Back to “Who’s Counting?” Birthday Cake
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Gallery
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Makes two 12-by-17-inch cakes (enough for 2 numbers)
Ingredients
Ingredient Checklist
For the cakes:
4 1/2 sticks unsalted butter, room temperature, plus more for baking sheets and parchment
9 cups sifted cake flour (not self-rising), plus more for parchment
1/4 cup baking powder
Salt
3 cups whole milk
3 tablespoons pure vanilla extract
4 1/2 cups sugar
14 large egg whites, room temperature
For Decorating:
Quick Swiss Meringue Buttercream
2 pounds multicolored candy-coated chocolates
Cook's Notes
Make ahead: Unfrosted cakes can be stored at room temperature for up to 2 days.
Gallery
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Makes two 12-by-17-inch cakes (enough for 2 numbers)
Gallery
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Makes two 12-by-17-inch cakes (enough for 2 numbers)
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Makes two 12-by-17-inch cakes (enough for 2 numbers)
prep: 30 mins
total: 1 hr 30 mins
prep:
30 mins
total:
1 hr 30 mins
Yield: Makes two 12-by-17-inch cakes (enough for 2 numbers)
Makes two 12-by-17-inch cakes (enough for 2 numbers)
Ingredients
Ingredients
- For the cakes:
- 4 1/2 sticks unsalted butter, room temperature, plus more for baking sheets and parchment
- 9 cups sifted cake flour (not self-rising), plus more for parchment
- 1/4 cup baking powder
- Salt
- 3 cups whole milk
- 3 tablespoons pure vanilla extract
- 4 1/2 cups sugar
- 14 large egg whites, room temperature
- For Decorating:
- Quick Swiss Meringue Buttercream
- 2 pounds multicolored candy-coated chocolates
Directions
Make the cakes: Preheat oven to 350 degrees. Butter two 12-by-17-inch rimmed baking sheets. Line with parchment. Butter parchment, and dust with flour, tapping out excess. Sift flour, baking powder, and 1 1/2 teaspoons salt into a bowl.
Combine milk and vanilla. Beat butter with a mixer on medium speed until very smooth. With machine running, gradually add sugar, and beat until pale and fluffy, about 3 minutes.
Reduce speed to low. Add flour mixture in 3 additions, alternating with milk mixture, beginning and ending with flour. Beat until just combined; do not overmix.
Beat egg whites in a clean mixer bowl on medium speed until stiff peaks form, about 3 minutes. Gently fold egg whites into batter in 3 additions.
Transfer batter to baking sheets, smoothing tops with an offset spatula. Bake until tops spring back when pressed with a finger and a toothpick inserted into the centers comes out clean, about 30 minutes. Let cool in sheets on wire racks for 15 minutes. Loosen edges of cakes with a small metal spatula or paring knife; invert onto racks. Discard parchment. To prevent splitting, reinvert cakes, top side up. Let cool completely.
Decorate the cakes: Place “20” stencil (or another number) onto 1 cake, setting numbers side by side. Secure with toothpicks. Cut around each stencil using a paring knife. Remove scraps. Repeat with remaining cake.
Spread 2 cups buttercream onto the “2,” and spread 2 cups buttercream onto the “0.” Top each number with remaining matching cake number, and frost tops and sides of each with remaining buttercream. Cover each cake with rows of candies.
Cook's Notes
Make ahead: Unfrosted cakes can be stored at room temperature for up to 2 days.
Cook’s Notes
Make ahead: Unfrosted cakes can be stored at room temperature for up to 2 days.
Reviews (24)
Add Rating & Review
66 Ratings
5 star values:
8
4 star values:
9
3 star values:
28
2 star values:
16
1 star values:
5
Load More Reviews
Reviews (24)
Add Rating & Review
66 Ratings
5 star values:
8
4 star values:
9
3 star values:
28
2 star values:
16
1 star values:
5
Add Rating & Review
66 Ratings
5 star values:
8
4 star values:
9
3 star values:
28
2 star values:
16
1 star values:
5
66 Ratings
5 star values:
8
4 star values:
9
3 star values:
28
2 star values:
16
1 star values:
5
66 Ratings
5 star values:
8
4 star values:
9
3 star values:
28
2 star values:
16
1 star values:
5
- 5 star values:
- 8
- 4 star values:
- 9
- 3 star values:
- 28
- 2 star values:
- 16
- 1 star values:
- 5
Martha Stewart Member
Rating: Unrated
01/11/2013
Nice idea Martha.
