Earlier today we posted on the Master Cake recipe, and the pans to assemble to make this very frilly, very feminine cake. Now, we will discuss where to go from there.
You have your master mix created, and now you need to know how many individual mixes to make. The master mix recipe makes what is the equivalent of three box mixes. You will need one mix for the belly, and two for the foundation/dress top.
Preheat your oven to 325*. Start with the foundation. You have the mix divided up into three separate bags. Mix together the ingredients from two of these, grease your 9x13" and two small oven safe bowls. Put 1/2-3/4 cup of batter in each small bowl, and pour the rest into the 9x13". Wrap the 9x13" with wet towel strips and set the small bowls onto a cookie sheet. Bake for 25 minutes, then start checking for doneness. The 9x13" may take up to 40 minutes or so total. Allow to cool in pan for 10 minutes then turn out onto cooling rack.
Mix together one cake mix worth for the belly. Grease the pan or bowl that you will be using and pour batter in. Place the pan or bowl into another slightly larger to help reduce the doming of the finished cake. Bake for 45-50 minutes or until it tests done. Once done, cool for 10 minutes in pan then turn out onto cooling rack.
After your cakes have cooled slightly, carefully wrap in cling wrap and place in freezer. Allow them to freeze several hours to overnight.
You have your master mix created, and now you need to know how many individual mixes to make. The master mix recipe makes what is the equivalent of three box mixes. You will need one mix for the belly, and two for the foundation/dress top.
Preheat your oven to 325*. Start with the foundation. You have the mix divided up into three separate bags. Mix together the ingredients from two of these, grease your 9x13" and two small oven safe bowls. Put 1/2-3/4 cup of batter in each small bowl, and pour the rest into the 9x13". Wrap the 9x13" with wet towel strips and set the small bowls onto a cookie sheet. Bake for 25 minutes, then start checking for doneness. The 9x13" may take up to 40 minutes or so total. Allow to cool in pan for 10 minutes then turn out onto cooling rack.
Mix together one cake mix worth for the belly. Grease the pan or bowl that you will be using and pour batter in. Place the pan or bowl into another slightly larger to help reduce the doming of the finished cake. Bake for 45-50 minutes or until it tests done. Once done, cool for 10 minutes in pan then turn out onto cooling rack.
After your cakes have cooled slightly, carefully wrap in cling wrap and place in freezer. Allow them to freeze several hours to overnight.
While your cakes are cooling their heels, it is time to mix up the frosting. We like to use buttercream, because it is so versatile. You will need enough to cover all four of your cakes.
Vanilla Buttercream Recipe
6 cups powdered sugar
2 cups softened butter
2 tsps. vanilla
4-8 Tablespoons heavy cream
Beat butter with mixer until creamy; add powdered sugar and beat on medium for 3 minutes. Add the vanilla and cream, beat until fluffy. Add more cream as needed to reach desired consistency.
Vanilla Buttercream Recipe
6 cups powdered sugar
2 cups softened butter
2 tsps. vanilla
4-8 Tablespoons heavy cream
Beat butter with mixer until creamy; add powdered sugar and beat on medium for 3 minutes. Add the vanilla and cream, beat until fluffy. Add more cream as needed to reach desired consistency.
Take your frozen cakes out of the freezer, position the belly and top onto foundation. Cut out slight half circles between belly and dress top on foundation. Position the top of the dress cakes and cut a small slice from inside of both so that they fit together more naturally. Remove the cakes from foundation and starting with 9x13" give it a nice crumb coat with the buttercream. Don't overly fret if you can't get it smooth or crumb-free because this layer won't show.
After you frost all four cakes, place the top three back onto the foundation 9x13". Set aside while you make the crusting buttercream.
After you frost all four cakes, place the top three back onto the foundation 9x13". Set aside while you make the crusting buttercream.
Crusting Buttercream or Faux Fondant Recipe
1 1/2 cups vegetable shortening
1 cup flour minus 2 Tablespoons
2 Tablespoons corn starch
2 pounds or 8 cups powdered sugar
1/4 to 1/3 cup hot water
2 tsp. vanilla
frosting color gel
large frosting bag and flat tip
small frosting bag and star tip
Cream together shortening, flour and cornstarch. Stir in vanilla, and mix in sugar and hot water. Mix on low, adding more hot water as needed to make it frosting consistency.
Remove 2 cups of frosting and place in smaller bowl. Add frosting color gel to reach darkest color that you want.
Using a tall, narrow glass, assemble the frosting tip to bag and then position the bag into the glass with the opening of the bag pulled out and over the top of the glass.
Put one cup of darkest frosting into frosting bag. Set aside.
Take one cup of the white frosting and mix with colored frosting in bowl. Put one cup of this slightly lighter mix into frosting bag. Set aside.
Continue adding white frosting to the colored frosting in progressive stages to make your frosting get lighter and lighter in color as you finish off the frosting bag. Make sure you save one cup of white frosting for the top of the dress. Close top of bag and prepare to frost your belly bump cake.
1 1/2 cups vegetable shortening
1 cup flour minus 2 Tablespoons
2 Tablespoons corn starch
2 pounds or 8 cups powdered sugar
1/4 to 1/3 cup hot water
2 tsp. vanilla
frosting color gel
large frosting bag and flat tip
small frosting bag and star tip
Cream together shortening, flour and cornstarch. Stir in vanilla, and mix in sugar and hot water. Mix on low, adding more hot water as needed to make it frosting consistency.
Remove 2 cups of frosting and place in smaller bowl. Add frosting color gel to reach darkest color that you want.
Using a tall, narrow glass, assemble the frosting tip to bag and then position the bag into the glass with the opening of the bag pulled out and over the top of the glass.
Put one cup of darkest frosting into frosting bag. Set aside.
Take one cup of the white frosting and mix with colored frosting in bowl. Put one cup of this slightly lighter mix into frosting bag. Set aside.
Continue adding white frosting to the colored frosting in progressive stages to make your frosting get lighter and lighter in color as you finish off the frosting bag. Make sure you save one cup of white frosting for the top of the dress. Close top of bag and prepare to frost your belly bump cake.
Starting past the bottom edge of the 9x13" begin creating your ruffle by moving the flat tip of the frosting bag up and down. Continue doing this all the way across bottom of cake. Repeat layers, always "attaching" the newest ruffle just above the previous one, until you cover the belly. Stop at the flat area between the belly and dress top. Drag the frosting tip across to create a "belt." Set frosting bag aside.
Using a smaller bag with star tip attachment and filled with remaining white frosting, create small stars in rows across each breast area and cover top edge of the foundation cake as well.
Using large frosting bag, create two ruffles on the top edges of each breast to make the dress top.
Finish off your design with a gumpaste flower and royal icing or gumpaste pendant. Keepsake baby shoes are also made from gumpaste.
Using a smaller bag with star tip attachment and filled with remaining white frosting, create small stars in rows across each breast area and cover top edge of the foundation cake as well.
Using large frosting bag, create two ruffles on the top edges of each breast to make the dress top.
Finish off your design with a gumpaste flower and royal icing or gumpaste pendant. Keepsake baby shoes are also made from gumpaste.
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