How to Make a Letter Cake?

Do you have a birthday party coming up? Want to bake someone a cake without breaking a sweat? Well, this article is all about letter cakes. This blog will teach you how to make a letter cake for your child, relative, or friend. In no time at all, you’ll be creating cakes as quickly as ABC. So read on to learn to make a letter cake. 

First, you need to decide what type of cake you will make. The most basic flavor would be the vanilla cake with any frosting you like, such as buttercream, fondant, and so on. For example, if you want to make an ‘M’ cake, choose 2 or 3 layers high cake. Now you will be ready to start mixing all of your ingredients. This may seem unclear at first, but it’s pretty simple. All you need to do is follow the directions, and you’ll be a cake baker in no time.

Letter Cake Preparation

Everyone’s attention has been drawn to this intriguing new trend of Monogram cakes. In the past, you’d be forced to purchase an alphabet cake pan only to make one cake. And you had no idea if you would ever put it to any use. Right?

The good news is you don’t have to purchase a pan at this time. You can make this cake in a sheet pan. On a piece of plain paper, print out the alphabet. Trace and cut the cake’s shape from the cutout template. You’ve got an alphabet-shaped cake. This type of cake is finest served with whipped cream. We’ve included a recipe for cream cheese whipped cream, but if you prefer, you may use whipped cream instead of cream cheese.

To decorate with? If you’re serving fruit and berries, make sure to help them alongside light and airy vanilla cakes. However, there aren’t any rules in this place, so you may use whatever you wish, like fruits, berries, macarons, and even flowers.

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Letter Cake Fillings and Frostings 

• Vanilla Pastry Cream (eggless pastry cream) and Whipping Cream are commonly used to fill alphabet cakes. Alternatively, you can utilize Vanilla Buttercream. You can use American, Swiss, Italian, French, or German buttercream to make the base.
• There are more than 30 buttercreams to choose from for those who want a different flavor.
• You may need a lovely Vanilla Cookie Recipe or Chocolate Sugar Cookie Recipe if you decide to utilize a cookie base for your alphabet cake.

Image Credits: Letter Cake

Ingredients

• Three layers of cake batter 11 x 13-inch sheet pan
• All-purpose flour, one and a half cups (218.75 grams)
• Granulated sugar, 1 cup (or 200 grams)
• One Tablespoon Baking Powder
• 5 grams of Baking Soda
• 1/4 teaspoon of salt
• 170 grams of unsalted butter
• Approximately 2.5 Eggs 
• 120 ml Buttermilk, 
• Vanilla extract, about 1 tbsp 

Whipped Cream Frosting 

• Whipped cream in the amount of 1.5 cups
• Powdered sugar: 0.25 cup

Frosting with a Cream Cheese Whip

• 1 cup (235 ml) softened cream cheese
• Whipping cream, 1 cup
• Powdered Sugar: 0.5 Cups
• Vanilla extract, about 1 tbsp

Sugar Syrup 

• Sugar, 0.25 cup (around 50 g)
• 0.5 cup (120 milliliters) of water
• Juice from half a lemon

Decorations of your choice

• A handful of ripe Strawberries
• Five Macarons
• Ten blueberries
• 10 Candy
• 5 Chocolates

Servings – 6.

Instructions

Explained below are the instructions for making the cake batter, sugar syrup, whipped cream frosting, cream cheese whipped cream, and assembling them.

