Fault line cake ideas

Fault line cake ideas DEFAULT

Fault Line Cakes Are Here and They're Magical

The latest dessert trend is here, and it’s oh, so sweet. Fault line cakes are the new, edible pieces of art that look like an outer chunk of your cake is missing and you can see into the cake’s interior. Only, instead of seeing moist chocolate or vanilla cake, you see piles of sprinkles, fruit, cookies, and more. It’s not until you cut a slice that you see the traditional cake.

Most fault line cakes are made using the same technique. Begin with a tall, circular, layer cake. First, add a thin crumb coat layer, which prevents any cake crumbs from reaching the surface. Next, apply a thin layer of frosting around the middle section of the cake. Now is the time to build the cake’s faux interior with sprinkles, edible glitter, or whatever else your heart desires. Finish it off with thick—and we mean thick—layers of frosting on the top and bottom of the cake. These layers should stand out about a quarter-inch from the middle section. To get a picture-perfect finish, consider using a cake icing smoother ($9.97, Amazon).

The decorating technique is generally easy to do, and allows room for creativity. There are over 12,000 uses of the fault line cake hashtag on Instagram, and here are a few of our favorites that really, ahem, take the cake.

Strawberries and buttercream, and gold, oh my! This pretty cake would be the star of the dessert table at your summer tea party. The sliced strawberries in the middle really give the illusion that the cake center is missing.

This chocolate sponge cake has Oreo buttercream frosting on the inside and out. In the fault line, you’ll see Oreo cookies, chocolate truffles, and more delicious sweets. Cakes with beautiful sides like this don’t need to be decorated with much on top.

This baker took succulent cakes to the next level with a fault line center. You can see the edible flowers peeking out from the interior of the cake in the most gorgeous way. If desired, you can even top the cake with a few real succulents—just remember to remove them before cutting the first slice!

A sprinkle fault line cake is one of the more common designs for this emerging trend. Before dousing the top and bottom in buttercream, pile on sprinkles to the center. Remember to paint the edges of the fault line with edible gold so it looks like a geode!

Some fault line cakes are among the prettiest, most elegant desserts we’ve ever seen—this one included. Macarons mixed with roses decorate the interior of this cake. Tip: If you want to use larger objects like cookies in your fault line, cup them in half! No one will notice the backside is missing. You can also cut into the cake at the center, if needed, to make room for larger objects.

Are you more of a breakfast person or a dessert person? This fault line cake has the best of both worlds! Taking on the popular trend of cereal milk desserts, we love the center of this Froot Loop cake. It’s perfect for a kid or, let’s be honest, any adult.

Sours: https://www.bhg.com/news/fault-line-cakes/

Ingredients

  • 200ml whole milk
  • 4 tbsp golden syrup
  • 300ml vegetable oil, plus extra for the tins
  • 500g plain flour
  • 4 tsp baking powder
  • 500g light brown soft sugar
  • 2 tsp ground cinnamon
  • 4 small pinches of ground cloves
  • 400ml buttermilk (if you can’t get buttermilk, use 300g Greek yogurt mixed with 100ml milk)
  • 4 medium eggs
  • 2 tsp vanilla extract

For the buttercream icing and caramel layers

  • 500g slightly salted butter, softened
  • 1kg icing sugar
  • 2 tsp vanilla extract
  • splash of milk (optional)
  • 150g canned caramel

For the decoration

  • 50g sprinkles (we used a mixture of gold, bronze, and metallic purple, red and turquoise – a mixture of different colours and shapes will give the best result), plus extra for the top (optional)
  • edible gold decorating pen, or edible gold lustre mixed with a few drops of clear spirit (such as vodka)

Method

  • STEP 1

    Put half the milk and half the golden syrup in a saucepan and bring to a gentle simmer. Stir until combined, then remove from the heat and set aside to cool. Or, heat the mixture in a heatproof jug in the microwave for 1 min. Meanwhile, oil two 20cm loose-bottomed cake tins, and line the bases with baking parchment (if the tins are less than 4cm deep, line the sides with a tall ring of baking parchment, too). Heat the oven to 180C/160C fan/gas 4.

  • STEP 2

    For the sponges, you’ll need to use half the ingredients for the first batch of cakes, then the remaining ingredients for another batch, to make four sponges in total. For the first batch, tip 250g flour, 2 tsp baking powder, 250g sugar, 1 tsp cinnamon and 2 pinches of ground cloves into a large bowl with ¼ tsp fine salt. Whisk together, breaking up any large lumps of sugar to create an even, sandy mixture.

  • STEP 3

    Whisk together 150ml of the oil, 200ml buttermilk, 2 eggs and 1 tsp vanilla in a large jug. Add the cooled milk and syrup mixture, and whisk again. Gradually whisk the wet ingredients into the dry until smooth. Divide between the tins. Bake for 25-30 mins, or until a skewer inserted into the middle of each sponge comes out clean.

  • STEP 4

    Leave the sponges to cool in the tins for 10 mins, then invert onto a wire rack (so the bases become the tops), peel off the parchment and leave to cool completely. Clean, oil and line the tins again as described in step 1, and repeat steps 1-3 to make two more sponges. Leave all four sponges to cool completely. Once cooled, the sponges can be wrapped and stored in a cool place for up to three days, or frozen for up to two months.

