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

Naked cakes are a beautiful addition to any celebration, and they are especially perfect for weddings. A naked cake is a layer cake with zero to minimal frosting on the outside, exposing the cake layers and filling. This rustic-chic cake presentation has gained popularity since 2010 and is credited to Christina Tosi of Momofuku's Milk Bar.

There are two types of naked cakes: the first has frosting between the layers and a thin, transparent layer of frosting on the sides, similar to a crumb coat. The second type only has frosting between the layers, leaving the sides of the cake bare.

To make a naked wedding cake, you will need to bake your desired number of cake layers. You can choose different flavours for each tier, such as vanilla, chocolate, red velvet, or spice cake. Once your cake layers are baked and cooled, you can start assembling the cake.

If you want to add a thin layer of frosting to the sides of your cake, it is recommended to chill the filled cake in the freezer for about 30 minutes to an hour to firm up the edges and reduce crumbs. Then, remove the cake from the freezer and level any uneven layers with a serrated knife.

Place a dollop of frosting on a cake stand or serving plate to keep the cake from sliding, and place the first cake layer on top. Spread frosting on top of this layer, and repeat the process with the remaining layers.

For a semi-naked cake, apply a thin layer of frosting to the sides of the cake, using an offset spatula or bench scraper to smooth it out. You can decorate your naked wedding cake with fresh flowers, fresh fruits, edible or non-toxic flowers, chocolate curls, candy, or any other desired garnishes.

Naked wedding cakes are a stunning and elegant choice for your special day, and with some planning and preparation, you can create a beautiful and delicious cake that will impress your guests.

Choosing a cake recipe

Choosing the right cake recipe is crucial for a naked wedding cake. Here are some tips and considerations to help you select the perfect cake recipe:

Flavour and Ingredients

Start by deciding on the flavour profile you want for your cake. Do you prefer a classic vanilla cake, or something more unique like pistachio and lime or coconut and raspberry? You can also opt for different flavours for each tier, as seen in the recipe by Jacqueline Bellefontaine, providing a variety for your guests. Consider the ingredients you have access to and choose a recipe that uses ingredients that are fresh and of good quality.

Cake Texture

The texture of the cake is essential for a naked wedding cake. You'll want a cake with a tender crumb that is moist but not too delicate. A sturdy cake will hold up better during assembly and transportation. It's also crucial to avoid dry cakes, as they can crumble and create an unsightly mess.

Cake Height and Size

When selecting a cake recipe, consider the height and size of the tiers you want. If you're making multiple tiers, you'll need to adjust the recipe accordingly. Take into account the number of guests you need to serve and choose a cake size that will accommodate them. You may need to bake multiple cakes to create the desired height for each tier.

Baking Skills and Equipment

Be honest about your baking skills and the equipment you have available. Some cake recipes may require more advanced techniques or special equipment. Choose a recipe that matches your skill level and the tools you have on hand. If you're a beginner, opt for a simpler recipe, and if you're feeling adventurous, you can explore more complex recipes.

Testing and Timing

It's always a good idea to test your cake recipe before the big day. Bake a smaller version of the cake to ensure that it turns out as expected. This will give you an opportunity to adjust the recipe, practice your decorating skills, and manage your time effectively.

Assembly and Decoration

Keep in mind that a naked wedding cake will have exposed layers, so choose a recipe that pairs well with your chosen filling and frosting. Consider the overall aesthetic you want to achieve. Do you prefer a rustic look with minimal frosting, or a more elegant semi-naked cake with a thin layer of buttercream? Select a recipe that complements your chosen decoration style.

Remember, a naked wedding cake is all about showcasing the beauty of the cake itself. Choose a recipe that highlights the flavours and textures you love, and don't be afraid to get creative. With careful planning and a bit of practice, you'll be well on your way to creating a stunning naked wedding cake.

Preparing the cake pans

First, it is recommended to invest in good-quality cake pans, preferably non-stick, to ensure your cakes release easily and don't stick to the pans. The number of cake pans you need will depend on the number of layers you want in your wedding cake. For a three-layer cake, you will need three cake pans, and so on.

Once you have the right cake pans, the next step is to prepare them for baking. Start by greasing the pans well. You can use butter or a non-stick spray to grease the pans evenly. This step is crucial to ensure the cakes don't stick and can be easily removed from the pans after baking.

