I tried another variant of a fault line cake because I just love this special kind of cakes with so many option to make it unique. I this case I used candied rose petals and a beautifully rose out of our own garden.
I had the the great honor to give this wedding cake to a friend as a present. I was just a simple one tier cake, with not to much decoration but I was still very nervous, because it was an important occasion. The cake is decorated in Marshmallowfluff buttercream (250g butter + 200g Marshmallowfluff) with my method for getting sharp edges. The color is a mixture out of burgundy and rose, but I didn't want the color to be even, the top of the cake should be darker to give a contrast to the...
My first fault line cake was super high, but now I tried out a more "classic" variant with this super cute sugar pearls. If you are looking for a step by step tutorial have a look here. I'm also in love with my new Wilton tip 6B. I hope you love the cake as much as I do.
I wanted to bake an ombre cake for a long time, but I think in combination with buttercream stripes it the ombre effect comes out even better. I prepared the decoration out of meringue already a few days before. You can use them for weeks if you store them dry and airtight. The cake is covered with buttercream out of butter and powder sugar (2:1). I used my reliable method for sharp edges for this.
I'm so happy to show you today this step by step tutorial for a sprinkle fault line cake. This is the hottest, brand new cake trend. You for sure saw already one of this super smooth cakes with a crack of sprinkles, crystals or sugar pearls. I'm so in love with this elegant cakes. If you think about how to get the buttercream totally smooth, have a look into the sharp edge tutorial. You can us any kind of cake and filling for this technic. To cover the cake I used buttercream out of 500g butter...
After the meringue cookies I baked last week turned out well, I did another trial run with my new Sultane piping tip. The first trial was a total disaster, so I packet it away and every intention to not use it for a long time, but I'm glad I tried again. They could have turned out more even and I still need some training but this time they turned out quite well. You can find the recipe for the meringue cooked here.
I really had to try out my new silicon baking mold. It is the wonderful mold raggio from Silikomart. To bring out the contour very good, I used again my cheesecake recipe, this time with cooked and mashed Physalis. After the cake is filled into the mold, frozen and demolded again I sprayed it with Airbrush in yellow and gold. A few more Physalis for decoration and finished is the gluten free cheesecake.
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