{"id":31686,"date":"2024-10-20T08:00:16","date_gmt":"2024-10-20T07:00:16","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=31686"},"modified":"2024-10-20T08:01:53","modified_gmt":"2024-10-20T07:01:53","slug":"number-cake-my-32nd-birthday-cake","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2024\/10\/20\/number-cake-my-32nd-birthday-cake\/","title":{"rendered":"My 32nd Birthday Cake – A Number Cake!"},"content":{"rendered":"

Celebrating my 32nd birthday with a number cake – lemon sponge, Swiss meringue buttercream, and all sorts! <\/h2>\n

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Happy Birthday to me!<\/h3>\n

Happy 32nd birthday to me! Another year around the sun, and I am suddenly 32. I realised it’s been a few years since I shared a ‘birthday cake’ on here – my last one being my 29th birthday cake, so I thought I’d do another. <\/p>\n

I always bake myself a birthday cake as I love baking cakes \u2013 and just because I usually end up having fun with these bakes. These blog posts are just some images, and some links so show you how I did it. <\/p>\n

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Cake<\/h3>\n

I decided to do a lemon cake for the base cake of the recipe as I really am in the lemon era of my life. I used a 500g mix of cake mix, which split perfectly between the two cake moulds<\/a> I used for the numbers. <\/p>\n

You can use this recipe for my passionfruit martini cake, but generally it’s 500g of butter, sugar, flour, 9 eggs, and then the zest of 3 lemons to make up this sponge. I piped the mixture into the moulds with some large piping bags<\/a> to make it easier and neater – and they took 35-40 minutes to bake. <\/p>\n

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Frosting<\/h3>\n

I decided to go for a swiss meringue buttercream<\/a> as I love it so much – it’s silky smooth and heavenly to eat. I used 1.5x the amount on this recipe, and then added 2tsp lemon extract. It’s more of a process to make the swiss meringue buttercream<\/a> but it’s 100% worth it I promise<\/p>\n

I used a 2d closed star piping tip<\/a> for the decoration in some large piping bags<\/a> and put the frosting in the middle of the sponges and on top. <\/p>\n

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Decoration<\/h3>\n

When decorating a cake, I do find it easier when the sponge is frozen or chilled. Because I wanted to split this cake I chilled the cake in the fridge before taking it out of the mould, and also before splitting the sponges into the layers carefully.<\/p>\n

I used strawberries, blackberries, raspberries, mini meringues, macarons and of course sprinkles. This part is just a fun bit of decoration, and the best advice is don’t over think it – just have fun with it.  <\/span><\/p>\n

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The number cake <\/h3>\n