This past weekend hubby and I organized the bachelor & bachelorette parties for our dear friends Catalina and Virgil. They are getting married on May 7th (in Canada… party to be continued in Romania at some future date )and we are their godparents. Neither the groom nor the bride-to-be knew anything about what we had planned for them. We had such an amazing day full of fun activities and events and I truly hope this will be a day-to-remember for both of them.
We (“the girls”) spent the afternoon at Elmwood Spa relaxing and enjoying the great facilities there including whirlpools, steam room and swimming pool. Each of us also enjoyed a relaxing and soothing Swedish massage or facial. The time at the spa flew by so fast and after that we headed over to my place for dinner and some fun games. I prepared a few dishes and the sexy Corset Cake described in more detail below. I made Catalina’s favourite appetizer – Mini Cheese Balls as well as Chicken Wings and Greek Pasta Salad. Lastly, we danced the night away to amazing music at Rockwood night club.
Some pictures to get an idea of how we spent the day:
Here’s the step-by-step recipe for the Corset Cake I made. This cake is DELICIOUS so give it a try even if you want to make just a regular cake. It’s a two-colour sponge cake and the filling and frosting are made with mascarpone cheese and cappuccino.
Time: 120 min, Prep: 90 min. Cook: 30 min + chilling time
- 12 eggs
- 12 Tbsp water
- 280 g sugar
- 280 g all-purpose flour
- 4 tsp cocoa
- 4 tsp cappuccino (dry powder)
You also need a 36 x 36 cm (14.5 x 14.5 inch) pan greased with butter and lined with parchment paper.
- 4 eggs yolks
- 100 g sugar
- 4 Tbsp cappuccino (liquid)
- 1 Tbsp cappuccino (dry powder)
- 400 ml whipping cream
- 450 g mascarpone cheese
- 21 g gelatin
- 720 ml chilled whipping cream (3 cups)
- 2 Tbsp cappuccino (dry powder)
- 80 g white chocolate, grated
- 450 g sugar (2 cups)
- 900 g mascarpone cheese
- Pink food coloring paste
For syrup to moisten cake:
- I just used cappuccino but if you prefer you can make syrup using 200 ml water, 100 g sugar & 1 Tbsp vanilla extract
Beat egg whites and water with an electric mixer until stiff peaks form. Add sugar and beat until dissolved.
Fold in the egg yolks.
Place half of the egg mixture in a separate bowl. Slow down the mixer and carefully blend in half of the flour until just combined.
Combine the remaining flour with cocoa and cappuccino. Then blend in the other half of the egg mixture.
Preheat oven to 180°C (350°F). Using two piping bags, pour batter into the baking pan in long alternating rows as seen below.
Bake for about 25-30 minutes, or until brown (you can insert a toothpick in the centre and if it comes out clean then it’s ready).
While the cake was baking, I made the filling.
You have to combine the egg yolks, sugar, cappuccino (liquid & powder) in a bowl over a pot of boiling water. Beat until thick and creamy. Remove from the heat and set aside to cool (cover with plastic foil).
Mash the mascarpone cheese in a bowl with a rubber spatula until creamy.
Make the whipped cream but don’t whip for too long, just until it forms soft peaks. Then add the gelatin softened in a few tablespoons of warm (not hot) water. Combine whipped cream with mascarpone cheese and the chilled egg & cappuccino mixture.
I got this frosting recipe from here but just used cappuccino instead of espresso powder.
Bring 2/3 of the whipping cream to boil in small saucepan. Slowly pour cream over cappuccino powder, whisking until dissolved. Add grated white chocolate and stir until smooth. Add remaining whipping cream and sugar and stir until sugar dissolves. Chill until cold, at least 2 hours or overnight (cover before refrigerating).
Add mascarpone to chilled mixture and using an electric mixer beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).
Assembling the cake:
Place the cake onto your work surface. Let it cool and using a paper template cut a corset shape. Then cut the cake horizontally in two.
Place the first layer on your cake platter and moist it with cappuccino syrup. Using a spatula, evenly cover the top of the first layer with cappuccino filling (save some for the boobs). Place the second layer on top and moist it with cappuccino as well.
I used two small bowls to make the boobs. Line the two bowls with plastic foil. From the remaining cake trimmings cut thin layers. Place a layer of cake, moist it with cappuccino and top with filling. Repeat until you fill each bowl (the top layer should be of cake).
Refrigerate both the corset and the boobs over night.
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 coloring.
Since a picture is worth a thousand words I think it’s easier if you just follow the steps as seen below. The only other thing that I think it’s useful to mention is that I used a round tip # 2 to pipe the pink lines and a star tip to make the V-shaped contour and the stars underneath the boobies.