Puff pastry dough is very versatile! You can use this recipe as the base for making a variety of dinners and desserts. Homemade puff pastry is much more scrumptious than ready-made dough from your local grocery store. Make a batch of puff pastry dough with just 3 ingredients in 15 minutes!
ABOUT PUFF PASTRY DOUGH
Last weekend I was craving homemade ham and cheese pockets. So I headed into the kitchen to make a quick batch of puff pastry dough. Once you make your first batch I’m sure you’ll agree: this easy puff pastry dough is a life-changing recipe! It’s also a real money-saver. Say goodbye to store-bought dough!
WHAT TYPE OF BUTTER FOR PUFF PASTRY DOUGH?
Puff pastry dough requires high-quality butter. Here’s the reason: high-quality butter has a higher fat content than its cheaper counterparts. Low-quality butter contains a high quantity of water which is not a prime ingredient for making puff pastry dough. This water-adding practice helps manufacturer keep their butter prices down. If over the years you’ve consistently been using loss-leader-priced butter in your baked goods, you may have noticed a fairly significant change in the outcome of your recipes. Although it may pinch the pocketbook, whenever you’re purchasing butter for baking reach for high-quality butter from brands you trust.
KITCHEN TOOSL FOR PUFF PASTRY DOUGH
These helpful kitchen tools are perfect for making a variety of recipes, including this easy puff pastry dough!
PUFF PASTRY DOUGH RECIPE IDEAS
This easy-to-make puff pastry dough is a real game-changer. It’s so darn versatile! You can now quickly and easily make homemade hot pockets, ham-and-cheese pinwheels, croissants, apple turnovers, puff pastry twists, gourmet pizza appetizers, empanadas, crust for chicken pot pie, cinnamon roll bites, and so much more!
RECIPES TO MAKE ASAP
If you enjoyed this puff pastry dough recipe, you’ll love these recipes too!
How to Make the Best Cinnamon Rolls >> Copycat Recipe for Cinnabon Cinnamon Rolls
How to Make Moist & Delicious Scones >> Lemon Blueberry Scones with Vanilla Glaze
How to Make Scrumptious Pizza Dough >> The Best Pizza Dough Recipe
PUFF PASTRY DOUGH – JOIN THE CONVERSATION
What recipes would you like to make with your puff pastry dough? Share your favorite ideas puff pastry recipes in the comment section below!
Pressure Cooker Lemon Curd is sweet yet tart, delicious and silky smooth. Top cakes, cookies, yogurt, ice cream and use anywhere you want a pop of lemon.
Pressure Cooker Easy Lemon Curd
Instant Pot Lemon Curd is so smooth and silky and makes a wonderful topping for so many desserts. Using your Instant Pot, Mealthy MultiPot or Pressure Cooker to cook the lemon curd is super easy.
Cast of Ingredients for Totally Fool Proof Lemon Curd
With only a few ingredients, you will make the best lemon curd of your life.
Ingredients for Instant Pot Lemon Curd
Fresh Lemons
Sugar or Sugar Substitute
Butter
Not everyone can get fresh lemons all the time.
Can Lemon Juice Be Used?
Yes, try using a good brand of lemon juice like this Lucy’s Lemon Juice. Not only is is a family run business, their lemon juice is so fresh and pure.
This recipe is based off of my Fool Proof Lemon Curd recipe and is equally as delicious. You don’t even need a candy thermometer or have to stand over the stove and pay attention when you use this pressure cooker recipe.However, what is nice about the stove top version, is that you can easily adjust the thickness of the curd by cooking it longer and use the curd in Thumbprint cookies and other recipes, which require a very thick, jellied curd.
You will love this recipe and make it often. My Pressure Cooker Easy Key Lime Curd is so wonderful too. Get creative and use this recipe to make other flavors like lime, orange or grapefruit. I like to make Pink Grapefruit curd. The color is so pretty.
If you are following a low carb or keto diet, you can absolutely make Instant Pot Lemon Curd.
The directions are exactly the same and you can think of Lemon Curd as a Lemon Curd Fat Bomb! This recipe is perfect for a low carb diet.
Why Use a Bakers Scale?
A Bakers Scale is the most accurate. You don’t need to use any other measurement vessels when using a scale.
If you don’t have a good kitchen scale, it is fine to use measuring cups. If you don’t have a food processor (I suggest every home kitchen be equipped with one), a good Electric Hand Mixer will work very well.
