I am going to attempt my first belly cake for a friends baby shower this weekend...little nervous that i am going to ruin it! Any tips or suggestions on how to do this???? Also I am doing the "dress" in pink fondant and am going to pipe brown paisleys all over. My questions is... can I refrigerate it or will the brown bleed onto the pink from the condensation???? TIA 
I'm not sure but would like to add on here...what size pans do you use for the belly and the chests?
I would imagine half of a sports ball pan could be the belly and the mini ball pan could make the chest.
jessielou.....the belly cake I did for practice last month was made from a 9 inch round cake that didn't have the bake even strips on (I worked with the natural curve in the cake and carved the belly), and the second 9 incher I just cut out pieces for the boobs.
I know some people use the half ball pan. But I've also seen some belly cakes where the fondant is so stuck to the half ball that it looks like a half ball and not a belly. I also know that some people use the egg pan, which actually looks pretty good.
But....I didn't feel like going out and getting a new pan when the regular round pans worked just as well for me.
One tip I'd say: is don't try to make your dress of fondant all in one piece. Make a top section and a bottom section, hiding the joining of the two with the sash. This lets you make good pleats in the bottom part and also allows for some leeway on the top portion.
I thought this cake was the easiest I've made...including the cakes in my Wilton classes. So, if I can do it....I know YOU can!
Good luck!
i use a half ball pan and cupcakes for the boobies.. making sure the dress is multiple pieces is a great tip..
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