@@rachelselvidge4878 Oh that's a great comment! It's a two layer cake from a half sheet pan, so it should easily feed 10 adults, depending on the letter you choose ;) For instance a "B" would probably have a couple more servings than an "I". You could definitely do a monogram cake and use two letters to double your servings and kind of maintain the letter theme, or you can do what I do with the extra pieces, which is to make mini stacked cakes 💕 Thanks Rachel, that's super helpful and glad you thought of it!
I've watched countless (literally countless) videos to do a number/letter cake and this video was the BEST and most informative video! Thank you! ❤️ ❤️ ❤️
Thank you so much for this, and all the information on your website. I was nervous about making my first letter cake and now I feel confident with all your help! :) x
You can do it! This is a very forgiving cake because you can cover everything up with little candies and cookies on top and it will still look amazing 😉
This video is EVERYTHING!😍I tried doing a letter cake for my boyfruend’s birthday based off of this video and it came out amazing!! Thankyou this video was very helpful compared to other ones
I love your page and site so much! Wondering if you have any templates for bigger letter/number cakes? Also any tips for serving sizes of bigger letter/number cakes? I have a 12x18 pan and I use it to make a huge single letter/number or double letters/numbers. Just can’t find a good size template
hello, i am planning on making a letter k for my daughters birthday next week, i printed the template. It does seem a little small do you know how many one letter will feed? I know all letters are different but an estimate? im wondering if i will need to maybe make additional cupcakes as well. thanks
Thank you! To answer: Not long at all... maybe an hour tops? I bet by the time you’re done decorating, it will be cold but thawed. If you leave it out at least an hour before serving it will be 👌🏼 Happy baking 💞
I like cake at room temperature, but some people also enjoy a cooler cake, so it's totally up to you. When I use buttercream, I just like the frosting to be a little softer, which is best at room temp. :)
Hmmm so I make my own cakes, but if you follow my sheet pan recipes vidoes, try to look how much I fill my pan and replicate that height. Try to get a flat and level surface for the cake batter so it bakes even as well. A couple taps on the counter to get out all the air bubbles. Any leftover batter - you can use for cupcakes ;)
Can you use a cookie sheet to bake letter cakes? I want to do one for my son’s first birthday. I have a lot of things to bake and am so nervous about the letter cake🙃
Do you think it’s a good idea to brush the cakes with syrup or milk to make it more soft since this is a sponge? Or perhaps line it with the cream for the first layer, but fill the inside with a raspberry preserve/jam or something like that.... do you think that the structure will sustain that?
In general milk or syrup is used to ensure a cake isn’t dry, and this butter cake is already relatively soft. Actually that’s a really good idea since the sides are exposed more so than regular cakes! I think if I weren’t serving it the same day a simple syrup or milk brushing is genius. You can definitely line with whipped cream, just be careful on the second application of preserves since it will likely drip out. I would create a border with something that has more structure and then line the insides with jam. Hope that helps and good luck 😀
Hi thank you so much for this helpful video, I saw the letter templates on your website but I was wondering if you had a link for number templates as well?
Your videos are the absolute best!! Thank you for all the explanations and details :) I'd love to make one of these for a special occasion coming up. I have a few questions: How far in advance can we make/decorate? Would a simple syrup be a good idea? Will diplomat cream be all right on its own between the layers? I like this idea rather than buttercream especially since I'm hoping to add some candies to the top.
Yay! So I make cakes a day before if I can and wrap in plastic. They are safe to keep at room temp like this. Simple syrup is excellent for these types of cakes bc of the exposed sides. My cakes don't require it but I have used it plenty of times and it was delicious. Diplomat should be fine between the layers since it is only two layers.
Mmm tres leches cake... so good! But so tricky for this cake! The hardest part of this cake is transferring the top layer onto the bottom. Using a super moist cake like tres leches makes that a little more challenging. Not impossible tho... I’m trying to think what freezing a milk soaked cake would do 🤔 because that’s what you may have to do. It’s worth a shot: 1. Make your butter cakes. 2. Cut the letter shapes. 3. Place the top letter on a tray. Soak very lightly with tres leches. Freeze completely 4. When the top is frozen, put your bottom letter on another tray. Soak generously for taste, careful not too much as to compromise structure. 5. Fill cake 6. Place frozen top letter on. 6. Pipe decorations + decorate with fruit ❤️❤️❤️❤️❤️ I Hope this works for you ❤️❤️❤️❤️ let me know if it does!