  • STEP 5

    To make the buttercream icing, put the butter and half the icing sugar in a large bowl. Mash roughly with a spatula, then beat with an electric whisk until smooth and pale. Add the remaining sugar, the vanilla, and the milk to loosen the mixture to a spreadable consistency, if needed. Beat again until smooth. Transfer half the buttercream to a second bowl and set aside.

  • STEP 6

    Working with the first bowl of of buttercream, spread a few tablespoons in the centre of a 20cm cake board or stand, and put one of the sponges on top, upside-down, so the flat base is on top. Spread over a quarter of the buttercream, followed by a third of the caramel. Top with another sponge, then another layer of buttercream and caramel, then repeat the process with a third sponge. Place the final sponge on top, upside-down, so you have a flat surface. Cover the entire cake in a very thin layer of the buttercream, using what remains from the first bowl – don’t worry about making it neat, as any crumbs trapped in the icing will be covered in the final coat. Chill the cake for 30 mins until the icing is firm.

  • STEP 7

    Stand the chilled cake in a baking tray or large roasting tin (this will catch the sprinkles while you’re decorating). Using the second bowl of buttercream, spread some onto the cake to make a wide belt around the middle – this is easiest with a small offset spatula.

  • STEP 8

    Press the sprinkles onto this band of icing using the palm of your hand until the entire belt is covered and the icing is no longer visible. Chill for 20 mins more until the icing and sprinkles are firm.

  • STEP 9

    Using a small palette knife or offset spatula, dollop most of the remaining buttercream below and above the belt of sprinkles.

  • STEP 10

    Then spread into thick bands that meet or slightly overlap the belt of sprinkles.

  • STEP 11

    Use a cake scraper or the side of a large palette knife to smooth the bands of icing, turning the cake as you go, slightly edging over the sprinkles to create the impression of a fault line with sprinkles beneath. Don’t worry about the edges being too neat – a rough edge adds to the effect.

  • STEP 12

    Cover the top of the cake with the remaining buttercream, using a small palette knife or cake scraper to smooth it. Use the gold decorating pen (or lustre and spirit mixture, plus a clean paint brush) to highlight the edges, including the inside edges, of the plain icing bands. If you like, you can also decorate the top of the cake with extra sprinkles. Best eaten within two days, but will keep in the fridge for up to five days. Leave to stand at room temperature for at least 1 hr before serving.

Sours: https://www.bbcgoodfood.com/recipes/sprinkle-spice-caramel-fault-line-cake
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fault line cake tutorial

Fault Line Cake

I mentioned in my geode cake tutorial that I was seriously researching wedding cake designs on both Instagram and Pinterest. One of the most popular designs to emerge in the last few years is the fault line cake. To me, fault line cakes are a variation of geode cakes, but with significantly more pizzaz and flair. Instead of filling the cake’s cut-outs with rocks (which, if you follow me on Instagram and read my geode cake tutorial, I was actually VERY opposed to because I was worried about chipping a tooth), you can fill them other ingredients: candy bars, cookies, fruit,sprinkles, and even buttercream flowers.

Chocolate Fault Line Cake

Although I wasn’t sure if I wanted a fault line cake for my wedding cake (they seemed too casual and too trendy; I wanted something more timeless), looking at all the different designs inspired me to try making one at home for my mom’s birthday. I used the yellow cake recipe from my cookbook, Weeknight Baking, and combined it with a Nutella Swiss meringue buttercream—because what better combination is there than yellow cake and chocolate frosting, right?

Fault Line Cake Tutorial

Below are the key ingredients you need to make a fault line cake, along with a step-by-step photo tutorial of the frosting process:

Ingredients to Make a Fault Line Cake

A Really Good Cake Recipe

I mentioned this in my geode cake tutorial too, but good cake designs should ALWAYS start off with good cake recipes. For my fault line cake, I went with the yellow cake recipe in Weeknight Baking. The yellow cake is incredibly moist and flavorful because it uses both butter and oil; it also has buttermilk to keep it from being too sweet. Despite all this liquid and fat in the butter, the cake has a wonderful, sturdy crumb that’s a breeze to frost.

Swiss Meringue Buttercream Frosting

A big part of what determine’s a fault line cake’s overall “lewk” is the contrast between the craggy middle and the rest of the smoothly frosted cake. And I don’t know about you guys, but frosting a cake smoothly is one of my least favorite baking-related tasks. It always takes ages, and you need a lot of practice and experience to make it really smooth!

That being said, there are techniques to help any baker along the way. One of them is to use a frosting like Swiss meringue buttercream. Swiss meringue buttercream is incredibly easy to work with, smoothing well, piping beautifully, and holding its overall shape really well. For my fault line cake, I used a Swiss meringue buttercream frosting that I flavored with Nutella.

Nutella

Most chocolate Swiss meringue buttercreams are typically flavored with cocoa powder or some kind of melted chocolate; for this cake, however, I had the brilliant idea of flavoring it with Nutella. Just between you and me, the Nutella flavor in the buttercream was just a  touch TOO subtle. I think that it’s overall a good thing because an intensely Nutella-flavored frosting combined with the cake would have been too sweet? But still—for a Nutella fiend like me, I couldn’t help but feel like I wanted more.

