Alphabet Cake/ Cream Tart Cake/ The most Trending Cake of 2018

Alphabet Cake/ Cream Tart Cake/ The most Trending Cake of 2018

So Finally I too jumped on the bandwagon of the most trending cake trend of 2018, The Alphabet Cake!!! This is what I made for my Son’s birthday this year. A very special treat from my side for my son who is not only my son but also my best friend, my best critic, my support, my lifeline.
These Cream Tarts or Alphabet cakes or Cream Cakes are all the rage!!! The moment I used to open my Facebook or Instagram the screen used to be flooded with these beauties. How can one resist making one of these?

They look soooo beautiful and offer a unique twist on traditional cakes. You can cut them into letters, numbers, or shapes, and decorate them with fruits, flowers, macaroons or your favorite candies.
My mind was boggled with N number of questions before trying my hand on these beauties.

I thought I will list out all the questions and my answers to them to make things easy for you guys. But, still if you have any doubts feel free to drop your queries.


They are most commonly called as CREAM TARTS, CREAM BISCUITS, CREAM COOKIES OR CREAM CAKES. It’s basically a new and gorgeous Avatar given to our traditional cakes or cookies.

There are so many different versions of this idea, so I would say there’s no wrong way to make these. You can use a basic Sugar Cookies Recipe, or a Sweet Tart Recipe, or Biscuit Recipe, or Shortbread Recipe, or Cake Recipe.

-I have chosen Vanilla Custard Powder Cookies Recipes to make the Base Tart.


Once you decide on the base recipe part then comes the part to give it your desired number or shape.

For that cut out a template of the Alphabet, Number or Shape using Parchment Paper.

Place the template on the unbaked cookie or baked cake.

Cut out with the help of a sharp knife.

You will be needing minimum two such pieces.

-I cut out a template of “P” alphabet as my son’s name is Prachet.


The filling or “cream” layer, too, can be anything you’d like. I recommend something light but stable and not too sweet.

Just keep one thing in mind the filling mix should be of PIPABLE TEXTURE without being too stiff.

You can use stabilized whipped cream or diplomat cream (pastry cream mixed with whipped cream) or Ganache with cream or Cream Cheese with whipped Cream.

-I have used a super simple frosting/filling made from Vanilla Custard mixed with Whipped Cream.


Cream Tarts are generally decorated with Fresh Fruits and this is what I like about them.

You can use Fresh fruits like Strawberries, Raspberries, Mangoes or whatever you like.

You can use fresh Flowers (you can wrap the stems in plastic wrap or put a straw in the cake and insert the stem in the straw)

You can also use Meringues, Macarons, Sugar sprinkles, Candies, Cookies or Chocolates.

-I have decorated mine with just fresh fruits and sugar sprinkles.


Because the cream tart has perishable fillings like cream and fresh fruit, you cannot keep them for a long time.

This is one dessert which you can just whip and serve. You can prepare all the components beforehand and just assemble it before serving.

You can enjoy these Cream Cakes right away, but I think the texture is best after having been in fridge for at least an hour or so. The frosting firms up a bit, the cookies soften a bit more, and it’s like eating a beautiful, delicious and ohhh sooo divine dessert.

It’s good to go for 48 hours without getting soggy. Anything longer than that and the fruit is going to start getting mushy and the whipped cream will start to weep.

Let’s see how to make this beautiful Cream Tart.

For Tart Base


All Purpose Flour- 1.5 cups
Almond Flour- 1/2 cup
Custard Powder- 1/2 cup
Butter- 100 grams(chilled,unsalted and cut into cubes)
Baking powder- 1/2 teaspoon
Milk- 1-2 tablespoon (as required)
Yogurt- 2 tablespoon
Sugar powder- 1.5 cups
Vanilla extract- 1 teaspoon
Salt- a pinch


In a mixing bowl, or in the food processor’s bowl mix together all purpose flour, almond flour, custard powder and baking powder.

Add chilled butter. Cut the butter into cubes and then add.

With your fingertips break the butter and mix with the flour. You can do it with food processor or a stand mixer or else get your hands do the job and feel the texture of the dough.

Mix till you get a bread crumb like texture in the mixture.

Add powdered sugar.Mix well with a spoon or spatula.

Add Yogurt.

Lightly mix and then add 2 to 3 tbsp milk and Vanilla essence.

Mix entire mixture together to a dough.
Don’t knead.
Cover the dough with cling wrap.

Keep this dough in fridge for half an hour. Chill the dough.
After half an hour remove the cookie dough from the fridge.
On a parchment paper put half of the dough.
With a rolling pin, roll the dough gently. Roll the dough to a thickness of 0.50 to 0.75 cms.

Put the template on the rolled out dough. Cut the dough in the shape of your template with the help of a sharp knife.

Similarly cut the second cookie from the remaining dough.

Then place the cookies along with the parchment paper on baking trays and keep the trays in fridge for half an hour.
This step will make your cookies more crispier and will avoid the spreading of cookies while baking.
 In the meanwhile preheat your oven at 180*C for 15 minutes.

After half an hour take out the baking tray from fridge and bake your cookies in a preheated oven at 180*C for 10-12 minutes.Keep an eye after 9-10 minutes.If you see the edges are getting brown remove the tray from the oven. Otherwise bake more.
Once baked, immediately remove them when still hot and place them on a wired tray or rack. Let the cookies cool down.

Once they cool down at room temperature, we will start with the next part- Custard Cream.

For Custard Cream


For Custard Cream
Milk- 1 cup
Custard Powder- 3 tablespoon
Sugar- 3 tablespoon

Whipping Cream- 500 milliliter
Icing Sugar- 2 tablespoon


Add the milk and sugar to a saucepan reserving some milk for the custard.
Bring it to a boil.
Meanwhile add the reserved cold milk to the custard and mix to dissolve the custard and keep it ready.
Once the milk boils add it in a slow motion over the custard mix stirring continuously.
Transfer this again to the saucepan and cook for a minute until it thickens.
Once thickened remove it into a bowl, cling wrap such that it touches the custard and refrigerate until cooled.
Start whipping the cream. Once it becomes foamy start adding icing sugar little by little and whip until stiff peaks form. Set aside.
Once the custard cools completely whip that too until creamy.
Strain it if you see any lumps. Finally add this to the cream in two portions and whip again until stiff peaks form.
(Add colouring of your choice and combine)

For Garnishing



Chop Strawberries, Mangoes, Kiwis and Oranges.

So now the base, cream and decorations are ready to be assembled.

Take one cookie tart base.
Fill the prepared custard cream in piping bag attached with a tip of your choice.
I have used a simple tip because I wanted cream in blob shapes.
Once done place the other tart on top and press gently.
Once again pipe the cream on top and garnish with chopped fruits.

Enjoy this beautiful stunning treat.


Leave A Reply