Earlier this summer Angela Friedman, one of my favorite luxury lingerie designers and corsetieres, unveiled an exciting new collection: Fairytales by Angela Friedman. This diffusion line brings us some of her signature styles (ruffle side-tie panties, delicate bralettes, and other pieces inspired by her time working with New York City Ballet), rendered in delicate sheer mesh in a dreamy pastel palette and some unexpectedly whimsical prints. Not only is the collection a delight, but as a diffusion line, the pieces are more accessibly priced than the silk and French lace pieces in her main collections, which means that more people than ever can join in the ruffly fun.
No Angela Friedman collection would be complete without a corset, and the Fairytales collection brings us a charming waspie corset in ivory and pale blue cotton, with a printed center panel featuring dancing cherubs. Angela encourages us to find ways to incorporate lingerie into our every day wardrobes, and I’m delighted to share today how one full-bust lady styles her cherub waspie as both underwear and outerwear.
Look 1:
Lingerie: Elissa by Parfait, 30-38 D-G (UK), XS-XXL
Cherub Waspie Corset by Fairytales by Angela Friedman, XS-XL (c/o)
Hold ups: Charnos, S-L
Shoes: Franceen by Joan and David
Look 2:
Dress: Blush Fashion
Cherub Waspie Corset by Fairytales by Angela Friedman, XS-XL (c/o)
Shoes: Franceen by Joan and David
Photography: Studio Rezin
Styling assist: The Lingerie Lesbian
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Feel free to judge me for being too literal, but I had to give you a white and blue cake to go with my white and blue corset, you know?
ORANGE BLUEBERRY CAKE WITH CREAM CHEESE FROSTING
Adapted, barely, from Bon Appetit
This recipe works equally well as a two-layer cake or as about two dozen cupcakes, so I’ll provide instructions for both.
For the orange cake:
2 1/2 c. cake flour
2 tsp. baking powder
1/2 tsp. table salt
1/2 c. plus 2 tbsp. (5 oz., 1 1/4 sticks) unsalted butter, room temperature
1 1/2 c. granulated sugar
3 tbsp. frozen orange juice concentrate, thawed
1 1/2 tsp. grated orange peel
1 tsp. vanilla extract
1/4 tsp. almond extract
4 large eggs, room temperature
1 c. whole milk, room temperature
For the blueberry filling:
1 pint blueberries
1 tbsp. sugar
1 tsp. fresh lemon juice
For the orange cream cheese frosting:
1 8-oz. package cream cheese, room temperature
1/2 c. (1 stick, 4 oz.) unsalted butter, room temperature
3 1/4. c. confectioner’s sugar
2 tbsp. frozen orange juice concentrate, thawed
1 tsp. grated orange peel
1/2 tsp. vanilla extract
additional blueberries for garnish, if desired
Make the cake:
Preheat oven to 350 degrees Fahrenheit. Butter two 9″ diameter cake pans and line the bottoms with parchment paper OR, if making cupcakes, line standard-size muffin tins with paper cupcake liners.
Sift the flour, baking powder, and salt together into a medium bowl; set aside. Place the butter in the bowl of an electric mixer and beat on medium-high speed until light and fluffy. With the mixer running, gradually add the sugar and beat for an additional minute. Scrape down the sides of the bowl with a spatula. Beat in the thawed orange juice concentrate, vanilla and almond extracts, and orange peel; mix for one minute. Beat in the eggs one at a time, scraping down the bowl again once they’re all incorporated. Reduce mixer speed to low and add the milk and the sifted dry ingredients alternately in three additions.
Bake cakes until tester inserted in the center comes out clean, about 25-30 minutes for layer cakes and 18-20 minutes for cupcakes. Remove cakes from oven and let sit at room temperature for 10 minutes. Cut around cake edges and invert onto cooling rack, peeling off parchment paper (if making cupcakes, remove cupcakes from muffin tins and transfer to a cooking rack). Let cool completely.
Make the blueberry filling:
Combine blueberries, sugar and lemon juice in medium saucepan over medium-high heat. Cook, stirring, until the mixture boils and sugar dissolves. Continue to cook, stirring and mashing the berries occasionally, until the mixture is reduced to about 3/4 cup. Chill the filling until cold, at least 30 minutes (can be made ahead of time; keep chilled and covered until ready to use).
Make the frosting:
Combine butter and cream cheese in the bowl of an electric mixer and mix on low speed for one minute. Increase speed to medium-high and beat until thoroughly combined, about 1-2 minutes more, scraping down the sides of the bowl. Sift in powdered sugar a quarter at a time, beating well after each addition. Add the orange juice concentrate, orange peel, and vanilla, and beat until combined, again scraping down the sides of the bowl. Refrigerate frosting 20-30 minutes until firm but still spreadable.
If making a cake:
Transfer one cake layer to serving platter and top with blueberry filling, spreading evenly to within 1/2″ of the edges. Top with second cake layer. Spread one thin layer of frosting over top and sides of cake (the “crumb coat”) and refrigerate cake for 10 minutes to set. Remove cake from fridge and spread remaining frosting over top and sides of cake. Top with additional blueberries, if desired.
If making cupcakes: Transfer the chilled frosting to a large piping bag, fitted with a large tip. Use a melon baller to scoop a small round of cake out of the top center of each cupcake. Fill each well with a generous teaspoon of blueberry filling. Pipe generous swirls of frosting atop each cupcake, covering the blueberry filling. Top with additional blueberries, if desired.
Enjoy!
