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I used the Wilton ball pan - it is two halves of a circle. It worked out very well.
I've used two stainless steel bowls and a 1/4 sheet pan.
This was mine:
http://www.cakeswebake.com/photo/bra-cake?context=user
No waist, I put two 6" ball pan halves on a 12" round.
I use two hearts. One size for the torso and the next size smaller for the waist/hip area. I've attached a small pic for you to see how to lay them. You can also make them without hips as in this pic:
http://www.flickr.com/photos/tryingcake/3800000958/ (it's shows the nipples, so beware before opening)
Then make the bosoms anyway you like - just please do not use cupcakes - they never look good. I use the mini ball pan, some use Pyrex bowls (as long as they are bowls and not custard cups making the same shape as a cupcake).
I've done a couple of bust cakes using a 10" square tin and cutting the shape of shoulders and waist then standing on its end , covering in fondant icing then putting a basque design on it . The extra shaping of the bust can be added using the cut off cake when you cut it out before covering .
You can use kebab skewers to give support while fondant firms up a bit , either cut short enough to hide or to take out when firm , but don't forget to tell them if you leave in , the best is to tap them into the drum board , if using one , and leave them in . Works great for alsorts of 3D designs.I love the 3D idea of a bust cake.
Very nice, Martin!!
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