Hi Ashley! Yes you could try! I love cool whip, but I've never piped with it before - it may be a little loose to hold a good shape for the top. If you think that'll be a problem, try Redi-whip (the yummy whipped cream from the can) - that may pipe a little more easily for you. Also, you can break up the sweetness with fruit, so the more fruit you add on the inside and top, the less "sweet" it will seem. The acid from berries, like strawberries and raspberries, do really well with breaking up sweet desserts. I use that trick all the time. Happy baking 💞
Tasty Pastry Kitchen thank you! Have you ever tried mixing cool whip or redi whip into frosting to make it more airy and less sweet? I’m curious as to whether that would work!
@@ashleytapia8814 I often mix whipped cream into pastry cream, but I've never tried with frosting...you should try though! 👍🏼 I don't see why its not worth a shot. Are you using premade frosting?
I will add a sugar syrup to the cake if it's not going to be eaten within a few hours. That usually is enough to keep everything very moist and delicate. 😀
Hi! Awesome video! I am going to attempt this for my niece who just recovered from COVID and was in quarantine during her birthday. I’d like to make her something special. My question is: Can you use any cake recipe or does this one work best? I’m not much of a baker but have a mean fresh strawberry cupcake recipe 😅
By all means use your recipe because a recipe that you’re comfortable with will taste the best ;) You just need to make sure it bakes nice and flat for you, and print my templates to help get the shape you need.
Hey Navi, the area of your pan seems to match mine, so the batter should fit just fine. The only issue you may run into is fitting two letter cutouts in one pan. I think you should go ahead and use any printout you like, cut the paper and place it on your cake. Trim the paper on the sides so you can fit two letters first, then start cutting your cake using your modified letter. 😉 Good luck and happy baking!
This is baked in a half sheet pan... you will get two layers per pan exactly like the pic shown. The exact pan I use is in my recommended tools linked in the descriptions and the video to make that exact cake in that pan is my other video, also in the description 😃 have fun baking!!
Thank you Stephanie. I do 😉 They are my daughter’s favorite cookie. I haven’t made a video yet though. Until I make one, I suggest checking out Georgia’s Cakes on here... her macaron videos are so helpful
Hi Ola! I've modified my blog post for you so you can see the pictures of the exact tips I used in this cake: www.tastypastry.kitchen/pages/blog/how-make-letter-cakes-and-cream-tarts-paper-templates/ *Look for "Here are the piping tips I used:* The red one came from a kit and I don't know the manufacturer, but it's the exact size of the metal one I also use in the video, which is the Ateco 806. Happy Birthday to you son! 🎂💕
It should work - fill a piping bag (or something similar like a ziptop bag with the tip cut off) with your frosting to get the design that I did. Some store bought frostings are sometimes really soft. If you feel like it's getting too soft while you're working, pipe the middle layer first, then put it in the fridge for about half an hour to firm up the frosting. Then place your second layer on and continue to pipe the topping. I'm sure it will be delicious! Good luck 💐💕
These are round tips...if you go to my webpage listed below the video and click on the blog link I show you exactly what kind I'm using - size, brand etc. :) Hope that helps!!
Adriana, you are a great motivator and teacher. Our family loves whipping cream. Can I use whipped cream on the inside of the cake besides using it on the top of the cake? I hope to hear from you soon!!! Thanks from a fan!!!!
You'd have to stabilize the whipped cream with gelatin to hold the cake, otherwise I'd worry it'd be too soft for a cake like this. That's why I often use something a bit sturdier like pastry cream or diplomat cream for the fillings :) I also did a video on Pastry Pride, which is very stable as a filling, if you want to try that?
@@Sugarologie Thank you for your quick response. I have the heavy whipping cream and package gelatin. What is the ration of whipping cream, powdered sugar and packet (s) of gelatin to make up the cream. I will be putting everything together in another 7 hours. Thanks for assisting me to make my son's day!!!
