How To Make A Number Cake Without Using Any Special Tins Or Molds - Works For All Numbers/Letters

In today's video, I'm sharing how to create this beautiful pastel number cake without using any special tins or molds.
I'll show you how to easily create all of the fondant decorations and give a few tips for carving the cake plus how to stop it from drying out.
These cakes are best made as near to the event as possible but prepping all your pieces first makes this a quick assemble when it comes to the decorating!
Chocolate bar mold - www.amazon.co.uk/dp/B07T12WWK...
Happy Birthday Embosser -
www.etsy.com/uk/listing/10006...
Please do consider subscribing to my channel for more cake tutorials, tips, tricks and recipes.

[@keepingit763]

Love this video! Thank you for sharing

[@Prettybabymo]

This is amazing! I’ll be recreating with chocolate cake for my 4 year old!

[@marinatalaat2714]

Good job 👏 from Egypt 🇪🇬

[@LivingtheCakeLife]

Thank you so much 😊

[@Mu_minah828]

I love this video.. I think I'm going to try making the fondant rainbows... I was shying away from fondant now I think it's not so bad

[@LivingtheCakeLife]

I know a lot of people are scared to use fondant but I actually prefer it, it all takes practice though. I’ve been making decorated cakes for around 10 years now and I’d say 90% of those are fondant. I definitely learned a lot from KZbin and now I hope that I can pass on some helpful videos too 😊

[@zorama66]

Que hermosa😊👏👏 que crema usas? ❤

[@ariellindsay4786]

Hey so if i was to do a 50 cake i should bake 4 cakes ? Two 5s and two 0s ?

[@hyhu9875]

Is the fondant will melting on the cake?

[@imabrown1086]

What’s your recipe for frosting?

[@chloederrick5173]

Hi, awesome cake !! Please can you share the ingredients/ weights needed for the cake mixture for the size tin you used? Thank you x

[@LivingtheCakeLife]

Thank you. I don’t remember off the top of my head but I know it was a 12” x 8” tin so I’m sure I used 400g each of butter,sugar, eggs (weighed in shells) and self raising flour plus vanilla extract. X

[@alexandraharris161]

@@LivingtheCakeLife Hi, may I ask, are these measurements per tin or did you divide this mixture between 2 tins?x

[@LivingtheCakeLife]

@@alexandraharris161 measurements are per tin, each layer should come out around 1-1.5” thick. Bake low and slow (around 150oC) and it will keep your sponge layer even and flat.

[@shazzamac38]

Is that 4 sheet cakes you would need to bake to make an 18?

[@777Barbara]

Hi, how do you store your number cake with fondants decorations the day before an event?? Refrigerator, room temperature?

[@LivingtheCakeLife]

I left this particular one at room temperature in a cake box as it was a cooler time of year. If I was making it in the warmer months, I would refrigerate it in a box (to stop the sides drying out) without the fondant decorations and also ensure the decorations were made a few days in advance so that they were really hard and add them last minute with a little touch of buttercream or icing on the back. 😊

[@KyounghaKim-ik5sq]

Your cake is so beautiful

[@LivingtheCakeLife]

Thank you 😊

[@moniquerodriguez1004]

What is the perfect size for the number cake if you're using a stencil

[@LivingtheCakeLife]

I make my numbers all different sizes depending on how many servings people need from it and create my own template from that. I know you can buy some stencils that you can cut round or number shape tins but I find them limiting as it’s only one size.

[@tatan68eytan76]

Could you please tell me what size number you would make for a 10 persons and a 15 persons cake and what would be the weights of butter, eggs, sugar & self raising flour. Thank you.

[@LivingtheCakeLife]

It’s very difficult to scale recipes for letters and numbers as they vary in such different shapes/portions. What I tend to do is draw out a rough outline of the number/letter on paper and divide it up into portions and see if it’s big enough and work from there. I’m lucky that I have a multi size square tin so I can make it any size I want from 1”-12” so it helps a lot. With weighing out ingredients I just take my recipe for my round cake and use that. For example I use a 300g of each for my 6” round so that would work for a 6” square (I don’t tend to have them as tall as my regular cakes) I hope that makes sense 😊

[@connorlaidlaw396]

Do the edges of the cake not dry out? I am making a number 1 cake like this and I am cautious of the cake drying out at the edges ?

[@LivingtheCakeLife]

Is bake as close to the delivery/event as possible and you can brush the edges with simple syrup to help keep it from drying out. I made mine two days before, put simple syrup on and kept in a cake box and it was perfectly fine 😊

[@connorlaidlaw396]

@@LivingtheCakeLife thank you so much ☺️!

[@ForeverFarrah]

I was just about to ask this question. My sides have dried out. Hoping it’s not too late to add simple syrup

[@zaneblane8160]

Wish you would've shown how to get the stencil..that's important..nice cake though

[@LivingtheCakeLife]

I made the template myself. Just drew around two circular tins and added holes in the middle. Because number cakes can vary in servings so much I always custom make my own templates to how many servings are needed 😊

[@Brandi_the_Baker]

You only have to use oil based for real chocolate. This is a compound chocolate you are using.

[@LivingtheCakeLife]

Ah! Now I know. Thanks 😊

[@jwashington4863]

Oh its too bad they dont deliver here! :(