A
lot of number tins, including the
ones I like to use, are bot tomless
and essentially just a frame in the
shape of a number. I hired these
from my local cake shop, but they are
available to purchase online. You can also
buy silicone number tins, which do have a
bottom to them, but as the metal ones tend
to be more common, that’s what I’m going
to take you through.
LINING THE TIN
As the tin has no bottom we will need to
create one, then we can line the tin as normal.
YOU WILL NEED
- a number tin
- 1 x baking tray per number
- greaseproof/baking paper
- foil
- scissors
- pencil
- Cake Release
- silicone pastry brush
1 Because I flip my cakes over once they are
baked and use the top as the bottom to make
it nice and level, I need to make sure I flip my
tin over so it bakes the wrong (right) way
around, otherwise I will have a back to front 7.
2 Draw around the inside of your number(s)
onto the greaseproof paper, then cut them
out. Put these to one side for now.
3 To create the ‘bottom’ for the tin, place the
number onto a sheet of foil, folding up the
sides tightly around the number.
4 To properly line the tin, paint the inside with
Cake Release. Roll out greaseproof paper to
the circumference of your number tin, then
cut a strip that’s about 2.5cm (1in) deeper
How to...
BAKE AND ICE
A NUMBER CAKE
Number cakes are a fun way to celebrate. They are adaptable
and always look great as a centrepiece. Here’s how I make them!
- Britt Box from She Who Bakes (shewhobakes.co.uk)
than the tin itself. Roll this strip back up.
Gently unravel a strip of greaseproof paper
along the inside, pressing it firmly against the
sides to stick down. Do the same for the
middle of the number, wrapping this in a strip
of greaseproof paper too.
5 Paint the bottom of the foil ‘tin’ you have
made, then stick down the greaseproof
number you cut out earlier. Repeat this for
any other numbers you are doing. *Note*
When lining a zero, make sure to cut the
inside hole a little bigger to fit over the frame.BAKING THE CAKE
1 You can use any mix you like for a number
cake, but I like to use a Madeira cake as it’s a
nice strong sponge. You just need to make
sure it’s enough mix for a 20cm (8in) round
cake. That tends to be enough to fit the tin.
2 Once the cake is baked, check for any
‘leakage’. I got some in the corner of the 7 and
the hole of the 0, but a little bit is absolutely
fine, it just means we get a little snack!
3 Leave the number cakes to cool in the tin
for a few hours with a tea towel over the top,
just to make sure nothing can get into it.
4 Once the cakes are cool, carefully turn them
upside down, then turn out of the tin and wrap
well in clingfilm. Leave overnight. They can be
ver y delicate, so giving them time to firm up will
really help when splitting and filling them.SPLITTING &
FILLING THE CAKE
1 Firstly, level the cake by cutting off any
excess rise using a cake leveller or serrated
knife, then ver y gently flip the cake over. I will
be filling my cake with a dense vanilla
buttercream for stability. I used 500g
(1lb 1oz) unsalted but ter, 1kg (2lb 2oz) icingsugar and 2 tsp good quality vanilla; this was
enough for both numbers. If you’re only
making one number you can halve this recipe.
2 Using a cake leveller, cut into your cake. I
always split mine twice so I can even out the
filling, and it looks pretty when you cut into it
too! I make the first cut one-third of the way
up the cake, and another halfway between
the first cut and the top of the cake.
3 Use another thin cake board to slip
between the layers and lift up the rest of the
cake, otherwise you may risk breaking the
sponge as it will be thin around the edge.
Spread over your but tercream filling and jam,
if you’re using it, then using the thin cake
board, slide the top section of the cake back
onto the filled section. Repeat for the second
layer. Pop this into the fridge to firm up for
15 minutes while you do the same for the
second number.
4 Once your cake has chilled you can crumb-
coat it. This is when you spread a layer
of buttercream on the outside of the cake
to keep the crumbs in, help keep the cake
fresh and to act as an adhesive for the
sugarpaste/icing. Once you have done one
layer, pop it back in the fridge briefly for
about 5 minutes, then do a second layer.
This ensures a nice smooth finish under the
suparpaste/icing.
5 I am covering my number cakes in a layer
of sugarpaste. For this, I am using 1kg
(2lb 2oz) icing per number. Roll out the icing,
onto a surface dusted with cornflour,
between spacers, or to 5mm (¼in) thick.
Using a rolling pin, gently lift up the icing and
place it gently over the cake. Start to smooth
it with your hands in a ‘scooping up’
movement so as not to tear the edges, then
carefully cut away the excess icing.Te
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