Decorating Naked Wedding Cakes: A Step-By-Step Guide

Naked cakes are a stylish choice for any occasion, but especially weddings. They are simple and understated, yet there are endless ways to decorate them and make them your own.

The naked in naked cakes refers to the fact that the exterior of the cake is left uniced. Typically, each tier will be filled with buttercream, jam, or chocolate ganache. The number of tiers is up to you, as are the fillings, which can be mixed and matched.

When it comes to decorating a naked wedding cake, the options are endless. You can use a personalised cake topper, arrange berries and greenery, or incorporate flowers that feature in the bridal bouquet. Just remember to remove the flowers before serving, as most are not edible.

If you're making a tiered cake, don't forget to use dowels or bubble tea straws for support. You can also use cake strips to help the cake bake without a dome.

How to make a naked wedding cake with fresh berries

Naked cakes are a trendy choice for weddings and other celebrations. They are simple yet elegant, and perfect for those who aren't fans of the traditional cake frosting process or who prefer a rustic-style cake. This type of cake has zero to minimal frosting on the outside, allowing all the layers of the cake and buttercream to be seen.

Ingredients:

• Baking powder
• Unsalted butter (at room temperature)
• Eggs (at room temperature)
• High-quality vanilla extract
• Milk
• Powdered sugar (sifted if lumpy)
• All-purpose flour
• Granulated sugar
• Salt

Method:

Step 1: Making the Cake

For a naked wedding cake, you can use any cake recipe you like, as long as it is sturdy enough to stack. A chocolate cake, for example, will provide a striking contrast to white icing. You can also colour your layers with natural food dye to add a unique twist.

Use 8 or 9-inch round pans and bake according to your chosen recipe. Let the cakes cool for about 20 minutes before transferring them to a cooling rack.

Step 2: Making the Frosting

Naked cakes are forgiving for all skill levels as they don't require complex buttercreams. A simple vanilla buttercream frosting or stabilized whipped cream is a good choice. You can also use cream cheese frosting or ermine icing.

Step 3: Making the Filling (Optional)

Although adding a filling is optional, it can enhance the flavour of your cake. Berry fillings or curds work well. For a summer-inspired dessert, you can use a blueberry compote filling or fresh blueberry jam.

Step 4: Assembling the Layer Cake

Start by levelling your cake layers with a cake leveler or a sharp knife to ensure a flat, even surface.

Place one layer of cake on a cake board, then on a revolving cake stand. Pipe a 1-inch border of frosting around the cake to create a dam that will keep your filling in place. Spoon in your desired filling, then top with about 1/2 cup of buttercream and smooth it out.

Repeat this process until you add the final cake layer.

Step 5: Crumb Coat and Chill

Apply a thin layer of buttercream to the entire cake, making sure the cake is still clearly visible through the frosting. Smooth it out as much as possible with an offset spatula.

Chill the cake for about 30 minutes to help the layers stay put as you decorate.

Step 6: Final Layer of Frosting and Finishing Touches

Add another very thin layer of buttercream, smoothing it out with a large angled or offset spatula while rotating the cake on the revolving cake stand. You can also use a bench scraper to smooth out the frosting.

Remove excess frosting until you achieve your desired design. Remember, the beauty of rustic naked cakes is that they can be imperfect and still beautiful.

Finally, top the cake with fresh berries. You can also add an optional dusting of confectioner's sugar, candied fruit slices, chocolate drippings, or simple piped buttercream borders.

Chill the naked cake for about 30 minutes before slicing and serving.

Tips:

• If you want to prevent your cake from doming in the middle, use cake strips to help it bake evenly.
• Avoid over-mixing the batter to prevent the cake from becoming tough, dry, and dense.
• Measure your flour accurately using a scale to avoid adding too much, which can result in a dense cake.
• Refrigerate the assembled cake for as long as possible to stabilize it and help the buttercream stick to the cake layers.
• If making the cake in advance, add the berries or other decorations just before serving to prevent them from leaking juices and staining the cake.

How to make a naked wedding cake with edible flowers

Naked wedding cakes are a stylish choice for any wedding theme or colour scheme. They are also a great option for those who are new to cake decorating, as they are much easier to put together than a standard wedding cake. The key to a beautiful naked wedding cake is using good cake pans to make nice straight cake layers and using a bench scraper to get the sides nice and straight.

