I have done three so far and tweak a little each time, lol. It all depends on the buyer's desire too as far as the size of the breast and belly, but here's what I do!
I use a Wilton soccer ball pan for the belly and the Wilton sports ball pan for the breast. I sometimes carve around the breast to reduce them if the buyer wants it really proportionate. The belly can either be just the soccer ball or an 8' round under to add some height, again it's all about preference.
I cut and mold it all together and once I have it all set I place it back on the board to crumb coat. Once the icing is on it I transfer my fondant in one large piece over the top of the cake and then sink it in a little at the "waistline" and back over the belly dropping the fondant to find a natural falling around the belly. I have left access fondant to make a more wavy ruffled bottom, I have had one that was cut off around it to resemble denim shorts, and then this one where I just used the icing to create the ruffled edge look.
It can seem a bit intimidating at first but it is rather simple and I would say with no 8" round and just using the two ball pans you can feed 20-25 people without having to cut the pieces to small.
Hope this helps!!
