Numberblocks cake recipe
Preheat your oven to 180C/160C Fan/Gas 4. Line a 23x33cm/9x13in baking tin with non-stick baking paper.In a large mixing bowl, beat the soft butter and sugar until light and fluffy (this is best done using an electric mixer, but a wooden spoon will do the job). Add the eggs one at a time, mixing well between each addition. Add the vanilla extract and mix that in too. Tip in the flour and xanthan gum and mix until well combined. Spoon your mixture into the baking tin and smooth the top to make an even layer. Bake for 50–55 minutes until fully cooked and golden. Press it gently to check – it should be springy to the touch. Allow the cake to cool completely in the tin.While the cake cools, make the buttercream. Mix the butter in a large bowl with an electric mixer for about 5 minutes or until pale. Add the icing sugar in two stages, beating for about 3 minutes between each addition. Add the vanilla and mix once more – it should be a soft, spreadable consistency. If it’s too thick, mix in a few drops of milk.To shape the sponge, carefully place the cold cake onto a large board. Either using a cake trimmer or a serrated bread knife, trim off the risen top of the cake to make the cake as flat and even as possible. You can trim the very edges of the cake too if they’re not particularly straight. Use a sharp knife to divide the cake into as many equally-sized squares as you need – for example, two squares to make number 2 or three squares to make number 3. (You’ll likely have a little cake leftover, but it’s worth saving along with any leftover buttercream to make cake pops later). Try to make the squares as large as you can, but it's important they are all the same size (you might need to use a ruler and take some measurements). To decorate the cake, first cover the cake squares with a thin layer of buttercream (known as a crumb coat). This helps the fondant to stick to the cake, creates a smooth finish and prevents the sponge from drying out. It won't be visible so doesn't need to be particularly neat. Use a palette knife (or similar) to carefully spread a thin layer of buttercream over the top and sides of each cube. Then ideally use a plastic cake scraper (or any straight-edged utensil such as a clean ruler or large palette knife) to scrape off any excess and neaten the top and edges. The thin layer left will be your crumb coat. Assemble the cake squares into the shape of your chosen Numberblocks character and place in the fridge to chill for 30 minutes.Meanwhile, divide the fondant block in half. Begin colouring one half with the colour that the majority of your cake will be. To do this, warm up the portion of fondant icing in your hands and knead until you feel it is softer and easier to shape. Then flatten it using your palm. Squirt a pea sized blob of food colouring in the middle. Fold it over and over again multiple times working the colour into the icing until the colour is even and uniform. If the result is too pale, repeat with more food colouring. I recommend wearing disposable gloves when colouring fondant so you don’t dye your hands too!Repeat with smaller amounts of the remaining fondant icing for as many different colours as you need for the facial features, arms etc. Lightly dust your work surface and rolling pin with icing sugar (or cornflour) and roll out the largest portion of fondant icing until around 3–4mm thick and roughly twice the size of your arranged cake cubes. Use the rolling pin to help lift the icing and drape it over the cake to cover completely. Gently use your hands to smooth and press the icing against the cake. Run a sharp knife around the edge to trim away the excess icing. Use a plastic ruler or similar to make straight indents in the icing to highlight how many blocks your chosen character is composed of.Repeat the rolling process using the smaller amounts of fondant icing to make details such as the eyes, mouth and any other features. Round biscuit cutters are very useful for any circles needed (but you can also cut around coins etc). Roll out circles in one direction to make oval shapes if you need to. Use your hands to roll out sausage shapes for details such as glasses, lips, legs and arms and gently bend to shape them if needed.Use a brush dipped in a little water as glue to adhere the details to the main cake, as well as the arms and legs. Enjoy! Preheat your oven to 180C/160C Fan/Gas 4. Line a 23x33cm/9x13in baking tin with non-stick baking paper. Preheat your oven to 180C/160C Fan/Gas 4. Line a 23x33cm/9x13in baking tin with non-stick baking paper. In a large mixing bowl, beat the soft butter and sugar until light and fluffy (this is best done using an electric mixer, but a wooden spoon will do the job). In a large mixing bowl, beat the soft butter and sugar until light and fluffy (this is best done using an electric mixer, but a wooden spoon will do the job). Add the eggs one at a time, mixing well between each addition. Add the vanilla extract and mix that in too. Tip in the flour and xanthan gum and mix until well combined. Add the eggs one at a time, mixing well between each addition. Add the vanilla extract and mix that in too. Tip in the flour and xanthan gum and mix until well combined. Spoon your mixture into the baking tin and smooth the top to make an even layer. Spoon your mixture into the baking tin and smooth the top to make an even layer. Bake for 50–55 minutes until fully cooked and golden. Press it gently to check – it should be springy to the touch. Allow the cake to cool completely in the tin. Bake for 50–55 minutes until fully cooked and golden. Press it gently to check – it should be springy to the touch. Allow the cake to cool completely in the tin. While the cake cools, make the buttercream. Mix the butter in a large bowl with an electric mixer for about 5 minutes or until pale. Add the icing sugar in two stages, beating for about 3 minutes between each addition. Add the vanilla and mix once more – it should be a soft, spreadable consistency. If it’s too thick, mix in a few drops of milk. While the cake cools, make the buttercream. Mix the butter in a large bowl with an electric mixer for about 5 minutes or until pale. Add the icing sugar in two stages, beating for about 3 minutes between each addition. Add the vanilla and mix once more – it should be a soft, spreadable consistency. If it’s too thick, mix in a few drops of milk. To shape the sponge, carefully place the cold cake onto a large board. Either using a cake trimmer or a serrated bread knife, trim