@@JJW77 For every cup of whipped cream, I bloom about 1/2 tsp to 1 tsp of gelatin in cold water while you whip you cream. The amount depends on how stiff you want the finished cream. While you whip you cream, I like to add 2-4 TB of sugar, and that will depend on how sweet you want your cream. Once you reach soft peaks, microwave the bowl of gelatin for 5-10 seconds. It will be liquid. With your mixer on medium low, slow drizzle in your gelatin until its mixed it. You cream is finished, stabalized and ready to pipe! :) Have fun 🤩
@@Sugarologie You are the best, Adriana! In a few minutes I will be working on the decoration with my son's letter cake, which has been in the refrigerator for a day already. Someone told me to drizzle a water/syrup onto the cake before the applying the whipped cream. I don't think that's necessary, it sounds like a lot of sugar which my family are not use to. What is your opinion? I truly appreciate your help in making this spectacular memorable cake for my son. Thank you also for your thoughtful letters for the cake, from a fan and subscriber!
I used my own cake and frosting recipe but I followed your instructions and template and made a stunning cake !!!!! Thank you so much. Is there a way I can send you a picture
Thank you for all the resources you linked! The letter templates are so helpful!! One question- how do you keep the cakes from drying out? Since the sides are cut and exposed to air?
Hi Ayesha! You’re welcome 😉 If you’re serving the cake the same day, it should be ok. If it’s more than one day or you just want to ensure a super not-dry cake, try brushing the cake with a simple syrup (equal parts sugar and water, bring to a boil, allow it to cool before using.) if you want to check out that process of using a syrup, I do it i my Number cake tutorial (czcams.com/video/-pf7lTIwPjs/video.html) using lemon simple syrup, but you can use plain or use something else that matches your cake flavor. Hope that helps! Happy Baking 💫
@@Sugarologie thank you so much for replying! I just recently made a letter cake (before finding your videos) and I applied sugar syrup all over but the whole cake still tasted dry. I wonder if maybe I just used a bad chocolate cake recipe. Do you think a chocolate mud cake recipe would work better to ensure the cake doesn't dry out and stay moist?
Man I just google chocolate mud cake... (I so want chocolate cake right now...) Ok, so you can check a recipe to see if it won’t be dry - a couple things: cakes that use oil or a combo of oil and butter typically stay more moist. The other thing is another form of fat like sour cream, heavy cream, etc. in the recipe. The trade off here is that you may get a cake that is super soft and delicate. So super important to freeze the cake before cutting out your letters!
You can! Freezing cakes makes them easier to stack and decorate... I do it all the time with my layer cakes. It doesn’t alter the flavor or texture when thawed to eat.
My daughter’s name is Alina and I want to make this cake . She wants a frog theme so I was thinking making a couple of fondant frogs . Do you think that would be too heavy and weigh down the cake ? Also, do you know WASC cake it’s a doctored cake mix . How much would be needed for this pan? Or should I ask how many cups of batter are needed ?
That sounds so cute! I would just make them and if you find that they’re too heavy, just place them on the cake Board next to your letter... but I’ve seen all sorts of stuff on these cakes, oreos, candy bars, so you may be fine. 🤗🐸
Just until it's firm enough to handle easily. Depends on your freezer but mine only takes an hour and then it's not all bendy and easy to cut and pick up :)
You can, if you're familiar with messing with your print settings to increase the percentage... you will require multiple sheets of paper too. I've done that before, just tape the pieces of paper together and use that as a template. Just know that the bigger you go, the hard it will be to lift and transfer the cutout, so be sure to freeze that cake! Let me know how it goes!
Hi Luisa, there's been as issue with my hosting but the templates are working on the link, could you try back in a few minutes? 💕 I'm so sorry for the inconvenience but hopefully it will be resolved soon with my host.
Hi Everyone 💕 Did you make this letter cake? Let me know what letter and flavors you chose in the comments below 👇🏼
I made a pumpkin spice "A" for my sister and it turned out awesome! Do you have any information on telling folks how many each cake will feed? :)
@@rachelselvidge4878 Oh that's a great comment! It's a two layer cake from a half sheet pan, so it should easily feed 10 adults, depending on the letter you choose ;) For instance a "B" would probably have a couple more servings than an "I". You could definitely do a monogram cake and use two letters to double your servings and kind of maintain the letter theme, or you can do what I do with the extra pieces, which is to make mini stacked cakes 💕 Thanks Rachel, that's super helpful and glad you thought of it!
Do you by chance have number stencils or printouts for number cakes??