The process of mixing up the lemon curd goes through several stages. The mixture will look chunky, liquidy and even curdled as you are mixing up the ingredients.
Changes in Mixture
Notice the change in texture in each step. Each step, the mixture will drastically change.
The butter and sugar are going to look clumpy and weird. Don’t worry about it. It will change after all the ingredients have been added.
Once you add in the lemon it will look chunky.
Why Did my Mixture Curdle
It’s really not curdled, so don’t worry. The lemon juice mixed with the other ingredients are going to look very weird.
The curd will be very smooth after cooking. The clumps in the mixture is perfectly normal.
Pro Tip: Mix in the eggs very slowly and make sure not to over mix. Doing so will cause the mixture to fluff up too much and it will overflow into the cooking pot.
Food Processor or Electric Hand Mixer
For mixing up this Pressure Cooker Lemon Curd, I use my Cuisinart Large Food Processor because it is so easy to just weight all the ingredients right in the bowl and the wiz it all up.
In a pinch, try using an Immersion Hand Blender, although it is more difficult to get the mixture out of the blades.
I love to use Half Pint (8 oz) Mason Jars as it cooks so beautifully. Instant Pot Lemon Curd is a wonderful hostess gift too!
The mixture will look bubbly inside the jars, but no worries, I promise you your curd will be silky and delicious.
My Instant Pot New York Cheesecake is a fan favorite and people love to use this Pressure Cooker Lemon Curd as a topping. The mix of the sweet and sour is divine.
A Perfect Dessert with Lemon Curd – Instant Pot Bhapa Doi
My Instant Pot Bhapa Doi is made with just two ingredients and comes together so fast. It is a perfect dessert for unexpected company as the Bhapa Doi cooks in under 30 minutes and can be enjoyed warm or cold.
Bhapa Doi is an Indian Steamed Pudding. When it is hot, it tastes like flan. Then magic happens. Once the Bhapa Doi chills, it tastes just like a fancy cheesecake.
A dollop lemon curd on top of your Bhapa Doil will impress your guests. I mean, come on, an incredible dessert made AFTER they drop in for a visit?
As the jars are just finger tight, there is a possibility that some of the curd will leak out into the water in the bottom of the Instant Pot.
Will Tall Mason Jars Work?
Taller Wide Mouth Mason Jars will work too and will avoid the leakage, but I prefer to use the smaller jars for easy storage.
The jars of lemon curd will be hot when they are removed from the pressure cooker, so take caution.
How to Remove Lids From Mason Jars
There are a couple of ways. Do you have an old fashion “church key”? you know a bottle opener? If so, use the round end and pop it right off. It is safer than a knife.
If you do not have a bottle opener/church key, use a butter knife and carefully put it under the rim and lift. Be careful not to cut your fingers.
From the photos, you can see that Ed removed the lids for me as I didn’t want to take the chance of cutting myself.
For making lemon zest, Eureka lemons are better to use. Meyer lemons are great for the curd, but their skin is very thin and bitter.
Adding Lemon Zest
It is easy to grab the zest using a microplane/zester. While you are scraping the lemon skin, make sure not to scrape off any of the pitch.
The pith is the white part of the lemon, right under the skin. The pith is very bitter.
After removing the lids, the curd will look frothy. Use a good whisk and mix up the zest with the curd and the foam will disappear.
A nice and silky texture will appear and you are going to want to drink the curd.
The Instant Pot Lemon Curd will thicken and mature in the refrigerator, so give it some time before you use it. The flavors will marry and combine like a beautiful union.
Can Lemon Curd Be Frozen?
Yes it can. After mixing in the zest, the curd will still be quite hot. Let the curd sit for about 20 minutes to cool off.
You can then put it in the refrigerator or in the freezer to use at a later date.
How Long Will Lemon Curd Last?
As there are no preservatives in the lemon curd, it won’t last for a super long time.
Try to use it up in about three weeks. Hahaha, I bet it won’t even last a week!
Here’s one of my Meyer Lemon trees. Our other one is a Dwarf Meyer Lemon tree. We also have a Eureka Lemon tree, which makes the best lemonade, and gives great zest.
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!
Here is the handy printable recipe:
PIN this Instant Pot Pressure Cooker Easy Lemon Curd!
