Letter Cake Trend – NEW Pan!

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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!

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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!

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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.

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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.

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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.

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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.

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Watch a Video Tutorial from Wilton

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Fit to a T Letter Cake Tutorial 

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One pan, many possibilities! Get inspiration from our Monogram Cake Pinterest Board!

New Russian Pastry Tip Set + How To Use

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NEW Russian Pastry Tube Set! The set contains tips #3, #5, #7, #10, #29 and #33. These do not duplicate our other offerings.  Use to pipe quick and easy flower designs on cakes, cupcakes and cookies!   BUY NOW

Learn how to use these tips below!

HOW TO USE RUSSIAN PASTRY TIPS

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Traditional buttercream flowers require a high level of skill and can take years to perfect, but Russian piping tips make the buttercream blooms much easier to achieve.

BEFORE YOU PIPE: TIPS FOR SUCCESS

1. USE A STIFF BUTTERCREAM FROSTING.

Both Swiss meringue and American buttercream work. You’ll just need to work a little quicker with a meringue-based buttercream, since it softens up faster

2. PIPE RIGHT AWAY OR STORE THEM RIGHT.

You can pipe flowers directly onto a cake or cupcakes, but if you want to make your flowers in advance, pipe them onto small pieces of parchment paper. Store them in the freezer until you’re ready to decorate.

3. KEEP ‘EM CLEAN!

Keep the tip of the nozzle on your Russian piping tips as clean as possible. Extra bits of buttercream will cause your flowers to lose their shape.

4. MAKE SMOOTH BUTTERCREAM.

Make sure your buttercream is perfectly smooth before filling your bag. The little openings on these piping tips can be very unforgiving! Keep a toothpick or skewer nearby to clear away any butter clumps.

5. HELP THEM STICK.

Flowers can be piped onto an unfinished cake or on top of a crumb coat. If you’re using a crusting buttercream, give the cake a quick spritz with water before you pipe to help your flowers stick.

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STEP 1. Fit a large piping bag with a Russian piping tip – does not require a coupler, just place your tip in the bag and trim the tip of the bag to fit. Fill the bag with buttercream and apply firm pressure to the bag until buttercream starts poking through all the openings. Wipe the tip of the nozzle clean before beginning your design.

STEP 2. Hold the flat end of the tip just above the surface you want to pipe. Apply steady pressure to the piping bag while pulling straight up.

STEP 3. Release pressure when you’re 3/4 of the way done with your petal. Continue to pull the piping bag up until the buttercream separates from the tip. Keep all of your movements slow and steady to keep the petals and centers from smushing together.

STEP 4. Continue piping more flowers to fill in the rest of the area you’re decorating, repeating the piping process described in Step 2. Cluster flowers as closely together as possible to avoid letting the cake or crumb-coat below show through. Position the nozzle so that the side edge just touches the petals of the flower before.

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STEP 5. Complete your arrangement by adding simple leaves. Shown is size 366 leaf tip, but you can achieve the same look by cutting a V-shaped notch into the tip of a piping bag. Fill a piping bag fitted with the leaf tip with green buttercream. Hold the bag less than 1/4 inch above where you want the leaf to be. Position the tip so that it looks like a little mouth about to gobble up one of your buttercream flowers. Apply pressure to the bag. Once the buttercream makes contact with the surface piping, release pressure and pull the bag away. Repeat to fill in any empty spaces.

Want to Purchase Tips? Click Here

Download a PDF version here.

Tutorial & image source: www.craftsy.com via ErinBakes.com, Pastry Chef.