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New Year’s Eve Cake – Fault Line Cake

December 19, 2021
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Prep time: 3 hours

Serves: 12-16

A beautiful and easy New Year’s Eve Cake recipe in style of a semi Fault Line Cake design – it’s gold, it has glitter on it, perfect to start into the new year! Beyond this beautiful look of this cake the taste is simply amazing and I can tell you, you won’t get enough of it. It is a cookie dough cake! Moist vanilla cake with lots of chocolate chunks, a light vanilla German buttercream with pieces of chewy cookie dough. This is when chocolate chip cookie meets cake.

Simple Fault Line Cake

First, what is a fault line cake? Let me explain to you by showing you how to make a fault line cake, it usually starts with a plain white cake which is perfectly wrapped in a frosting. Then we pipe some more frosting on the bottom and top of the cake, leaving out the middle part and scrape it evenly off. The outcome are two fault lines in the middle of the cake. Often the line is painted with another color, but every fault line cake tutorial differs. I love the simplicity of simple fault line cake ideas, thus I came up with this idea.

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How to make a Single Fault Line Cake Tutorial

And to make it even easier I decided to only go with a single fault line cake, so here I’m showing you how to make a semi fault line cake tutorial! This fault line cake for beginners is really easy to make! Once the cake is wrapped in Swiss meringue buttercream, we color the remaining buttercream in a nice goldish color for a happy New Year Cake design.

Then we evenly pipe circles around the cake, beginning from the bottom until half of the cake is covered. Then we add some buttercream dots on some parts of the upper line. Because it shouldn’t be an even line. Then with a warmed scraper, we even out the buttercream and then you have a beautiful fault line and New Year Cake decoration.

Easy New Year’s Eve Cake Recipe

Vanilla cake with chocolate chunks: this is an easy vanilla cake made with butter, a good dash of vanilla and lots of chocolate chunks. Important here to not bake the vanilla cake too long otherwise the cake dries out.

Cookie dough: with only a couple of ingredients we mix together a delicious cookie dough with lots of chocolate chips. Form it into a ball and cool, very important! Once cooled it’s easier to roll out the cookie dough. Then roll out into a rectangle and cut into really small squares. We then place the cookie dough pieces into the buttercream between the vanilla cakes and it tastes unbelievably good.

German buttercream: first, we’re making a custard or pudding. You can use custard powder or simply boil milk with cornstarch and sugar. When using a vanilla pod, integrate into the cooking process of the custard, if you’re using only vanilla flavor, add it after cooking. The milk is mixed with cornstarch and sugar while the remaining milk is boiled separately. Once the milk is boiling add the mixture, constantly stirring, until it thickens.

Quickly transfer to a bowl and cover the surface with cling film, in order to have no pudding skin developing. The custard should then cool down to room temperature. We’re then whipping the butter, which is also at room temperature, until it becomes white. Then add the pudding spoon by spoon and stir vigorously in between.

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Happy New Year Cake Design

There are many New Year’s Eve Cake ideas, but this one is simple and outstanding, I’ve also seen New Year’s Cake ideas with a surprise hidden in the cake or New Year’s Eve Cake designs with New Year Cake topper on the cake. In my 2021 cake recipe I’m showing you how to make a DIY cake topper, click here to check it out. The best part about this cake is that for this New Year’s Eve Cake decorating ideas you don’t need much or special equipment, only a piping bag and a metal scraper. That’s it. And the New Year Cake recipe is fairly easy as well.

