This is a super fun cake and it has a cute story.

The Story Behind the Cake

 My sweet young neighor had been planning a wedding for her baby dolls for a couple of weeks. She planned out every little detail that goes into wedding planning. Right down to selecting who would be the preacher, who would be the brides maids, and what songs would be played. But, one thing was overlooked. Who would make the wedding cake??

Today, the day of the wedding, it was realized that she did not have a cake for the reception. I was asked if I could possibly make a cake for the ceremony that would be fun and whimical. The request also included that a little bit of the decorating be left for the hostest ( the young lady) to complete with her friend so they could be a part of the decorating the cake.

The Decision that had to be made quickly- What kind of cake to make that would be fun and could be completed by my young little friend

Wa-La – A Fault Line cake

The fault line cake was made out of 2 layers of chocolate cake and one layer of white almond. It is what I just so happen to have in the freezer.

Constructing the Fault Line Cake

The layer of white almond was sandwiched between the two chocolate layers. Buttercream frosting was placed in between the layers. To add to the fun and provide a element of surprise, I cut out a 3 inch round circle in the white cake layer to place candy pearls for a surprise when the cake was cut.

Building the Cake

A layer of chocolate cake was placed on a platter and frosted with buttercream frosting. The white cake layer that had the center hole cut out was placed ontop of the frosted chocolate layer. The hole in the white cake was filled with teal blue,white and pink chocolate candy pearls. 

The 3-inch circle of cake that was cut out was cut down in its depth (about an inch) and placed on top of the candy. This layer was then frosted and the last layer (chocolate) was added to the top of the cake and frosted. 

The entire cake was crumb coated with buttercream and placed in the refrigerator for about 15 minutes. 

Preparing the Decorative Icing

While the crumb coating was setting, the buttercream frosting was divided into two containers and food coloring was added to each bowl.  I went with a Tiffany teal blue and a pretty pink to provide an eleganant and luxurious overall appearance of the cake.

Building the Fault Line

The fault line was next applied. Using an off set spatula, the center of the cake was coated with the pink buttercream.  Sprinkles were then applied by hand. They were applied by placing the sprinkles in the palm of my hand and gently touching the side of the cake. 

 This is a very messy part of decorating the cake. I placed the cake that was on a cake platter onto a large lipped baking sheet. I think there were more sprinkles on the baking sheet than on the cake. 

Making the Fault line

The teal butter cream was applied generously to the upper and lower edges of the cake. The application of the teal butter cream needs to slightly go over the fault line (the pink center part) creating the look that the center is set in. The edges of the fault line should not be smooth and even, but rather jagged. 

Normally, I would have placed the cake into the refrigerator so the buttercream could set, but since the young hostess of the wedding wanted to do finishing decorating, I did not place the cake in the refrigerator. Doing so, the butter cream remained soft allowing for easy application of additional bling.  

Here is the finished cake for the doll wedding. I think the girls are natural cake decorators. Their finishing touches took the cake from awesome to over the top magnificent!!

The Bride and Groom appear to have had more than cake at the wedding reception. But from what I hear, they too enjoyed the cake.