Ever since my early days of cake making, when Busty Bertha was created, I’ve wanted to try my hand at the infinitely more elegant 3D corset cake.
Why was a corset cake appropriate for Big Sis? Well, we’d had the fine dining experience and to complete things, I felt a little tasteful burlesque would be just the thing to have with coffee and cognac.
Ok, a little tenuous, but I really wanted to make this cake 😉
The ease with which the shaping took place was incredible…I thought I’d be there for at least an hour shaving bits off and trying to get the curves right…in the event, it took about 20 minutes. A very pleasant surprise.
A fresh, zingy lemon Italian meringue buttercream was used to fill and frost.
First the rough, crumb coat…
…then the much smoother second layer. And then a third, finishing layer which filled in and smoothed out all the little dimples you can see in this picture. I forgot to photograph the final buttercream finish but it was smooooth!
The whole cake was then wrapped in fondant and detailing added.
Presented on a simple white cake stand with slender, curved, silver candles to give a pretty finish.
This cake gave me a real indication of the progress I’ve made and the increased proficiency that is coming with experience. It felt really good to know my skills are continuing to improve.
What do you think? Do you like it?