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Tropical Fault Line Cake

by Nick Makrides
Tropical Fault Line Cake

Fault line cakes, #Amirite? Well I’m late to the game, but it’s for a good reason, because usually with trends, I sit around and let everyone deplete their ideas before I come in and do my own thing. And I just love how gorgeous this one turned out. Don’t you just want this print on your wall or an armchair? This tropical cake is vanilla and lime flavoured and features a gorgeous tropical pattern with a fun buttercream and stencil technique!

Nicks favorite thing…

I love how much fun it is to make this cake! I’d never used stencils on a cake with buttercream before and I’d never seen it before. It’s almost as though I started a trend, because I did. You could say I set trends. I’m a trend setter.

Anywho… This cake is visually stunning and it tastes delicious, but more about that below!

What does it taste like?

This cake is made up of my vanilla cake which is moist and is flavored with raspberry and lime. So yum! The frosting is my American buttercream frosting which is delicious. But above all, this cake just looks so incredible. It will be a showstopper on any dessert table.

Close up of Tropical Fault Line Cake

What are the ingredients I need?

All-purpose flour – also known as plain flour.

Caster sugar – also known as superfine sugar.

Salt – I used fine salt.

Unsalted butter – make sure your butter is softened.

Eggs –  I used large eggs.

Milk – I used cow’s milk but almond milk will also work.

Vegetable oil – you can also use sunflower oil.

Greek yogurt – you may use sour cream instead if you wish.

Vanilla ExtractAlways use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

Food gel – I used the chefmaster brand.

Lime and raspberry flavoring – I used the Roberts brand flavoring.

American Buttercream Frosting – I have a really great recipe for this that you can grab here! It’s great for cupcake, cakes and buttercream decorations!

Rainbow Sprinkles – If you want to try making your own, check out my easy to make sprinkle recipe here!

My Top Tips! 

  • When you’re making this cake, give yourself at least two days to make it. Bake on day one, crumb coat and chill on day two, and finish decorating on day two or day three.
  • Take your time with this cake. You’re supposed to have fun with it.
  • When decorating this cake, it’s best to use a small offset spatula.

Other Fun Tropical Recipes You Might Like! 

Make sure to follow me on social media!

Instagram @thescranline, Facebook and watch and subscribe to my videos on YouTube!

I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

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Tropical Fault Line Cake

Tropical Fault Line Cake

Serves 20

5 from 1 vote
Prep Time: 1 hr 30 mins
Cook Time: 1 hr
Total Time: 2 hrs 30 mins
Course: Dessert
Cuisine: American

Ingredients

Cake

  • 3 1/2 cups all-purpose flour
  • 1 1/4 cups caster sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter
  • 2 large eggs
  • 1 1/2 cups milk
  • 1/2 cup vegetable oil
  • 2 tbsp greek yogurt
  • 1 tsp vanilla extract

Cake Extras

  • 2 tsp lime flavoring
  • 4 drops green and yellow food gel

Frosting

  • 2 1/2 batches American buttercream frosting
  • 2 tsp raspberry flavoring
  • 5 drops pink food gel LIGHT PINK FROSTING
  • 10 drops pink food gel PINK FROSTING
  • 4 drops green food gel + 4 drops yellow food gel LIME FROSTING
  • 4 drops green food gel GREEK FROSTING
  • 5 drops yellow food gel YELLOW FROSTING
  • 4 drops orange food gel ORANGE FROSTING
  • 5 drops purple food gel + 5 drops pink food gel PURPLE FROSTING

Decorations



Instructions

Frosting

  • Flavor all of the frosting with raspberry flavoring and mix until well combined.
  • Split the frosting in half. Color one half light pink using food gel. Mix using a spatula until evenly colored. Set aside.
  • Split the remaining frosting in half. Then split one half into half again. Color one pink, color the other one dark pink.
  • Split the remaining frosting into 5 small bowls. Color each the remaining colors: lime green, green, dark green, yellow, orange and purple.
  • For this recipe you’re going to need leaf stencils. I bought mine from my local craft shop, but you can make your own using plastic sheets and a craft knife.

