COOKIE NUMBER

1.   Make a full batch of sugar cookie dough, from my sugar cookie recipe. Follow directions and roll out the cookie dough onto a parchment lined flat baking sheet

2.   Refrigerate until the dough is chilled completely. This may take several hours or be best if chilled overnight. Cookie dough will expand when baked, if not chilled thoroughly

3.   When the dough is thoroughly chilled, place into preheated oven (150C or 300F) and bake for about 10 minutes or until the cookie edges starts getting a very light golden color. Remove the cookies from the oven and cool to room temperature in the baking tray. Slide the parchment paper with the number cookies onto a cooling rack, and leave to air dry overnight for best consistency and results

4.   Make your number template(s) and use it to cut out the shape of the cookie for the number cake. NOTE: the dough will make 3 single-number layers for a 20cm x 25cm (8” X 10”) size paper cut out. Use a sharp knife to trace and cut out the number and remove all scrap cookie dough from perimeter. Repeat until you have all your number layers cut out

MASCARPONE CREAM FROSTING

5.   Make the Mascarpone Cream Frosting by placing the mascarpone cheese, heavy whipping cream and sweetener into the mixing bowl and whip at low speed until a smooth, lump free consistency. Increase the speed and whip to stiff peak stage. Cover bowl with cling wrap and refrigerate until needed

FRUIT and OPTIONAL FLOWERS GARNISH

6.   Prepare your fruit. Use fresh, blemish free fruit only. Cut all the strawberries lengthwise to form even thickness, Reserve the best 6-8 pieces and set them aside. Cube the rest of the strawberries and set aside. Weigh out the blackberries

7.   OPTIONAL: use very small bud roses – I used three white bud roses, you can substitute with flowers of your choice, but use small flowers

ASSEMBLING the CAKE

8.   Place the first cookie base onto your serving platter

9.   Put one third of the mascarpone cream frosting quantity into a piping bag on which you placed a size 2 A tip

10.   Starting at either the top or bottom of the number, squeeze out the mascarpone frosting to about 2.5 cm or 1 inch in height. Try to keep all mounds the same size for best esthetic result

11.   Gently, with no pressure, place the second cookie number on top of the cream. Repeat, make the cream dollops over the surface of the entire second layer. Repeat again if you have made the third cookie base

12.   How you garnish is up to you. Here is how I garnished the number 1 cake: First, I distributed the cubed strawberries only over the center section of the entire number, keeping a wide and even border all the way around. Place cubed strawberry mostly between the dollops of cream

13.   After deciding what you will use as your focal features (I am using 3 cookie hearts), use the baby’s breath tips and make a border at the top end and bottom location where you will place the hearts

14.   Arrange the hearts and add more baby’s breath if desired

15.   Next you can either place the strawberry wedges, flowers and blackberries, or garnish of your choice to finish decorating the top layer as you prefer. Use some of the remaining baby’s breath

16.   Chill the finished cake for at least 30 to 60 minutes before serving, to allow the mascarpone cream to chill again. Enjoy!