Today I’m going to show you how to create a CUTE and simple Watermelon Fault Line Cake in buttercream!
I love the new fault line cake trend because there are so many fun & unique design possibilities! We recently created a Sprinkle Fault Line Cake tutorial for our members, and now, we’re happy to bring you another fun design with today’s watermelon version!
What is a Fault Line Cake?
Fault Line Cakes are so interesting and unique, and easier than you think to create! We love this new cake trend!
- The basic idea for fault line cakes is to first crumb coat your cake, adding a thin layer of colors or sprinkles, etc. (often around the center of the cake but not always) wherever your “fault line” will be.
I first saw this fault line cake idea on Instagram- @cakedesignbysheri– And ever since, fault line cakes have been popping up all over (in so many fun variations). I think this trend is going to be here for a while!
- Next, build out the frosting around the fault line with a thick layer of frosting. This really brings this unique design together, giving it wonderful dimension. I find it easiest to pipe on the buttercream using a disposable piping bag with the tip snipped away. Then smooth with a bench scraper.
I love the look! We hope you’ll give our watermelon cake a try. It would be perfect for summer gatherings!
- *We are decorating a double barrel cake in this video-- four 6-inch cake layers with supports in the bottom half, and a small cake cardboard halfway up.
- Buttercream Frosting: We used our Fluffy Vanilla Buttercream. Our Classic Vanilla Buttercream is a good choice also. (A frosting that contains butter is my preference for fault line cakes).
- Coloring Gels: I used Wilton Leaf Green mixed with a little Avocado Green for the dark green shade. I used Americolor Electric Green for the light green. (Use whatever shades of light and dark green you like.) . I used Americolor Red Red and Americolor Super Black also.
- Bench Scraper and/or small offset spatula
- Turntable- Optional, but helpful
- Disposable Piping Bags
- After filling and assembling your cake, apply a thin crumb coat. Then, apply a thin red layer of frosting around the middle of the cake. Chill for about 15 minutes to firm up.
- Load your dark green and light green shades of buttercream to piping bags and snip the ends away.
- Apply alternating stripes of dark and light green on either side of the red frosting. I applied my stripes two layers deep so that it was thick.
- Smooth over the green striped frosting with a bench scraper. Chill for about 15 minutes or just until frosting is firm. Then go over again with a hot spatula or bench scraper, filling in any low points with more frosting. Frost the top of the cake green.
- Pipe on the seeds with a small round tip (tip 3 or 4)
You'll notice in the video that I chill my cake whenever I want to firm up the frosting. Firming up the frosting makes imperfections easier to correct, and whenever I use a hot spatula for smoothing, I like to apply it to chilled frosting. I also chill my cake in the freezer for about 15 minutes (or until firm) before moving it to the cake pedestal.