Faultline cake explained below👇😉
1- You’ll need 4 layers of 8” cakes and 1 layer of 6” cake.
2- Crumb coat bottom three layers together, and one 8” and one 6” layers separately and chill them in the fridge for about one hour.
3- Now take the smallest cake, measure it around and cut the baking paper to that size. Melt chocolate in the microwave, add it to the piping bag and make swirl design on the baking paper. Let it sit for 5-10 minutes then carefully lift and place it on the cake, (paper side inwards) like I’m doing in the video. And put in the fridge for another one hour.
4- When the cakes are cooled and set, stack them up carefully. Place 3 x 8” layers at the bottom then 6” layer on top of the 3 layers. Carefully remove baking paper, if the swirl design starting to break, it’s ok you can always fix it later. Break off any excess from the top. I’ve also used edible gold dust with brush but it’s optional.
5- Place 5th 8” final layer on top. Use a ruler to make sure the top layer aligns with the base and then insert wooden skewer in the cake to keep it in place.
Add the final and neat layer of chocolate ganache. Cover a little of the faultline gap, apply edible gold glitter dust, It gives a nice effect.
6- For finishing touches I’ve used flecks of gold, Ferrero Rocher halves, birthday topper and 50 number sparkles.
The MOST IMPORTANT advice is to trust the process!! It looks wonky and weird in the beginning, and you start to doubt that it will EVER be okay... and then suddenly it is!
I hope you like this tutorial please like this video to show some love ❤️
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