Martha Stewart Member
Rating: Unrated
08/11/2012
Impressive looking but takes way to long. Took me 12 hours, 4 of those were spent bedazzling the cake with the m&ms. Does not keep well in the fridge, the colors bled and lost their vibrantness. Kinda costly too. I skipped the Swiss meringue buttercream and went with a different but equally delcious buttercream. I would rate this recipe a 3
Martha Stewart Member
Rating: Unrated
08/11/2012
Impressive looking but takes wayyyyyyyyy to long. Took me 12 hours, 4 of those hours were spent putting the m&ms on. Also once you add the cost of each ingredient (14 egg whites!) it gets pretty costly. Does not fridgerate well, the m&ms began to bled and run and lost there vibrant color. I would give this recipe a 3. This recipe would be made Easter if you had a single digit number.
Martha Stewart Member
Rating: Unrated
04/18/2012
It is a lovely cake and I got a lot of compliments, but the "custom color" m & ms are very pricey, and also putting those 2 lbs of m&ms on in a pattern is much more time-consuming that it seems like it would be (took me 4 hrs with help from hub). Those insides are tricky. Also, I used two box mixes and I'm really glad I did - worked well. I don't think I will make again though. The m&ms were too much - I noticed everyone was trying to pick them off. Too sweet.
Martha Stewart Member
Rating: Unrated
03/18/2012
Just made this cake and got rave reviews! However after reading some other comments, I just used a cake mix and it worked great. Be prepared to spend big bucks on the candies! It takes several!
Martha Stewart Member
Rating: Unrated
08/05/2011
This cake comes out great but be careful the batter will not fit in your standard mixing bowl. I had to transfer it to a larger bowl and do it manually. my advice would be to split the recipe in half and do it twice.
Martha Stewart Member
Rating: Unrated
02/16/2011
I just made this cake last night for my mom's 50th birthday. It was really difficult to get the M
Martha Stewart Member
Rating: Unrated
02/07/2011
I used the template but with Paula Deen's chocolate cake with cheesecake filling recipe... TONS of work but SOOOO good!!!!
http://www.foodnetwork.com/recipes/paula-deen/chocolate-layer-cake-with-cheesecake-filling-recipe/index.html
Martha Stewart Member
Rating: Unrated
02/06/2011
It's very tricky to put the MnMs on the inside of the number. The result was very impressive looking but rather dry and tasteless. It was big enough to serve more than 20 adults and kids, but many people just tried it and didn't eat it. I made a strawberry sauce to give it more flavour, but it was still not enough. Also, now I have 12 unused eggyolks.
Martha Stewart Member
Rating: Unrated
02/06/2011
Contd: It's very tricky to put the M
Martha Stewart Member
Rating: Unrated
02/06/2011
I made this for my daughter's fifth birthday and used half the ingredients. It took six hours to do. It's very tricky to put the M
Martha Stewart Member
Rating: Unrated
02/03/2011
Sorry for any inconvenience. The missing step, number 6, has now been added to the recipe.
Martha Stewart Member
Rating: Unrated
01/31/2011
Also, this recipe, to make a two number, two layer cake will have to be mixed in two batches...my 5 qt Kitchen-Aid stand mixer will not hold 9 cups of flour 3 c of milk and 14 egg whites at one time. I love the swiss meringue frosting for this recipe as well, but again, I will make in two batches. Cake plate: 12 sq pedestal in the Martha collection at Macys.
Martha Stewart Member
Rating: Unrated
01/31/2011
This version of the recipe is missing step 6 from the magazine, which discusses cutting out the numbers. This should be fixed
Martha Stewart Member
Rating: Unrated
01/30/2011
I'd love to find the platter used in this photo, as well as on the show. It's not in January's The Guide. Anyone from MSL available to assist? Thanks!
Martha Stewart Member
Rating: Unrated
01/29/2011
What happened? Cont. M
Martha Stewart Member
Rating: Unrated
01/29/2011
Cont. M
Martha Stewart Member
Rating: Unrated
01/29/2011
This cake makes two numbers,double layered! (4 single).Place the numbers on the cake width-wise. Cut one at a time,place on large cardboard(Michaels) and frost, Then add second layer.Do not use more frosting than 1/8 inch layer. Don't fret,can't see with M
Martha Stewart Member
Rating: Unrated
01/26/2011
I am making this for my son's second b-day in a few days. I feel the same way, the explanation is not clear at all. I was also wondering if I could cut the recipe in a half since I am only making one number. Please please help!
Martha Stewart Member
Rating: Unrated
01/26/2011
Next to the picture above is a description. Click on the work 'stencils' and that is how you print numbers to cut your cake into the correct number shape. Looks like each number takes 2 pages to print. I agree they look a little difficult to carve. I would try a large saw tooth knife and lots of patience. I am planning to make this for my son's 12th birthday in a couple of months. Good luck to us all.
Martha Stewart Member
Rating: Unrated
01/26/2011
I have absolutely no idea how to get the cakes to look like numbers - these directions are not clear. Martha was on the today show this morning and did not explain it then either... Help!
Martha Stewart Member
Rating: Unrated
01/19/2011
It isn't obvious to me how to cut the cake using the template? (spoken by someone who has only made square cakes)...
