Use an edible ink pen to draw the number onto the surface of the cake, in a block letter style. Make sure the number is as thick as possible, approximately 4-5 inches wide at each point.
Use a serrated knife to carve the cake along the lines. Then round the edges of the number, to make it look like a rounded balloon. Place the cake on a cake board at this point, as the odd shape of the cake will make moving it difficult, once it is frosted.
Cover the entire cake in a thin layer of buttercream. Place the cake in the fridge for 20 minutes, to chill. Then coat the cake in a generous layer of buttercream. Smooth the buttercream as much as possible.
Place the remaining buttercream into a piping bag fitted with a large, angled piping tip. Place the widest side of the piping tip against the cake and pipe a ruffle around the entire number.
Spray the entire cake with the metallic food spray. To protect the rest of your kitchen, use your hand or a sheet of paper to catch the overspray on the opposite side of the cake. Enjoy!