How To Make A Pregnant Belly Cake With Buttercream
Buttercream Pregnancy Cake Tutorial Video I had the opportunity to make a baby shower cake for a dear cousin-in-law and it turned out great.I don’t have any special cake pans for maternity cakes but I do know that it’s doable with a few creative tweaks (and a little sculpting ^ _ ^). I mainly use a round pan and a small 3 inch steel pan. I also wanted to make sure the frosting was something the recipient liked to eat – so I opted to use mostly buttercream and frosting – with a bit of fondant of course Decided to share a photo tutorial This is simple so all of you bakers and bakers can see that you can do the same – especially for those of you who don’t have a soccer/soccer cake pan or belly cake pan. This is going to be a long post due to the many pictures, but I promise it’s totally worth it!What you need:
2-3 inch round vanilla cake
1 – 6 inch round vanilla cake
1 – 10 inch round vanilla cake
Buttercream frosting – click here for recipe
Fondant – see below for recipe
Cream Frosting (I used non-dairy Puratos Whippak) – 500mL + 200 mL
Americolor Royal Blue – Gel food coloring – 1/8 teaspoon
Yellow sugar crystals from Maimun Materials (optional)
One – 16 inch square cake board (I use 14″ and space is tight – take 16″)
Cake decorating tools:
Large icing spoon
Large bread knife
1 large piping/freezer bag equipped with coupler and without a large opening star tip. 834
1 freezing bag/small pipe equipped with coupler and 4 small nozzles/nozzles (No. 104 ruffle/petal head, No. 18 Open star tip, No. 20 Sealed star tip & No.3 round tip)
Roller Pins
Small knife
P/S: You don’t have to stick with the vanilla cake recipe in this tutorial, just use whatever cake flavor you want. The same applies to the color of the frosting, I want blue – you can choose pink etc. As for the sugar crystals, that’s also another item you didn’t really ask for, me. just love the decoration and color contrast on the cake.Direction:
Assemble your cakes on a simple cake tray or board (not yet frosted) to arrange them and get an idea of how and where you will place them for decoration.
Take your two 3″ cakes and use a knife to scrape them into circles of similar size and proportions. Then, first level the top of your 6-inch pie and then cut it into two even pieces. Take the bottom half of the cake 6 ″ and cut off the middle – leaving about 1 of the outer edge of the cake half.
Take all your cake pieces and assemble them on your cake board without any frosting to see if they fit. To do this; start with the 10″ cake on the bottom, then place the top half of the 6″ (flattened) cake, then arrange the 1″ outer edges of the bottom half around the 6″ cake. Finally place two 3″ cakes on top of the round cakes to form the bust.
Once you’re happy with the shape of the cakes – especially the busts (remember to shave and carve them to be as symmetrical as possible ^ _ ^). Now you can start assembling the cake. Coat the top of the 10″ cake with buttercream and place the top half of the leveled cake 6″.
Assemble the bottom edge pieces around the top half of the 6″ pie and arrange as tightly as possible. This is to create a beautiful belly shape. Now coat a thick layer of dough around the top of the round cakes to keep the shape well; Make sure the matte finish is as smooth as possible. Let it sit for about 10 to 15 minutes.
Spread another layer of buttercream frosting over the entire cake; belly and even bust. Again, try and make sure the matte finish is as smooth as possible. Leave to set for at least half an hour to an hour.
On a clean work surface, coat the surface with some cornmeal and roll 3/4 of the fondant into a medium rectangle (you can try and make sure it’s at least 5 inches wide and 8 inches long – to cover all your busts on the board). Coat the fondant over the bust and smooth it with your hands to make sure it sits smooth and fits snugly. (P/s: Rolled our fondant on a very smooth surface, my fondant has a smoothness issue on the right side – but don’t worry you’ll cover it either).
Roll out the remaining fondant quarter and, using a small knife, cut long strips to make the ribbon for the “dress” – you can choose to keep the edges straight or shape like I did. If you want a shaggy look like I did, you can pry up the ribbons with small items like nozzles (renovation!) to get the ruffled look; Remember to lubricate the nozzle with a little glycerin or cooking oil so that they do not stick to the nozzle.