New Year’s Eve Cake Recipe

  • Preparation time: 3 hours
  • Servings: 12-16

Ingredients

Vanilla cake

  • 160g (1/2 + 1/3 cup) butter, room temperature
  • 110g (1/2 cup) sugar
  • 1 pinch salt
  • 1 tbsp vanilla
  • 3 eggs, room temperature
  • 180g (1 1/2 cup) flour
  • 2 tsp baking powder
  • 150ml (1/2 cup + 1 tbsp) milk
  • 80g (2/3 cup) chocolate chips

German buttercream

  • 500ml (2 cups + 2 tbsp) milk
  • 50g (1/2 cup) cornstarch
  • 50g (1/4 cup) sugar
  • 1 tbsp vanilla
  • 250g (1 cup + 2 tbsp) butter, room temperature

Cookie dough

  • 100g (3/4 cup) flour
  • 60g (1/4 cup + 1 tbsp) sugar
  • 30g (1/8 cup) butter, room temperature
  • 20ml (2 tbsp) milk
  • 70g (1/2 cup) chocolate chips

Swiss meringue buttercream

  • 100g (3) egg whites
  • 130g (2/3 cup) sugar
  • 1 pinch salt
  • 230g (1 cup) butter, room temperature
  • gold sprinkles

Method

Vanilla cake

  • For the vanilla cakes, whip butter (room temperature) until fluffy, add sugar, salt and vanilla and whip for another two minutes. Add in each egg separately and whip for 30 seconds. Then slowly incorporate the remaining ingredients. Add the chocolate chunks. Fill the cake batter in three baking pans a 17cm / 6.5 inches diameter, lined with baking paper. Bake at 160°C / 320°F for about 10 minutes. Take out and let cool down completely. Before the cake is stacked, it is helpful to wrap the cakes in cling film and to cool them so that they become more solid when putting the cake together.

German buttercream

  • For the buttercream we first cook a pudding or custard by mixing some milk with cornstarch, sugar and vanilla. Bring the remaining milk to a boil, then carefully add the mixture while continuously stirring. Keep stirring until it thickens. Place cling film on the pudding to avoid the development of a pudding skin. Let the custard cool to room temperature.

    Whip the butter until it becomes white, add the pudding spoon by spoon and continuously mix until the perfect buttercream is obtained!

Cookie dough

  • For the cookie dough we mix together flour, sugar, butter (room temperature) and milk until we have a nice cookie dough which we can form into a ball. Then add the chocolate chips or chunks and combine well. Form into a ball and cool for 30 minutes. Then roll out into a rectangle on a surface covered with flour and cut into small squares. Cool again.

Swiss meringue buttercream

  • In a fat-free bowl (wipe out the bowl and whisk with vinegar) add the egg whites and sugar. Place over a saucepan, which is half filled with boiling water. Let the bowl be warmed by it and continuously whisk the egg whites until all the sugar dissolves and it becomes a frothy texture. Now beat the egg whites on high speed with a standing mixer until it cooled down to room temperature and is perfectly whipped meringue. This can take up to 10 minutes. Once at room temperature add the butter bit by bit, approx. 1 tbsp big pieces. Put ¼ of the Swiss meringue buttercream aside.

Assembly & Decoration

  • To assemble the cake, first take one cake and spread 1/4 of the German buttercream on it. Put some of the buttercream into a piping bag to pipe a buttercream ring on the edge of the cake. Place half the cookie dough squares into the buttercream. Repeat this step once again. Then put the last cake on top and crumb coat the entire cake with the remaining German buttercream and cool.

    Now coat the cake with ¾ of the Swiss meringue buttercream, use a warm scraper for a perfect finish. Let the cake cool again! Color the remaining Swiss meringue buttercream in gold, fill into a piping bag and cover the sides of the cake from bottom until it’s half covered, add some buttercream spots on the last line and use a scraper to smoothen the fault line buttercream. Add gold sprinkles on the fault line.

    For the 2022 on the cake, I cut out a 2022 on parchment paper. You can print out a template on paper, lay the parchment paper on it, draw the 2022 with a pencil and then cut it out. When the cake is cooled, put the parchment paper on the middle of the cake. Press on the cake and fill the 2022 with gold sprinkles, press the sprinkles into the cake as well. Then carefully take off the parchment paper and there you have it!

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