FAU LT L I N E C H RI S T M A S C A K E
RECIPE ANGELA ROMEO PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING JOY SKIPPER PROP STYLING TAMZIN FERDINANDO
Serves 24 Takes 1 hr 15 mins plus 5 hrs 15 mins chilling Cost per serve 68p
88
ASSEMBLE THE CAKE
SMOOTH THE ICING
Using the flat side of a base piece of fruitcake for the top gives a nice smooth surface – perfect for adding decorations.
A final smoothing of the icing with a slightly damp palette knife will help make the surface really even.
CREATE A WIDE BAND
ADD THE SPRINKLES
The band of caramel frosting should be wider than you think – the buttercream will overlap it. Don’t worry if it isn’t neat: it will be covered in sprinkles.
Keep regathering the bronze and gold sprinkles and pressing them onto the frosting until the faultline is completely covered.
MAKE THE FAULTLINE M E
PAINT THE LINE
Add the buttercream generously around the base and top, ensuring it overlaps the sprinkles. Don’t smooth it too much, to maintain the 3D-layer effect.
For a neat finish, it’s best to paint and add detail on the buttercream when it’s cold and firm – try to work as quickly as possible.
200g butter, softened 150g Trex, cubed 1Ω tbsp sherry (or water), plus a drop extra 700g icing sugar 75g walnut halves, chopped 2 x 800g rich fruitcakes 150g salted caramel or chocolate flavour frosting 15g bronze crunch cake sprinkles 50g gold crunch cake sprinkles 20g white chocolate stars 25g honeycomb pieces º tsp edible gold glitter, plus extra for the meringues Ω pack Tesco Finest 12 Meringue Shells
1 Using an electric hand whisk, beat the butter until light and creamy. Beat in the Trex and sherry (or water). Gradually whisk in the icing sugar until smooth and spreadable, adding another Ω tbsp sherry (or water) if necessary. Transfer 300g to a second bowl and stir through the chopped walnuts. 2 Halve one fruitcake horizontally. Spread the top of the base with É¢ 㨠ô »Âèã èãã Á 㨠 add the other half, cut-side up. ]Ô ã¨ ãÉÔ ô«ã¨ ÂÉ㨠ɢ the walnut buttercream. Halve the second cake and place the top half on top, cut-side up, to create a third layer. Spread with the remaining walnut buttercream, then add the base, cut-side down. 3 Using a cutlery knife, evenly cover the cake with 250g of the plain buttercream, spreading to fill any gaps. Smooth the top and sides with a palette knife. Scrape any excess icing into a bowl and discard (as it may have crumbs in it). 4 Wipe the palette knife with a clean, damp cloth, then gently smooth the cake. Chill for 45 mins. 5 Use a cutlery knife to spread a band of frosting around the middle of the cake, leaving about 3cm