This pregnant belly cake was my first attempt to make a cake using a lot of fondant. I was thrilled with the results. The cake was for a baby shower for my oldest niece. I used a modified box cake mix for all my cakes. They always turn out very moist. 1-yellow cake mix, 1 box of vanilla pudding (not sugar free), 1 cup of whole milk, 1 cup of oil, 4 eggs.  Baking time varies based on the pans. I also wrap the outside of my pans with wet towels, so the cake does not mound in the middle.

I started with 2 9×13 sheet cakes for the base. The belly was made by baking a cake in a class bowl and the breast by baking in a stainless a steel bowl. I just went throught all of my bowls until I found the sizes I thought went well together. Baking a cake in the bowl was difficult. I used my flower nail in the bottom of the larger bowl to help make the cake bake more evenly. It was still difficult to gage when the cake was done. I filled all the bowls about 1/2 full with cake batter and when they cooled I made sure they were the correct height.

The icing is a basic butter cream. I placed the two 9×13 pans side by side and iced them with white. The fondant was the tricky part. I used one box of Wilton white fondant and used yellow icing color. I rolled out the fondant and then using the bowls I had baked the cake in, I placed the fondant over the bowls to ensure I had the right amount. Using  a little Crisco  kept the fondant from sticking to the bowl. The blue ribbon and stars were just fondant tinted blue. I am not a great fan of the way fondant taste, so I covered the belly and breast with a generous amount of butter cream icing and smoothed this prior to placing the fondant. I covered each mound separately, trimmed the edges and then placed them on the cake. This enabled me to get a very smooth look without damaging the base. The blue ribbon, and stars were added and I piped a simple border at the base.

I had many compliments and request for additional cakes. I just wish I had more time to do what I enjoy most, cakes!