3D Elegant Corset Cake

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.

Corset Cake 1With complete free rein on the design of Big Sis’s birthday cake, an opportunity was clearly presenting itself and the time had quite obviously finally come.

Bottom to top: 5" cake - 2 layer 4" cake - 3 layer 5" cake - 3 layer I'd started to carve at the bottom before I remembered to take the picture!
I’d started to carve at the bottom before I remembered to take the picture – this was 5″,4″,5″ tiers

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 😉

Carved cakesThe cake was made up of eight layers of vanilla Madeira, filled with lemon buttercream, stacked and carved into shape.

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.

Cake pop breastsThe curve of the breasts was made using crumbled cake off-cuts mixed with frosting to make a mouldable paste (like cake pop mix).

A fresh, zingy lemon Italian meringue buttercream was used to fill and frost.
Crumb coatedFirst the rough, crumb coat…

Second 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.

Embossed front panelThe front panel was embossed then hand tinted with edible silver dust.

Silver painted back panelThe panel underneath the lacing was hand painted with silver before the lacing detail was added.

Corset cake - backThe back lacing detail and bow were my favourite part of this cake…so dainty and effective.

Corset cake - frontThe ‘fabric’ top and draping details were created from thinly rolled fondant, which was then folded, tinted and lustred with various grey, silver and pearl dusts.

Corset cakeThe flowers were made using a simple rolling technique to create a fabric roses type effect.  These were the only non-edible part of the cake, and only because I’d used the diamanté embellishments.

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?

Busty Bertha

A work colleague asked if I could make a cake for his girlfriend’s birthday.

“I want you to do her an enormous pair of tits”, he said.

“I don’t think I’m good enough to do specific bird species”, I replied.

Actually, I didn’t, but I would have amused myself if I had done.

What I really said was, “Is this cake for you or her?”

Eventually it was agreed that the required mammaries would be clothed, thus making it appealing to both parties.

Corset cakeThe preferred colours were yellow, green and orange but I decided to omit the orange for aesthetic reasons.

‘Ice cream’ was requested for the cake flavour.  I’d just like to state, for the record, that ‘ice cream’ is not actually a flavour.  My interpretation of this was to use a vanilla/cream soda flavour for the cake, then cover the boobs with chocolate ganache (as a good friend said, who wouldn’t  like boobs covered in chocolate ganache), finally covering the torso with strawberry buttercream, thus creating a sort of Neapolitan ice cream effect.

This cake came together remarkably easily, which was balm to my creative soul after le catastrophe that was the diabetic shoe box cake.  I thought covering the boobs would be much trickier than it was…just a little patience and coaxing required.  Of course, by this time I’d bought a decent rolling pin, which helped no end with manoeuvring the rolled fondant from the work surface to the cake.

This was the first time using dome shaped cake tins.  Unfortunately I baked for too long as reports back told me the boob part of the cake was very dry.  I wasn’t too down about it though as the cake was enjoyed anyway, and making it gave me another dose of useful learning experience.  And it gave me the chance to use my (then) new wheely toy for the first time, creating great stitching detail on the corset.

Just a little aside: the cake tin I ordered for making this arrived with a dent in it so I needed to take some photos in order to claim a refund.  Google+ did this with them…

IMG_5630-MOTIONI’m childish.  It amused me.