Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

I came up with this on a lark after a friend had breast reduction surgery and we needed something to honor her with at a PTA meeting. The only thing I forgot was a nipple ring. Have fun, why not get creative with a "torso cake" complete with toasted coconut shreds!

Ingredients Nutrition


  1. For cake:.
  2. Sift first five ingredients into large bowl.
  3. Add next four ingredients and mix well.
  4. Fill two small stainless steel mixing bowls (mine are about 7" in diameter and 4" deep) to a depth of about 2" with batter. No need to grease.
  5. Pour remainder of batter in a 9 x 13 pan.
  6. In a 350 oven, bake the bowls for about 20 minutes and the 9 x 13 about 30 minutes.
  7. Cool cakes completely.
  8. For frosting:.
  9. Beat cream cheese well.
  10. Add butter and vanilla and beat till smooth.
  11. Add powdered sugar until you like the consistency and sweetness.
  12. Mix 8 drops of yellow food coloring, 6 drops of red and 2 drops of green.
  13. Add coloring mixture a few drops at a time until you get a good flesh color. The colors I have given are for Caucasian coloring. For darker skin tones, you might try using blue instead of green. See what the food coloring box suggests.
  14. Invert the large layer onto a serving tray. If desired, split it into two layers and frost in between as well as on top.
  15. FYI - the scrapings from the cake pan are very moist and delicious, and my family's favorite part of this cake.
  16. Place the boobs appropriately and frost them.
  17. Save a few tablespoons of frosting and add additional food coloring mixture to it in order to get a good color for the nipples and areolas.
  18. Frost areolas, then coat the gumdrops with frosting and place them in the middle of the areolas.
  19. Enjoy the reactions!


Most Helpful

This cake is fantastic! I used this recipe to make my husband a butt cake for his birthday and it was a hit! I got many compliments on taste! This cake is also very easy to make and doesn't have too many ingredients which is a plus.

Coronam20 March 19, 2012

GREAT CAKE! It turned out chocolatier than I would have expected, which was nice. I won't comment on the baking part because I messed it up ( not your fault. Demented oven). I used corn oil, light cream cheese, light margarine, 1 6/7 libs icing sugar and strawberry & banana flavouring instead of red & yellow colouring.The colouring was, surprisingly, perfect - peachy skin. It tasted fab too, and really set off the chocolate cake. The icing was slightly runny and didn't harden immediately - which is good when you have to ice a big cake like this ! There was loads of icing left over - I have a tupperware of it in the fridge now :P - so I could have split the base and done the middle, although it seemed a bit thin. For the nipples, I didn't tint any icing at all - instead I wound 2 red liquorice whips into spirals for the areolas and chopped another one up for the nipples (four 2cm sticks each). That worked reasonably well, although you need to make a little hole in the breat to dig in the end of the liquorice whip, otehrwise it unravels! I made this to raise awareness for breast cancer and it really did. What I loved about this cake was that it wasn't just a novelty shape, but it genuinely tasted delicious as well. I can't wait to make it again! <3, the NOOBchef.

NOOBchef April 04, 2008

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