Fault Line Cake- 3 Techniques

August 18, 2020

Fault line cake sprinkle technique

Learn how to create three STUNNING fault line cake designs in a few simple steps. All you need is your favorite cake and buttercream recipes (find our favorite recipes at the end of this blog). 

Sprinkle Technique

Sprinkle Fault Line Cake TechniqueClassically, Nonpareilles are used in the fault line. Be creative, crushed biscuits, jelly bears and sprinkles in different shapes and colors will also be eye-catchers.

  1. Coat the area of the later fault line all around with cream.
  2. Decorate the cream with sprinkles.
  3. Coat the remaining cake thickly with cream, avoiding the fault line. Smooth out.

Structure Technique

Structure Fault Line Cake TechniqueThe use of different structure combs in the fault line creates a wide variety of looks. In addition, the color selection also always sets new accents.

  1. Coat the area of the later fault line all around with cream. Use a texture comb to draw the desired pattern into the cream.
  2. Coat the cake thickly with cream, avoiding the fault line.
  3. Smooth out the cream with a spatula or palette. If desired, decorate the edges of the fault line with golden food coloring.

FLOWER TECHNIQUE

Flower Fault Line Cake TechniqueDecorate the fault line with buttercream flowers. Different tips and differently colored creams create an appealing variety.

  1. Coat the area of the later fault line all around with cream. 
  2. Coat the cake thickly with cream, avoiding the fault line. Smooth out the cream.
  3. Pipe buttercream flowers in the fault line. If desired, decorate the edges of the fault line with golden food coloring. 

Genoise Cake Recipe:

INGREDIENTS

4 oz

Egg Yolks

5 ea

Whole Eggs

1.5 tsp

Vanilla extract or Dreidoppel flavor paste of choice

6.65 oz

Granulated sugar 

5 oz

Cake Flour, sifted 3 times

INSTRUCTIONS

  1. Whip yolks and whole eggs on high speed till light and frothy, then add vanilla.
  2. Gradually add sugar while whipping on medium speed.
  3. When all the sugar has been added, switch gear to high and whip till triple the volume or ribbon stage. While you are waiting for mixture to triple its volume, prepare your pan.
  4. Prepare pan by lightly spraying only the bottom of the pan with oil, then add parchment paper. Note: Oil on the sides of the pan will prevent the cake from rising high.
  5. Reduce speed to low and add sifted flour in thirds, be careful not to overmix and lose the volume. Bake in a preheated oven at 350 degrees Fahrenheit.
  6. Bake time for half sheet pan will be about 15 to 20 minutes, till golden and cake springs back when touched. Bake time for 8" round pans will be about 25 to 35 minutes, till golden and cake springs back when touched. This recipe will yield one half sheet pan or 2 – 8” cake pans

Italian Meringue Buttercream

213 gr

7.5 oz

Egg Whites, room temperature

1.25 gr

.375 tsp

Cream of Tartar

340 gr

12 oz

Granulated Sugar

75 gr

2.63 oz

Corn Syrup

85 gr

3 oz

water, or enough to wet the sugar and corn syrup

680 gr

1.5 lbs.

Unsalted sweet butter, cut in small cubes, soft at room temperature

Dreidoppel Flavor Paste: see suggested dosage or use a little more depending on your taste and color preference