@@mcserratoayala Here ya go :) www.tastypastry.kitchen/pages/blog/number-tart/
@@Sugarologie thank you!!
I've watched countless (literally countless) videos to do a number/letter cake and this video was the BEST and most informative video! Thank you! ❤️ ❤️ ❤️
Thank you so much for this, and all the information on your website. I was nervous about making my first letter cake and now I feel confident with all your help! :) x
You can do it! This is a very forgiving cake because you can cover everything up with little candies and cookies on top and it will still look amazing 😉
Thank you so much! The templates are SOOO helpful! This was a lifesaver.
Glad it was helpful!😁
This video is EVERYTHING!😍I tried doing a letter cake for my boyfruend’s birthday based off of this video and it came out amazing!! Thankyou this video was very helpful compared to other ones
You are an amazing girlfriend for making it for your bf 💕 I always say baking is 2% recipe and 98% chef 😉
This is so symmetrical and bright and beautiful. I love it 😍💙
You’re too sweet 🥰 I love your username! It sounds like my kitchen counters on a daily basis 🙂
Tasty Pastry Kitchen AHAHAHAHA We like to think messy kitchen counters are a sign of creativity. Or maybe we’re just lazy but oh well 😂💙
Made a letter K and it came out perfect! Freezing really makes a huge difference!
hello, im also making a letter k cake next week. May i ask how many servings you got out of it? thanks
Super helpful video! Thank you for sharing your tips! Even better because I plan to make an “A” cake!!
I hope you have fun with your A cake!!! 🥰
What freshly whip cream do you use for the top or how do you make it ?
Do you have a recipe for the diplomat cream?
I love your page and site so much! Wondering if you have any templates for bigger letter/number cakes? Also any tips for serving sizes of bigger letter/number cakes? I have a 12x18 pan and I use it to make a huge single letter/number or double letters/numbers. Just can’t find a good size template
My favourite 🥺💖💖
👸🏻💕🌈🌸
Such great clear videos
Thank you!
Genius 🎉
hello, i am planning on making a letter k for my daughters birthday next week, i printed the template. It does seem a little small do you know how many one letter will feed? I know all letters are different but an estimate? im wondering if i will need to maybe make additional cupcakes as well. thanks
This is really nice ! I can’t wait to try this. What size box and board do you need for 1 or 2 letters ?
thank you! So if you go to the link to my website, I outline all that for you, including the exact ones I use for one or two letters. ♥😀
Hello, may I please know what size baking pan you are using?
So beautiful 😍
Thank you! 😊
I love your cake!!! So beautiful 😍 question, how long does it take the cake to be thawed?
Thank you! To answer: Not long at all... maybe an hour tops? I bet by the time you’re done decorating, it will be cold but thawed. If you leave it out at least an hour before serving it will be 👌🏼 Happy baking 💞
Hello, how many serving could you get out of number or letter cake?
Could you tell me please what cream did you used?
Beautiful.... so when it’s time to serve, do I leave the cake out for a bit to let it defrost or should I serve it cold?
I like cake at room temperature, but some people also enjoy a cooler cake, so it's totally up to you. When I use buttercream, I just like the frosting to be a little softer, which is best at room temp. :)
Hello! Thanks for all the tips. How many boxes of cake would you recommend me using ?
Hmmm so I make my own cakes, but if you follow my sheet pan recipes vidoes, try to look how much I fill my pan and replicate that height. Try to get a flat and level surface for the cake batter so it bakes even as well. A couple taps on the counter to get out all the air bubbles. Any leftover batter - you can use for cupcakes ;)
Thank you for the video🥰 for how many people is the cake ?
Can you use a cookie sheet to bake letter cakes? I want to do one for my son’s first birthday. I have a lot of things to bake and am so nervous about the letter cake🙃
Do you think it’s a good idea to brush the cakes with syrup or milk to make it more soft since this is a sponge? Or perhaps line it with the cream for the first layer, but fill the inside with a raspberry preserve/jam or something like that.... do you think that the structure will sustain that?
In general milk or syrup is used to ensure a cake isn’t dry, and this butter cake is already relatively soft. Actually that’s a really good idea since the sides are exposed more so than regular cakes! I think if I weren’t serving it the same day a simple syrup or milk brushing is genius. You can definitely line with whipped cream, just be careful on the second application of preserves since it will likely drip out. I would create a border with something that has more structure and then line the insides with jam. Hope that helps and good luck 😀
Is it possibe to make with whipped cream?
