🍰 number cake | making my own birthday cake | 숫자케이크 | 스물두번째 생일 케이크 만들기 |

I made a number cake for my birthday this year!
This cake took a couple days to put together and it was a lot of work for sure but making the macarons, meringue cookies, picking out the flowers, and putting everything together was so fun (don’t know if I would do it again though 😅)
Cake sheet (makes 1 sheet, make twice for double layer)
4 eggs
110g sugar
85g all purpose flour
13g corn starch
15g cocoa powder
40g melted butter
50g milk
1tsp vanilla extract
-separate the eggs and add the whites in a clean bowl
-whisk the egg whites, add half of the sugar once egg whites are frothy, whisk 30sec then add the remaining sugar
-whisk egg whites until softish firm peaks
-on low speed, add the egg yolks and vanilla extract
-you can add another (5th) egg yolk if you have yolks leftover from making macarons or meringue cookies
-in another bowl, sift together cocoa powder, flour, and starch
-mix the dry ingredients into the egg mixture by folding gently
-mix a little scoop of this batter with the melted butter and milk mixture, then pour this back into the batter bowl
-fold to combine the batter with the milk-butter mixture
-pour into a lined baking pan (i used 15x11inch), smooth out the top
-bake at 175C for 16min, cool completely on a cooling rack
Cream
470ml heavy cream
30g sugar
1tsp vanilla extract
-whip everything together until firm but not grainy
-you can stabilize the whipped cream with cream cheese, gelatin, corn starch, or pudding mix, but this will affect the taste and texture of the cream
Assembly
-print out a number template and use it to cut out numbers from the cooled cake sheets
-place the first layer of cake on a cake board
-with a big round tip, pipe blobs of cream to outline the numbers, then fill the center
-you can add chopped fruits, chocolate, etc to the center of the first later
-place the second layer of cake directly on top
-pipe blobs to cover the top-same as the first layer
-add toppings like macarons, flowers, meringue cookies, chocolate, etc.
Macarons (Italian)
(For paste)
88g almond flour
88g icing sugar
34g egg white
(For sugar syrup)
27g water
73g sugar
(For meringue)
34g egg white
11g sugar
Bake at 150C for 11min (will be different depending on size, oven, weather, etc)
Meringue cookies
1:1 egg whites and icing sugar
Bake at 75C for 1h40m, cool gradually inside oven with door open

[@라벤더-e9f]

요술손 최고~~~

[@sirifilmss]

Hey Michelle, I don't have a stand mixer so I use an electric one, and my egg whites don't even reach peaks when am making a meringue, am a rookie, and all I end up is with a egg utar soup, can u suggest me techniques to reach peaks every single time?

[@michellekokoko]

Hi! I actually had this problem too when I first started baking. I would suggest wiping down your bowl and the whisk with a small amount of lemon juice first, use a stainless steel bowl instead of a plastic one, make sure there are no egg yolks or other fats in the whites, and don’t start whisking too fast from the start (this will create too many big air bubbles too fast). You can also try adding a dash of cream of tartar to stabilize the meringue ( but it can be hard to find in some places)
I hope this helps 😊

[@sirifilmss]

@@michellekokoko thanks for the info, I really started to hate baking after every failure of my buttercream! Will try and notify!

[@Lina.all0]

@@sirifilmss it's really none of my buisness but i'm really curious to know whether it worked for you?