Cake batter

• To begin, preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius) or Gas Mark 3.
• Line two 11 x 13-inch sheet pans or three 7 x 10-inch sheet pans with parchment paper and grease them thoroughly.
• Baking powder, baking soda, and salt should all be sifted together before beginning.
• Cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Whip until light and fluffy, 2 to 3 minutes.
• After that, add the eggs to the mixture one at a time. The vanilla extract is next added.
• It’s best to add the eggs one at a time to avoid the yolks curdling up. Just add a spoonful of flour to the batter if it starts to curdle.
• After that, in three separate batches, add the flour and buttermilk. Mix thoroughly, but don’t overdo it.
• Remember to work slowly after adding the flour, as we don’t want to activate the gluten.
• Using 3 or 2 sheet pans, divide the batter evenly. The best tool for spreading it out evenly is an offset spatula. Allow the batter to settle in the pan by tapping it a few times to release any trapped air bubbles.
• When a skewer pushed into the center comes out clean, the cake is baking.
• Layer cakes appear better with a flat top and no additional caramelization around the edges, which you can avoid by putting baking/cake strips in the pan.
• After ten minutes of cooling in the pan, turn the pan onto a cooling rack to finish cooling.
• Before decorating, make sure the cakes are cooled down. This prevents the frosting from melting on hotcakes.

Preparation of Sugar Syrup

Sugar, water, and lemon juice should be boiled in a saucepan over medium heat until the sugar dissolves, and the mixture becomes syrupy for about 10 minutes. One additional minute of boiling is required to dissolve all of the sugar properly.

Whipped Cream Frosting

In a stand mixer fitted with a whisk attachment, beat the cream until it forms stiff peaks—pipe with your preferred tip in a fitting bag.

Cream Cheese Whipped Cream

Whip up the cream cheese and sugar using the paddle attachment when using a stand mixer. Whip the cream until stiff peaks form by pouring it into a chilled mixing bowl. Add the vanilla essence and whip until it’s absorbed into the mixture. Pipe it with your preferred tip on top of the cake.

Assemble

• Print out the letter that you want to make. Make sure the size is the same if you’re making a cake.
• Cut out the required form from a single sheet of cake using the pattern. Please do the same with the rest of the layer/s, then put it away.
• Using a small paring knife, carefully cut out the template after placing it on the cake. Straight lines are easier to draw with a ruler.
• Start with a cake board or stand and lace the first layer. Apply a thin layer of simple syrup on the surface. Use the piping bag to apply the icing to the entire cake. Place the second layer on top of the first layer. The 3rd layer is topped with extra icing, and so is the 4th layer.
• When icing a cake, it’s best to chill the cake beforehand to keep the layers in place and prevent them from shifting.
• To decorate the cake, you can now use toppings like fresh fruit, berries, macarons, and sweets.
• Enjoy

Image Credits: Letter Cake

Pro Tips

• When making a cake, use room-temperature ingredients and do not omit to beat the butter and sugar until smooth.
• Using this batter, you can create two thick layers or three thin layers of cake.
• When using a light whipped frosting like this caramel frosting, it’s preferable to keep the layers as thin as possible. Buttercream frosting is more suited to cakes with thicker layers since it can better withstand the weight of the frosting.
• You can make up the cake three days ahead of time.
• You can store a well-wrapped, unfrosted cake in the refrigerator for up to four days. A month-long frost is possible.
• Print out the image you want and cut around the outline to get the correct shape.
• Check to make sure your cake’s photo is printed at the same scale as your cake.
• Carving the cake leaves exposed sides that can quickly dry out if not stored properly in the fridge or out of direct sunlight.
• Butter in the caramel will keep the whipped cream stable as it cools in the refrigerator. Gelatin can also be used to stabilize the whipped cream.

Wrap Up

These cookies, flowers, and fresh fruit make this cake look like it was made just for the occasion. This rich and tasty cake will be the talk of any birthday or bridal shower. Following the instructions of Monogram and Letters Cake above, you can form any letter you like, then decorate your cake with a variety of delicious delights for a dessert that is practically bursting with color and flavor.

About HICAPS

We at HICAPS are constantly on the lookout for new ways to help bakers and businesses make delicious baked products. In addition, we offer ingredients like ChiffonAide Cake Oil, Magic Whizk Whipping Cream, Red Velvet Flavor Emulco, and Instabake Brownie Mix.

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