Name: Numeral birthday cake
Prep time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 460 gram packet double unfilled rectangular sponge cakes; 1/4 cup strawberry jam; strawberries, meringues, halved macarons, white chocolate shards, edible flowers to decorate; Vanilla bean buttercream; 250 gram unsalted butter; 1 tablespoon vanilla bean paste; 3 cup icing sugar; 1 tablespoon milk

Ingredients

460 gram packet double unfilled rectangular sponge cakes

1/4 cup strawberry jam

strawberries, meringues, halved macarons, white chocolate shards, edible flowers to decorate

Vanilla bean buttercream

250 gram unsalted butter

1 tablespoon vanilla bean paste

3 cup icing sugar

1 tablespoon milk

Method

1.Using a serrated knife, level each sponge.

2.Trim each cake into number outline, then freeze for 10 minutes to firm. Halve horizontally.

3.VANILLA BEAN BUTTERCREAM. In a bowl, using an electric mixer, beat butter and vanilla until pale and fluffy. Gradually add icing sugar, beating until sugar is dissolved and mixture is very pale and fluffy. Beat in milk. Transfer mixture to a piping bag fitted with a 1.5cm plain nozzle.

4.Place bottom layers of cake on a serving plate. Spread with jam. Pipe half the buttercream, in small bursts, all over cake layers. Top with the remaining cake layers. Pipe with remaining buttercream.

5.Decorate cakes with strawberries, meringues, macarons, chocolate shards and edible flowers.