Fault Line Cake


  • 250 grams of FunCakes Mix for Sponge Cake
  • 900 grams of FunCakes Confectioner’s sugar
  • 25 ml water
  • 4 eggs
  • FunCakes Bake Release Spray
  • 30 grams of FunCakes Meringue Poeder
  • FunCakes Nonpareils -Lots of Love
  • FunCakes Edible FunColours Sparkle Dust – Golden Ginger
  • FunCakes Disposable piping bags 41 cm
  • Wilton Decorating Brush Set/5
  • Wilton Decorating Tip #1M Open Star
  • Wilton Scoop-it Measuring Spoons
  • Wilton turntable basic
  • Wilton Cake leveler
  • Wilton cooling grid
  • Wilton Decorator Preferred Spatula Hoek 22,5 cm
  • Plain Edge Tall Side Scraper e.g. PME
  • 2x Deep Round Cake Pan Ø 15 x 7,5cm e.g. PME
  • 2 teaspoons 100% Natural Flavour – Lemon e.g. PME
  • Rejuvenator Spirit e.g. Sugarflair
  • 380 grams of Crisco
  • Extra water
  • Jar lemoncurd

Preheat the oven to 175°C (convection oven 160°C) and grease the 2 baking pans with bake release spray. Make the biscuit mix as indicated on the package or this basic recipe and divide it between the two baking pans. Bake the biscuits in about 30-35 minutes until done, pour them on a cooling grid and let cool completely.

Method American buttercream: Put the crisco together with 8 teaspoons of water and 2 teaspoons of flavoring in a mixing bowl with a flat hook and mix this at a low speed to a smooth and lump-free cream. Add 900 grams of confectioners’ sugar and 30 grams of meringue powder all at once and mix at low speed to a thick cream. Hold about 1/3 apart to pipe tufts, the rest you dilute with a few teaspoons of water to a solid spreadable paste thickness, this is to cover your cake with.

Cut the sponge cakes twice with the cake leveler, fill them with lemon curd and butter cream (alternately) and stack on top of each other. Place the cake on the turntable and cover with a thin layer of buttercream. Let this air dry for half an hour. Spread a thin layer of buttercream in the middle of the cake with a palette knife and push the musket seeds against it by hand.

Put the rest of the buttercream that you have left from covering the cake into a piping bag, cut off a small tip and spray a thick irregular zigzag layer of buttercream under and above the nonpareils area. Then carefully tighten it with the side scraper. Pay attention! Don’t put too much pressure on it, otherwise you will scrape the cream over the musket!

If all goes well, the top and bottom of the cake are now fairly thick and the middle with the nonpareils is smooth. Now put the stiff icing that you have retained in a piping bag with # 1M and spray nice high tufts on top of the cake. Sprinkle with some more nonpareils.

Make paint by combining the golden ginger dust and some rejuvenator. Take a flat brush from the set and carefully paint the edges of the buttercream gold. Make sure you do not make your paint too thin, because then there is a chance that it will run.
Put the cake in the refrigerator until use.