You can either buy the stencils, make them yourself, or print them out on the Internet and stick them on cardboard. Preheat the Bach oven to 200 degrees (top / bottom heat). Roll out the puff pastry, place the template on it and cut along the template with a fine knife (you can make small baked goods from the leftover pastry). Prick the dough several times with a fork and sprinkle with powdered sugar, carefully place on a baking tray lined with baking paper and bake in the preheated oven for 7 minutes. Weigh down the puff pastry with another baking sheet and bake for another 7-10 minutes until golden brown. Then take them out of the oven and let them cool down on a wire rack. We do this twice so that we have a base and a lid

For the cream: Mix the mascarpone with the cream cheese, lemon zest and the sifted powdered sugar, add the liquid cream and the vanilla sauce and stir until it is a firmer consistency. If you want to color with food coloring. Fill the finished cream into a piping bag with a nozzle (I always use a large perforated nozzle). Decorate the first number with dots of cream. Now carefully put on the second number, press lightly and decorate again with dots of cream and decorate as you wish.