Pregnant Belly Cake
Calories: 20
Adjust Servings Here: 20 servings
Description
A pregnant belly cake is a common cake for any mom-to-be. It's simple and easy to make using three ball pans and some creativity. Depending on the time available or your skills, you can make it simple or elaborate.
Ingredients
For the cake
- 3 cups (375 g) All-purpose flour
- 2 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 cup (227 g) Unsalted butter softened
- 2 cups (400 g) Sugar
- 4 large Eggs room temperature
- 1 cup (240 ml) Buttermilk room temperature
- 2 tsp Vanilla extract
Swiss meringue buttercream
- 5 large Egg whites
- 1 cup (200 g) Granulated sugar
- 1½ cups (340 g) Unsalted butter softened
- 1 tsp Vanilla extract
Instructions
Prepare the cake
- Preheat your oven to 350°F (175°C) and prepare the large bowl and two small bowls by greasing and flouring them.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.3 cups All-purpose flour, 2 tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract.1 cup Unsalted butter, 2 cups Sugar, 4 large Eggs, 2 tsp Vanilla extract
- Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture.1 cup Buttermilk
- Pour the batter into the prepared bowls, filling each about two-thirds full. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the bowls for 10 minutes, then remove from the bowls and cool completely on a wire rack.
Swiss meringue buttercream
- Combine the egg whites and sugar in a heatproof bowl. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water.5 large Egg whites, 1 cup Granulated sugar
- Whisk constantly until the sugar is dissolved and the mixture reaches 160°F (71°C) on a candy thermometer.
- Remove the mixture from the heat and transfer it to a stand mixer fitted with a whisk attachment. Whisk on high speed until stiff peaks form, and the mixture has cooled to room temperature.
- Gradually add the butter, a few tablespoons at a time, while mixing at medium to high speed. Continue mixing until smooth and creamy. Add the vanilla extract and mix until combined.1½ cups Unsalted butter, 1 tsp Vanilla extract
Assemble the cake
- Level the tops of the cakes if necessary. Stack the large bowl cake on the bottom, then place the two small bowl cakes on top to create the pregnant belly shape. Use a serrated knife to carve the belly shape, if necessary.
- Crumb-coat the entire cake with a thin layer of buttercream and chill in the refrigerator for 30 minutes. Frost the entire cake with a thicker layer of buttercream, smoothing it out as much as possible
Decorate the cake
- Roll out the blue fondant and drape it over the cake, smoothing it gently to create the skirt.
- Use the white fondant to create polka dots and attach them to the skirt.
- Roll out white fondant and cut out strips to create pleats for the bust. Attach them to the top of the cake.
- Roll out a thin strip of white fondant and wrap it around the waist of the cake, securing it in the back.
- Create a large fondant flower and place it in the center of the waistband.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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