For the Cake:
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2 ½ cups all-purpose flour
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2 ½ tsp baking powder
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½ tsp salt
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1 cup unsalted butter, room temperature
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2 cups granulated sugar
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4 large eggs
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1 tbsp vanilla extract
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1 cup whole milk
For the Buttercream Frosting:
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1 cup unsalted butter, softened
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3–4 cups powdered sugar (adjust to desired sweetness)
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2–3 tbsp milk or cream
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1 tsp vanilla extract
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Food coloring (for desired corset color)
For Decorating:
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Fondant (white or colored)
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Edible pearls or lace details
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Piping gel or edible glue
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Ribbon or edible lace
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Luster dust (optional for shimmer)
Preparation:
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Bake the Cake Layers:
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Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
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In a bowl, sift together flour, baking powder, and salt.
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In a mixing bowl, cream the butter and sugar until light and fluffy.
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Add eggs one at a time, then stir in vanilla.
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Alternate adding the dry mixture and milk, mixing just until combined.
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Divide batter between pans and bake for 30–35 minutes or until a toothpick comes out clean. Let cool completely.
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Carve the Corset Shape:
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Stack and frost the cooled layers.
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Carve the sides into a gentle hourglass shape using a serrated knife to mimic a corset outline. Chill briefly.
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Frost and Decorate:
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Apply a crumb coat of buttercream and chill for 15 minutes.
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Add a second, smooth layer of buttercream.
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Cover with fondant, then add corset details: fondant lacing, lace trim, piping, and optional shimmer.
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Serving and Storage Tips:
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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.
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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:
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Red Velvet Corset: Swap vanilla cake for red velvet and pair with cream cheese frosting.
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Chocolate Bombshell: Use chocolate sponge with mocha buttercream for a rich twist.
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Mini Corset Cupcakes: Make smaller versions with cupcake bases for individual servings at parties.
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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.