As a result, I decided to use Nutella in the fault line, too! Specifically: the chocolate pearls (more on that in a second) in the center of the cake are being suspended by a spread of Nutella. Most fault line cakes actually use frosting to do the job, but I found that the extra Nutella in its place gave my overall cake the chocolate hazelnut flavor it was missing from the buttercream.

Valrhona Chocolate Pearls

A few weeks ago, Valrhona, one of my favorite chocolate makers and long-time blog partners, sent me bags of chocolate pearls to celebrate my engagement. If you guys have never had their chocolate pearls, you’re in for a treat! They’re basically chocolate-covered crunchies that you can sprinkle on any dessert (or, if you’re like me, shove into your mouth by the handful). I filled my fault line crack with dark chocolate, dulcey chocolate, caramel milk chocolate, and white chocolate Valrhona pearls. I know that these are kind of pricey, but I promise they are absolutely WORTH IT.

Edible Gold Leaf

To make the fault line of the cake really stand out, I traced its edges with edible gold leaf (similar to how I made this pattern on this mint chocolate kintsugi cake and this ube kintsugi cake). I’m not going to lie—it was time consuming, especially since I used tweezers to place the gold leaf. If you don’t have all the time in the world, you can skip this step completely (I’ve seen other fault line cakes without this border; they’re definitely more rustic, but still look great!). There are also other tutorials that instruct you to use a paintbrush to paint gold dust on instead—I just personally can’t vouch for this route since I didn’t do it myself.

How to Make a Fault Line Cake

To make a fault line cake, you’ll need a rotating cake stand (this will help you frost the sides smoothly) and an offset spatula. Although you can use a large offset spatula, I actually found that a smaller offset spatula was easier to work with (since you’re only be smoothening part of the cake at a time).

1. Start by assembling your layer cake and use the Nutella Swiss meringue butter cream to give it a crumb coat.

A crumb coat is a thin layer of frosting that’s spread over a cake to help trap crumbs. If you’ve ever tried to frost a cake without a crumb coat, you’ll know that crumbs can shake loose from the cake and get caught in the frosting, leaving your cake with unsightly bumps. The crumb coat seals in any crumbs, allowing you to apply thicker and smoother layers of frosting later.

2. Frost the middle of the cake with Nutella.

Frost a thin layer of Nutella only around the middle of the cake, leaving the top third and bottom third of the cake exposed. I used around ½ cup of Nutella for the job; it’s best to scoop the Nutella into a bowl and microwave on low for 20 seconds to get it really spreadable. You don’t need to worry about perfectly smoothing the Nutella since you’ll be covering the majority of it with chocolate pearls, but you do want it to be somewhat even on the cake. This’ll make frosting the upper and bottom parts of the cake easier later.

3. Apply the chocolate pearls to the Nutella.

Watch out—this part can get messy! Place a baking sheet underneath your cake stand to help catch any pearls that fall.

4. Apply frosting to the top and bottom halves of the cake.

Use an offset spatula to cover the top and bottom halves of the cake with the rest of the frosting, making sure to keep the pearl-covered area uncovered. You want to add enough buttercream to cover the halves evenly and completely, as well as ensure that these layers will be thicker than the layer of chocolate pearls. The thicker layers will ensure that your offset spatula won’t get caught in the chocolate pearls as you smooth the frosting in the next step.

5. Use the offset spatula to smooth the top and bottom halves of the cake perfectly, being careful not to touch the chocolate pearls. 

Use an offset spatula and your rotating cake stand to smooth the top and bottom half of the cake. At this point, it’s helpful to dip the offset spatula in hot water—the hot water will help smoothen it. I like to have a pint glass of boiling water nearby, dip the blade of the offset spatula in it for a few seconds (mind you—make sure your offset spatula is made of a heatproof material like metal!), wipe it dry quickly, then use it on the cake immediately.

Make It Weeknight Baking

Similar to other elaborately decorated cakes, I broke down the work for this cake over the span of multiple days. That’s because it can be REALLY time-consuming to make a fault line cake—in fact, it took me almost the entire afternoon to assemble, apply the fault line, and frost the cake! And it would have taken longer if I’d made the cake in the same day too. But to make sure I wasn’t stuck in the kitchen all day, I actually ended up dividing the recipe over like this:

