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.
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.
5. Added a finish coat of buttercream.
Here is a video clip example of how I use a gloved hand to frost a rounded cake (different cake).
7. Roll out and cut strips of pink ombre modeling chocolate to make a frilly bra. Ombre (different gradations of the same color) ruffles, especially pink ombre ruffles, is a very trendy cake design these days.
Many cake decorators use fondant to make ruffles but I prefer to use modeling chocolate. There are also many tutorials on the web for how to create this effect using fondant instead of modeling chocolate. Here is an example from the blog, Make Fabulous Cakes and here is an example from the blog, Bubble Sweet. If you own my book, check out page 49 where it demonstrates how to make the modeling chocolate ruffles on the cake below.
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