Fall Fault Line Cake
A cake for every occasion with extra creativity! The Fault Line Cake. Instead of cutting out pieces of cake, lines of buttercream are made and filled with sprinkles. This cake is completely autumn themed! Perfect for an occasion such as Halloween.
What you need to make your fall fault line cake:
- 400 g FunCakes Mix for Choco Sponge Cake
- 250 g FunCakes Mix for Cookies
- 150 g FunCakes Fondant - Tiger Orange
- 150 g FunCakes Fondant - Elegant Ivory
- 600 g FunCakes Chocolate Melts - Milk
- FunCakes Fondant - Spring Green
- FunCakes Edible FunColours Dust – Milk Chocolate
- FunCakes Edible FunColours Dust - Pumpkin Orange
- FunCakes Edible FunColours Dust - Cherry Red
- FunCakes Edible FunColours Sparkle Dust - Golden Ginger
- FunCakes Nonpareils - Bronze
- FunCakes Nonpareils - Gold
- FunCakes Nonpareils - Orange
- FunCakes Nonpareils - Rood
- 400 ml whipped cream
- 90 ml water
- 75 g soft unsalted butter
- 5 1/2 eggs (approx. 275 g)
- FunCakes Magic-Roll Out Powder
- FunCakes Bake Release Spray
- FunCakes decorating bags
- 2x Wilton -Decorator Preferred- baking pan Ø15 cm
- Wilton Decorating Brush Set/5
- Wilton cake leveler
- Wilton cooling grid
- Wilton parchment paper
- Wilton -Wide Glide- rolling pin
- Wilton Basic Turntable <>
- Wilton Decorator Preferred Spatula Angled 32,5 cm
- Wilton side scraper
- Rejuvenator spirit
- FMM Leaf cutter set
Heat the 400 ml whipped cream in the microwave right below boiling temperature. Add the 600 g of milk chocolate and stir into a firm, glossy mass. Allow it to cool down afterwards with occasional stirring.
Preheat the oven to 180°C (convection oven 160°C).
Prepare 250 g FunCakes Mix for Cookies as indicated on the package and roll it out on with Magic Roll-Out Powder covered work surface to a thickness of 2 mm. Cut out leaves and place these on a baking tray covered with parchment paper. Bake the cookies for 10-12 minutes until golden brown. After cooling down colour the cookies with the orange, red and brown dusting powder by using a brush.
Prepare 400 g FunCakes Mix for Choco Sponge Cake as indicated on the package. Grease the baking pans with Bake Release Spray and divide the batter into the two baking pans. Bake the sponge cakes for about 30-35 minutes and let the cake cool down by using a cooling grid.
Knead the orange and ivory fondant and turn them into multiple kinds of pumpkins. Use a flat brush to colour the orange pumpkins in the seams with a mixture of the Pumpkin Orange and the Cherry Red dust and color the ivory pumpkins with the brown dusting powder. Take a small piece of green fondant and make the crowns and the strings which you place on top of the pumpkin.
Beat the cooled ganache in the mixer until you reach a nice smooth and fluffy ganache. Cut the sponge cakes twice and fill each layer with a little bit of the ganache. Place the cake on a turning table and cover with a very thin layer of ganache using the spatula and side scraper.
Make a mixture of the 4 colours of nonpareils and cover the top and a the upper side part of the cake by pushing the nonpareils by hand against the cake. Put the cake in the fridge for 10 minutes to let it set.
Put the remaining ganache in a decorating bag and cut off a tip. Add a thick layer of ganache to the bottom of the cake, stop slightly above the bottom part of the nonpareils. Gently smooth this out with the side scraper, but don’t put too much pressure. Put the cake in the fridge for half an hour to allow it to stiffen.
Make a paint by mixing the golden ginger sparkle dust with a bit of rejuvenator and carefully paint the edge of the ganache gold. Glue the cookies and the pumpkin on top of the cake with a little bit of the ganache.