You’re Number One Seen the trending number cakes and ever wondered how to make one? Follow this step-by-step guide on how to make a delicious and beautiful pink birthday cake fit for any princess's party. There is no doubt this number cake will be the number one cake for your little princess and amongst your guests. EDIBLES
WHITE CHOCOLATE VANILLA
EQUIPMENT
CHEESECAKE FILLING
MACARON SHELLS Almond Paste
SK Belgian Couverture Chocolate: 450g (1lb) White Chocolate
Fine, dry almond flour: 195g (63/4oz)
Whipping cream 36% fat: 330g (115/8oz)
Silicone macaron baking mats: 3 Aluminium, heavy-duty baking trays: 3 Templates: page 86
Silver Spoon Royal Icing Sugar: 150g (51/4oz)
Liquid glucose: 26g ( /8oz), optional
Parchment paper
Mascarpone cheese: 510g (1lb 21/8oz)
Piping bags: 6 large
Fresh egg whites: 62g (21/8oz), at room temperature
Vanilla bean paste: 12g (3/8oz)
Wilton Round Piping Tips: nos. 12 and 2A
SK Paste Food Colour: Pink
STRAWBERRY CONFITURE
Wilton Open Star Piping Tips: nos. 8B and 1M
7
Strawberry puree: 200g (7oz)
Italian Meringue
Caster sugar: 30g (1oz)
Fresh egg whites: 62g (21/8oz), at room temperature 1
SK Essentials Pure Albumen: 2g ( /16oz)
Fruit pectin NH: 4g (<1/4oz) Citric acid crystals: 1.2g (1/8tsp)
PME JEM Round Piping Tip: no. 3R Fine sieve Mixing bowls: 2 large and 2 small Cocktail stick
Silver Spoon caster sugar: 170g (6oz)
DECORATION
Ceramic bowls or containers: 3
Still water: 42g (11/2oz)
SK Meringue Mix: 250g (83/4oz) Vanilla
Airtight container
SK Paste Food Colours: Pink and Yellow
Foldback clips
SK Edible Wafer Paper (White)
Cling film
Silver Spoon Caster Sugar: 96g (33/8oz)
Rainbow Dust Double-Sided Edible Food Pen: Black
Silicone spatulas
Raw wild forest honey: 50g (13/4oz)
SK Pastelz Dust Food Colour: Pink
Unsalted butter with 82.5% fat: 65g (21/4oz)
SK Designer Metallic Lustre Dusts: Classic Gold and Gold Sparkles
Superior grade wheat flour, plain white: 240g (81/2oz)
Clear alcohol, i.e. vodka or gin
Electric mixer
SK HD Sugar Modelling Paste: 150g (51/4oz) White
CND Digital Candy Thermometer
Bicarbonate of soda: 0.6g (<1/16tsp) White vinegar: 10g (1/4oz)
SK Essentials Edible Glue
Salt: a pinch
Pink pearl sugar sprinkles: small and medium
HONEY DOUGH BISCUIT CAKE Egg: 1 large
Mini marshmallows: 20
Stainless steel ball whisks: 3 Saucepans: 2 small and 3 large Stand mixer
Eventek Non-Conduct Digital LCD Infrared Thermometer CND Multi-Mount Oven Thermometer SK High-Quality Paintbrushes: nos. 4, 6 and 8 Hand blender
The Italian macaron shells recipe makes a batch of approximately 60 shells, equating to 30 sandwiched macarons.
Non-stick rolling pins: small and large Round pastry cutter: 5.5cm (21/4") Acrylic cakesicle stick
The cheesecake filling and confiture are enough for the biscuit cake and for 8–10 sandwiched macarons.
page 24
cakes & sugarcraft
JULY/AUGUST 2022
cakesandsugarcraft.com
