Ann Reardon

Easy Fast Cream Number Biscuits

number cake

These yummy numbers are fast, pretty and perfect for any celebration. Using store bought toppings will of course decrease the prep time even further. This style doesn’t have to be numbers, you can write whole words or images. Just be aware that the width of the pastry part needs to be reasonably consistent so that it bakes evenly.

To make the cream biscuit numbers you will need

4 sheets of puff pastry
macarons, you can purchase these or make your own using this macaron recipe note if you want to colour them add the gel colour to the egg whites and sugar before folding in the dry ingredients. With the addition of colour the mixture will go runny faster so you will need to fold less so be careful not to over mix.
pink macarons how to cook that
edible or non-toxic flowers
fresh fruit like strawberries, blueberries or raspberries

Chantilly Cream
300mL (10.14 fluid ounces) or 1 cup cream (35% fat)
2 tsp vanilla
45g (1.59 ounces) or 3 Tbsp sugar
150g (5.29 ounces) white chocolate
additional 330mL (11.16 fluid ounces) or 1 cup cream (35% fat)
Heat the 300mL (10.14 fluid ounces) of cream with the vanilla and sugar until it just boils and the sugar is dissolved. Pour over the white chocolate. Wait for a couple of minutes for the chocolate to melt then stir until it is smooth. Mix in the additional cream. Place in the fridge over night or the freezer for a couple of hours to chill.
Whip the chilled mixture until it is thick.

Meringue Kisses
meringue kisses recipe
This recipe method comes from the meringue girls
300g (10.58 ounces) caster sugar
150g (5.29 ounces) egg whites

Heat your oven to 200C (392 degrees Fahrenheit), line a tray with baking paper and spread out the sugar. Bake the sugar for 7 minutes so it is warm.

Beat the egg whites to stiff peaks then with he mixers running add the warmed sugar. continue to whip until the mixture no longer feels grainy when rubber between your fingers.

Pipe onto non-stick baking paper using a round or star shaped nozzle.

If you want to colour your meringues add stripes of gel food colour to the inside of the piping bag. Check first if your colour has a bad flavour by adding a few drops to a cup of water, mixing it up and taking a sip. Because meringues have a delicate flavour you will be able to taste the colouring. I used wilton pink and it tasted awful, I ended up throwing the coloured ones in the bin.

meringue kisses recipe

Bake at 100C (212 degrees Fahrenheit) around an hour, less if your kisses are smaller than mine.

Print and cut out your numbers, or letter whatever the case may be. Place a sheet of puff pastry onto baking paper. Cut around your number using a knife then remove the excess pastry. You will need two of each number that you are making. cover with a sheet of baking paper and add another flat baking tray on top. Baking in the oven until golden and crisp. Tip: check half way through baking if any areas are browning faster than others add a small strip of uncooked puff pastry right alongside that area before returning to the oven.

Place the first number onto your cake board. Pipe the Chantilly cream on around the edge using a round piping tip. Add the second layer and repeat the Chantilly cream trying to line it up with where the piping was on the first layer so it looks neat.

21st birthday cake idea

Add the flowers, chopped fruit, macarons and meringues on top.

Copyright © 2018 Reardon Media Pty Ltd. All rights reserved. How To Cook That

My Cookbook

ann reardon crazy sweet creations cookbook
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All recipe quantities in the book are in grams, ounces and cups.

56 Comments View Comments

  1. Rating: 5

    This pastry number/letter cake is absolutely the best !!
    I’ve made it twice and I’m going to do it again !!! It’s net even too difficult to make !

  2. Rating: 4

    I did this really last minute for my parents wedding anniversary so it’s not perfect (I didn’t have time for the meringues) but it turned out really good and really tasty.

  3. Rating: 4

    I think it would be the whipping cream

  4. Rating: 3

    How much sugar do I use

  5. Rating: 5

    Hey Ann,

    Thanks for this amazing idea. I changed the cream and flavoured it so it was milk tea instead of vanilla and it was delicious

  6. Rating: 5

    Thank you for sharing this. How long in advance could you bake the puff pastry without it softening?

  7. Rating: 5

    Could you tell me the type of cream you use for the Chantilly part please and sugar.
    Many thanks.

  8. Rating: 5

    Hi Ann, if I’m doing this for the first time and have all my decorations and number templates (70) ready to go, how many hours would you recommend me leaving before a party to start baking the pastry, making the cream and assembling? Or can you do the baking and cream the day before and just assemble the morning of?

  9. Rating: 5

    Can you use cream cheese frosting instead of chantilly cream?Also can you keep it overnight ,will it look the same the next morning,how many people does a double digit number serve?

    • Hi Sarishna, I made one of these for a small 80th. Half of the 8 fed five people, the rest and the 0 were left over. The next day the pastry is not as crunchy and crisp (because it absorbs some moisture from the filling) so I prefer to assemble on the day of serving. As long as your cream cheese frosting is firm enough to pipe and hold up the top pastry and decorations then yes, that would be yummy.

  10. Rating: 4.5

    Can you make this and store overnight?

    • Hi Ce, It is nicer fresh as the pastry is not as crisp the next day.

  11. Rating: 5

    How long and at what tempreture do you bake the pastry for?If there is a tray on top it is difficult to know what is going on underneath.

    • Hi Sarishna, 180C for the oven temp. It doesn’t take long, check it after 8 minutes and then at 2 minute intervals so you don’t let it over brown. There is no problem with taking it out of the oven to check how it is going. ?

  12. Rating: 5

    Thank you for the wonderful walk through! Made this today for my daughter’s 7th birthday. You are the best!!

    • What a beautiful cake, happy 7th birthday to your daughter. ?

  13. Rating: 5

    It was great to make. Didn’t do macarons just did have time. Kids loved helping. Easy to follow in structions if you read them properly……had issues with my cream as I forgot to put the second lot of cream in. Still turned out well.

    • Awesome Louise I just made another on of these for my dads 80th, they are so quick and easy?

  14. Rating: 5

    I made this for the first time this weekend and it was simple and fun. I had the double the Chantilly Cream recipe because my numbers were a bit bigger. Great recipe! I will definitely be making this again.

    • Beautiful Tarey, you did a great job thanks for sharing the pic ?

  15. Rating: 5

    At what temp did you bake the puff pastry? How long did yours take to bake just for a reference

    • Hi Phoebe, the oven was 180C, I should have timed it because I honestly can’t remember how long it was in for, sorry

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