I baked three heart-shaped cakes--two for the base and general shape of the body, and the third to use to elevate the boobies and add some shape to the body. The two hearts used as the base were cut at the bottom and fitted together to create an hourglass figure, and the third was placed on top and cut and trimmed to resemble a woman's bust and body. The picture shows the cakes assembled with the raspberry filling added:
After the cake was assembled I froze it long enough to stiffen up the filling, and then added a base coat of buttercream icing to trap and cover crumbs, and chilled the cake again to set the base coat before adding color. Using Wilton Ivory and Pink icing dyes I colored my buttercream flesh tone for the skin and pink for the corset.
|Color added, and ivory ruffles added|
Once the color coats were added I cleaned up the lines by using a ruffle tip to pipe ivory icing around the shape of the corset.
From this point on, everything was, well, cake. I used a small pinhole tip to add some detail work around the ruffles, and a wider writing tip and pink icing to add texture to the corset. Once all of the piping work was complete Wilton Gold Pearl Dust was brushed on to the ivory ruffles as well as the pink piped swirly hearts to add a bit of glam and some contrast to the design.
For my first corset cake I have to say that I was thrilled with the final result, and I can't wait to make another one!