How to Make Number 7 Birthday Cake

This year, we had a week-long celebration for our children's birthday. We had two cakes over the weekend so Baby C was not expecting a cake on her actual birthday. Since mummy and daddy had the time, we thought it would be nice to surprise her with a number 7 cake to commemorate her 7th birthday ;)

Hubby was in-charge of baking the cake and I was tasked with decorating the cake later. For the cake base, Hubby made a butter cake in a 18cm x 18cm square tin. To make the number 7 from a square cake, I have provided a visual guide in the recipe / instructions below. Don't worry if the cake looks a bit uneven, as you will be able to touch up and beautify it later using the fresh whipped cream.

Number 7 Birthday Cake with Creme Chantilly 

For the cake decoration, I have gone for a floral theme - decorated it with some Sweet William (edible flowers) from our garden, as well as gum paste leaves and fresh strawberries. Birthday girl loved it! :)

Happy Birthday Darling.. love you always!

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Number 7 Birthday Cake
Recipe by Baby Sumo
Preparation time: 20 minutes
Cooking time: 70-80 minutes
Serves 8-10

Ingredients
250g good quality unsalted butter
180g caster sugar
4 eggs, at room temperature
1 tsp vanilla essence
200g self raising flour
1 tsp salt
4 tbsp milk, at room temperature

For the Creme Chantilly
300g whipping cream
1 tbsp icing sugar
1 tsp vanilla extract

To garnish
5 edible flowers
2 strawberries, sliced into half
Edible decorations such as leaves and ladybirds



1. Preheat oven to 170°C /150°C fan.

2. Grease and line the base of a 18cm x 18cm square cake tin. Sift the flour and salt into a bowl.

3. Using an electric mixer, cream the butter and sugar until light and creamy. Then, add the eggs one at a time, and beat well, repeat until all eggs are used. Mixture should be light and fluffy. Add the vanilla essence, and mix.

4. Fold in sifted flour in 3 batches, until well combined. Add the milk and mix well. Your batter will be of a dropping consistency at this point.

5. Pour batter into prepared tin and place in preheated oven. Bake for 60-65 minutes, until a skewer inserted in the centre comes out clean.

6. Allow cake to cool for 10 minutes, then remove from tin and allow to cool completely on a wire rack.

7. Divide cake into 3 equal rectangular portions (6cm each). Cut according to this diagram and then arrange to form a number 7 on a cake board (or large chopping board covered in foil/paper).

The shaded area are the ones not needed to form the number 7 (for eating later)

8. To make the Crème Chantilly, place the whipping cream, icing sugar and vanilla extract in a large bowl and beat until stiff. Spread Crème Chantilly on top of cake, then arrange edible flowers, strawberries and any other decorations to your liking.

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