  1. Day One: Make the Cake! (around 1 hour, including Bake Time)
    Follow the instructions in the recipe below to cool the cakes to room temperature, then turn each layer out into its own individual sheet of plastic wrap. Cover tightly with the plastic wrap and freeze overnight—do NOT refrigerate! Refrigerating cakes dries them out, while freezing the cakes locks the moisture in. In a pinch, I’d rather you leave the cakes wrapped at room temperature.
  2. Day Two: Make the Frosting, Assemble, and Crumb Coat the Cake (around 1 to 1 ½ hours)
    One of the biggest bummer about working with Swiss meringue buttercream frosting is how time consuming it is to actually make the stuff. You’ll first need to cook the egg whites and sugar to a specific temperature to make meringue (around 15 minutes), whip it until it reaches room temperature (another 10 minutes), then slowly add butter to make the buttercream (around 15 minutes). That’s more than 30 minutes of work going into freaking buttercream!!! People who say that Swiss meringue buttercream comes together quickly are LIARS.But the good thing about Swiss meringue buttercream is that, once it’s made, it keeps really well in the refrigerator. Once I make the buttercream, I assemble and crumb coat the cake. Depending on your experience, it can take anywhere from as little as 30 minutes, to a full hour. I then let the covered cake chill in the fridge for 20 minutes to set it or so, before covering it with plastic wrap (pro-tip: a chilled cake will be easier to frost the next day, and at this point, the buttercream-covered cake won’t dry out as easily than if it were naked). I then transfer the rest of the buttercream to an airtight container and (gasp!) leave it out at room temperature for use until tomorrow. Caveat: my house tends to run cold (in the winter, we’re lucky if the house gets to 60°F), so I can defs get away with keeping it at room temp.
  3. Day Three: Make the Fault Line Cake (around 1 to 1 ½ hours) and Serve!
    Alright, you still with me? Follow the tutorial above to complete your fault line cake. You’ll need to re-whip the Swiss meringue buttercream before using on the cake—simply scrape it into the bowl of a stand mixer fitted with the paddle attachment, and beat on medium-high for 2 to 3 minutes. 

Of course, the schedule above is kind of dragged out. If you want to shorten it to a two day timeline, I suggest making the cakes the day before and then making the frosting, assembling, and decorating the cake all on the second day.

And if you liked the way I broke it out above, be sure to check out my cookbook, Weeknight Baking—literally all the cake recipes in the book are designed this way!

Best Tips for Making a Fault Line Cake

  • {Cake Making Tip} If I had to do it all again, I’d probably bake the cakes in 6-inch pans and opt for a 4 layer cake (the recipe will make enough batter for this, too). Why? Those dimensions will make for a cake that will make it faster to decorate (since a 6-inch cake has a smaller circumference than an 8-inch cake) and will result in a taller cake that will show off the fault line more! Next time, next time. 
  • {Cake Making Tip} For even cake layers, I like to actually weigh out the layers with a digital scale to make sure they’re even. The easiest way to do this is to set a prepared cake pan on a digital scale and tare it to “0”. Pour batter into the pan until the scale registers the weight listed in the recipe (because yes, I’ve included the approximate weight of the batter needed for each pan!). Repeat with the second and third cake pan. 
  • {Styling Tip} For a sturdy cake with even amounts of buttercream between each layer, level your cakes. Most cakes, when they bake, will dome slightly in the center (this is because the sides of the cake tend to cook faster and set more quickly than their middles). Use a serrated knife to lop those domes off before assembling the cake. Trust me—I was lazy and didn’t level the first two layers of my cake. You can kinda tell from the photo, too. See how the buttercream filling between those two layers is much more uneven than the buttercream filling between the middle and top layer (which I leveled)? It makes a difference!
  • {Styling Tip} Don’t panic if you get a little bit of frosting on some of your chocolate pearls—most folks won’t even notice, I promise! But if you’re type A (like me) and it’s really bothering you, know this: the chocolate pearls are super forgiving, and any buttercream frosting that accidentally gets on them can be gently wiped or dabbed off with a paper towel. 

Other Fault Line Cake Ideas

FAULT LINE CAKE RECIPE

yield: 1three-layer, 8-inch cake
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Ingredients

For the Yellow Cake

  • 3 cups (12 ounces or 340 grams) cake flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons kosher salt
  • 1 cup (8 ounces or 227 grams) unsalted butter, at room temperature
  • 2 ½ cups (17.5 ounces or 496 grams) granulated sugar
  • ½ cup (3.75 ounces or 106 grams) light brown sugar
  • 6 large eggs, at room temperature
  • 1 cup (8 ounces or 227 grams) canola oil
  • 1 cup (8 ounces or 227 grams) buttermilk, at room temperature
  • 1 tablespoon pure vanilla extract

For the Nutella Swiss Meringue Buttercream Frosting

  • 1 ½ cups (10.5 ounces or 298 grams) granulated sugar
  • ⅔ cups (6 ounces or 170 grams) egg whites, from about 5 to 6 large eggs
  • ½ teaspoon kosher salt
  • ¼ teaspoon cream of tartar
  • 2 cups (16 ounces or 454 grams) unsalted butter, at room temperature and cut into 1-inch cubes
  • ¼ cup (2.5 ounces or 71 grams) Nutella

Instructions

For the Yellow Cake

  • Position a rack in the center of the oven and preheat the oven to 350°F. Generously spray three 8-inch cake pans with cooking spray and line the bottom of each with a parchment paper circle. Spray the parchment, too.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Beat on medium until light, fluffy, and doubled in volume, 3 to 4 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the eggs one at a time, adding the next egg only after the previous one has been fully incorporated, scraping down the bottom and sides of the bowl after each addition. With the mixer on low, slowly pour in the oil, followed by the buttermilk and vanilla, and beat until the mixture is smooth, 3 to 4 minutes. Gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
  • Divide the batter evenly between the pans; if using a digital scale to measure out layers, note that this recipe makes around 66.5 ounces of batter—pour 22.15 ounces of batter into each cake pan. Bake for 40 to 45 minutes. When done, the top of the cake should bounce back when gently pressed and a skewer inserted into the center of the cake should come out with a few crumbs attached. Cool completely in the pans on a wire rack before frosting.

