Earlier this summer a new cake trend began flooding my Instagram feed… A Fault Line Cake. Initially I thought it would be extremely difficult to create. And I am sure some of the ones I have seen are – ones with macaroons, lemons, edible decorative paper and so forth – but, the one that caught my eye and seemed somewhat easy to practice on was a sprinkle one. Essentially, the center of the cake exposes a design between two thick layers of frosting. Sort of like a fault line separating after an earthquake and exposing the ground beneath.
I first attempted this trend a few weeks ago and it was a complete DISASTER! Since I was just trying out the technique I attempted to take some short-cuts… mainly use store bought frosting. Chocolate frosting at that and I really should have known better. Not that there is anything wrong with store bought frosting – I have used it quite often to decorate – but, it was hot outside (and inside my house) and I have learned that store bought frosting just doesn’t hold up as well in the heat as homemade. Also, I made a six inch cake using boxed cake mix thinking that would give me enough height for the cake and I was wrong on that account as well.
Here’s what happened… I baked a yellow cake mix into a two-layer 6-inch cake and it came out just fine. Then, I started to frost it and the issues began. Like I said it was hot on this day so I decided to refrigerate the frosting for about 20 minutes so it could firm up a little. Once it was firm, I started by crumb coating the cake and it just wasn’t going on smooth, but, I plowed ahead. Once I finished with the crumb coat I placed the cake in the refrigerator so it could set. After about a half hour I removed the cake from the refrigerator and attempted to add more frosting to the middle of the cake to adhere the sprinkles and it was a mess. The crumb coat never got a crust on it so when I added more frosting it was all just coming off. I continued and finally got a layer of frosting around the middle of the cake and then added the sprinkles. But, since I had to add such a thick layer of frosting to the cake to get it to adhere my sprinkles got swallowed up by the frosting. It was such a fail. At this point I just gave up. I realized that the frosting was just not going to cooperate and that the cake didn’t have enough height to look good.
Fast forward a few weeks later and with a free weekend ahead of me I decided to try once again. I made some tweaks this time though. I decided to make a three-layer 8-inch cake and for the frosting I whipped up two batches of Martha Stewart’s Fluffy Vanilla Frosting. It’s my go-to frosting whenever I have to decorate a cake. It has a great consistency that makes it perfect for frosting, piping and/or tinting.
I opted to go with a box cake mix again. I used a yellow cake mix to make two 8-inch layers and then a chocolate mix to make one 8-inch layer. I used the remaining chocolate batter to make 6-inch cake.
Once the cakes were done I let them cool in the pans for about 15 minutes and then transferred them to a wire rack to cool completely. I then wrapped them in plastic wrap and placed them in the refrigerator overnight. I used to just leave my cakes out at room temperature, but, I have found that refrigerating them makes it easier to torte, layer and frost.
The next day I made two batches of vanilla frosting and my short-cut chocolate mousse (beat a package of Jell-O chocolate pudding mix along with a cup each of heavy whipping cream and whole milk until thick). I then torted and layered the cake, filling the layers with the chocolate mousse. Next I crumb coated the cake and placed it in the refrigerator for about a half hour.
After the half hour I removed the cake from the refrigerator and added an extra layer of frosting in the middle of the cake…
And then added sprinkles to that layer of frosting.
I then placed the cake back in the refrigerator for another half hour so the frosting and sprinkles could set.
I transferred frosting to a piping bag and snipped the end off and piped the frosting around the cake, except for the part with the sprinkles.
I then smoothed the frosting and added some 1M swirls on top of the cake and sprinkled them with sprinkles and my cake was done. I finally created a successful Fault Line Cake. I wonder what new cake trend will be flooding my Instagram feed next.