Ingredients

For the cake:

• 32 ounces all-purpose flour
• 32 ounces granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 6 large room-temperature eggs
• 10 ounces vegetable oil
• 20 ounces room-temperature buttermilk
• 8 ounces melted unsalted butter
• 4 teaspoons vanilla extract

For the buttercream:

• 48 ounces room-temperature unsalted butter
• 48 ounces powdered sugar, sifted if not from a bag
• 4 teaspoons vanilla extract
• 12 ounces room-temperature pasteurized egg whites
• 2 tiny drops of purple food colouring (optional)

Method

Baking the cake layers

• Preheat your oven to 335ºF (168ºC).
• Prepare two 8” cake pans with cake goop or another pan release.
• Measure out all of your ingredients using a digital kitchen scale and make sure your eggs, milk and butter are all room temperature or a little on the warm side so everything mixes together properly.
• In a mixing bowl, combine the buttermilk, melted butter, oil, eggs, and vanilla.
• In the bowl of your stand mixer using a paddle attachment, combine the flour, sugar, salt, baking soda, and baking powder.
• With the mixer on low, pour the wet ingredients into the dry ingredients.
• Turn the mixer up to medium speed and mix until the batter is combined.
• Divide the batter evenly between the prepared cake pans and place them into the oven on a middle rack.
• Bake the cakes for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cakes to cool for 10 minutes and then flip them out onto a cooling rack.

Making the buttercream

• Place the egg whites and the powdered sugar in a stand mixer bowl. Attach the whisk and combine the ingredients on low, and then whip them on high for 4-5 minutes (until shiny).
• Add in the salt and the vanilla extract. If you are adding food colouring, do so now.
• Add in your softened butter piece-by-piece, and whip it with the whisk attachment to combine.
• If your buttercream looks curdled, remove about 2 cups of buttercream and melt it in the microwave for 10-15 seconds until it is just barely melted. Then, pour it back into the whipping buttercream to bring it all together.
• Whip the buttercream on high with the whisk attachment for 8-10 minutes until it is white, light, and shiny.
• Finally, switch to a paddle attachment and mix the buttercream on low speed for up to 15-20 minutes to make the buttercream ultra smooth and remove any air bubbles.

Preparing the cake tiers

• Trim off the dome of your cake layers. Do not trim off the sides of the cake, as your cake will lose moisture more quickly.
• Trim your cake boards to be a little bit smaller than the width of the cake.
• Apply a small amount of tape to your turntable, and then place your cake board on top.
• Place your cake on top of the cake board.
• Spread a thin layer of buttercream on top of the cake using an offset spatula. The layer of buttercream should be between ¼″ to ½” thick.
• Repeat this process with the second cake layer, and then add your final layer of cake on top.
• Spread a very thin layer of buttercream around the sides and top of the cake. This thin layer will seep into the small air bubbles of the cake and help seal in the moisture.
• Use a bench scraper to remove the buttercream from the sides of the cake.
• Use a spatula to smooth out the buttercream on top of the cake.
• Repeat this process for any additional layers.
• Place your cake tiers into the fridge for at least an hour before stacking.

Assembling the naked wedding cake

• Begin with your bottom cake tier in front of you.
• Place the cake pan you used that is the same size as the smaller cake tier you want to stack on top of your bottom cake tier. Place the smaller cake pan right on top of the bottom tier so that the cake pan is sitting on top of the buttercream.
• Use a spatula to trace along the edge of the cake pan to mark a line. This will show you where you need to place your straws and skewers to support the weight of the next

How to assemble a naked wedding cake

To assemble a naked wedding cake, you will need to bake your cakes, prepare your cake tiers, and stack them. Here is a step-by-step guide:

Baking the Cakes

First, decide on the flavour of your cake. You can use any cake recipe you like, but a sturdy cake that can support stacking is essential. Popular options include vanilla, chocolate, lemon, and vanilla yogurt cake. If you want to add a pop of colour, you can also use natural food dye to tint your cake layers.

Next, prepare your cake pans. For a single-tier cake with four layers, you will need two 8" cake pans. Grease and line your pans with cake goop or another pan release. Preheat your oven to 335ºF (168ºC).

Now, it's time to make your cake batter. Combine your wet ingredients in a mixing bowl and your dry ingredients in a separate bowl. Then, slowly pour the wet ingredients into the dry ingredients and mix until combined. Finally, divide the batter evenly between your prepared cake pans and place them in the oven to bake for 40-50 minutes at 335ºF (168ºC).

Preparing the Cake Tiers

Once your cakes are baked, allow them to cool for about 10 minutes before flipping them out onto a cooling rack. If you plan to frost and assemble your cake on the same day, place the cakes in the freezer for about an hour until they are cold but not frozen.

To prepare your cake tiers, start by trimming off the domed tops of your cake layers with a cake leveller or a sharp knife. Be careful not to trim the sides, as this will cause your cake to lose moisture more quickly.

Next, prepare your cake boards by trimming them to be slightly smaller than the width of your cakes. Apply a small amount of tape to your turntable and place a cake board on top to prevent sliding.

Now, it's time to fill and frost your cake layers. Spread a thin layer of buttercream on top of each cake layer using an offset spatula. The layer of buttercream should be between 1/4" to 1/2" thick. Smooth out the buttercream, ensuring it is level.

If you're using a filling, pipe a 1" border of buttercream around the edge of the cake to create a dam. Spoon your filling of choice into the middle, and top it with another 1/2 cup of buttercream. Repeat this process until you've stacked all your cake layers.

