Fault line cake

Total baking time approx. 180 minutes + approx. 60 minutes working timepracticed
What you need: Baking tin Ø 20 cm + baking tin Ø 15 cm, piping set, small paintbrush

For the upper +
lower lemon cake layers

  • 250 g of soft butter
  • 250 g sugar
  • 5 eggs
  • 1 tsp grated organic lemon rind
  • 100 ml freshly-pressed lemon juice
  • 250 g flour
  • 2 tsp baking powder
  • 100 g icing sugar

For the buttercream

  • ½ packet custard
  • 250 g milk
  • 25 g sugar
  • 375 g soft sweet cream butter
  • Decocino colouring paste pink
  • Decocino colouring paste green

For the middle chocolate cake layer

  • 100 g butter
  • 90 g brown sugar
  • 1 tsp Decocino vanilla extract
  • ⅛ tsp salt
  • 2 eggs
  • 5 tbsp. milk
  • 100 g flour
  • 1 tsp baking powder
  • 30 g cacao powder
  • 25 g dark chocolate drops
  • 50 g dark chocolate coating


  • Decocino Vintage butterflies
  • Decocino metallic colouring powder
  • Decocino colouring paste pink
  • Decocino colouring paste green


Lemon cake

  1. Put the soft butter and sugar into a bowl and cream them together using a handheld electric whisk. Gradually add the egg and keep blending in between additions.
  2. Next add the grated lemon rind and 3 tbsp. lemon juice. Sift the flour and baking powder into the bowl and fold them in. Blend everything together to form a smooth batter.
  3. Preheat the oven to 160 °C. Spoon the batter into the largest baking tin and bake in the centre of the oven for one hour. Test for doneness using a skewer.
  4. Remove from the oven, place on a wire rack and carefully cut out of the baking tin.
  5. Repeat the whole process for the second layer.

Chocolate cake

  1. Cream the butter, brown sugar, vanilla extract and salt in a large bowl to form a foamy mixture.
  2. Add one egg and some of the milk at a time, stirring constantly in between additions.
  3. Mix the flour, baking powder and cacao powder in another bowl.
  4. Add the dry ingredients to the liquid ones and blend everything together using a low setting on your electric whisk.
  5. Carefully fold in the chocolate drops.
  6. Spoon the mixture into the small baking tin and bake in the oven preheated to 160 °C for 50 minutes.
  7. Leave to cool on a wire rack


  1. To make the buttercream, prepare the custard with milk and sugar according to packet instructions. Leave to cool and beat it together with the soft butter into a foamy, almost white cream (10 minutes at least).
  2. Glaze each cake with the buttercream. If you like, colour the buttercream with pink Decorino colouring paste.
  3. Then leave the cakes to cool completely before layering them.
  4. Place the lowest cake layer on a cake plate and the chocolate cake layer on top to form the middle layer.
  5. To make the roses, add colouring paste to two small amounts of buttercream, one with vibrant pink and the other with vibrant green. Spoon each cream into separate piping bags and apply large and small roses onto the middle edge. Use the green buttercream to form leaves.
  6. Carefully place the upper cake layer on top of the chocolate cake layer. If you like, carefully spread buttercream on the outer edges of the upper and lower cake layers to highlight the chamfering. Blend the colouring powder with a little water and spread evenly on the broken lines.
  7. Finish by decorating the cake with real flowers, fruits or Decocino butterflies; depending on your personal preferences.

Products used

Vintage butterflies
Vintage butterflies
To the Product
Colouring Pastes
Colouring Pastes
To the Product
Vanilla Extract
Vanilla Extract
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Metallic Colouring Powder
Metallic Colouring Powder
To the Product