This cake was for a friend’s 50th birthday who loved the color blue and flowers. It was a 9″ and 6″ tiered white chocolate cake w/raspberry filling and butter cream icing, that fed approx 35 people. It was covered in marshmallow fondant and decorated with fondant/gumpaste flowers and a gumpaste “50” topper.
Beth Ann's 
Hi. Love this cake. Just attempted the 50 on top, but can’t quite get it stable. Any suggestions?? Many thanks.
I always make the numbers & then immediately run a thick wire or sucker stick through the bottom of each number then lay flat to dry. You need to let them dry for at least 24 hours if not longer depending on the size of the numbers. Then once you’re ready to add them to the cake you use the part of the stick or wire that’s coming out of the bottom of each number to stick into the cake. You can even use some royal icing or white chocolate to help glue the numbers in place. Hope this helps:)
Thanks for your help. I’ve tried making numbers like that before but they don’t seem to hold very well. Do you use tycose powder to help the hardening process? Doesn’t seem to help dramatically, unless I’m not using enough. Mine haven’t turned out as well as yours in the past. They look great 🙂