Flaunt line tea-cake. Still not quite sure what to call this style of sprinkle cake decoration, but I think calling it a sprinkle fault line cake seems the most fitting! The making of the fault line cake is a bit messy – sprinkles get everywhere. It's also a bit more time consuming as it needs intervals of chill-time in the fridge.
I'm creating the famous Fault Line cake with Russian tip flowers that made of butter cream frosting. This sprinkle fault line cake is made with funfetti cake & black cocoa buttercream! It's decorated to look just like a fault line, exploding As I was decorating this cake, I realized that all fault line cakes are convergent fault lines. You can cook Flaunt line tea-cake using 11 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Flaunt line tea-cake
- You need 125 grams of softened butter.
- It’s 400 grams of condensed milk.
- Prepare 1 tbsp of vanilla essence.
- Prepare 3/4 cup of water.
- It’s 250 grams of all purpose flour (maida).
- Prepare 1 tsp of baking soda.
- You need 2 tsp of baking powder.
- You need 2 tbsp of cocoa powder.
- It’s 1 tsp of drinking chocolate.
- Prepare 3 tbsp of red, yellow and green tutti frutti.
- Prepare as required of To sprinkle cocoa powder between the layers.
As you smooth the frosting, you have. Our Keto Cinnamon Tea Cake is a Light & Fluffy treat that's perfect for afternoon tea. It's very Low-Carb & Sweetened with Natural Sweeteners! We've keto-fied the classic tea cake using almond flour and swerve to cut the carbs.
Flaunt line tea-cake instructions
- Sieve all-purpose flour, baking soda and baking powder together 3-4 times..
- Mix together properly butter and condensed milk, till it becomes fluffy and bubbles are formed. Add vanilla essence to it and mix well..
- Now pre-heat the oven at 180°C for 10 minutes..
- To the butter and condensed milk mixture add the sieved ingredients in 3 parts. Along with it add the water is also in three parts. Mix everything by cut and fold method..
- Divide the batter into three layers. In one of the three layers batter add cocoa powder plus drinking chocolate and mix well. In the remaining two layers add tutti frutti equally..
- In a greased pan add one of the three parts below..
- Now using a fine sieve sprinkle a thin layer of cocoa powder on it..
- Now carefully pour the chocolate mixture over it and again sprinkle cocoa powder over the chocolate mixture..
- Finally, carefully pour the last 1/3 part of the vanilla mixture..
- Place the bundt pan in the preheated oven for baking at 180°C for 50 minutes or till the toothpick comes out clean when inserted in the cake..
- Let the cake cool then slice them and serve..
Cinnamon tea cake brings back fond memories of visiting Nana's house. The Rosé wine fault line cake is so fun! I love experimenting with different designs and ideas. To make your Rosé wine fault line cake, start by making your wine gummy recipe. Most fault line cakes are made using the same technique.