For the Nutella Swiss Meringue Buttercream Frosting

  • Whisk together the egg whites, sugar, salt, and cream of tartar in the top pan of a double boiler (or, make a homemade version by placing a heatproof bowl over a sauce pan filled with 2 to 3 inches of simmering water, ensuring that the bottom of the bowl does not touch the water). Cook over medium-high heat, whisking intermittently, until the mixture registers 160°F on a candy thermometer.
  • Once the mixture reaches 160°F, immediately pour into the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed for 8 to 10 minutes, or until the mixture has turned into a meringue that holds medium-stiff peaks. When done, the outside of the mixer bowl should be at room temperature and no residual heat should be escaping the meringue out of the top of the bowl. Stop the mixer and use a rubber spatula to scrape down the whisk and the bottom and sides of the bowl. Replace the whisk attachment with the paddle attachment.
  • With the mixer on low speed, add the butter, a few cubes at a time. Once incorporated, increase the mixer speed to medium-high and beat until the buttercream is silky smooth, 3 to 5 minutes. Use a rubber spatula to scrape down the paddle and bottom and sides of the bowl. With the mixer on medium-low, add the Nutella. Scrape down the bottom and sides of the bowl once more, then beat on medium-high until the frosting is creamy and smooth, 2 to 3 minutes.
Sours: https://www.hummingbirdhigh.com/2020/03/fault-line-cake-tutorial.html
Amazing Fault line Cake Decorating Goals 2019 l Most Satisfying Cake Decorating Design and Ideas

Chocolate fault line cake

  • Preheat oven to 180C/160C fan forced. Grease three 20cm (base measurement) round cake pans with melted butter. Line bases and sides with baking paper.

  • Whisk together the flour, sugar, cocoa, bicarb, baking powder and salt in a large bowl. Add the eggs, buttermilk, oil, water and vanilla. Whisk until well combined and smooth. Divide the mixture evenly among the prepared pans. Bake for 45-50 minutes or until a skewer inserted into centre of the cake comes out clean. Set aside, in the pans, for 10 minutes to cool slightly, before transferring to a wire rack to cool completely.

  • Meanwhile, to make the buttercream, use the balloon whisk attachment on a stand mixer to combine the egg whites and sugar in a large heatproof bowl. Place the bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Cook, stirring often with a whisk, for 3-5 minutes or until hot to touch (to test, transfer a small amount to a saucer. If the mixture is hot, it is ready). Remove the bowl from heat and transfer the mixture to a stand mixer with the whisk attachment. Whisk on high speed for 10 minutes or until almost room temperature. Switch to paddle attachment. On low speed, gradually add the butter, beating well after each addition, until smooth and creamy. Add the melted chocolate and a pinch of salt. Beat until well combined. Scrape down the bowl. Add the cocoa powder and beat on low speed until combined. Spoon 2 cups of the buttercream into a piping bag fitted with a fluted nozzle and reserve.

  • Use a serrated breadknife to trim the top of each cake, if needed. Use a little of the buttercream to secure one cake, cut-side up, on a serving platter or board. Spread 1/2 cup of the buttercream over the top of the cake. Repeat with a second cake layer and 1/2 cup of buttercream. Top with the remaining cake, cut-side down. Spread 2 cups of the chocolate buttercream over top and sides of the cake to create a crumb coat. Place the cake in the fridge for 20 minutes to chill.

  • Use an offset palette knife to spread a thin layer of the remaining buttercream around the middle of the cake, leaving the top third and bottom third of the cake exposed. Reserve 16 whole Baci chocolates and slice remaining Baci into three slices each. Attach slices of Baci to the thin layer of buttercream on the side of the cake, pressing gently.

  • Spoon the remaining buttercream into a piping bag and snip off the end. Pipe around the top and bottom portions on the side of the cake, making sure to keep the middle Baci area uncovered. Use the palette knife to smooth the top and bottom piping on the side, being careful not to touch the exposed Baci.

  • Use the reserved butter cream to pipe rosettes around the top edge of the cake. Add a reserved Baci to each rosette. Sprinkle with nuts.

  • Sours: https://www.taste.com.au/recipes/chocolate-fault-line-cake-recipe/2c4tts50

    Line cake ideas fault

    15+ Fault Line Cakes that WOW!

    With the Fault Line craze happening right now, it seemed like the perfect time to do a round-up of some of my favorites. So I'm sharing 15+ Fault Line Cakes that WOW!

    15+ Fault Line Cakes that WOW collage of pictures and text

    I gotta be honest here, I haven't even done a Fault Line Cake yet. I've had other projects on my plate and haven't been taking many orders this summer. One day I hope to just make one for fun!

    In the meantime, I asked in my Facebook group for members to share their cakes and goodness - there are some talented cakers in our group!! So sit back, grab a cup of coffee and enjoy these gorgeous Fault Line Cakes!