So
Many great tips !
Hi thank you so much for this helpful video, I saw the letter templates on your website but I was wondering if you had a link for number templates as well?
Yes! It's right here --> www.tastypastry.kitchen/pages/blog/number-tart/
Your videos are the absolute best!! Thank you for all the explanations and details :)
I'd love to make one of these for a special occasion coming up. I have a few questions:
How far in advance can we make/decorate?
Would a simple syrup be a good idea?
Will diplomat cream be all right on its own between the layers? I like this idea rather than buttercream especially since I'm hoping to add some candies to the top.
Yay! So I make cakes a day before if I can and wrap in plastic. They are safe to keep at room temp like this. Simple syrup is excellent for these types of cakes bc of the exposed sides. My cakes don't require it but I have used it plenty of times and it was delicious. Diplomat should be fine between the layers since it is only two layers.
Thank you! Have you ever added any spiced flavours to your cakes? I'm thinking something along the lines of cardamom but I'm not sure about flavours 🤔
I haven't - but you definitely should! I love cardamom and ginger 🥰
Hey! How do you recommend doing this in tres leches version of a cake? Need help! 😭
Mmm tres leches cake... so good! But so tricky for this cake! The hardest part of this cake is transferring the top layer onto the bottom. Using a super moist cake like tres leches makes that a little more challenging. Not impossible tho... I’m trying to think what freezing a milk soaked cake would do 🤔 because that’s what you may have to do. It’s worth a shot: 1. Make your butter cakes. 2. Cut the letter shapes. 3. Place the top letter on a tray. Soak very lightly with tres leches. Freeze completely 4. When the top is frozen, put your bottom letter on another tray. Soak generously for taste, careful not too much as to compromise structure. 5. Fill cake 6. Place frozen top letter on. 6. Pipe decorations + decorate with fruit ❤️❤️❤️❤️❤️ I Hope this works for you ❤️❤️❤️❤️ let me know if it does!
Would it be a good idea to use regular frosting for the middle layer and cool whip for the top so that it’s not too sweet?
Hi Ashley! Yes you could try! I love cool whip, but I've never piped with it before - it may be a little loose to hold a good shape for the top. If you think that'll be a problem, try Redi-whip (the yummy whipped cream from the can) - that may pipe a little more easily for you. Also, you can break up the sweetness with fruit, so the more fruit you add on the inside and top, the less "sweet" it will seem. The acid from berries, like strawberries and raspberries, do really well with breaking up sweet desserts. I use that trick all the time. Happy baking 💞
Tasty Pastry Kitchen thank you! Have you ever tried mixing cool whip or redi whip into frosting to make it more airy and less sweet? I’m curious as to whether that would work!
@@ashleytapia8814 I often mix whipped cream into pastry cream, but I've never tried with frosting...you should try though! 👍🏼 I don't see why its not worth a shot. Are you using premade frosting?
I want to make this for my boyfriend letter A he loves blueberry how should I place the berries
hi may i ask what you’re using to make the “kisses” icing
I believe this one was diplomat cream - pastry cream with a bit of whipped cream added for lightness 😀
How do you keep the sides moist once you’ve finished decorating?
I will add a sugar syrup to the cake if it's not going to be eaten within a few hours. That usually is enough to keep everything very moist and delicate. 😀
Hi!
Awesome video!
I am going to attempt this for my niece who just recovered from COVID and was in quarantine during her birthday. I’d like to make her something special.
My question is: Can you use any cake recipe or does this one work best? I’m not much of a baker but have a mean fresh strawberry cupcake recipe 😅
By all means use your recipe because a recipe that you’re comfortable with will taste the best ;) You just need to make sure it bakes nice and flat for you, and print my templates to help get the shape you need.
I've tried multiple times to print the letter K template and for some reason it only prints the logo at the bottom of the sheet.
Hi! The sheet pan I have are 17x14. Would that work for this recipe?
Hey Navi, the area of your pan seems to
match mine, so the batter should fit just fine. The only issue you may run into is fitting two letter cutouts in one pan. I think you should go ahead and use any printout you like, cut the paper and place it on your cake. Trim the paper on the sides so you can fit two letters first, then start cutting your cake using your modified letter. 😉 Good luck and happy baking!