Cake

  • Please note: To make the 6 layered cake you see pictured; you’ll need to double the cake recipe only. All other measurements are enough to fill, crumb coat and finish decorating the cake.
    Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Spray three 7” cake tins with oil spray and line the bottom with baking paper. Set aside
  • Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer until well combined.
  • Next add the softened butter and mix on low speed until mixture reaches a crumbly sandlike texture.
  • Add the eggs, milk, oil, Greek yogurt, lime extract and vanilla extract. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds.
  • Split the batter into two and color one half green.
  • Fill three7” cake tins with batter by spooning or scooping it in (about 2 tbsp at a time) alternating between the two.
  • Bake for50-60 min or until a toothpick inserted comes out clean. If the pick comes out with wet batter, bake for a further 10 min at a time until fully baked. Allow the cakes to cool to room temperature inside the cake tins and then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate. So I bake my cakes the day before I decorate them.
  • To trim your chilled cakes, use a cake leveler or large serrated knife to carefully trim the crust off the top of each cake before you trim each cake in half.You’ll end up with 6 layers of cake.
  • To crumb coat your cake, add a dab of pink frosting onto an 8” cake board or flat serving plate. Use a small offset spatula to spread the frosting around before adding the first cake layer. Gently press down the center of the cake layer to make sure it’s stuck to the frosting underneath.
  • Add frosting the pink and green frosting to a piping bag and frost a ring of pink frosting around the top of the cake. Then pipe a ring of dark pink frosting inside that and alternate between the two until you fill the layer. Add the next layer of cake. Repeat with the remaining layers.
  • Add more frosting around the top and sides of the cake. I alternated between the light and dark pink frosting.
  • Use a cake scraper (otherwise known as a bench scraper) to smoothen out the frosting on the sides and top. Get it as neat as you can. This should just be a neat, thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the final layer of frosting. Chill for 2hours or overnight.
  • Ok so the next bit is the fun bit! It’s really easy, but it’s a little time consuming.
  • You’re going to gently place one of the stencils on the chilled cake. Press it against the cold frosting with your fingers to help it stick. Then use a small offset spatula to spread different shades of green onto the stencil. Get it as flat as you can and then gently peel the stencil away to revel the leaf pattern. Wash the stencil in hot water each time you use it and pat it dry with a paper towel.
  • Continue making leaf patterns around the cake. Once you have one layer of frosted patterns around the cake, pop the cake back in the fridge for an hour. Then layer more leaf patterns over the first layer of patterns. The stencils I had included a flower stencil so I used the yellow and orange buttercream to make the flowers. Once you’re happy with the leaf pattern and how it looks, pop it back in the fridge for an hour before piping light pink frosting on the very bottom and top of the sides of the cake. Don’t put too much frosting but make it jagged. It shouldn’t be perfect.
  • Add more frosting on top of the cake and use a small offset spatula to smoothen out the top. It doesn’t have to be perfect because we’re going to come back and clean it up.
  • Use a bench scraper to carefully go around the cake and smoothen out the top and bottom of the light pink frosting until it’s nice and smooth. Keep in mind that as you go around the cake, you’ll be encouraging more frosting to hide your beautiful pattern.
  • Once you’ve done that, place your frosted cake in the fridge.
  • Lay out a large piece of plastic wrap on your bench top and pipe lines of the purple, orange, pink and green frosting, alternating between each one.
  • Roll it up and twist both ends of the log. Snip one end off with scissors and then place in a large piping bag fitted with a Wilton 8B piping tip.
  • Pipe swirls of frosting on top of your cake and finish with sprinkles.

Notes

Storage
Cake can be stored in an airtight container for up to three days.

Nutrition

Calories : 178kcal
Carbonhydrates: 20g
Protein: 4g
Fat: 6g
Saturated Fat: 3g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 2g
Trans Fat : 1g
Cholesterol: 30mg
Sodium: 139mg
Potassium : 77mg
Fiber: 1g
Sugar : 3g
Vitamin A: 195IU
Calcium: 66mg
Iron: 1mg
Nutrition Disclosure

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