Creating A Corset Wedding Cake: A Step-By-Step Guide

A corset cake is a fun and glamorous cake design that can be used for a variety of occasions, from bachelorette parties to weddings. This unique cake design mimics the shape of a corset, with curves cut out at the sides and a rounded body shape. The cake is then decorated with fondant, buttercream, or ganache, and can be embellished with edible lace, fondant jewelry, or flowers. In this article, we will provide a step-by-step guide on how to create this stunning cake, including the ingredients, tools, and techniques needed to achieve the perfect corset cake for your next celebration.

Shaping the cake

Firstly, prepare your cake board by covering it with a rectangular sheet of paper. This will create a clean base for your cake. Place your sheet cake on the board, ensuring it is positioned centrally and securely.

Now, it's time to create the iconic corset shape. Fold an A4-sized piece of paper in half and draw an outline of a torso or an hourglass figure. Cut out this template with scissors. You can adjust the curves and shape to your liking—a more exaggerated hourglass shape will create a more dramatic corset effect.

Place your paper template on top of the cake. Using a serrated knife, carefully cut out curves at the side edges of the cake, following the template. This step is crucial to achieving the corset silhouette, so take your time and cut slowly and gently.

Next, use a small serrated knife to carve and shave off the edges of the cake, rounding them to resemble a body shape. Be careful not to cut too much cake; you want to create smooth, gentle curves. Once you're happy with the basic shape, it's time to add some extra details.

To create a more pronounced chest area, you can use the off-cut pieces of cake. Crumble these pieces into a bowl and mix them with a small amount of ganache or buttercream until it reaches a cake pop mixture-like consistency. Line two small bowls with plastic wrap and press the mixture into them, forming the desired chest shape. Remove the molded cake mixture from the bowls and place it on the cake, positioning it to enhance the chest area.

Finally, coat the entire cake with a layer of ganache or buttercream using a palette knife. This step will help create a smooth surface and unify the different cake elements. Dip the palette knife into hot water, wipe it off, and then use it to smooth the ganache or buttercream. Place the cake in the refrigerator for 15-20 minutes to allow the coating to set.

Your corset-shaped cake is now ready for the next steps, such as adding fondant, decorations, and final touches. Remember, shaping the cake is a creative process, so feel free to adjust and customize the steps to achieve your desired result.

Making the filling

While the cake is baking, you can make the filling. In a bowl, combine the egg yolks, sugar, and cappuccino (both liquid and powder) over a pot of boiling water. Beat the mixture until it is thick and creamy. Remove it from the heat and set it aside to cool, covering it with plastic foil.

In a separate bowl, mash the mascarpone cheese with a rubber spatula until it is creamy. Make the whipped cream, but do not whip it for too long—just until it forms soft peaks. Then, add the gelatin, which has been softened in a few tablespoons of warm (not hot) water, to the whipped cream. Combine the whipped cream mixture with the mascarpone cheese and the cooled egg and cappuccino mixture.

Now, it's time to make the frosting. Bring two-thirds of the whipping cream to a boil in a small saucepan. Slowly pour the hot cream over the cappuccino powder, whisking until it is dissolved. Add the grated white chocolate and stir until the mixture is smooth. Then, add the remaining whipping cream and sugar, stirring until the sugar is dissolved. Chill this mixture until it is cold, which will take at least two hours or even overnight. Cover the mixture before refrigerating.

Finally, add the mascarpone to the chilled mixture. Using an electric mixer, beat the mixture on low speed until it is blended and smooth. Then, increase the speed to medium-high and beat until the mixture is thick and forms medium-firm peaks when the beaters are lifted. This should take about two minutes. Be careful not to overbeat the mixture, as it may curdle.

Assembling the cake

Place the cake onto your work surface and let it cool. Using a paper template, cut out a corset shape. Then, cut the cake horizontally in half. Place the first layer on your cake platter and moisten it with cappuccino syrup. Using a spatula, spread the cappuccino filling evenly on the top of the first layer, saving some for the busts. Place the second layer on top and moisten it as well.

Line two small bowls with plastic foil. From the remaining cake trimmings, cut thin layers. Place a layer of cake, moisten it with cappuccino, and top with filling. Repeat this process until you fill each bowl, with the top layer being cake. Refrigerate both the corset and the busts overnight.

Take the corset cake out of the refrigerator. Spoon 3/4 of the frosting on top of the cake and, using a spatula, spread it evenly on the top and sides of the cake. Place the remaining 1/4 of the frosting in a bowl and add pink food colouring.

Using a round tip #2, pipe the pink lines, and use a star tip to make the V-shaped contour and the stars underneath the busts.

Covering the cake

Firstly, prepare your workspace by placing the sheet cake on a covered rectangular cake board. This provides a stable base for decorating. Using a serrated knife, cut out the curves at the side edges of the cake, following the template to create the distinctive corset shape. To enhance the overall shape, carefully carve and shave off the edges to round the corners, giving it a more realistic torso-like form.

Now, it's time to create a smooth base for the fondant. Coat the cake with ganache or buttercream using a palette knife. This step ensures an even surface and helps the fondant adhere better. After coating, dip the palette knife in hot water, wipe it off, and use it to smooth the ganache or buttercream. Place the cake in the refrigerator for 15-20 minutes to allow the coating to set.

Brush the cake's surface with a thin layer of smooth apricot jam, sugar syrup, or piping gel. This step is essential for the fondant to stick properly.

Roll out the fondant: for this quantity of cake, you will need about 2.25 kg of pink fondant. Use a small amount of corn starch or corn flour to prevent sticking. Roll it into a rectangular shape, approximately 1/6" (4 mm) thick, ensuring it is large enough to cover the entire cake.

Carefully lift the fondant with your hands or a rolling pin and gently place it over the cake. Smooth it out, ensuring it is tucked neatly into the bottom edges of the cake. Use a sharp knife or a pizza wheel to trim off any excess fondant, being careful not to dent the cake board.

To achieve a flawless finish, smooth the fondant using cake smoothers, acetate, or a small ball of leftover fondant. This step ensures the fondant is free of any lumps or air bubbles.

Your cake is now covered and ready for further decoration! You can add textures, paint, or attach additional fondant pieces to create a truly stunning corset wedding cake.

Adding the finishing touches

Now that your cake is assembled, it's time to add the finishing touches!

Firstly, dust the cake with edible lustre dust using a soft, unused blusher brush. This will give your cake a beautiful, elegant sheen. Next, if desired, attach pieces of edible lace to the top and bottom of the cake with a few drops of water. This will add a delicate, intricate detail to your creation.

To create a truly unique and personalised cake, you can add moulded fondant jewellery, pearls, flowers, or any other embellishments that you desire. Get creative and experiment with different craft techniques such as painting, brush embroidery, or needlepoint to really make your cake stand out.

Finally, if you want to add a touch of extra sweetness, you can create a syrup by boiling 200 ml of water, 100 g of sugar, and 1 tablespoon of vanilla extract together. Brush this syrup over the cake, and your corset wedding cake is complete!

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