My first fault line cake was super high, but now I tried out a more "classic" variant with this super cute sugar sprinkles*. If you are looking for a step by step tutorial have a look here. I'm also in love with my new piping tip*. To frost it, I used Marschmallowfluff buttercream (whip 250g of butter and add 200g of Marshmallow Fluff*) which I colored with rose* and a hint of burgundy* food color to get that lovely color. The cake is placed on a decorative cake board* which I use very often because it's neutral and matches basically to every cake.
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