Corset Cake

My latest order was for a corset cake for a bachelorette party. Since I have been inundated with tiered cakes lately, it was super cool to do something new and different. I searched all over the internet looking at real corsets, corset cakes, pictures and patterns of lace, etc. looking for inspiration. We settled on a pale pink (that ended up drying a little darker than I wanted, but still looked great) with cream and gold accents. Although they make pans specifically for this type of cake, I decided to take a different approach.

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. 

Base coat

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!

Giant Cupcake Pan

The Dimensions Giant Cupcake Pan is a really cute, really simply tool to use when you need a great looking cake for a small amount of people. I couldn't find baking instructions for it anywhere, though, and so it was a little bit of trial and error the first time I used it.

What I found easiest was to actually remove the cake momentarily during the baking process and take the top portion of the cupcake out of the pan before allowing the remaining portion to cook. This helped to keep the top from cooking quicker, and also helped to keep it from burning.

If you are lucky enough to use Wilton Cake Release for your baking needs, then popping the top portion of the cake out will be no sweat. If you're not using Cake Release, please do. It is the best $4.00 I have ever spent on any baking supply.

Once my cake was successfully baked and cooled, I smeared chocolate buttercream around the base to adhere aluminum foil to it easily. This gave it the impression of a traditional cupcake, only giant sized! After the foil was in place I put another thin layer of chocolate buttercream in between the top and bottom layers, and piped on chocolate buttercream around the top with large tip. No cupcake is complete without sprinkles, and since I have been on a chocolate kick lately I decided to use semi-sweet chocolate chips as sprinkles for this cupcake!

It was a huge hit at the dinner party I went to, and it was a lot of fun to make, too! Be sure to visit the pictures tab at the top of the page to see my latest cakery-creation!

Covered in Cake,

Ashlee