Finally, crumb coat your entire cake with a thin layer of buttercream, making sure the cake is still visible through the frosting. Chill the cake for about 30 minutes to help the layers stay put as you decorate.

Stacking the Cake Tiers

To stack your cake tiers, start by marking the placement of your straws or skewers, which will support the weight of the tiers. Place a small cake pan on top of your bottom tier, then use a spatula to trace along the edge, creating a guideline.

Place a straw through the centre of the bottom tier, trim off any excess that pokes through the top, and use this as a guide to cut the rest of your straws to the same height. Insert the straws about 1/4" inward from your guideline in a circle.

Smooth buttercream over the top to hide the straw holes, then place your next cake tier on top, centring it carefully. Insert a skewer through the centre of this tier, puncturing the cake board underneath. Cover the spot with a small amount of buttercream. Repeat this process until all your tiers are stacked.

Place the finished cake in the refrigerator overnight to set.

Your naked wedding cake is now ready to be decorated and displayed!

How to decorate a naked wedding cake with a personalised cake topper

Naked wedding cakes are a stylish choice for any wedding theme or colour scheme. They are also easy to put together, as you don't have to worry about that final layer of buttercream.

Step 1: Making the cake

You can use any cake recipe you like, but make sure the cake is sturdy enough to stack. A chocolate cake, for instance, will provide a striking contrast to white icing. You could also colour your layers with natural food dye.

Step 2: Making the frosting

An easy vanilla buttercream frosting or stabilized whipped cream is a good choice for decorating naked cakes. Any frosting that's smooth, easily spreadable, and holds its shape would work.

Step 3: Making the filling (optional)

Adding a filling is optional, but it can add a nice flavour component to the cake. You can use a berry filling, curds, or simply use frosting between your layers.

Step 4: Assembling the layer cake

Use a revolving cake stand to make assembling the layers easier. Level your cake layers, then place one layer on a cake board and on top of the revolving cake stand. Pipe a 1" border of frosting around the cake to create a dam for your filling. Spoon in your filling, smooth it with an offset spatula, and top with about 1/2 cup of buttercream. Repeat this process with the remaining layers.

Step 5: Crumb coat and chill the cake

Apply a thin layer of buttercream to the entire cake, making sure the cake is still clearly visible through the frosting. Smooth it out as much as you can with the offset spatula. Chill the cake for 30 minutes to help the layers stay put as you decorate.

Step 6: Add another thin layer of buttercream

Use a large angled or offset spatula to smooth the frosting, rotating the cake as you do. You can also use a bench scraper to smooth out the frosting. Start with more frosting than you think you need, as you can always thin it out and remove excess.

Step 7: Add the finishing touches

Top the cake with fresh berries and an optional dusting of confectioners' sugar. You can also adorn it with fresh blooms and a personalised cake topper. If you have an idea for a cake topper, you can have it custom-made.

How to make a rustic naked wedding cake

A rustic naked wedding cake is a stylish choice for any wedding and is much easier to put together than a standard wedding cake. Here is a step-by-step guide on how to make one:

Ingredients

For the cake:

• 170g unsalted butter
• 170g self-raising flour
• 1tsp vanilla extract

For the buttercream:

• 110g unsalted butter
• 110g self-raising flour
• 1/2 tsp vanilla extract

Method

• Preheat the oven to 180°C/fan160°C/gas 4. Grease and line three 8-inch cake tins and three 6-inch cake tins.
• Cream together the butter, sugar and vanilla extract until light and fluffy.
• Gradually add the eggs until well combined.
• Sift in the flour and fold it gently into the mixture.
• Place one quantity of the relevant mixture in each tin.
• Cook in the preheated oven for 30-35 minutes or until the sponge is lightly golden and springy to the touch or a skewer inserted in the middle comes out clean.
• Remove the sponges and leave to cool for a few minutes before turning out of the tins.
• Make the buttercream by combining the butter and icing sugar, adding the milk until light and fluffy.
• Once the cakes are cool, carefully trim the domed side to create a flat level cake.
• Place an 8-inch cake on a thin 8-inch cake board. Spread or pipe the buttercream on one of the 8-inch cakes and then place the next one on top. Repeat, finishing with the final layer of 8-inch sponge.
• Take a small amount of buttercream on a palette knife and spread it around the outside of the cake. You don’t want this to be too thick as you want to be able to see some of the cake through. Repeat this with the three 6-inch cakes, placing them on a 6-inch cake board.
• Insert 3 dowels into the base tier, trimming them to the height of the cake, then rest the top tier on these.

Decorating your rustic naked wedding cake:

From a personalised cake topper to decadent arrangements of berries and greenery, the options are endless. Consider incorporating flowers that feature in your bouquet around the base of your cake or sporadically placed on each layer to provide cohesion. Just remember to remove your roses before serving, as very few florals are actually edible.

You can also add a touch of edible silver/gold leaf for a metallic rustic cake theme.

Frequently asked questions