The Making of a Baby Rump Cake
This is a tutorial on how this baby rump cake was made. This cake is best used for baby showers and the color reflects the sex of the baby. In this tutorial, you will see how I make the diamond pattern for my cakes. I will also be sharing a link on how I make my fondant bows. This is a two tier carrot cake. The top tier is a 6 inch cake baked in a Wilton Sport Ball Pan. The bottom tier is a 9 inch round cake. Both cakes were frosted with cream cheese frosting. To see other views of this cake, click here.
THE PROCESS:
(1) First, cover the cake board with white fondant. You can see how I cover my cake boards here.
(2) Drape the bottom tier with blue fondant (corn flower blue) and place it on the cake board. Apply some melted chocolate to the cake board before placing the tier.
(3) Next, roll out a strip of ivory fondant the same height as the cake and enough to wrap the sides of the cake. Use a ruler, measuring tape and pizza cutter to get the measurements accurately.
(4) Using the width of your ruler as a guide, use a stitching tool to make interlocking diagonal lines on the fondant. This is how I create diamond patterns on cakes. For a detailed tutorial on how I make my diamond patterns on cakes, click here.
(5) Brush the sides of the cake with a little bit of water and wrap it with the diamond patterned ivory fondant. Use a fondant smoother to smooth out the fondant on the side of the cake.
(6) Brush the side of the cake with some vodka and embed the angles of the diamonds with blue sugar pearls. Do not embed the bottom of the cake with sugar pearls as this will be covered with a blue ribbon and bow.
(7) Roll out some of the remaining blue fondant and cut it into a 1.5 inch high strip. This will be used as a ribbon around the base of the cake. If you have a pasta machine, use the spaghetti cutter to cut out white fondant strips. If you do not have one, use a ruler and pizza cutter.
(8) Brush the edges of the ribbon with vodka and stick white fondant along the edges. Wrap the finished ribbon around the base of the cake, starting and ending at the front of the cake.
(9) Make some bow ends and stick to the cake.
(10) Next make the bow and place in front of the cake. I have a tutorial on how to make fondant bows. It can be found here.
(11) Now that the bottom tier is finished, it is time to move to the top tier: the rump. The bottom tier was made a couple of hours before I made the top tier. I thus had time to brush the bottom tier with some vodka before proceeding to the top tier. If you are making the cake in a stretch, finish the whole cake before brushing with vodka.
(12) Place dowels in the bottom tier along with some melted chocolate. This is where the top tier will be placed. The dowels should be placed at the back half of the cake to make room for the baby legs and feet. You can read more about how to stack cakes here.
(13) Drape the top tier with white fondant and place it on the bottom tier.
(14) Next, make the legs. Some bakers use rice krispies for the legs and drape them with fondant. I used fondant because I don’t think anyone actually eats the rice krispies and using only fondant makes the job easier. Shape two smooth fondant logs. Use some shortening (crisco) to make shaping the logs easier. Place the logs at both sides of the top tier making sure they curve following the sides of the top tier.
(15) Next, make the feet. Shape fondant to look as close to feet as possible. Using a fondant wheel, make indents on the inner part of the feet and stick these in an upright position to the back of the legs using some water or vodka.
(16) Next, make the toes. Roll fondant into balls of graduating sizes and stick to the feet with some water or vodka. The toes here were somewhat big and looked almost “cartoonish.” Try to roll the balls smaller for more realistic looking toes.
(17) Next, cut out blue fondant strips and line the top tier to create the illusion of a diaper shirt. You can also add some fondant buttons to make it look more real.
(18) Roll out some blue fondant into a square, line the edges with a lighter shade of blue fondant and drape over the baby rump as a cute blanket. Try to make ruffles on the blanket while the fondant is still soft.
(19) Finish the cake by brushing it with some vodka to remove the icing sugar residue.
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
Nice one Terry
Thanks Angela.
Lovly and well created. More grace and knowledge to u.
Thanks.
Nice
Thanks Biodun.
Ur 4 much, Terry
You are welcome.
Boss this is amazing…. Thank you boss
Thanks Teniola.
nice work
Thanks Jane.
Can’t wait to try it out, am glad i ever came across u . God bless
Thanks Eunice. Good luck with it.
Perfect timing for this tutorial making one next weekend, this will surely help..Thanks Terry
I’m glad I could help Liz.
Thank you Mr.Terry. you are simply wonderful
Thanks Juliet.
Amazing!! I have seen this ur cake pix before BT kept wondering how u made it..here ur explanation makes it so effortless..thanks for this tutorial
You are welcome Maris
Impressive. Very detailed, it makes me wanna try it out.
Finian, that will be the day 🙂 Thanks
Sanu da aiki oga.
Thanks Gloria
gracias
Merci
This is amazing, Terry.
More Grace
Thanks Chinyere.
This is lovely,bravo!!
Thanks Bukky.
good work
Thanks
You’re hotter than fire, you make the menfolk proud with your exploits in culinary. I wish to suggest that you add pinterest button to your post for people like us to easily pin your posts to our board for easy retrieval when we need it. Thank you and remain blessed.
Thanks Martins. I will work on the buttons. Thanks again.
wonderfully made.thumbs up
Thanks Fortune.
Thank you so much Terry. I can’t wait to try it. God bless you.
Thanks Rosy.
A friend asked me to make a similar cake for a baby shower. Now I know exactly how to do it. After going through your tutorial I am very confident that I can do a very good job. Thanks a lot, Terry.
You are welcome.
Thanks for this tutorial terry,but please I would like to know if it’s ok to use fondant on a cakes that’s frosted with cream cheese. I would like to do it as I have but scare it will melt the fondant,or can I use cooked flour icing under fondant.thanks
Hi Tega, yes you can and it would not melt the fondant. It would however be more challenging to cover a cake frosted with cream cheese with fondant as cream cheese frosting does not harden like regular buttercream. I would suggest filling the layers with cream cheese frosting and coating the cake with buttercream. Sorry I do not know what cooked flour icing is.
Hello Terry, Awesome stuff you’ve got here! I could help but notice your bottom tier has 4 layers beneath the cornblue fondant. Did you use dowel inside the first tier before using another set for the top tier. Im making this beauty for my sisters baby shower this weekend so i’d love to hear from You. Thanks
Nice eyes. I’m not sure I understand your question though. I used 4 dowels through all 4 layers.
Thank you Terry for the Baby Rump Tutorial. It seems very easy to follow.
You are welcome MsVees.
I will be making a baby bottom cake this week. Your direction for the legs and feet will really help me out. Thanks bunches.
You are welcome Candy.
Wow!, I have been searching for this tutorial. Well explained thanks
You are welcome Smilz.