susieqhomemaker Posted 21 Jul 2010 , 3:22pm
post #1 of

I got an email from a lady that wants a pregnant belly cake, and sends me several pictures of big ones that all have fondant dresses on. They look like they were done with 10 in or larger cake pans and the Wilton Sports Ball cake pan for the breasts.

I sent her back a quote with the price per serving for a fondant covered cake. I just got an email back, and she says that she doesn't want a fondant covered cake because she doesn't like how fondant tastes... icon_confused.gif

Well, I'm a little baffled because all the pictures she showed me had fondant on them...

She also said she needs the cake to only feed 30 people. So, should I use a jumbo cupcake tin or a mini wondermold for the breasts and an 8 or 9 inch round for the belly?

12 replies
TiffySue Posted 22 Jul 2010 , 6:08am
post #2 of

Hmmm.. lol, I would explain to her that particular cake just has fondant on it.. I think it would look funny w/out it. The way I do the belly cakes is use a pyrex bowl, bake a good amount of batter in that, take out and let cool.. meanwhile I bake a small amount in the same bowl. The small amount makes the middle really ball up, so I cut off the ball and put that on top of my first larger amount and it gives a nice belly effect. For the breast I use 6'' pans, then shape and mold as necessary. lol I hope that makes sense.

MandaBrizown Posted 22 Jul 2010 , 6:37am
post #3 of

I would tell her that in order to achieve the look you have to use fondant. Let her know that there will be a layer of buttercream underneath the fondant. Just tell her if that if she wants it to look like the pictures, it has to have fondant. As far as the belly I usually make 3 10" cakes. For the boobs I do 2 6" cakes. I use the cake that I cut off from the belly to build the boobs up. I also have to carve 6 in. to make them look more realistic.

Cakeyladey Posted 22 Jul 2010 , 8:47am
post #4 of

Another option to fondant is rolled buttercream.... Looks the same a lil softer to work with but, taste just like b/c icing just in a firm texture.... Just an idea! Good luck! icon_wink.gif

cyndiK Posted 22 Jul 2010 , 9:26am
post #5 of

I haven't done a pregnant belly cake, but have done a corset cake. For the breasts I used a medium sized oven safe mixing bowl. I didn't have to carve anything...just cool, pop them out, buttercream and cover with fondant. It made it much easier. I avoid carving as much as possible cause I'm not too good at it icon_redface.gif Good luck with your cake!

iamcakin Posted 22 Jul 2010 , 11:13am
post #6 of

I have done several of these. Mine is BC iced, and has minimal fondant draping. If you'd like the instructions, or a pic, post (or pm me) your email address.

Welcome to CC, and I love your screen name, BTW! icon_biggrin.gif

MissRenee Posted 3 Apr 2013 , 11:28am
post #7 of

Hello Iamcakin! I'd love to have the instructions for how to make the belly cake without fondant! I have one to do tonight! 

MissAshleyM Posted 11 Oct 2013 , 5:01pm
post #8 of

I would love to have instructions on how to do a preggo belly without fondant. My sister in law is requesting one. If you could please help me out it would be greatly appreciated.

AZCouture Posted 11 Oct 2013 , 5:41pm
post #9 of

AGoogle it guys, there's lots of them out there I suspect.

Rainbowunicorn Posted 5 days ago

Hello @mandabrizown  i was looking though this and I was wondering how many people a cake of our size would feed ?   I got a belly cake order to feed 50people  and I'm not sure what size pans to use

CakePrincess16 Posted 5 days ago

I did one using a 10in pan, just as a layer, and the dome shape by using a glass bowl for the second layer. Used the Wilton ball molds for the breast but cut them down a little to look a bit more proportioned. It was my first time doing one, I'm a new baker, but it fed about that many people. 

CakePrincess16 Posted 5 days ago

I did one using a 10in pan, just as a layer, and the dome shape by using a glass bowl for the second layer. Used the Wilton ball molds for the breast but cut them down a little to look a bit more proportioned. It was my first time doing one, I'm a new baker, but it fed about 30 people. 

julia1812 Posted 5 days ago

If you want to feed about 30 people, use 5 cups of batter, devided in either a bigger oven proof bowl for the belly and 2 small ones for the boobs or use an 8" round cake tin and a small rectangular cake tin (where you have to carve the boobs from).

I've done one recently without using any ball pans, just with what I had to feed 30 people (but with fondant):

http://www.cakecentral.com/gallery/i/3334476/pregnant-belly-cake 

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