Number Cake, Letter Cake, Monogram Cake…Whatever you call them, we are in love with these trendy layered cakes topped with fruit, flowers, macarons, meringues and icing!
Letter cakes are trending all over the internet and we have the PERFECT Cake Pan Set for them! These fresh and fruity desserts are fun to look at, even more fun to make and super delicious! Now that Wilton has come out with this Countless Celebrations Cake Pan Set you no longer have to blow up and trace letter and numbers to make your cakes!
Use this pan to bake cakes shaped like letters from A to Z and numbers 0 to 9, a perfect plus sign, exclamation points, questions marks, and dollar signs.
- – Create unique cake shapes in letters, numbers and more
- – Unique grid guide pattern helps keep batter in place
- – Cake cutter trim cake into clean, angled edges for easy decorating
- – Includes inserts to make letters A to Z, numbers 0 to 9, an exclamation point, question mark and dollar sign
- – Full instructions included
- – Measures 14.5 x 9 inches
Letter Cake – Tips for Success
From Fancy Flours’ employees Maureen (baking) and Heather & Janet (decorating)!
Preparing your pan: The Wilton Countless Celebrations pan is very easy to use, even for a non-baker like me (Maureen). To create a two-layer letter cake, grease the pan and inserts with Crisco, then dust it with flour. Dust every inch of the pan for an easy release of your cake.
How much cake: One box cake mix will yield 4 cups of batter. We used 2 cups for each layer of the letter cake.
Filling your pan: After positioning the inserts in the pan to create the number or letter of your choice (easy to follow diagrams included with pan) pour half the of the batter (2 cups) into the pan and distribute evenly with a spatula. ** Be sure to fill in the corners, so you get a level cake end to end.
Time & Temp: We baked the cake at 350°F for about 14 minutes. Cool cake for 5 to 8 minutes, then gently loosen the edges of the cake with a flat spatula. Invert on to parchment lined cookie sheet and tap gently to release. After fully cooled, place in the freezer until you are ready to decorate. Freezing helps keep the layers together and aids in the process of moving the finished cake to a serving platter.
Layer #2:Repeat above instructions for the 2nd layer.
Decorating Prep Work: Shop for a variety of flowers, fruits, cookies and candy that matches your theme.
Prepare your butter cream and refrigerate overnight. Remove from refrigerator about 15 minutes before you are ready to decorate. (Butter cream should be a tad cooler than room temperature). Prep and fill your piping bag with a Wilton 1A tip. Fill a second bag with pink frosting and a Wilton tip #1M
Assembling the Cake: Plan out the spacing of your dollops of frosting before you get started. We used the grid pattern that transferred from the cake pan to the cake as our guideline. It is personal choice how much or how little to pipe – you just want dollops to show on the edges of the cake.
Squeeze the piping bag with consistent pressure making sure that the tip is directly on top of the dollop to keep the peaks standing upright. Using consistent spacing, cover the bottom layer with soft dollops of frosting. Add the top layer of cake and repeat the icing process using even spacing. We found that looking at the dollops on the bottom layer helped us with the spacing.
Think Random: Your instinct would be to place the decorations in an orderly pattern, yet random is best. We placed the raspberries and strawberries on the cake in all random places and filled in the blank spaces with the flowers, and cookies. NOTE: Each of the flowers stems were cut to about 1” and wrapped in tinfoil before poking into the cake.
We decorated with fresh raspberries and strawberries, Macarons, and fresh flowers. In addition, we randomly piped pink flowers with the # 1M tip.
To Print the PDF version click HERE.
One pan, many possibilities! Get inspiration from our Monogram Cake Pinterest Board!