I can't believe I've been baking for 200 days straight! It's so surreal. If you had asked me to make food everyday before COVID-19, I would've laughed the comment off. It seemed quite crazy.
I've come to really enjoy baking and cooking like never before. Now that you all know it's possible to do something for 200 days and onwards, I'm launching The Bored Revolution! Join me in doing something everyday! Go to the tab on the top menu and fill out the form! Do it for at least 21 days (they say do something for 21 days and it will stick forever). I hope you can join! You can even write your own blog or keep a journal.
Let's talk about this amazing fault line cake now! For this cake, my fault line was filled with sprinkles! You can also put fruit or buttercream flowers in between the crack. Oh, and ready for the sprinkle surprise in the cake? Well here it is: a sprinkle waterfall!
It's super simple to make actually! Just cut rings in 5 of your 6 cakes and fill them with your sprinkles.
Okay I have a confession...I almost forgot to make this cake a funfetti cake. I had poured my batter into my cakes and almost put it in the oven when I thought something was missing. I thought and thought and I finally remembered that I needed to put sprinkles in this cake. So I had to scrape the batter out of the pan and add sprinkles. Oops. Lesson learned: Never forget your sprinkles. :) I do recommend using some bigger sprinkles not little jimmie sprinkles like I used. Big ones are easier to use.
Even though this cake is pretty time consuming, stretch out during the weekend. The cake and frosting are so delicious. I know you can make it! Onwards to 365 days!
|Level: 👩🏽🍳👩🏽🍳👩🏽🍳|Time: 3 hours 30 minutes| Serves: 10|
6 cups cake flour
3 teaspoons baking powder
2 1/4 teaspoons baking soda
3 cups granulated sugar
3 sticks butter
3 cups buttermilk
1/2 cups sprinkles
8 cups powdered sugar
1 1/4 cups cocoa powder
5 sticks butter
2 -3 tablespoons milk
1 1/4 cup sprinkles - for the filling
1/4 cup sprinkles - for the fault line
Preheat your oven to 350 degrees F and grease 3, 8" pans.
Whisk together flour, baking powder, and baking soda in a bowl. In an electric mixer beat together butter and sugar for 2 minutes. Slowly add in your eggs one at a time. Then add in your buttermilk. Add your flour in three additions mixing thoroughly each time. With a spatula, fold in your sprinkles. Pour into prepared pans and bake for 35 to 40 minutes. Once your cakes are ready cool for around an hour and then slice each layer in half. Cut a little ring (with a cookie cutter) in 5 of the cakes. Leave one normal.
Prepare your chocolate frosting: beat together powdered sugar, butter, and cocoa powder. Slowly add in your milk and set aside.
Take one layer (with the ring) and spread your chocolate frosting on it. Repeat until you've used all your rings. Then fill with 1 1/4 cups worth of sprinkles. Add you last layer on top and frost your whole cake.
Arrange your sprinkles in a ridged pattern in the middle of your cake. Look at my cake photo above. Frost again on the two ends of the fault line. Smooth out with a spatula or bench scraper. If you want you can put edible gold leaf on your fault line or pipe flowers on the top of your cake. Both are optional.
- The Bored Baker 👩🏽🍳
Made this recipe? Tag @theboredbakerofficial on Instagram.
Cake adapted from: smittenkitchen.com