This Easter Fault Line Mosaic Cake is the ultimate showstopper cake, perfect for taking to an Easter Sunday dinner!
I made mine with a mix of vanilla and chocolate layers, but you can of course use just one flavour, or any combo you fancy.
Enjoy!
Jem x
Easter Mosaic Fault Line Cake
A fantastic and easy to re-create Fault Line Cake with chocolate egg mosaic style and bunny butt topper.
Servings: 15
Equipment
- 2 6" Round Cake Tins (4" Deep)
- 1 Cake Leveller / Cutting Wire
- 1 Iced Jems Cranked Palette Knife
- 1 Turntable
- 1 Iced Jems Tall Metal Scraper
- 2 Disposable Piping Bags
- 1 Small Non Stick Rolling Pin
- 1 Iced Jems Foam Shaping Mat
- 1 Iced Jems Silicone Sugarcraft Mat
Ingredients
- 500 grams Iced Jems Madeira Mix
- 500 grams Iced Jems Devils Chocolate Mix
- 560 grams Water
- 105 grams Vegetable Oil
- 50 grams Iced Jems Bake Stable Funfetti Sprinkles
- 500 grams Unsalted Butter
- 1 kg Icing Sugar
- 3-4 ml Vanilla Flavouring
- 100 g Brown Fondant / Ready to Roll Icing
- 100 g Fondant / Ready to Roll Icing in mixed pastel colours
- 50 g White Fondant / Ready to Roll Icing
- few drops Sugarflair Duck Egg Blue Food Colour Paste
- 2 grams Pure Gold Food Colour Dust
- few drops Rejuvenator Spirit
- 10 grams Iced Jems Peach Sprinkle Rods
Instructions
- Start by preheating your oven to approx 150º-160º degrees (fan). I like to bake my deep cakes using the low and slow method so they don't burn on the outside before they're cooked in the middle.
- Line your cake tins with a greaseproof paper base and spray the edges with Cake Release Spray or oil.
- Both the Madeira Mix and Devils Chocolate Mix come with full instructions on the pack. Essentially you add the mix to a mixing bowl in a stand mixer, add the oil and water, and mix on a high speed until well combined.
- For the Madeira Mix, once it was ready, I added int he funfetti sprinkles and used a spatula to mix throughout.
- Pour your cake mixes into your Cake Pans, tap the cake pans on a flat surface a few times to release any air bubbles.
- Bake for approx 50 minutes, until pressing the top of the cake springs back. Times may vary depening on your oven, you can insert a cake tester to check for any liquid mix remaining also.
- Once cooked, turn the cakes out onto cooling racks to cool completely.
- Whilst your cakes are cooling, you can make your buttercream frosting. Simply pour the (room temperature) butter into a stand mixer and mix until completey soft. Pour in the icing sugar and Vanille flavouring, then mix again until well combined. Add in the food colour at this stage, and get a final mix to ensure the colour is mixed throughout.
- Spoon your Frosting into a large disposable piping bag.
- Once cooled, measure the height of your cake and divide that number by three - this will be the height of each layer of your cake, and the height you need to adjust your cake leveller to.
- Use your cake leveller to cut the cakes into layers, sawing back and forth whilst making sure the leveller is pressed down firmly into the work surface. I like to rotate the cake whilest levelling with my spare hand.
- Snip the end off your bag of frosting, then pipe a small amount onto your cake turntable right in the centre. Place a 6" Cake Card on top of this, then cover the cake card in frosting.
- Place the first layer of cake on top of the frosted card, then pipe a layer of frosting onto the cake, smoothing over with your cranked palette knife.
- Repeat the cake layering process until all layers are stacked. Don't frost the very top layer just yet, as you may need to push your hand on the top of the cake whilst frosting the sides.
- Pipe buttercream rings all around the side of the cake until it is covered. Use your Iced Jems Tall Cake Scraper to scraper off any excess and smooth the layers. Pop into the fridge to set.
- Whilst the frosting crumb coat is setting, you can make your mosaic decorations. Roll the pastel colours of fondant into sausage lengths, then pinch the top to give them a more oval shape.
- Roll out the brown fondant into a large renctangle shape, then place one of the pastel fondant sausage shapes on top. Roll the brown fondant around the pastel, then trim off any excess. Using a sharp knife, slice the sausage shape into 4mm slices, then place them to dry on your foam shaping and drying mat. Repeat until all colour are sliced.
- Once the frosting has set nice and firmly, remove the cake from the fridge and pipe some frosting around the middle of the cake, it doesn't need to be neat. Smooth out with your metal scraper, then push the mosaic shapes into the frosting so they cover the entrie centre of the cake.
- Once the centre of the cake is covered, pipe the remaining buttercream onto the top and bottom of the cake, stopping just after the mosaic pattern starts.
- Use your metal scraper to smooth out the frosting you have piping on the bottom and the top of the cake, this is how you achieve your fault line effect!
- Finish by piping frosting on the very top of the cake, and smooth out with your palette knife.
- Pop your cake in the fridge for about 10 minutes, just so the buttercream firms up nicely.
- Made a gold edible paint using the gold dust and rejuvenator spirit, then using a small paintbrush, paint the edges of the fault line with a gold edge.
- To finish the cake, I modelled a cute bunny bum topper out of white and pink fondant icing, which I place on top of the cake. I also added a few peach coloured sprinkle rods to the side of the cake.
