How to Make a Buttercream Fault Line Cake

Edibles

R 1kg Sattina golden delight Madeira cake mix R 1kg freshly made buttercream R Sugarflair rose pastel paste food colouring R Party mix cake sprinkles, rejuvenator spirit R Sugarflair pure gold edible gold lustre glitter dust How To Make R Multi pastel icing stars spray cake topper (small) (optional) A Buttercream Fault Line Cake Equipment R 3 x 7″ sandwich tins, buttered and base lined R Cooling rack, Visitcake levellerthe store (optional) Be on trend with our simple tutorial on how to decorate a fault line cake. R 7″ round silver hardboard card, palette knife Follow our step-by-step guide to see how easy it is to create this dramatic R 7″ stainless steel side scraper, icing turntable (optional) effect. R 10″ round pale blue cake drum, paintbrush The Golden Delight Madeira cake mix is super easy to use, just add R 2 x 12″ disposable piping bags water, mix, divide between prepared sandwich tins and bake. We divided R Large French open star piping tube (No.866) the mixture between 3 x 7in (18cm) round sandwich tins and baked until R Unicorn cake topper, e.g. prancing stallion unicorn golden and just firm to the touch in the centre. Remove from the oven R Tray with baking parchment and leave the cakes to cool for about 5 minutes in the tins and then turn them out onto a rack to cool. Cut the tops of the cakes off if necessary, to Visit the store level them and to make all the cakes the same height. A handy hint is to use a cake leveller to do this, otherwise use a bread knife.

It’s best to use freshly-made buttercream, so use your own recipe or follow ours below, and colour it pale pink with the rose paste colouring. The cakes are sandwiched together with a thin layer of buttercream and then stacked on the hardboard card. This hardboard card then stays under the cake whilst decorating to give it a firm base as the cake needsG to be moved several times and turned on its side so this board gives it some extra support.

Step 1. Covering the cake in buttercream Cover the top and sides of the cake with a layer of pale pink buttercream, spreading it over with a palette knife and smoothing it flat with a sidescraper. You may find it easier to do this step on a turntable. Chill the cake in the freezer for about 10 minutes or in the fridge for about 30 minutes.

© Cake Craft Shop Ltd 2019 Page 1 of 3 www.cakecraftshop.co.uk Step 2. Adding buttercream around the centre Step 3. Preparing the sprinkles Colour the buttercream a little darker with more of the rose paste Tip the cake sprinkles onto baking parchment on a tray and spread colouring. Spread some of the buttercream around the centre of them out in an even layer. Having them on a sheet of baking the cake. The easiest way to do this is to fill a disposable piping parchment will make it easy to pick them up to tip the excess back bag and cut the end off. Pipe 3 lines around the cake, then spread into the container after using them. them flat using a palette knife.

Step 4. Adding sprinkles to the cake Step 5. Adding (more!) sprinkles As soon as the middle band of buttercream has been spread Put the cake the right way up on the spare board and if there are any around the cake and before it sets, turn the cake onto its side sections of the band that don’t have sprinkles then scoop some up and roll it in the sprinkles to coat the band of fresh buttercream. in your hand and press gently against the side of the cake to fill the Alternatively scoop up sprinkles in your hand and press against gaps. the band.

Step 6. Adding another layer of buttercream Spread some buttercream over the top of the cake, and spread some thickly around the sides, so that it protrudes beyond the sprinkles. Smooth the sides with the sidescraper, with the cake on a turntable if you have one. Smooth the top flat with a palette knife.

© Cake Craft Shop Ltd 2019 Page 2 of 3 www.cakecraftshop.co.uk Step 7. Painting the edge of the fault line Step 8. Adding finishing touches Chill the cake in a freezer or fridge until the buttercream is firm. Using a piping bag fitted with the open star tube, pipe a shell Transfer the cake to the blue board, leaving it on the thin cake design around the base of the cake and swirls around the top card. Mix some of the gold glitter dust with rejuvenating spirit and edge. Scatter a few extra sprinkles over the piping and place the use the paintbrush to paint over the edge of the fault line. chosen unicorn topper on top, adding an icing starburst behind the unicorn, if you choose.

Design Variation Rather than using sprinkles around the cake you can use a PhotoCake edible print ribbon (as we have done with the giraffe print cake strips on our animal birthday cake). We’ve added model jungle animals and a Happy Birthday cake topper banner to finish. But if a safari theme isn’t for you, we’ve got lots of other edible ribbons for any occasion – from floral pastel watercolours to outer space, ‘happy birthday’ balloons to a drip effect cake design. We also have an array of seasonal cake strips, so if you’re looking for Halloween cake decorations please check out our Halloween designs, suitable for children’s or adults Halloween parties.

Buttercream Recipe We found it best to make fresh buttercream rather than a ready-made frosting. Ours was made by beating together 750g icing sugar, 375g softened unsalted butter, few drops of vanilla natural flavouring and 1tbsp boiling water. Beat it until smooth and pale in colour and use immediately. When not using, keep a sheet of cling film pressed against the surface of it so it doesn’t crust over.

Stylish Sugarpaste If you don’t like buttercream, then look out for our project sheet on how to decorate fault line cakes using sugarpaste which will be available soon.