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Rainbow Number Cake
18K views
Sep 6, 2024
In this cake decorating tutorial I show how to trace, cut and assemble number cakes (and a letter cake) with dollops of piped frosting, decorating the top with rainbow meringues and macarons. I made this rainbow number cake to celebrate getting to 100,000 followers on my instagram page, @britishgirlbakes For this cake I used my Perfect Chocolate Cake (https://youtu.be/M4A7ZFy4P7k), my 4 Minute Buttercream (https://youtu.be/MFKfXbnU1Lw) and my meringue pops (https://youtu.be/gmFMwa4uueM). For my online cake decorating courses click here: https://britishgirlbakes.teachable.com/ SUBSCRIBE to my channel for new cake decorating tutorials every week!
View Video Transcript
0:00
Hi, I'm Emily of British Girl Bakes and I'm going to show you how I made a rainbow number cake to celebrate getting to 100,000 followers on Instagram
0:08
I'm starting by making some rainbow marangs because they have to cool in the oven overnight
0:13
I've brought an inch of water to a boil and a saucepan and I'm turning the heat off and I'm placing my mixing bowl on top so that it doesn't touch the surface of the water
0:21
and whisking four egg whites and one cup of sugar together for two minutes
0:26
The recipe for these is on Britishgirlbakes.com. For two minutes I'm checking that the mixture's ready by pinching some of the mixture in between my thumb and my first finger to make sure that it doesn't feel grainy
0:38
It's smooth and sticky, so it's ready to go and I'm transferring the bowl to my mixer and using the whisk attachment to whip the mixture on high for seven minutes until it forms stiff peaks
0:54
I'm dividing the mixture into six bowls and adding gel food colour to each one, stirring it gently just a few times
0:59
just a few times to make a marbled, blended colour, and then spooning it into a piping bag fitted with a 1M piping tip
1:06
I've lined a baking tray with parchment paper, and I'm piping swel of each colour onto it
1:20
leaving a bit of space between each one in case they expand slightly when they bake
1:25
I'm piping a few little stars with the same 1M tip, as well. I'll bake the meringues at 200 degrees Fahrenheit for 90 minutes and then turn the oven off
1:36
leaving them in there overnight to cool slowly so that they don't crack. This is how they look after
1:41
baking and cooling. For the numbers, I've baked three rectangular cakes, each about one inch thick
1:49
After they cool I wrapping them in cling film or saran wrap and chilling them in the fridge for a few hours so they be less crumbly Now I tracing around the baking pan onto parchment paper and cutting it out and I going to use this to trace my numbers
2:03
I'm folding it in half twice to make four equal parts and sketching out my numbers, which are going to spell 100K
2:11
Each one will have three layers of cake, which is why I baked three cakes
2:16
I'm cutting them out, trying to be really precise because when I cut around these letters onto each of the three
2:21
onto each of the three cakes, I want the numbers to be exactly the same shape and size for each
2:25
of the three layers of cake. My cakes are cold and now I'm ready to cut out the numbers. I've separated
2:32
my layers with parchment paper so that they don't stick to each other, and I'm starting with
2:36
just one of the layers, placing a number on a quarter of the cake, and cutting around it with a
2:41
serrated knife. Because the cake is cold, it's easy to cut neatly without crumbs or chunks of cake
2:47
coming off. I'm cutting all four numbers out of the rectangle and I'm doing exactly the same for my
2:54
other two layers of cake. And because I've separated them with parchment paper, I can just lift the
2:59
cake layer up and onto a cutting board. If you're enjoying this tutorial, please click the thumbs up button
3:05
I share a new cake decorating tutorial every week and if you don't want to miss one, click the red
3:11
subscribe button. I also teach online cake decorating courses and I've put the link for those in the video
3:16
description below. I've made these numbers as big as possible, but even so I have a
3:22
bowl of cut-offs at the end, and I'm keeping the extra cake for another project, which I'll be
3:26
sharing soon. This is my four-minute buttercream, and I've put the link to the tutorial in the
3:31
top of the screen and in the video description below. I've covered the buttercream in
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cling film until I'm ready to use it so that it doesn't crust, and now I'm spooning it into
3:40
a piping bag fitted with a round tip, and this is a Wilton 1A tip
3:46
It time to assemble the cake I have my number cake layers my buttercream a large rectangular cake board and I be using this useful cake lifter to pick up the layers of cake
4:01
