Fondant Fault Line Cake

Thank you for watching the making of my fondant fault line cake! Don't forget to subscribe, and please head on over to my website and blog for more information, tutorials and photo galleries!
Supplies used:
Bench Scraper amzn.to/2WN6NQB
Pink Sprinkles: amzn.to/2PFkwXg
Carma Massa Fondant: amzn.to/2TxtWVW
Piping Gel: amzn.to/2VC3xZK
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[@diehardswiftie13418]

I've been searching for a fondant fault line cake. Thank you so much. This is really simple. Thank you

[@cassiesconfections2287]

Muna Sidan you’re welcome and good luck! 💕

[@graceorshio8962]

This is really really nice!
Great job!

[@cassiesconfections2287]

Thank you! 😊

[@hkhan9593]

Thankyou so much😍

[@saltatiranicole4748]

Is this buttercream frosting before the fondant? Or white choc ganache?

[@ekeomaokwunakwe4418]

Really helpful.. Pls what did you use to make d sprinkles stay or stick?

[@crafterhours]

To make edibles I use tylose powder. I make a mixture of 1/4 tsp tylose powder and 2 tbsp warm water and mix with a fork until all lumps are out and you have a clear “glue”. You can double or triple the amount if you need. I keep mine in the fridge but I also see you can keep it at room temp for 2-3 weeks.