In the big bowl; Pour in 500 mL non-dairy creamer and royal blue, beat with mixer for about 3 minutes or until cream forms soft peaks. Don’t beat too hard, the cream will harden and have too much foam – difficult to whip. Make sure to refrigerate the ice cream beforehand. In a medium bowl; Whip 200 ml colorless cream and set aside.
Fill the blue icing into your large ice bag and start at the base of the cake; Start threading large swirls (almost like an asterisk) in a line around the belly of the cake. Continue to roll the cake as you work your way up until you’ve covered the entire belly. You can then fill the gaps in between the vortices using the same star tip until no more gaps open.
To decorate the bust: using the tassel tip/petal tip, pipe the tassel in a line starting from the inside of the bust facing outwards all the way to the base of the cake. I did five lines on each side to cover it up, but still leave some “skin” gaps. The goal is to make it look like a blouse ^ _ ^. (see letter ‘A’ in the picture) Use the same ruffled tip; Connect the two lines to the center of the bust on either side for a nice design (see ‘E’).
Take your fondant ribbons and place them carefully on the cake; Start from where the bust and belly meet and arrange them beautifully lined on each side of the belly (see the letter ‘B’ on the picture). Take your closed star tip and make pretty round flowers from one end to the other of the bottom bust. The purpose is to cover and decorate the junction between the bust and the belly (see letter ‘C’ in the picture).
Using the round tip, fill in any gaps that may be left between the rolls of fabric. Also, make sure you draw a line at the base of the bust in front of where the fondant ends to create a neat finish. (Seeds’). To decorate; you can place single golden sugar beads in the center of each flower made with sealed star tips for a nice look (on the ‘C’).
Your pregnancy cake is ready! If you want to include a good message, be as creative as possible. Like I did, you can roll up the fondant left over from the ribbon cutting and, using a heart cookie cutter, cut out 5 hearts – you can make them in any other shape. Place heart shapes on each side of your cake – on the bust side (more space). If you have space, you can also use the top and bottom sections. Then write your message using the small round tip number 3. I used blue frosting to write “Bye Bye Tummy” – “Hello Mom” – choose any message appropriate for the occasion. or customer request.
That’s it! We’ve finally finished our beautiful maternity cake – it’s ready for that amazing baby shower.
Fondant RecipeRead more: how to dry stevia leaves in the ovenElement:
Icing Sugar – 2 1/2 cups
Gelatin – 3/4 teaspoon
Cold water – 1/8 cup
Glycerin – 1/2 tbsp
Glucose Syrup – 1/8 cup
Flavoring (in) – 1/2 teaspoon
Corn starch – for dusting
Take a hot bath (boiling water in a bowl of moderately deep water)
Sift the icing sugar into a medium plastic bowl, make a well in the center and set aside. In a small bowl, measure out cold water and sprinkle gelatin on top, set aside and leave for 2 to 3 minutes. Measure out the glucose syrup and pour the gelatin into a small bowl. Then measure and add the transparent essence and glycerin in the same bowl. Take the small bowl into the pot of hot water and slowly stir the ingredients in it until clear and mix well into a liquid. Pour the syrup mixture into the well along with the icing sugar and start mixing the icing sugar with your hands. Knead the mixture until it comes together and forms a small ball. Cover fondant with cling film and leave for a day or two to mature. – Happy Dec decor ^ _ ^ Do you want to start learning how to make and decorate cakes? Our May Basic Cake Making & Decorating short course will start this coming May. Click here to learn more about our classes and schedules. Read more: how to get fate armor ornament 2
Last, Wallx.net sent you details about the topic “How To Make A Pregnant Belly Cake With Buttercream❤️️”.Hope with useful information that the article “How To Make A Pregnant Belly Cake With Buttercream” It will help readers to be more interested in “How To Make A Pregnant Belly Cake With Buttercream [ ❤️️❤️️ ]”.
Now coat a thick layer of dough around the top of the round cakes to keep the shape well; Make sure the matte finish is as smooth as possible. Let it sit for about 10 to 15 minutes. 
