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.