how to make a butt cake

3 min read 24-01-2025

This guide will walk you through creating a shockingly realistic butt cake that's guaranteed to be the star of your next party. We'll cover everything from the baking process to the impressive finishing touches. Get ready for some fun!

Ingredients:

For the Cake:

Your favorite chocolate cake recipe (box mix works great!)
2-3 cups chocolate frosting (store-bought is fine)
1 cup white chocolate, melted
Food coloring (flesh tone, pink, and brown)
Piping bag and tips (or a ziploc bag with a corner snipped off)
Optional: Cake board or sturdy serving platter

For the "Skin":

Fondant (flesh tone) – about 1 lb.
Small amount of edible food glue (optional, but helpful)
Dusting sugar or cornstarch (to prevent sticking)
Small, round cookie cutter (for dimples)
Brown food coloring gel (for shading)

Instructions:

1. Bake the Cake:

Prepare your chosen chocolate cake recipe. Bake according to the instructions.
Let the cake cool completely before frosting. This prevents the frosting from melting.

2. Shape the Cake:

Once cooled, level the cake layers if needed. A serrated knife works well.
Frost the entire cake with a thin layer of chocolate frosting. This is the crumb coat. It traps crumbs and creates a smooth surface for the final frosting.
Divide the cake into two halves. You will create two rounded "butt cheeks". Shape each half into a rounded mound on a serving platter.

3. Create the "Skin":

Lightly dust your work surface with dusting sugar or cornstarch.
Roll out the fondant to about ⅛ inch thickness. You want it to be manageable but not too thin to tear.
Carefully drape the fondant over each cake half, smoothing it out to cover the entire surface. It's okay if it’s not perfectly smooth at this stage; we'll fix that later.
Use a small, round cookie cutter to create dimples. Gently press the cutter into the fondant, creating realistic indentations.

4. Add Color and Detail:

Mix a small amount of brown food coloring gel into a bit of remaining fondant. Roll this into thin strands.
Use these brown strands to create natural-looking shading. You can add them around the edges and in the creases for a more realistic look.
Use a little flesh-toned food coloring in remaining fondant to create highlights. Use a small paintbrush to add highlights where light would naturally hit.

5. Final Touches:

Using melted white chocolate and a piping bag (or ziploc bag), create highlights. Pipe small lines to mimic the creases and folds of skin for added realism.
Let the cake sit for a few minutes to allow the white chocolate to set.

6. Presentation:

Once the white chocolate has set, carefully transfer your masterpiece to a serving platter or cake board.
Serve immediately or chill until ready to serve. This is best served at room temperature.

Tips for Success:

Use a high-quality chocolate cake recipe for the best flavor and texture.
Don't be afraid to experiment with different shades of food coloring to achieve a realistic skin tone.
Practice your fondant-rolling skills before you start. If it tears easily, add more dusting sugar.
Have fun with it! The most important thing is to enjoy the process and create a cake that you're proud of.

Frequently Asked Questions (FAQs):

Q: Can I use a different type of cake?

A: Yes, you can experiment with other flavors, but a chocolate cake works best for this because it's easier to work with and provides a good base for the frosting and fondant.

Q: How far in advance can I make the cake?

A: It's best to make the cake the day you plan to serve it, especially if using fondant as it can soften and become sticky. However, you can bake and frost the cake a day ahead.

Q: What kind of frosting is best?

A: A rich, creamy chocolate frosting works best because it provides a smooth base for the fondant.

This butt cake is sure to be a conversation starter! Remember to have fun with the decorating process and let your creativity shine. Happy baking!