Creating A Naked Wedding Cake: A Step-By-Step Guide

Naked cakes are a beautiful addition to any celebration, and a naked wedding cake is no exception. A naked cake is a layer cake with minimal to no frosting on the outside, exposing the cake layers and filling. This style of cake was popularized by Christina Tosi of Momofuku's Milk Bar around 2010 and has since become a trendy choice for weddings.

Making a naked wedding cake can be intimidating, but with careful planning and attention to detail, it is achievable. Here are some key steps and tips to help you create a stunning naked wedding cake:

Baking the Cake:

- Choose your cake flavor and recipe. You can use any flavor you like, such as vanilla, chocolate, red velvet, or spice cake.

- Prepare your pans properly. Grease and line the bottoms and sides of the pans to ensure easy removal and a flawless finish.

- Measure the batter evenly between the pans to ensure consistent cake layers.

- Bake the cakes according to your recipe, being careful not to over-bake or under-bake them. Allow them to cool completely before handling.

Assembling the Cake:

- Level the cake layers to ensure they are even and flat.

- Choose the right filling and frosting. Swiss meringue buttercream, American buttercream, or ganache are good choices for naked cakes. Avoid perishable frostings like French buttercream, cream cheese, or whipped cream.

- Use a piping bag to pipe a border of frosting around the edge of each layer to create a dam that will prevent the filling from leaking out.

- Stack the layers carefully, adding your chosen filling between each layer. Chill the cake for a few hours to let the frosting set.

Decorating the Cake:

- Use a thin layer of frosting on the outside of the cake, creating a semi-naked or naked effect. Smooth the frosting with a bench scraper or offset spatula.

- Decorate the cake with fresh flowers, fruits, nuts, chocolate decorations, meringue kisses, or sprinkles. Less is more when it comes to naked cakes, so err on the side of simplicity.

- Chill the cake again before serving to allow the frosting to set completely.

A naked wedding cake is a beautiful and unique choice for your special day. With careful planning, attention to detail, and a bit of creativity, you can create a stunning cake that will impress your guests and make your wedding truly memorable.

Choosing the right cake, filling, and frosting

• Cake: The cake should be baked to perfection, with flat and even layers. It is important to level off the top of each cake layer to ensure stability. You can use any flavour you like, such as vanilla, chocolate, red velvet, or spice cake.
• Filling: Opt for fillings that are not too soft, as they may leak out if the cake is left out of the fridge for too long. Good options include Swiss meringue buttercream, American buttercream, or ganache. Avoid perishable fillings like French buttercream, cream cheese, or whipped cream.
• Frosting: The frosting should complement the cake and filling. Swiss meringue buttercream, American buttercream, or ganache are excellent choices. Ensure you have enough frosting to cover the cake thinly, exposing the layers beneath.

Preparing your pans carefully

• Always grease your pans: Use a non-stick spray or butter to generously grease the pans, ensuring all surfaces are coated. This step is essential to prevent the cake from sticking and ensure easy removal.
• Line the pans: After greasing, line the bottom of the pans with parchment paper. Cut the parchment paper to fit the exact size of the pan. This creates a barrier between the batter and the pan, making it easier to release the cake later.
• Dust the pans: Depending on the type of cake you are making, dust the pans with flour or cocoa powder. For chocolate cakes, use cocoa powder instead of flour to avoid white streaks on the cake.
• Use quality cake pans: Invest in good quality cake pans that are the appropriate size and have straight sides. This will help ensure even baking and make it easier to achieve straight edges on your cake layers.
• Measure the batter: To ensure that your cake layers are the same size, measure the batter evenly when dividing it between the pans. This will give you consistent layers and minimise the amount of trimming needed later.
• Weigh the pans: For precise measurements, use a kitchen scale to weigh the pans after adding the batter. This guarantees that each pan has the same amount of batter and results in even layers.

By following these careful preparation steps, you will set yourself up for success in making a beautiful and delicious naked wedding cake.

Measuring the batter

To ensure that your naked wedding cake has layers of similar thickness, you must measure the batter before pouring it into the pans. Here are some tips to help you with this process:

• Use a kitchen scale to ensure that each pan has the same amount of batter. Place your cake pan on the scale and pour the batter into it, repeating this process for all pans to ensure equal weight.
• If you are making an eight-inch cake with three layers, the best way to ensure three similar layers is to measure the batter and divide it into three equal parts.
• For a 30cm (12in) cake layer, you will need about 900g (2lb) of butter and 1.8kg (4lb) of icing sugar, plus vanilla extract. This will give you ample buttercream to cover the cake and have some leftover for future use.
• If you want to add a simple syrup to your cake to prevent it from drying out, brush it onto the cake layers with a pastry brush. Avoid soaking the cake, as you don't want it to become too wet.
• To create a crumb coat, which is a thin layer of frosting that covers the entire cake, make sure you have enough buttercream. This step is optional but can help achieve a neater finish.

Timing is key

The timing of your naked wedding cake is crucial to its success. Baking, assembling, and decorating a naked wedding cake requires careful planning to ensure it looks and tastes perfect for the big day. Here are some essential timing tips to help you create a stunning and delicious cake:

Baking the Cake Layers:

• Bake the cake layers at least one day before the wedding, but no more than two days in advance. This timing ensures the cakes are fresh and moist, with reduced chances of drying out.
• Allow the cakes to cool completely before handling and decorating. This step is crucial for achieving a neat and tidy finish.
• Once baked and cooled, wrap the cake layers well and store them in the refrigerator until you are ready to assemble and decorate. Chilled cakes are easier to handle and stack, reducing the risk of breakage.

Assembling and Decorating:

• If you plan to use simple syrup to moisten the cake layers, brush it on before assembling. This step helps lock in moisture, especially important for naked cakes that don't have a coating of frosting to seal in freshness.
• When filling and frosting the cake, work quickly and efficiently. The longer the cake is exposed, the more likely it is to dry out.
• After filling and crumb coating the cake, place it in the refrigerator for at least 30 minutes to an hour to chill and set the frosting. This step helps the cake layers settle and reduces the risk of bulging or sliding.
• If you are using fresh flowers or fruits as decorations, add them as close to the wedding as possible. These perishable decorations can wilt or spoil if added too early.
• If possible, assemble and decorate the cake at the wedding venue. Naked cakes are more delicate than fully frosted cakes and are challenging to transport, especially if they have multiple tiers.
• If you must transport the cake, do so as close to the wedding as possible and handle it with extreme care. Keep the cake chilled until you are ready to transport it, and use a sturdy cake box or carrier to prevent damage during transit.

By following these timing tips, you'll be able to create a beautiful and delicious naked wedding cake that will impress the happy couple and their guests!

Chilling is important

Chilling is an important step in the naked wedding cake process. It is essential to let the cakes cool completely after they are baked. Wrap them well in plastic wrap and place them in the fridge. Chilling the cakes makes them much easier to handle when it comes to stacking and assembling.

Once you have filled the layers, wrap the cake well again. The tier is easier to handle once the filling has set and firmed up. It is also a good idea to dowel a chilled cake. The cake will be easier to handle, and the dowels will go down straight if the cake is cold and firm.

As a rule, all tiered cakes need to be doweled. There must be reinforcement with dowels if there is one cake stacked on top of another. Chilling the cake before this step makes the process less daunting for novice bakers.

Chilling the assembled naked cake for a few hours in the refrigerator before slicing and serving is also beneficial. This helps to stabilize the cake and the decorations. It ensures the frosting adheres to the sides and that you get a neater slice.

Frequently asked questions