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No matter if you’re first learning how to make grits or you know your Grandma’s recipe by heart, you’re going to find a great grits recipe to try. Casseroles, muffins, fried grits, cheese-tastic, and the classic creamy grits are all listed below – get ready to drool! Perfect for breakfast, lunch, or dinner, grits are […]
Around Halloween bags of Candy Corn begin appearing on shelves and seeing them sparks varying reactions. It seems Candy Corn is loved or hated – and the opinions on each side are very strong. Yearly, though, it’s one of the most popular Halloween candies. It’s estimated by the National Confectioners Association that 35 million pounds […]
There’s nothing like a big ol bowl of chicken and dumplings on a cool night. The perfect family dinner, this is comfort food that everyone loves. From Crock Pot recipes to casserole ideas to Grandma’s old-fashioned recipe, these homemade chicken and dumplings recipes are delicious! So grab that package of chicken and get ready to […]
This dessert falls somewhere between pecan pie, banana pudding, and an icebox cake. That means that: 1. Its ridiculously, over-the-top delicious, and 2. It's never going to be completely solid—unless you freeze it. We prefer to eat this dessert cold, but not frozen, but if you want a clean slice, let it freeze for at least 6 hours before serving.
In a large bowl using a hand mixer (or in the bowl of stand mixer using the whisk attachment), beat cream cheese and sugar until light and fluffy. Slowly add heavy cream and beat until stiff peaks form.
In a medium bowl, whisk together milk, pudding mix, and vanilla. Fold in pecans and kosher salt. Let sit 5 minutes, until thickened slightly.
In another medium bowl, stir to combine whole pecans with caramel, cinnamon, and a pinch of salt.
Assemble lasagna: Spread a thin layer of cream cheese mixture in a 9"-x-13" baking dish. Top with a layer of graham crackers. Add half of pudding mixture and top with half of cream cheese mixture. Top with the remaining graham crackers, then layer the remaining pudding mixture and the remaining cream cheese mixture. Top with pecans and refrigerate at least 6 hours, up to overnight.
Drizzle with additional caramel.
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Preheat oven to 200°C (400°F). Place the butter, maple syrup, vanilla and cinnamon in a small saucepan over high heat. Bring to the boil and cook for 1–2 minutes or until thickened slightly.
Divide syrup between 2 x 14cm ovenproof frying pans and top with the pear and pecan. Press 2 pastry sheets together to form 1 thick sheet and repeat with remaining pastry sheets.
Using a plate as a guide, cut out a 15cm round from each. Place the pastry over the pears and press down gently to secure. Using a sharp knife make a small cut in the centre of each pastry.
Place on a large baking tray lined with non-stick baking paper and cook for 30–35 minutes or until the pastry is dark golden brown. Loosen the edges with a knife and carefully turn out to serve. Makes 2.
½ cup (90g) roughly chopped roasted salted peanuts
cream topping
1 cup (240g) sour cream
¾ cup (180ml) single (pouring) cream
¼ cup (55g) caster (superfine) sugar
METHOD
Preheat oven to 180°C (350°F). To make the chocolate base, place the flour, cocoa, brown and caster sugars and butter in a large bowl and mix well to combine. Using the back of a spoon, press the mixture into the base of a lightly greased 20cm deep-sided and loose-bottomed fluted tart tin. Bake for 15 minutes or until cooked through but still soft to the touch. Set aside to cool slightly.
Reduce oven temperature to 150°C (300°F). Place the cream cheese, ricotta, peanut butter and vanilla in an electric mixer and beat for 5–6 minutes or until smooth. Add the sugar and beat for a further 3–4 minutes or until well combined. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition. Add cream and beat until just combined.
Pour the cheesecake mixture over the chocolate base and smooth the top with a palette knife. Place the tin on a baking tray and bake for 45–50 minutes or until just set. Allow to cool in the fridge for 2 hours or until firm. Increase oven temperature to 200°C (400°F). To make the peanut praline, sprinkle the Demerara sugar in a thin and even layer on a large baking tray lined with non-stick baking paper. Bake for 20–25 minutes or until the sugar is melted and is dark-golden. Remove from the oven and quickly sprinkle with the peanuts.
Allow to cool completely before breaking into pieces. Place the pieces in a small food processor and process until fine. To make the cream topping, place the sour cream, cream and caster sugar in a bowl and whisk until stiff peaks form. Top the cheesecake with the cream and sprinkle with the praline to serve. Serves 8–10.
