For the Cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup whole milk
For the Buttercream Frosting:
1 cup unsalted butter, softened
3–4 cups powdered sugar (adjust to desired sweetness)
2–3 tbsp milk or cream
1 tsp vanilla extract
Food coloring (for desired corset color)
For Decorating:
Fondant (white or colored)
Edible pearls or lace details
Piping gel or edible glue
Ribbon or edible lace
Luster dust (optional for shimmer)
Preparation:
Bake the Cake Layers:
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a bowl, sift together flour, baking powder, and salt.
In a mixing bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, then stir in vanilla.
Alternate adding the dry mixture and milk, mixing just until combined.
Divide batter between pans and bake for 30–35 minutes or until a toothpick comes out clean. Let cool completely.
Carve the Corset Shape:
Stack and frost the cooled layers.
Carve the sides into a gentle hourglass shape using a serrated knife to mimic a corset outline. Chill briefly.
Frost and Decorate:
Apply a crumb coat of buttercream and chill for 15 minutes.
Tcontinued on next page