What pan size for cake is this? And where can I get one thank you!
This is baked in a half sheet pan... you will get two layers per pan exactly like the pic shown. The exact pan I use is in my recommended tools linked in the descriptions and the video to make that exact cake in that pan is my other video, also in the description 😃 have fun baking!!
Tasty Pastry Kitchen I appreciate it! Xoxo
Pretty cake 😊
Do you have a recipe on how to do macrons ?
Thank you Stephanie. I do 😉 They are my daughter’s favorite cookie. I haven’t made a video yet though. Until I make one, I suggest checking out Georgia’s Cakes on here... her macaron videos are so helpful
Gonna try making it for my son's birthday, can i know what piping tip is that?
Hi Ola! I've modified my blog post for you so you can see the pictures of the exact tips I used in this cake:
www.tastypastry.kitchen/pages/blog/how-make-letter-cakes-and-cream-tarts-paper-templates/
*Look for "Here are the piping tips I used:*
The red one came from a kit and I don't know the manufacturer, but it's the exact size of the metal one I also use in the video, which is the Ateco 806.
Happy Birthday to you son! 🎂💕
So i have to M shape cake for 20 -25 people how big the cake should be?
Hi Sushma! I just emailed you 😀 but you’ll probably need 2 cakes 🍰
Can I use store bought vanilla frosting instead?
It should work - fill a piping bag (or something similar like a ziptop bag with the tip cut off) with your frosting to get the design that I did. Some store bought frostings are sometimes really soft. If you feel like it's getting too soft while you're working, pipe the middle layer first, then put it in the fridge for about half an hour to firm up the frosting. Then place your second layer on and continue to pipe the topping. I'm sure it will be delicious! Good luck 💐💕
Hello.. strawberry juice inside may ozze out of them ??
Mine are ok, but we normally eat these types of cakes within 24 hours :)
Hi girl. Love this. What piping tip is used
These are round tips...if you go to my webpage listed below the video and click on the blog link I show you exactly what kind I'm using - size, brand etc. :) Hope that helps!!
Adriana, you are a great motivator and teacher. Our family loves whipping cream. Can I use whipped cream on the inside of the cake besides using it on the top of the cake? I hope to hear from you soon!!! Thanks from a fan!!!!
You'd have to stabilize the whipped cream with gelatin to hold the cake, otherwise I'd worry it'd be too soft for a cake like this. That's why I often use something a bit sturdier like pastry cream or diplomat cream for the fillings :) I also did a video on Pastry Pride, which is very stable as a filling, if you want to try that?
@@Sugarologie Thank you for your quick response. I have the heavy whipping cream and package gelatin. What is the ration of whipping cream, powdered sugar and packet (s) of gelatin to make up the cream. I will be putting everything together in another 7 hours. Thanks for assisting me to make my son's day!!!
@@JJW77 For every cup of whipped cream, I bloom about 1/2 tsp to 1 tsp of gelatin in cold water while you whip you cream. The amount depends on how stiff you want the finished cream.
While you whip you cream, I like to add 2-4 TB of sugar, and that will depend on how sweet you want your cream.
Once you reach soft peaks, microwave the bowl of gelatin for 5-10 seconds. It will be liquid.
With your mixer on medium low, slow drizzle in your gelatin until its mixed it. You cream is finished, stabalized and ready to pipe!
:) Have fun 🤩
@@Sugarologie You are the best, Adriana! In a few minutes I will be working on the decoration with my son's letter cake, which has been in the refrigerator for a day already. Someone told me to drizzle a water/syrup onto the cake before the applying the whipped cream. I don't think that's necessary, it sounds like a lot of sugar which my family are not use to. What is your opinion? I truly appreciate your help in making this spectacular memorable cake for my son. Thank you also for your thoughtful letters for the cake, from a fan and subscriber!
How much cake batter are you putting in the 18x13 cake pan?
It's about the equivalent of batter required for two dozen cupcakes
I used my own cake and frosting recipe but I followed your instructions and template and made a stunning cake !!!!! Thank you so much. Is there a way I can send you a picture
Yes! I would love to see it! Are you on insta? instagram.com/tastypastrykitchen/
DM me!
@@Sugarologie I sent you the pictures on Instagram
thanks for the templates.. do you have number templates as well ??