½ cup (110g) caster (superfine) sugar, plus 2 tablespoons extra
¼ cup (90g) honey
1 vanilla bean, split and seeds scraped
800g peaches, halved and cut into 1cm-thick slices
250g raspberries
meringue topping
225ml eggwhite (about 6 eggs)+
1½ cups (330g) caster (superfine) sugar
1½ teaspoons white vinegar
METHOD
Preheat oven to 140°C (275°F). Line a 24cm x 36cm Swiss roll tin with non-stick baking paper. Brush 1 sheet of pastry with butter, sprinkle with 2 teaspoons of the sugar and top with another sheet of pastry. Repeat with the remaining butter, sugar and pastry, finishing with a layer of sugar. Place the pastry stack in the tin. Bake for 20–25 minutes or until golden++. Set aside.
Place a large non-stick frying pan over high heat. Add the extra sugar, the honey, vanilla seeds and peaches and cook, stirring frequently, for 1–2 minutes or until the peaches are just soft. Add the raspberries, toss to combine and set aside.
To make the meringue topping, place the eggwhite in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Add the sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Whisk for a further 6 minutes or until stiff and glossy. Scrape down the sides of the bowl, add the vinegar and whisk for 2 minutes or until glossy.
Preheat oven grill (broiler) to high. Spoon the meringue into a piping bag fitted with a 2cm round nozzle. Spoon the fruit onto the pastry, reserving the juices. Pipe the meringue onto the fruit and place the tart under the grill for 2–3 minutes or until just golden. Carefully remove the tart from the tin. Drizzle with the reserved juices and slice to serve. Serves 8–10
+ Making meringue is a science – for success, be sure to measure the eggwhites carefully (as instructed in the recipe), remembering that egg sizes do vary. Be sure to use fresh, room-temperature eggs – this will help the eggwhites to become more voluminous when beaten.
++ The pastry will have puffed up in the oven but will deflate once it begins to cool.
So it's taken me almost a month to use my precious PB2 for anything other than PB2 Chocolate Chip Cookie Dough Balls but finally I made what I've been thinking about making for weeks - the PB2 Smoothie. Katie makes it all the time and while it sounded delicious, I just love the cookie dough balls too much to use the PB2 for anything else. When she returned from a recent Seattle trip with FOUR jars for me, however, I figured I could spare some for a smoothie.
So the other day I made the smoothie. Wow! That's just about all I can say. Wow! It is so creamy and delicious. It has the taste and consistency of a milkshake. A healthy milkshake! It is going to join the regular rotation of my favorite dessert-like smoothies - Banana Chamomile, Oatmeal Raisin Cookie, and the latest - Carrot Cake. I already have plans for some variations so I'll call this the Basic PB2 Smoothie.
If you don't have any PB2, you can substitute regular peanut butter. (And then order yourself some PB2 today!)
Basic PB2 Smoothie
Ingredients:
1 cup unsweetened vanilla almond milk
2 tbsp. PB2
Agave (to taste)
1/8 tsp. xanthan gum (optional - makes it even creamier)
1-2 frozen bananas (cut into chunks before freezing)
Small handful ice cubes
Directions:
1. Combine almond milk, PB2, agave, and xanthan gum (if using) in your blender.
2. Add frozen banana chunks and ice; blend until smooth.
Makes 1 serving.
Do you make peanut butter smoothies? What's your favorite recipe?
PB&J Cups are the perfect thing to always have in your freezer. A perfect snack, dessert, or pick me up. It will hit the spot every time.
Line a muffin tin with paper liners. In a small bowl, stir together the peanut butter and coconut oil until combined.
Divide half the mixture evenly among the 12 muffin cups, then freeze for 15 minutes.
Spoon a teaspoon of jam in the middle of each peanut butter layer.
Top with the remaining peanut butter mixture, sprinkle chopped peanuts, then freeze until solid, another 25 minutes.
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½ cup (80g) icing (confectioner’s) sugar, plus extra, for dusting
3 egg yolks
1 tablespoon iced water
passionfruit filling
1 cup (250ml) single (pouring) cream
2 eggs
3 egg yolks, extra
½ cup (110g) caster (superfine) sugar
2 tablespoons lemon juice
½ cup (125ml) passionfruit pulp (approximately 4 passionfruit)
METHOD
To make the sweet shortcrust pastry, place the flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolks and process until combined. Add the iced water and process until the dough just comes together. Turn out onto a lightly floured surface and gently bring together to form a ball. Flatten into a disk, wrap in plastic wrap and refrigerate for 1 hour. Roll the pastry out between 2 sheets of non-stick baking paper to 3mm-thick.
