![\"Number](\"https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/03\/Number-Cake-Tutorial-Cream-Tart-on-Cake-Geek.com_.jpg\")
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Today\u2019s number cake tutorial\/cream tart recipe is extracted from baking supremo, Mich Turner\u2019s latest book \u2013 Everyday Bakes to Showstopper Cakes<\/a>. <\/span><\/p>\n This treasure trove of a book does exactly as its title says: it turns classic everyday recipes into wow centrepieces by decorating them with fabulous finishing touches. <\/span><\/p>\n Whether you\u2019re a beginner or advanced baker, Mich\u2019s newest offering will take your baking to the next level and make your cakes and bakes truly Instagram worthy!<\/span><\/p>\n Over to Mich: \u201cI love the WOW factor of this cake! It is amazingly impressive, colourful and spectacular. A true showstopper \u2013 yet relatively simple to create. It is much less time-consuming than some of the other recipes, but because everything has to be made and prepared fresh, it leaves less time for any errors \u2013 not that there will be!<\/span><\/p>\n (Makes a set of double digits)<\/span><\/p>\n 1 Preheat the oven to 180\u00b0C fan (200\u00b0C\/400\u00b0F\/Gas 6) and line a baking sheet with non-stick baking paper. <\/span><\/p>\n 2 Cream the butter and sugar together in a large bowl and then add the beaten egg to combine. Gently fold in the flour and vanilla bean paste and mix until a dough forms. Wrap the dough in cling film\/sarin wrap and chill for 30 minutes.<\/p>\n 3 Lightly flour a work surface and roll the dough to a thickness of 5mm (\u00bc inch).<\/span><\/p>\n 4 Cut out 2 sets of each of your chosen numerals (or letters) and place on the prepared baking sheet, spaced well apart.<\/span><\/p>\n 5 Bake for 15\u201318 minutes or until pale golden. Transfer to a wire rack to cool.<\/span><\/p>\n 6 When you are ready to fill the numerals, whisk the cream with the sugar and vanilla until softly whipped and holding its shape. Fit a large piping bag with a plain nozzle and spoon in the cream.<\/span><\/p>\n 7 Place the base numerals\/letters in position and pipe beautiful large pearls of cream around the outer edges of the shortcake. Repeat on the inner edge or centre and then spoon or drizzle a little strawberry preserve between the pearls, keeping it contained on the inside.<\/span><\/p>\n 8 Place the lid of shortcake carefully on top and repeat with another covering of hand-piped cream pearls.<\/span><\/p>\n 9 Decorate with sliced strawberries, raspberries and fresh edible flowers and finish with a sprinkle of blitzed dried rose leaves. <\/span><\/p>\n The undecorated shortcakes can be kept in an airtight container for up to 7 days. Filled and decorated, they are best eaten on the day they are made \u2013 not suitable for freezing.<\/span><\/p>\n Readers might also be interested in the following:<\/span><\/p>\nIngredients for the shortcake numbers:<\/span><\/h4>\n
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Ingredients for the filling:<\/span><\/h4>\n
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To decorate:<\/span><\/h4>\n
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Number Cake Tutorial: Method<\/span><\/h4>\n
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