I made my number 1 cake a double layer cake, if you plan on doing this, as well then start with splitting the cake into 2 layers horizontally with a cake leveler or knife

I detail how to create the number 1 shaped cake above. But in a nutshell, you will cut the square cake into 3 even rectangles, and use these to form the number one

I save the excess piece from the top of the number 1 to create a smash cake for the baby

slice the fruit into even-sized pieces. For my cake I used raspberries, blueberries, kiwifruit, clementine/mandarin pear and apple (I include a video tutorial on this page for creating flowers from clementines/mandarins

Place the cream, vanilla, and maple syrup in a large bowl and whip (a wee tip, chill the bowl and beaters before you start this makes your cream even whippier and fluffier!) (If you would prefer to use an alternative sweetener there are some ideas in my blog post)

If you are making this cake in advance you may want to stabilise your whipped cream, I have linked some techniques for this above. I added 2 teaspoon of cornflour to the mix before beating to stabilise my whipped cream

Fill a piping bag with the whipped cream, I used no tip on my bag, you could also

Lay the base layer of the cake on your cake board, in the shape of the number 1, if you have chosen to add a fruit purée spread this on the cake (see my notes above)

Pipe even round 'blobs' of cream onto the base layer, I found I needed 3 blobs of cream per row to cover the cake

Add the top layer of cake.

Pipe cream right around the edges of the cake

Top the cake with the fruit you have prepared

Chill until ready to serve