    15+ Fault Line Cakes

    15+ Fault Line Cakes that WOW - Tiger Fault Line Cake with Hibiscus flower
    1.  I'm completely obsessed with this Tiger Fault Line Cake by SusieMakes. The pixelated tiger, the painted grass on buttercream, the gorgeous hibiscus flower... it's all just jaw-dropping gorgeous!!
    15+ Fault Line Cakes that WOW - Gender Reveal Pastel Fault Line Cake with Butterflies

    2. This Butterflies Fault Line Cake was made for a gender reveal party by Shruti's Cake Addiction. I love the soft colors and the delicate wafer paper butterflies.

    15+ Fault Line Cakes that WOW - MTV Fault Line 90's Cake

    3. This is a flashback to my teen years (not that I was allowed to watch MTV, we didn't even have cable), but it was all the rage nevertheless. This is a fantastic MTV Cake by Kemp's Cakes. It's such a fun twist on the Fault Line trend!

    15+ Fault Line Cakes that WOW - Archeology Fault Line Cake with Bones and Dirt

    4. This Archaeology Fault Line Cake by Naked Cakes by Naked Cakes by Double Dee is just so stinkin' clever! I'm always blown away by this kind of creativity and out-of-the-box thinking!

    15+ Fault Line Cakes that WOW - Killer Clown Fault Line Cake with Red Balloon

    5. I'm not usually a fan of the creepy horror-film themed cakes but I couldn't not share this Killer Clown Fault Line Cake. Leah from Cake Doll just blows me away with her work! It's incredible, outstanding... takes my breath away!

    15+ Fault Line Cakes that WOW - Jungle Themed Birthday Fault Line Cake with Animals vines and leaves

    6. Sheela's Bakeway nailed all the details of this precious Jungle Themed Fault Line Cake. Every tiny animal, leave and vine is perfection!

    15+ Fault Line Cakes that WOW - Stars and Stripes 4th of July Cake

    7. Since I'm writing this post on the 4th of July - of course I had to share this Stars & Stripes Fault Line Cake by Dellycious Art Cakes!

    15+ Fault Line Cakes that WOW - Red White and Blue Fault Line Cake

    8. I guess I'm feeling very patriotic today because I also wanted to share this Red White & Blue Fault Line Cake by Rita Marra, who shared in All Things Cake.

    15+ Fault Line Cakes that WOW - Purple and Teal Mermaid Fault Line Cake

    9. Julie's Artisan Bakery nailed this gorgeous Mermaid Fault Line Cake. The colors, the texture, the shimmery finish... it's just beautiful!!

    15+ Fault Line Cakes that WOW - Macarons Retirement Themed Fault Line Cake with Ganache Drip

    10. I've only had macarons once in my life and I've never attempted to make them. But all that aside, I love looking at the puffy little treats and I'm completely smitten with this Macarons Fault Line Cake by Lynn's Creative Cakes.

    15+ Fault Line Cakes that WOW - Dragonball Z Birthday Fault Line Cake

    11. Kids love Dragonball Z and this cake is what dreams are made of! Bonus points because it was filled with Skittles! Shared in All Things Cake by member Jo.

    15+ Fault Line Cakes that WOW - Black and Gold Honeycomb Bumblebees Fault Line Cake

    12. And then there's this cake. Black and gold. Geometrics. Metallics. So many trendy things wrapped into one gorgeous cake on this Bumblebee Fault Line Honeycomb Cake by The Lovely Baker.

    15+ Fault Line Cakes that WOW - Music Themed Graduation Fault Line Cake with Handpainted Music Staff and Notes

    13. My son Noah is the painist in our family and I was immediatly drawn to this flawless Music themed Graduation Fault Line Cake by OKC Sweets. The hand-painted staff and music notes are so perfect.

    15+ Fault Line Cakes that WOW - Pink Buttercream Roses Fault Line Flowers Cake

    14. On the softer side, I adore this Buttercream Flowers Fault Line Cake by Cakes by Lynz. Even better, she has a full tutorial for you on her blog here. ! Go see here!!

    15+ Fault Line Cakes that WOW - Coconut Fault Line Cake with Texture

    15. Maybe not the full-blown fault line look, but I'm obsessed with everything By.Aletoso Luxury Cakes does including this Coconut Fault Line Cake. The artistic flare is outstanding! See more of their incredible cakes here.

    15+ Fault Line Cakes that WOW - Blue and Gold Balloon Fault Line Cake

    16. Ohmygosh, how precious is this Balloon Fault Line Cake? I love everything about this beautiful design - the gold, the shades of blue and the balloon topper! Be sure to read all the details at Dulces Para Un Angel.

    15+ Fault Line Cakes that WOW - Extra Tall Fault Line Cake with Naked Cake Showing

    17. Last, but certainly not least, if you're looking for WOW factor - look no further than this Naked Fault Line Cake by Milkmoon Kitchen! She might actually be the creator of the first fault line cake, but I can't say for sure 🙂

    Have you made a fault line cake?

    Alrighty, now that you've seen all the gorgeous fault line cakes... are you inspired to make one? I know I am! I cannot wait to get an order for one of these or just dig in and make up my own design!

    Love round-ups?  Check out these other popular posts:

    Happy Caking!

