There’s a serious sprinkle trend happening all over Instagram, and I’m not entirely sure who came up with it! One thing is for sure though, these sprinkle fault line cakes are beautiful. I was so excited to try the technique out with the Vintage Rose Gold sprinkle mix, because the sprinkles alone are stunning, but the fault line style really makes them pop! Just look at them peeking through that buttercream:
The Vintage Rose Gold sprinkle mix is oh so classy. It’s a dreamy blend of rustic pinks, gold, and rose gold sprinkles in all sorts of textures. From the pretty spherical sprinkles and jimmies to the eye-catching metallic dragees, this mix will dress up any cake, effortlessly! I ended up pairing them with a rustic rose-colored buttercream and gold painted details to keep with the rose gold theme. The color scheme of these sprinkles is super versatile though - they’d pair well with so many different buttercream colors!
The first time I tried a fault line cake design, I failed miserably. Luckily I learned a ton of tips to help YOU create the perfect fault line cake! Here’s a quick video of the process and be sure to follow along the written tutorial below so you don’t miss any crucial steps (and learn the hard way like I did the first time):
You Will Need:
- A 6-inch cake that’s been crumb coated and chilled
- 1 batch of vanilla buttercream
- Food color gel in your favorite color (optional)
- 4 oz bottle of Vintage Rose Gold sprinkles (or any fave SprinklePop mix)
- Icing smoother
- Angled spatula
- Gold Edible Art Paint (gold luster dust mixed with a little vodka works too)
- Small food-grade paintbrush
Step 1: Separate The Sprinkles
Before you get started with your sprinkle fault line cake, you’ll need to separate the bottle of sprinkles into two different bowls: one for the jimmies and smaller dragees, and one for the medium spheres, large spheres, and macaroni dragees.
Also, now is a good time to color your buttercream if you’re using coloring!
I used a combination of Americolor Dusty Rose, Peach, and Maroon to get this deep rustic rose color.
Step 2: Frost The Middle Of The Cake
With your crumb coated cake on a turntable, frost a thin layer of buttercream around only the middle of the cake and smooth it with your icing smoother.
This frosted portion of the cake will become the middle of the fault line, where the sprinkles will go, so be sure to only frost the parts of the cake where you want sprinkles.
Step 3: Add The Smaller Sprinkles
On the newly frosted portion of your cake, add only the jimmies and small dragees by cupping them in the palm of your hand and pressing them to the buttercream. To make sure you don’t lose any sprinkles, it’s a good idea to place a baking sheet underneath your cake turntable to catch any that fall.
The first time I created the sprinkle fault line cake I did not separate the sprinkles first, and when I went to smooth the cake and create the fault line, the larger sprinkles kept getting in the way and ruining my smooth finish. After that happened, I learned that only applying the jimmies and small dragees to begin with and adding the large sprinkles in at the end is the way to go. That’s a pro tip for you!
Step 4: Create The Buttercream Fault Line
Using your angled spatula, add buttercream to the top of the cake and smooth it, then add buttercream to the top third and bottom third of the sides, ensuring that you stop wherever the sprinkles begin.
Since this design is meant to look like a fault line, it’s totally ok to be imperfect with this part. Just make sure that the layer of buttercream that you add is thicker than the layer of sprinkles. That way when you go to smooth the buttercream, your scraper won’t get hung up on sprinkles and ruin the look of the fault line.
Next, use your icing smoother to smooth out the buttercream and create smooth sides without touching the sprinkles.
When your sides are looking smooth, use your angled spatula to create sharp edges around the top of the cake by swiping any buttercream from the outer edge toward the top center of the cake. Once your cake is looking nice and smooth, pop it in the refrigerator for about 20 minutes to let the buttercream firm up before moving on to the next step.
Step 5: Add The Large Sprinkles
With the buttercream nice and set, it’s time to add in the rest of this beautiful sprinkle mix! Add all of the large sprinkles you separated out in Step 1 to the sprinkled portion of the cake.
Although the buttercream is set, you should be able to press these larger sprinkles in just fine. Continue adding sprinkles until you love what you see!
Step 6: Add Some Gold Details
To enhance the fault line, I used a small food-grade paintbrush to paint some Gold Edible Art Paint. You could also use gold foil or gold luster dust mixed with a little vodka as an alternative. Paint a thin line around the top and bottom of the fault lines, right before the buttercream becomes sprinkles.
And there you have it! A beautiful sprinkle fault line cake that’s sure to be a showstopper for any event.