and equipment
Molds, templates, piping tips and decorations for making customizable number cakes and letter cakes.
What is a number cake and how is it assembled?
A cake cut into a number or letter, with two layers of cake (Breton shortbread, dacquoise, sweet pastry) filled with piped cream. Use molds or templates for the shape, then generously pipe a stable cream (whipped ganache, mascarpone) using a piping tip.
Decorating a number cake
Its signature style is abundant decoration: fresh fruit, macarons, edible flowers, meringues, pearls and toppers on cream rosettes. Use a palette of 2-3 colors for a polished, appetizing look.
Frequently asked questions
Which cake should I use?
A cake that holds its shape when cut: Breton shortbread, sweet pastry, dacquoise, or a firm sponge cake.
Which cream?
A stable cream: whipped ganache, mascarpone, or diplomat cream.
How should you decorate it?
Pipe rosettes, then add fruit, macarons, meringues and pearls at varying heights.
How should it be stored?
Keep refrigerated for 24 to 48 hours; add fresh fruit at the last minute.