Preheat oven to 180°C (350°F). Line a lightly greased 11½cm x 34cm loose-bottomed, fluted tart tin with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line the pastry case with non-stick baking paper and fill with baking weights and bake for 15 minutes. Remove the paper and weights and bake for a further 10 minutes or until the pastry is light golden. Remove from the oven and set aside. Reduce oven temperature to 140°C (250°F).
To make the passionfruit filling, place the cream, eggs, extra yolks, sugar and lemon juice in a bowl and whisk to combine. Strain the mixture into a clean bowl and stir through the passionfruit pulp. Transfer the tart to a baking tray and carefully pour the filling into the tart shell. Bake for 30–35 minutes or until just set. Allow to cool at room temperature before refrigerating until completely set. Serves 4–6.
¾ cup (180ml) passionfruit pulp (about 9 passionfruit)
sweet shortcrust pastry
1½ cups (225g) plain (all-purpose) flour, plus extra for dusting
½ cup (80g) icing (confectioner’s) sugar
125g cold unsalted butter, chopped
2 egg yolks
1 tablespoon iced water
caramelised rum pineapple
500g pineapple, peeled, cored and sliced into 3cm pieces
½ cup (125ml) passionfruit pulp (about 6 passionfruit)
½ cup (90g) light brown sugar
¼ cup (60ml) white rum
METHOD
To make the sweet shortcrust pastry, place the flour, sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolks and water, and process until a dough just comes together. Turn out onto a lightly floured surface and gently bring the dough together to form a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 160°C (325°F). Roll out the dough between 2 sheets of non-stick baking paper to 3mm thick. Line a 22cm loose-based tart tin with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line the pastry case with non-stick baking paper and fill with baking weights or uncooked rice. Bake for 20 minutes, remove the paper and weights and bake for a further 10–12 minutes or until the pastry is light golden. Allow to cool slightly in the tin.
Reduce the oven temperature to 140°C (275°F). Place the cream, eggs, extra yolks, sugar and lemon juice in a medium bowl and whisk to combine. Strain the mixture into a clean bowl and add the passionfruit. Pour the mixture into the pastry case and bake for 30 minutes or until just set. Allow to cool to room temperature, before refrigerating until chilled.
To make the caramelised rum pineapple, place the pineapple, passionfruit and sugar in a large non-stick frying pan over high heat. Cook for 10 minutes or until caramelised. Add the rum and cook for 3 minutes. Allow to cool slightly.
Remove the tart from the tin and place on a serving plate. Top with the caramelised rum pineapple to serve. Serves 6
This layered dessert "lasagna" is heaven for Oreo lovers.
Make Oreo whipped cream: In a large bowl using a hand mixer or the bowl of a stand mixer using the whisk attachment, beat cream until medium peaks form. Add powdered sugar and beat until smooth, then fold in 2 cups crushed Oreos.
In a 9"-x-13" baking dish, spread a thin layer of Oreo whipped cream (to help the Oreos stay in place!). Top with a layer of whole Oreos, then add a layer of chocolate pudding, a thick layer of Oreo whipped cream, and a generous drizzle of chocolate sauce. Repeat, ending with the Oreo whipped cream. Top with remaining 1/2 cup crushed Oreos and cover loosely with plastic wrap.
Refrigerate at least 6 hours and up to overnight to let the Oreos soften.
When ready to serve, drizzle with more chocolate sauce.
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Southerners are famous (or maybe it’s notorious) for taking perfectly good desserts and amping them up to out-of-this-world delicious. Are you familiar with Krispy Kreme bread pudding? Really, whoever had that idea was nuts. This house favorite does the same thing with the old standby of Oreos and milk – think Oreo heaven.
Honestly, it’s not a good idea to judge a dessert on it’s nutritional value. It’s not there to give you energy or strength for the day. It doesn’t have the responsibility of adding nutrients or fiber to your diet. It’s not a part of the meal for any reason but pure pleasure. Based on that requirement, this dessert is divine. Fix it when you need a fast one for a crowd – you don’t want to be left with much of this in your fridge. It might be worth adding an extra mile to your jog today. :)
Crush Oreos (they do not need to be finely crushed) and stir in melted butter. Put 3/4 of Oreo mixture in bottom of a 9′x13′ pan and spread evenly to create a crust. In your mixer beat cream cheese and sugar until very creamy. Fold in half of the Cool Whip. Spread this cream cheese mixture over the Oreo crust. I find it helpful to drop the cream cheese in large dollops and then gently spread them out with a plastic spatula. Next, whisk the pudding into the milk until it begins to thicken. Pour pudding evenly over cream cheese layer. Pop the pan into the refrigerator for 20 minutes to allow the pudding to chill and set-up. After pudding is set, gently spread the remaining Cool Whip over the dessert and sprinkle with Oreo crumb topping. Enjoy!
