Corset Cake

by Melissa Rodriguez
(San Antonio, TX)

13x9 pan
Souffle cups
Devils Food Cake
Vanilla frosting
Wilton Icing Colorant Red & Black
Mini Marshmallows
Shortening
Powdered Sugar

For Fondant: Melt whole bag of marshmallows in microwave in 30 sec. intervals of stirring with 1 tablespoon of water. In separate area, grease table/work surface with shortening. Then powder greased surface with powdered sugar. Pour melted mini marshmallows on top of sugar and knead until consistancy is clay like. Create ball, rub small amount of shortening on ball, then wrap in seran plastic and let cool (15min). Tint to discretion. Use as fondant. This tastes better too!

Since I couldnt find the corset shape. I took a 13x9" pan and baked my cake. Next, after on bakers cooling rack, I froze this in order to lock in moisture and carve into figure. Then baked in souffle cups, the additional cake mix and cooled. Next frosted figure and added souffle cups and extra piece of left over cake to form top of brassiere. Then frosted with vanilla so white fondant would stay consistant with color. Then froze for another 3-5 hrs. This helps move fondant around when placing it on top of frosting later. Dark frosting will show through white fondant if not thick enough. Next rolled out fondant, two circles for brasseire then rectangle for body and trimmed edges.

With leftover fondant, tinted with red to form a soft pink and attached pieces by brushing on lightly water before attaching flowers, and pink parts of corset. Then Used black icing colorant lightly watered down and free handed the zebra stripes. Since I didn't know how to make a bow, I simply attached a real ribbon bow to center, and added plastic beading to save time. (I was running late).

End result was wonderful, considering I'm 23, I've never taken classes, and this is only my fourth cake I've made with fondant. :) The bride to be loved it.