How to make a boob cake

I made this booby cake embellished with clean butter cream and chocolate pattern for a fundraiser in honor of my friend Laura, who made a lot of money in the fight against most breast cancers. Go, Laura! It’s a giant cake – each boob is about the size of a basketball. The flavor is butter cake with strawberry cheese cream filling. This is the right way to do it. 1. Bake the round top breasts in 8” stainless steel hemispherical pan (find my guide to the right way to bake dessert with a hemisphere pan). Read: How to Make a Boob Make the base wider than the breasts in the customary 8” cylindrical cake pans. 2. Shredded Desserts and alternate them with filling the inside of two bowls from a 5-quart KitchenAid mixer (or two equivalent bowls of any kind). Watch this hyperlink to learn my guide to The right way to build desserts in layers in a pan. The results should be two perfectly spherical and equivalent spheres. 3. Engraved underside of desserts to add a pronounced roundness. Store lined desserts in plastic wrap so they stay recent. 4. Cover with butter cream with a small spatula. I’ve used vanilla butter cream Blended with cocoa powder for a light pore texture and even skin tone. Put the cake in the refrigerator. 5. Added an end layer of butter cream. Read more: How to wrap cakes6. Clean buttercream frosting until the floor is spherical and even. I use a mixture of a small spoon and gloved hands to create well-rounded desserts. I use these recipes Clean Buttercream Cake Frosting Recipe Here is an example video clip of how I used my gloved hand to frost a round cake (a completely different cake). 7. Curl and reduce the pink ombre chocolate pattern.Read more: How long does it take for ice cream cakes to defrost 8. Reduce, texture and add them to the cake using the exact same technique as was used for the bottom layer of this white sponge cake. Step-by-step instructions on how I embellished the bottom layer of that cake in the following e-book on Shaped Chocolate Cakes