I made this booby cake 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 I made it.
1. Baked off the rounded tops of the breasts in 8” stainless steel hemisphere pans (read my tutorial on how to bake cakes in hemisphere pans) and the wider base of the breasts in standard 8” round cake pans.
The results were two perfectly spherical and identical orbs.
3. Carved the bottom of the cakes for more pronounced roundness (in the above photo, cakes are covered in plastic wrap).
4. Applied a crumb coat of buttercream (vanilla buttercream mixed with cocoa powder for a light skin tone) using a small offset spatula. Then refrigerated the cake.
5. Added a finish coat of buttercream.
6. Smoothed the frosting until the surface was round and even. I use a combination of a small offset spatula and gloved hand to frost rounded cakes.
Here is a video clip example of how I use a gloved hand to frost a rounded cake (different cake).
7. Rolled 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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