For the Cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup whole milk
For the Buttercream Frosting:
1 cup unsalted butter, softened
3–4 cups powdered sugar (adjust to desired sweetness)
2–3 tbsp milk or cream
1 tsp vanilla extract
Food coloring (for desired corset color)
For Decorating:
Fondant (white or colored)
Edible pearls or lace details
Piping gel or edible glue
Ribbon or edible lace
Luster dust (optional for shimmer)
Preparation:
Bake the Cake Layers:
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a bowl, sift together flour, baking powder, and salt.
In a mixing bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, then stir in vanilla.
Alternate adding the dry mixture and milk, mixing just until combined.
Divide batter between pans and bake for 30–35 minutes or until a toothpick comes out clean. Let cool completely.
Carve the Corset Shape:
Stack and frost the cooled layers.
Carve the sides into a gentle hourglass shape using a serrated knife to mimic a corset outline. Chill briefly.
Frost and Decorate:
Apply a crumb coat of buttercream and chill for 15 minutes.
Add a second, smooth layer of buttercream.
Cover with fondant, then add corset details: fondant lacing, lace trim, piping, and optional shimmer.
Serving and Storage Tips:
Serving: Use a hot knife for clean slices. Serve slightly chilled for clean cuts, then let it sit at room temp for 20 minutes before eating.
Storage: Keep the cake in a cake box or airtight container in the fridge for up to 3–4 days. Fondant decorations hold best in cool, dry environments.
Variants:
Red Velvet Corset: Swap vanilla cake for red velvet and pair with cream cheese frosting.
Chocolate Bombshell: Use chocolate sponge with mocha buttercream for a rich twist.
Mini Corset Cupcakes: Make smaller versions with cupcake bases for individual servings at parties.
Lingerie-Inspired Colors: Use black and red, blush pinks, or metallic tones for unique visual themes.
FAQ:
Q: Can I use store-bought cake mix for this?
A: Yes! Just be sure to use a sturdy cake that can hold its shape when carved.
Q: Do I need special tools to shape and decorate?
A: A serrated knife, offset spatula, and fondant tools help, but creativity is the most important “tool” here.
Q: How far in advance can I make this cake?
A: You can bake and freeze the cake layers up to a week ahead. Decorate 1–2 days before the event.
Q: What if I’ve never worked with fondant?
A: Try using modeling chocolate or buttercream piping instead—both work well for corset designs.
