I made this booby cake decorated with smooth buttercream
and modeling chocolate
for a fundraising event in honor my friend, Laura, who is winning a fight against breast cancer. Go, Laura! It was a huge cake – each boob was the size of a basketball. The flavor was butter cake with strawberry cream cheese filling. Here’s how to do it.
Baking the Breast Cake
1. Bake off the rounded tops
of the breasts in 8” stainless steel hemisphere pans
(read my tutorial on how to bake cakes in hemisphere pans
Bake the wider base of the breasts in standard 8” cylinder cake pans.
2. Slice the cakes
and layer them alternating with filling inside two bowls from a 5 quart KitchenAid mixer
(or two identical bowls of any kind). Follow this link to read my tutorial on how to build layer cakes in the pan.
The results should be two perfectly spherical and identical orbs.
3. Carve the bottom
of the cakes for more pronounced roundness. Keep the cakes covered in plastic wrap so that they stay fresh.
Frosting the Breast Cake
4. Apply a crumb coat of buttercream
with a small offset spatula
. I used vanilla buttercream
mixed with cocoa powder for a light skin tone. Refrigerate the cake.
Added a finish coat of buttercream
6. Smooth the buttercream frosting until the surface is round and even. I use a combination of a small offset spatula and gloved hand to frost rounded cakes.
I use these recipes
Smooth Buttercream Cake Frosting Recipe
Here is a video clip example of how I use a gloved hand to frost a rounded cake (different cake).
Decorating the Breast Cake
Roll out and cut strips of pink ombre modeling chocolate
8. Cut, texture, and add them to the cake using the same method as was applied to the bottom tier of this white ruffle cake.
Step-by-step instructions on how I decorated the bottom tier of that cake are in the following book
Cake Decorating with Modeling Chocolate
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