This dessert is rich! The 9′x13′ makes enough to feed at least a dozen!
A great idea for a special and beautiful dessert.....
6 Comments
Hello.I converted the recipe to ounces. Butter 8 oz Sugar 7 oz Flour 8 1/2 oz Cocoa 3.5 oz or or Flour 9.5 oz and Cocoa 1.8 oz 1/2 teaspoon salt 4 medium eggs (as is seen with 3) 350 gr. biscuits stuffed oreo type For the filling Cream cheese 18 oz Castor sugar 5.5 oz 2 vanillas
I'm wondering about ur measures...u have given a few ingredients like butter sugar flour and cocoa and the said OR almost the same ingredients in different quantity. There's a bit of confusion for me. Could u perhaps just stick to ONE set of measures only? Thanks :)
Want to know how to make a number cakes? If you want to skip the numbered candle, this is a great way to show the celebrant’s age with a twist!
Number Cakes & Dessert Ideas For Single Digit Birthdays
Baking has always been a favorite pastime of mine. I’ve made cakes before but I haven’t really gone around doing cake designs. So when I found this infographic, I felt like making number cakes couldn’t be that hard. You’ll just need the standard round or square tins to get started and you’ll be singing “Happy Birthday” in no time! Use this guide from Prepared with Love to learn how to make number cakes.
Number cakes can be made with larger tins, as long as they’re both the same size! Don’t forget to save the cake you don’t use for cake pops!
Number 0 Cakes
You will need both the round and the square tins. If you’re celebrating a decade year you’ll need 2 cakes!
Chocolate and Candy Number Cakes
Top your cake with colored candies and wrap it with chocolate. Kit-Kat will also work for this. See it here.
Pastel Number Cakes
Decorate your numbers with little drops of frosting for a fun floral loo!
Number 1 Cake
You will need the square tin only. Try your skills on these:
Giraffe Number Cake
The giraffe’s head does kinda look like the number one.
Baseball Lover Number Cake
A cute DIY cake for your little boy.
Pretty Pastel Number Cake
Pretty pastel fit for a princess. Just look how delicate the detail is.
2 Number Cake
You will need both the round and square tins. Check out some samples:
Lightning McQueen Number Cake
This is just creative. Turning the number two into a highway for Lightning.
Number Cake of Sweets
Thoughtful, creative and sweet!
Number 3 Cake
You will need both the round and square tins. Get some inspiration here:
Lady Beetle 3 Number Cake
So simple yet cute.
Smarties and Sprinkles Number Cake
Colorful and festive, just the perfect cake for a three-year-old.
Number 4 Cake
You will need the square tin only. Check out some number 4 cakes:
M&Ms Number Cake
This looks time-consuming but for your kid, I’m sure it’s worth it!
Four Racetrack Number Cake
Four cars on a number four cake. See how you can make it here.
Number 5 Cake
You will need both the round and square tins. View some cakes here:
Batman 5 Number Cake
Have the caped crusader join your party in the form of this number 5 cake. Wow!
Frozen-Themed Number Cake
The Frozen Fever is still on. Just ask Kamilah! ��
Number 6 Cake
You will need the round tin only x 2. Check out a couple here!
Superhero Number Cake
I’m sure it doesn’t matter whether they’re from Marvel or DC, they’re all cool!
Tigger Number Cake
Any kid will be hopping with joy like Tigger when you make them this cake.
Number 7 Cake
You will need the square tin only. Scroll on for cake ideas!
Moshling Party Number Cake
If your kid is into Moshi Monsters, they’ll love this idea!
Number 7 Photo Cake
Put some fondant and add your child’s photos.
Number 8 Cake
You will need the round tin only x 2.
Floral Number 8 Cake
It’s like eating a beautiful garden.
Angry Birds Number Cake
The birds don’t look too angry on this cake.
Number 9 Cake
You will need the round tin only x 2.
Chocolate Number 9 Cake
I’m sure this will be delicious!
Underwater Jelly and Marshmallow Cake
So many sweets in a cake… Kids will love this!
Want to see how you can make a number one cake? Watch this video tutorial from About.com:
Which cake are you making for the special person in your life? Let us know below in the comments!