I do! Check my video here for the link here czcams.com/video/0ziAZi6iTKQ/video.html
Thank you for all the resources you linked! The letter templates are so helpful!! One question- how do you keep the cakes from drying out? Since the sides are cut and exposed to air?
Hi Ayesha! You’re welcome 😉 If you’re serving the cake the same day, it should be ok. If it’s more than one day or you just want to ensure a super not-dry cake, try brushing the cake with a simple syrup (equal parts sugar and water, bring to a boil, allow it to cool before using.) if you want to check out that process of using a syrup, I do it i my Number cake tutorial (czcams.com/video/-pf7lTIwPjs/video.html) using lemon simple syrup, but you can use plain or use something else that matches your cake flavor. Hope that helps! Happy Baking 💫
@@Sugarologie thank you so much for replying! I just recently made a letter cake (before finding your videos) and I applied sugar syrup all over but the whole cake still tasted dry. I wonder if maybe I just used a bad chocolate cake recipe. Do you think a chocolate mud cake recipe would work better to ensure the cake doesn't dry out and stay moist?
Man I just google chocolate mud cake... (I so want chocolate cake right now...) Ok, so you can check a recipe to see if it won’t be dry - a couple things: cakes that use oil or a combo of oil and butter typically stay more moist. The other thing is another form of fat like sour cream, heavy cream, etc. in the recipe.
The trade off here is that you may get a cake that is super soft and delicate. So super important to freeze the cake before cutting out your letters!
@@Sugarologie haha thank for you the tips!!! I love your website!!
@@ayeshafarooqui7001 🤗💕
Do you decorate it while frozen as well?
You can! Freezing cakes makes them easier to stack and decorate... I do
it all the time with my layer cakes. It doesn’t alter the flavor or texture when thawed to eat.
My daughter’s name is Alina and I want to make this cake . She wants a frog theme so I was thinking making a couple of fondant frogs . Do you think that would be too heavy and weigh down the cake ? Also, do you know WASC cake it’s a doctored cake mix . How much would be needed for this pan? Or should I ask how many cups of batter are needed ?
That sounds so cute! I would just make them and if you find that they’re too heavy, just place them on the cake Board next to your letter... but I’ve seen all sorts of stuff on these cakes, oreos, candy bars, so you may be fine. 🤗🐸
@@Sugarologie thanks. Do you suggest I use fondant, gum paste, or modeling chocolate? Nothing too big or fancy
How long should it stay in the freezer?
Just until it's firm enough to handle easily. Depends on your freezer but mine only takes an hour and then it's not all bendy and easy to cut and pick up :)
Can I make the templates bigger?
You can, if you're familiar with messing with your print settings to increase the percentage... you will require multiple sheets of paper too. I've done that before, just tape the pieces of paper together and use that as a template. Just know that the bigger you go, the hard it will be to lift and transfer the cutout, so be sure to freeze that cake! Let me know how it goes!
Does the standard size mean A4 size?
Hello! Do you think you can fix the link to the templates? These are so very helpful ♥️♥️♥️♥️
Hi Luisa, there's been as issue with my hosting but the templates are working on the link, could you try back in a few minutes? 💕 I'm so sorry for the inconvenience but hopefully it will be resolved soon with my host.
@@Sugarologie tried again and still nothing :/ hopefully it is resolved soon ♥️ thank you!
How much do u think will charge for this? Thank u
Oh gosh, I wouldn't know ...I'm just a home baker. Check out instagram tho - most bakers will post their prices and you can get a better idea there :)
What is the size per letter?
It fits on a 9x13 cake board - theres a blog post under the video that might help with the sizing for you :)
About how many servings come out of a cake like this
Easily 10-12 nice sized squares 🙂
Tasty Pastry Kitchen thank you for replying so quickly ☺️
☺️ Let me know how your cake turned out 💕 Happy Baking
How many people does this size feeds? 🤔
I would say about 6-8 adults with large slices of cake :)
Do you have a cappucino cake Recipe?
Not yet! But yeah, that's a popular request ;)
@@Sugarologie any ideas on how to make it???
Nozzle no pls??
What frosting do you use for the top to decorate it ?
the link to the templates isn't working :(
Thanks so much for letting me know! I fixed it but here it is as well: www.tastypastry.kitchen/letter-cake-templates
Happy Baking 😀
It's okay when you make a mess