Duchess of Cambridge's Pregnant Belly Cake
By soupy
The Duchess of Cambridge has today announced she is having her second baby! We're celebrating by making this wonderful pregnant belly cake. Congratulations Kate!!
1 Picture
Ingredients
- For Cake:
- 16 eggs
- 16 Tbsp water
- 350 g sugar
- 330 g all-purpose flour
- 5 tsp cocoa
- 5 tsp cappuccino
- 5 Tbsp ground walnuts
- Round oven pan 9.6 x 3.5 inches
- For icing:
- 4 cups whipping cream (chilled)
- 3 Tbsp cappuccino
- 110 g Grated white chocolate
- 2.5 cups sugar
- 6 cups mascarpone cheese
- For decorating cake:
- 4 lbs white fondant
- Food colouring paste
- Icing sugar
Details
servings 1
Level of difficulty Average
Preparation time 90mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
For the cake:
Preheat oven to 180°C.
Using an electric mixer, whisk the egg (whites) with water until it creates soft peaks.
Add in the sugar and miw well. Then take the egg yolks and fold in.
Mix the flour, cocoa, cappuccino and ground walnuts.
Mix together all the dry ingrédients.
Step 2
Put the batter into the oven pan and bake for about 40 minutes, or until brown. Check occasionally.
Step 3
For the icing:
Boil 2/3 whipping cream in a pan and pour over the coffee powder, while whisking.
Next add the chocolate and mix well before adding the rest of the whipped cream and sugar. Stir until dissolved.
Step 4
Cover and refridgerate for at least two hours.
Step 5
Add the mascarpone to chilled mixture .
Use an electric mixer to beat for a about 2 minutes until it forms firmish peaks.
Step 6
Put the cake together:
Cut the bowl-shaped cake horizontally in three and the round cake in two.
Step 7
Place one of the round layers on your cake platter (you can use the juice of canned fruit to moisten the cake).
Evenly cover the top of the first layer with cappuccino frosting (use a spatula).
Keep using the canned fruit juice to moisten the cake.
Place the first layer of the bowl-shaped cake on top (the biggest one) and moist it with cappuccino as well and cover with frosting. Repeat the steps with the remaining cake layers. You should save some frosting for the boobs and to crumb coat the cake at the end.
Place the first layer of the bowl-shaped cake on top (the bigger one) and moist it with cappuccino as well and cover with frosting. Repeat the steps with the remaining cake layers. Repeat the steps with the remaining cake layers. Repeat the steps with the remaining cake layers.
Now it’s time to make the boobs and for these you need two small bowls. Line the two bowls with plastic foil. From the remaining cake cut thin layers. Place a layer of cake, moist it with cappuccino and top with frosting. Repeat until you fill each bowl (the top layer should be of cake).
Line the two bowls with plastic foil. From the remaining cake cut thin layers. Place a layer of cake, moist it with cappuccino and top with frosting. Repeat until you fill each bowl (the top layer should be of cake). Repeat until you fill each bowl (the top layer should be of cake).
Refrigerate both the corset and the boobs overnight.
Crumb coat the cake before covering it in fondant.
Dust your work surface with icing sugar and roll a little more than half of the purple fondant to about 1/6 cm (1/10 inch) thickness. Cover the belly in fondant and cut it around to make it look like a dress.
Decorate as desired.
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