Food_Heaven_-_November_2019

TECHNIQUES

PIPING BUTTERCREAM, CREATING

A FAULT LINE EFFECT,

HANDPAINTING

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STEP-BY-STEP CHRISTMAS

FAU LT L I N E C A K E

Recreate the hottest new trend in cakes right now with this step-by-step

tutorial by Dani Brazier from Blue Door Baker y (w w w.bluedoorbaker y.co.uk).

It's per fect for any occasion, just sw itch the colours to suit your theme!

YOU WILL NEED

FOR THE CAKE

• 15cm (6in) stacked round cake


• buttercream
  TO DECORATE


• food colours: red and green


• Christmas sprinkles, large and
  small (I used Sprinkletti)


• gold lustre dust
  EQUIPMENT


• 20cm (8in) cake drum


• rejuvenator spirit


• cake smoother


• paintbrush


• piping bags


• turntable


• Jem 2D piping nozzle

1 Add a crumb coat of buttercream to the cake using a palette knife. Smooth the sides with a

cake scraper; it doesn't need to be per fect as it will be covered up later.

2 Pop the cake in a cake box lid; this stops all the sprinkles from falling everywhere. Using your

fingers, scoop up the sprinkles and gently press them around the centre of the cake. Keep the

sprinkles as small as possible or they will get in the way of smoothing the buttercream out

later. Clean the cake drum, making sure you keep the remaining sprinkles.

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88 baking heaven NOVEMBER WWW.FOODHEAVENMAG.COM