off the risen top of the cake to make the cake as flat and even as possible. You can trim the very edges of the cake too if they’re not particularly straight. To shape the sponge, carefully place the cold cake onto a large board. Either using a cake trimmer or a serrated bread knife, trim off the risen top of the cake to make the cake as flat and even as possible. You can trim the very edges of the cake too if they’re not particularly straight. Use a sharp knife to divide the cake into as many equally-sized squares as you need – for example, two squares to make number 2 or three squares to make number 3. (You’ll likely have a little cake leftover, but it’s worth saving along with any leftover buttercream to make cake pops later). Try to make the squares as large as you can, but it's important they are all the same size (you might need to use a ruler and take some measurements). Use a sharp knife to divide the cake into as many equally-sized squares as you need – for example, two squares to make number 2 or three squares to make number 3. (You’ll likely have a little cake leftover, but it’s worth saving along with any leftover buttercream to make cake pops later). Try to make the squares as large as you can, but it's important they are all the same size (you might need to use a ruler and take some measurements). To decorate the cake, first cover the cake squares with a thin layer of buttercream (known as a crumb coat). This helps the fondant to stick to the cake, creates a smooth finish and prevents the sponge from drying out. It won't be visible so doesn't need to be particularly neat. To decorate the cake, first cover the cake squares with a thin layer of buttercream (known as a crumb coat). This helps the fondant to stick to the cake, creates a smooth finish and prevents the sponge from drying out. It won't be visible so doesn't need to be particularly neat. Use a palette knife (or similar) to carefully spread a thin layer of buttercream over the top and sides of each cube. Then ideally use a plastic cake scraper (or any straight-edged utensil such as a clean ruler or large palette knife) to scrape off any excess and neaten the top and edges. The thin layer left will be your crumb coat. Use a palette knife (or similar) to carefully spread a thin layer of buttercream over the top and sides of each cube. Then ideally use a plastic cake scraper (or any straight-edged utensil such as a clean ruler or large palette knife) to scrape off any excess and neaten the top and edges. The thin layer left will be your crumb coat. Assemble the cake squares into the shape of your chosen Numberblocks character and place in the fridge to chill for 30 minutes. Assemble the cake squares into the shape of your chosen Numberblocks character and place in the fridge to chill for 30 minutes. Meanwhile, divide the fondant block in half. Begin colouring one half with the colour that the majority of your cake will be. To do this, warm up the portion of fondant icing in your hands and knead until you feel it is softer and easier to shape. Then flatten it using your palm. Squirt a pea sized blob of food colouring in the middle. Fold it over and over again multiple times working the colour into the icing until the colour is even and uniform. If the result is too pale, repeat with more food colouring. I recommend wearing disposable gloves when colouring fondant so you don’t dye your hands too! Meanwhile, divide the fondant block in half. Begin colouring one half with the colour that the majority of your cake will be. To do this, warm up the portion of fondant icing in your hands and knead until you feel it is softer and easier to shape. Then flatten it using your palm. Squirt a pea sized blob of food colouring in the middle. Fold it over and over again multiple times working the colour into the icing until the colour is even and uniform. If the result is too pale, repeat with more food colouring. I recommend wearing disposable gloves when colouring fondant so you don’t dye your hands too! Repeat with smaller amounts of the remaining fondant icing for as many different colours as you need for the facial features, arms etc. Repeat with smaller amounts of the remaining fondant icing for as many different colours as you need for the facial features, arms etc. Lightly dust your work surface and rolling pin with icing sugar (or cornflour) and roll out the largest portion of fondant icing until around 3–4mm thick and roughly twice the size of your arranged cake cubes. Lightly dust your work surface and rolling pin with icing sugar (or cornflour) and roll out the largest portion of fondant icing until around 3–4mm thick and roughly twice the size of your arranged cake cubes. Use the rolling pin to help lift the icing and drape it over the cake to cover completely. Gently use your hands to smooth and press the icing against the cake. Run a sharp knife around the edge to trim away the excess icing. Use the rolling pin to help lift the icing and drape it over the cake to cover completely. Gently use your hands to smooth and press the icing against the cake. Run a sharp knife around the edge to trim away the excess icing. Use a plastic ruler or similar to make straight indents in the icing to highlight how many blocks your chosen character is composed of. Use a plastic ruler or similar to make straight indents in the icing to highlight how many blocks your chosen character is composed of. Repeat the rolling process using the smaller amounts of fondant icing to make details such as the eyes, mouth and any other features. Round biscuit cutters are very useful for any circles needed (but you can also cut around coins etc). Roll out circles in one direction to make oval shapes if you need to. Use your hands to roll out sausage shapes for details such as glasses, lips, legs and arms and gently bend to shape them if needed. Repeat the rolling process using the smaller amounts of fondant icing to make details such as the eyes, mouth and any other features. Round biscuit cutters are very useful for any circles needed (but you can also cut around coins etc). Roll out circles in one direction to make oval shapes if you need to. Use your hands to roll out sausage shapes for details such as glasses, lips, legs and arms and gently bend to shape them if needed. Use a brush dipped in a little water as glue to adhere the details to the main cake, as well as the arms and legs. Enjoy! Use a brush dipped in a little water as glue to adhere the details to the main cake, as well as the arms and legs. Enjoy!