    Rose

    15+ Fault Line Cakes that WOW - collage of cakes and text

    Sours: https://rosebakes.com/15-fault-line-cakes-that-wow/
    Buttercream Flowers Fault Line Cake Decorating Tutorial

    Fault Line Cake with Buttercream Flowers

    If you’re anything like me you can’t help but spend hours scrolling through Instagram and Pinterest looking at photos of amazing cakes. So you probably won’t have missed the new craze taking everyone’s feeds by storm which has been dubbed the #faultlinecake. Over the last few years buttercream cakes have become so popular and I think the fault line cake is a variation of the geode cakes revealing something beneath the layer of buttercream. I have seen so many amazing examples, typically adding sprinkles and stencilling with these 2 rows of buttercream smoothed over the top mimicking fault lines.

    For this weeks video tutorial I really wanted to give this new cake trend a go, but decided instead of sprinkles I would combine it with one of my favourite buttercream effects that you may have already seen on my YouTube channel and that is buttercream flowers. So the idea is to make the cake look like the fault lines have opened, revealing pretty buttercream flowers on the inside of your cake…

    Buttercream flowers Fault Line Cake
    So whilst most other fault line cakes just require a simple stacked cake, when planning this cake I knew I needed to gain the room to add the buttercream flowers without them being scrapped away as the buttercream was smoothed off. So for this cake I used 2x 6 inch round sponge cakes (you can find the recipe in the Recipe page of the website) which I separated into 2 layers each and also a 5 inch round cake which measured 2 inches in height. By stacking these with the smaller cake in the center this gave me an indented area to add the simple buttercream flowers before adding the final coat of buttercream.

    One thing I will say if you want to make this cake is you will see in the video it took a few coats of buttercream to build up the fault lines as the buttercream needed to be pushed into the space at the bottom of the buttercream flowers in order to give that uneven appearance, but if you pop your cake into the fridge once you have piped your flowers to harden these up, the buttercream just fits between the gaps not spoiling them at all.

    Buttercream Flowers Fault Line Cake

    I really love looking at all the new styles of cakes that are being create and I really hope you will enjoy this tutorial and it might give you some ideas and techniques for creating your own fault line cake. For the full tutorial just click on the video below:

    Also don’t forget to subscribe to my YouTubechannel for more Free cake decorating video tutorials!

    Tools I used

    I have also put a link below to some of the tools I used throughout this video:
    Turn Table: http://amzn.to/2CfVJUl
    Metal Scrapper Tool (small): http://amzn.to/2BNjf7v
    JEM #35 Piping tip (Similar to the tip I used): http://amzn.to/2AET6eX
    Wilton #352 leaf piping tip: http://amzn.to/2AF5OKp
    Wilton #2 Round end piping tip: http://amzn.to/2ksOwVR
    Wilton #3 Round end piping tip: http://amzn.to/2o6roSu
    Piping bags I use: http://amzn.to/2xqeDlM
    Sugarflair Gold Dusts: https://amzn.to/2JSRYYO
    Rejuvenator Spirit: https://amzn.to/2BLqcaE

    ~ Please note that some of links above may be affiliate links. If you click the link and purchase any item through that link, I will receive a small commission from the website but this does NOT add any additional costs to you. Thank you so much for supporting this blog x ~

    Plus why not save this tutorial for later and pin it to Pinterest

    Buttercream Fault Line Cake
    signature
    Sours: https://www.cakesbylynz.co.uk/index.php/2019/06/fault-lines-cake-with-buttercream-flowers/

    You will also like:

    How to make a sprinkle fault line cake

    This marvellous, messy and simply magnificent cake decorating style has come into our lives and shaken the foundations of what we know and love about cake decoration. When it comes to earth-shattering innovations in cake decorating, sprinkle fault line cakes are off the Richter scale!

    Terrible earthquake puns aside, fault line cakes with sprinkles are all the rage at the moment and we couldn't love them more. Creating craters of cake filled with even more deliciousness from buttercream and sprinkles, all part of an ideal style to personalise and go all out with colour and your imagination? Try and stop us!

    Read on for CD&S's spectacular sprinkle fault line cake tutorial and don't forget to check out extra fault line cake inspiration at the end!

    Sprinkle fault line cake

    By Karen Keaney

    You will need

    For the buttercream:

    500g unsalted butter at room temperature
    1kg sifted icing sugar
    Flavouring of your choice
    A couple of tablespoons of liquid, either cooled boiled water or UHT milk
    Colours of your choice
    Stand mixer

    For the cake:

    Edibles
    2x 6in round cakes
    800g yellow buttercream
    250g pink buttercream
    250g blue buttercream
    Brightly coloured sprinkles
    25g each of yellow and blue sugarpaste 
    Gold lustre or highlighter
    Confectioner’s glaze
    Piping gel

    Equipment
    8in round cake board
    Knife
    Palette knife
    Side scraper
    Pro froster 
    Piping bags and nozzles (any nozzles will work; I have used the closed star style)
    Ribbon

    Make your buttercream

    • Begin by using the whisk attachment on your stand mixer. Add the butter and beat on high until it becomes paler in colour.
    • Turn the mixer to low and begin adding the icing sugar a cup at a time (if you have a cover/shield for the top of your mixer it’s a good idea to use it now).
    • You can add a tablespoon of liquid once the mixture starts looking dry.
    • Add a colour and flavouring.
    • Once all the ingredients are added beat on high for about five minutes.
    • Switch to the paddle beater and beat for another five minutes, this helps eliminate the air from the buttercream.