Martha Stewart Member
Rating: Unrated
01/12/2011
Can I cut this recipe in half equally to make one number?
Martha Stewart Member
Rating: Unrated
01/11/2013
Nice idea Martha.
Rating: Unrated
Rating: Unrated
08/11/2012
Impressive looking but takes way to long. Took me 12 hours, 4 of those were spent bedazzling the cake with the m&ms. Does not keep well in the fridge, the colors bled and lost their vibrantness. Kinda costly too. I skipped the Swiss meringue buttercream and went with a different but equally delcious buttercream. I would rate this recipe a 3
Impressive looking but takes wayyyyyyyyy to long. Took me 12 hours, 4 of those hours were spent putting the m&ms on. Also once you add the cost of each ingredient (14 egg whites!) it gets pretty costly. Does not fridgerate well, the m&ms began to bled and run and lost there vibrant color. I would give this recipe a 3. This recipe would be made Easter if you had a single digit number.
Rating: Unrated
04/18/2012
It is a lovely cake and I got a lot of compliments, but the "custom color" m & ms are very pricey, and also putting those 2 lbs of m&ms on in a pattern is much more time-consuming that it seems like it would be (took me 4 hrs with help from hub). Those insides are tricky. Also, I used two box mixes and I'm really glad I did - worked well. I don't think I will make again though. The m&ms were too much - I noticed everyone was trying to pick them off. Too sweet.
Rating: Unrated
03/18/2012
Just made this cake and got rave reviews! However after reading some other comments, I just used a cake mix and it worked great. Be prepared to spend big bucks on the candies! It takes several!
Rating: Unrated
08/05/2011
This cake comes out great but be careful the batter will not fit in your standard mixing bowl. I had to transfer it to a larger bowl and do it manually. my advice would be to split the recipe in half and do it twice.
Rating: Unrated
02/16/2011
I just made this cake last night for my mom's 50th birthday. It was really difficult to get the M
Rating: Unrated
02/07/2011
I used the template but with Paula Deen's chocolate cake with cheesecake filling recipe... TONS of work but SOOOO good!!!!
http://www.foodnetwork.com/recipes/paula-deen/chocolate-layer-cake-with-cheesecake-filling-recipe/index.html
Rating: Unrated
02/06/2011
It's very tricky to put the MnMs on the inside of the number. The result was very impressive looking but rather dry and tasteless. It was big enough to serve more than 20 adults and kids, but many people just tried it and didn't eat it. I made a strawberry sauce to give it more flavour, but it was still not enough. Also, now I have 12 unused eggyolks.
Contd: It's very tricky to put the M
I made this for my daughter's fifth birthday and used half the ingredients. It took six hours to do. It's very tricky to put the M
Rating: Unrated
02/03/2011
Sorry for any inconvenience. The missing step, number 6, has now been added to the recipe.
Rating: Unrated
01/31/2011
Also, this recipe, to make a two number, two layer cake will have to be mixed in two batches...my 5 qt Kitchen-Aid stand mixer will not hold 9 cups of flour 3 c of milk and 14 egg whites at one time. I love the swiss meringue frosting for this recipe as well, but again, I will make in two batches. Cake plate: 12 sq pedestal in the Martha collection at Macys.
This version of the recipe is missing step 6 from the magazine, which discusses cutting out the numbers. This should be fixed
Rating: Unrated
01/30/2011
I'd love to find the platter used in this photo, as well as on the show. It's not in January's The Guide. Anyone from MSL available to assist? Thanks!
Rating: Unrated
01/29/2011
What happened? Cont. M
Cont. M
This cake makes two numbers,double layered! (4 single).Place the numbers on the cake width-wise. Cut one at a time,place on large cardboard(Michaels) and frost, Then add second layer.Do not use more frosting than 1/8 inch layer. Don't fret,can't see with M
Rating: Unrated
01/26/2011
I am making this for my son's second b-day in a few days. I feel the same way, the explanation is not clear at all. I was also wondering if I could cut the recipe in a half since I am only making one number. Please please help!
Next to the picture above is a description. Click on the work 'stencils' and that is how you print numbers to cut your cake into the correct number shape. Looks like each number takes 2 pages to print. I agree they look a little difficult to carve. I would try a large saw tooth knife and lots of patience. I am planning to make this for my son's 12th birthday in a couple of months. Good luck to us all.
I have absolutely no idea how to get the cakes to look like numbers - these directions are not clear. Martha was on the today show this morning and did not explain it then either... Help!
Rating: Unrated
01/19/2011
It isn't obvious to me how to cut the cake using the template? (spoken by someone who has only made square cakes)...
Rating: Unrated
01/12/2011
Can I cut this recipe in half equally to make one number?
All Reviews for “Who’s Counting?” Birthday Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for “Who’s Counting?” Birthday Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