For the first layer of numbers, I'm piping a few dollops of buttercream to act as glue
4:05
to secure the numbers onto the cake board. I'm starting with the outside numbers so that I can space them equally along the board, because now the
4:19
that these are in place, I can put the final two numbers in between them and keep the distance
4:23
on each side the same. I've drizzled these cakes with simple syrup to keep them moist, which
4:29
is really important since they won't be frosted. And there's the first layer! Now I'm using
4:34
my buttercream to pipe little dollops all over the letters, trying to pipe in rows so that
4:39
the dollops are all lined up on the numbers. These are going to be covered by the next two layers
4:44
of cake so you won't really be able to see anything except the sides, but it's good practice for
4:49
top layer, which will be visible. For each dollop, I'm holding my bag just above the cake
4:54
and applying pressure to the bag, squeezing out a dollop of buttercream, and then as I lift
4:59
the bag up, I'm releasing my pressure at the same time to make a peak. Again, this isn't important
5:04
for the bottom layers, but hopefully by the time I get to the top layer, I'll be used to the consistency
5:09
of this batch of butter cream and my dollops and peaks will be perfect. I'm moving on to my next
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layer of cake and sliding the cake lifter under each number, separating it from the part
5:19
parchment paper because the moistness of the cake makes it a bit sticky. Alternatively you
5:24
can flip the parchment paper over and then peel it off the numbers. I'm lowering each
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one into place and because the buttercream dollops have only just been piped, they're
5:33
still really sticky so the cake layers will attach nicely and the cakes will be secure by the
5:37
time the cakes assembled and I move the cake board. Another layer of buttercream dollops, another
5:44
round of number cakes and now for the top layer I have everything ready for the dollops and also the decorations which are going to be rainbow marangs and macarons I piping the dollops onto the cake and since these are going to be visible
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I'm using my practice from the previous layers to line the dollops up neatly
6:02
with a number of dollops per row that I tried out on the previous layers
6:06
I'm going to place the decorations on top immediately, while these dollops are still fresh and sticky
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so that the decorations attached to the buttercream before it sets, and when the buttercream does set, it will secure the decorations in place
6:18
If you're going to add sprinkles, that should be done immediately too
6:22
so that they stick to the buttercream instead of bouncing off. I'm peeling the marangs off the parchment paper I baked them on
6:29
and placing them on the buttercream dollops, pressing gently so that they stick
6:33
I'm going to make this rainbow coloured, starting with red on this side
6:37
and blending through the colours of the rainbow towards the other end, using both marangs and macarons of each colour
6:43
I'm rearranging the decorations a few times as I go, and that's fine because the buttercream hasn't set yet
6:49
So after I lifted decoration up, it will stick to the new place I put it
6:53
and another decoration will cover up the spot where I lifted the first decoration up
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I love the decorating part, it's so much fun to see everything come together at the end
7:02
To store this cake, I'm going to put it back in the fridge until the buttercream sets and will hold its shape
7:07
and then I'll wrap the whole cakeboard in cling film, sealing all of the numbers inside so that they don't dry out
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dry out. To transport it, it's best to keep it in the fridge until you leave so that
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the cake stays as cold as possible while you're moving it, so that the movement and vibrations
7:22
don't affect it as much. As soon as you take it out of the fridge, you should take the
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cling film off so that it doesn't damage the buttercream. And if possible, it's best to assemble
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this only one day before you serve it, or even on the same day of serving it, so that it doesn't dry
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out. Thanks for watching! Please comment below with any tutorials you'd like to see, and if you haven't
7:42
already subscribed, click that red subscribe button so you don't miss a tutorial
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