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.
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
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.
Carve the bottom of the cakes for more pronounced roundness. Keep the cakes covered in plastic wrap so that they stay fresh.
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
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.
Here is a video clip example of how I use a gloved hand to frost a rounded cake (different cake).
Roll out and cut strips of pink ombre modeling chocolate
Many cake decorators use fondant to make ruffles but I prefer to use modeling chocolate
. Check out page 49 of the book, Cake Decorating with Modeling Chocolate
. which demonstrates how to make a similar type of modeling chocolate
ruffle on the cake below.
You might also enjoy:
Cake Decorating with Modeling Chocolate
Smooth Buttercream Cake Frosting
Half Sphere Cake Tutorial