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Preheat your oven to 375°F (190°C)
Roll out the thawed puff pastry on parchment paper. If needed, slightly roll the edges to fit your number stencil.
Place the stencil on top of the dough and use a sharp paring knife to carefully cut around it.
Remove excess dough and save for future use.
Transfer the parchment paper with the cut-out number onto a baking sheet.
Repeat to create a second identical number piece (one for the base, one for the top).
Place another sheet of parchment paper over the cut-out numbers, then place a second baking sheet on top to prevent excessive puffing.
Bake for 30 minutes, or until golden brown.
Remove from oven and allow to cool completely.
In a large mixing bowl, combine heavy cream, confectioners' sugar, and instant vanilla pudding mix.
Whip on medium-high speed for 5–7 minutes, until stiff peaks form.
Place the first puff pastry number on a large cake board to prevent sliding, spread a small amount of cream underneath it.
Transfer the whipped cream to a large piping bag (no tip needed).
Pipe uniform dollops of cream over the first number.
Carefully place the second puff pastry number on top.
Pipe another layer of cream dollops on top.
Garnish with chocolates, strawberries, macarons, and fresh flowers as desired.
Refrigerate for best results.
Slice, serve, and enjoy!