    Buttercream

    Fill and stack your cake

    1. Split and fill your cakes straight onto the 8in cake board. 

    fault line cake with sprinkles step 1

    2. Once stacked, trim off any parts of the cake that protrude out - this gives you a nice base to begin applying the buttercream.

    fault line cake with sprinkles step 2

    Apply buttercream

    3. Using the palette knife, apply a thin coat of yellow buttercream all over the cake; this is called a crumb coat and seals in all the crumbs so that they don’t make their way into your final coat. Refrigerate the cake for about 15 minutes to allow the buttercream to firm up.

    fault line cake with sprinkles step

    4. Apply a second coat of buttercream all over the cake.

    fault line cake with sprinkles step 4

    5. Set the pro froster to the correct height for your cake.

    fault line cake with sprinkles step 5

    6. Use the pro froster to smooth the top and sides at the same time. This will give you straight sides and top.

    fault line cake with sprinkles step 6

    Apply the sprinkles

    7. Place your cake on a wire rack over a baking tray. Apply the sprinkles to the middle part of your cake only, the tray underneath will catch the sprinkles that fall off.

    fault line cake with sprinkles step 7

    8. Brush away as much of the spilled sprinkles from the bottom as possible. Refrigerate again until firm.

    fault line cake with sprinkles step 8

    Prepare the fault line

    9. Apply the remaining yellow icing with a piping bag above and below the sprinkles. You need to be generous with the icing so you don’t scrape off the sprinkles in the next step.

    fault line cake with sprinkles step 9

    10. Smooth out the buttercream using a side scraper. Take care not to get too close to the sprinkles.

    fault line cake with sprinkles step 10

    Decorate the top

    11. Apply a layer of buttercream to the top of the cake and level using the palette knife.

    fault line cake with sprinkles step 11

    12. Insert the nozzles into the piping bag and fill the piping bag with blue icing. Pipe swirls of icing on the top of the cake as shown.

    fault line cake with sprinkles step 12

    13. Repeat for the pink icing, but pipe smaller swirls in between the blue.

    fault line cake with sprinkles step 13

    14. Pipe one large blue swirl in the middle.

    fault line cake with sprinkles step 14

    15. Fill in the top with little pink swirls.

    fault line cake with sprinkles step 15

    16. Add some sprinkles all over the top.

    fault line cake with sprinkles step 16

    17. Clean up the board with a paper towel.

    fault line cake with sprinkles step 17

    Make the fault line

    18. Mix some gold lustre or highlighter with some confectioner’s glaze and paint it along the top and bottom edge of the fault line.

    fault line cake with sprinkles step 18

    19. Make some yellow and blue balls by rolling small pieces of the coloured sugarpaste in your hands.

    fault line cake with sprinkles step 19

    20. Sprinkle the balls on the cake, you can also add some into the fault line.

    fault line cake with sprinkles step 20

    Finishing touches

    21. Finish the board off with a ribbon and bow (you know the rules when it comes to using ribbon on cake).

    fault line cake with sprinkles step 21

    22. Pipe some piping gel or a very thin layer buttercream on the board and spread some sprinkles onto it.

    fault line cake with sprinkles step 22

    More fault line cake inspiration

    Fault line cakes with sprinkles a little too bright for you? No matter, we've found some stunning inspiration to give you just a taste of the gorgeous potential of the fault line cake trend!

    The way the cookie crumbles

    cookie fault line cake

    Cake by @paintingwithbuttercream

    We challenge anyone to look at this incredible fault line cake with cookies and not find their mouths watering uncontrollably! Fault line cakes don't have to be all about colour coordination or excessive brightness, you can use this incredible versatile style to draw attention to the flavours of your cake.

    Maca-swoon

    Fault line cake inspiration

    Cake by @yyccakeclub

    This incredible creation ticks all the right boxes to make a flawlessly fashionable statement. Totally on trend fault line cake style? Check. Chic and suave geometric pattern? Check. Metallic elements mixed with natural ones? Check. Delicious extra macaroon morsels? Check! This clever style keeps you constantly looking again to find extra stunning elements you may have missed on first glance. 

    Stacked to the rafters

    fault line cake inspiration

    Cake by @luliscakery

    We can pretty comfortably conclude that macaroons and fault line cakes go together like, well, fault line cakes with sprinkles! This design really makes the most of the fault line trend and uses it to create a tremendously tall cake bursting with delicious treats. The subtle colouring and clever detailing around the edges of the fault line really show just how impressive fault line cakes can be. 

    We could go on and on and, here at CD&S, we truly love innovative cake decoration to a fault! 


    Be sure to keep an eye out for more totally on trend designs like this sprinkle fault line cake in CD&S and, if you're looking for more decorating inspiration right here, be sure to check out our ultimate guide on how to pipe cupcakes to the perfect finish and ensure your cupcakes are on point, every time. 

    Sours: https://www.foodheavenmag.com/cake-decorating/cake-decorating-techniques/on-trend-techniques/how-to-make-a-sprinkle-fault-line-cake


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