If you're using round cake pans, line the bottoms with parchment paper rounds after greasing. This will provide an extra layer of protection and make it easier to remove the cakes from the pans. Cut the parchment paper to fit the exact size of your pans.

Now, it's time to add the batter. If you want even layers, make sure each pan has an equal amount of batter. The best way to ensure this is by using a kitchen scale. Place your cake pan on the scale, pour in the batter, and repeat for all pans, making sure each pan weighs the same.

If you're baking multiple layers at once, it's important to make sure your oven temperature is consistent. Preheat your oven to the temperature specified in your cake recipe, usually around 350°F (177°C). Place the cake pans on the middle rack of the oven to ensure even baking.

The baking time will depend on the size of your cake pans and the recipe you are following. For example, a 9-inch round cake pan may take around 25-26 minutes to bake, while a 12-inch pan may take longer. Always use a toothpick to test for doneness. Insert the toothpick into the centre of the cake, and if it comes out clean, your cake is ready.

Allow the cakes to cool completely in the pans set on a wire rack. This step is crucial, as it helps prevent the cakes from drying out or crumbling when removed from the pans. Once they are completely cool, you can carefully remove them from the pans and begin assembling your naked wedding cake!

Layering the cake

Layering a naked wedding cake is a delicate process, but with careful preparation, it can be done successfully. Here are some detailed instructions for layering your cake:

Step 1: Prepare the Cake Layers

Before you begin layering, ensure your cake layers are even and level. This step is crucial, as it sets the foundation for a super-level and sharp-looking cake. Use a serrated knife or a cake leveller to trim any domed tops and create a flat surface.

Step 2: Fill and Stack the Cake Layers

Once your layers are level, it's time to fill and stack them. Slightly offset the middle layer so that the edge sticks out slightly, creating varying depths in your semi-naked finish. This technique will give your cake a more rustic and textured look. Place a dollop of frosting in the centre of a cake stand or serving plate to prevent the cake from sliding, then place the first cake layer on top.

Step 3: Frost the Cake Layers

Spread a generous amount of frosting (about 1 to 1.5 cups) on top of the first layer, using an offset spatula to smooth it evenly over the top and just beyond the edges. Repeat this process with the second layer, placing it upside down directly on top of the first. For the third layer, spread the frosting on top and lightly frost the entire cake, moving from the top down the sides, leaving the layers mostly exposed.

Step 4: Chill the Cake

Place the assembled cake in the freezer for about 20 minutes to allow the icing to set. This step will help your semi-naked cake maintain its shape and make it easier to handle during decoration.

Step 5: Decorate the Cake

Now comes the fun part—decorating your semi-naked wedding cake! You can keep it simple with fresh flowers, edible or non-toxic, or get creative with chocolate curls, candies, or fresh fruits like berries or raspberries. If you want to add a touch of glamour, consider doing a ganache drip or incorporating some greenery, such as fresh herbs or eucalyptus.

Remember, the key to layering a semi-naked wedding cake is to work carefully and patiently. Take your time with each step, and don't be afraid to add more frosting or smooth out any uneven areas as you go. With these instructions as your guide, you'll be well on your way to creating a stunning and unique wedding cake.

Frosting the cake

Now for the fun part! Frosting your naked wedding cake is a creative process that can be done in a few different ways. Here are some tips and steps to achieve that flawless semi-naked look:

Prep Your Cake Layers:

First, ensure your cake layers are level and even. This step is crucial as it sets the foundation for a super level and sharp-looking cake. If your cake has any domed tops, use a serrated knife or cake leveler to create flat surfaces. Once your layers are even, fill them with your desired frosting and start stacking. A helpful tip is to slightly offset the middle layer so that the edge sticks out slightly. This will create more depth and varying heights in your semi-naked finish.

Frost and Smooth the Top of the Cake:

Begin frosting the top of the cake by placing a dollop of buttercream in the centre and smoothing it outwards with an offset spatula. You should have enough frosting that it extends about a quarter of an inch beyond the top edges.

Frost and Smooth the Sides of the Cake:

Using that same offset spatula, apply a thin layer of buttercream to the sides of the cake, starting from the bottom and working your way up. Remember, the semi-naked look is all about that barely-there buttercream, so less is more! Once the sides are covered, use a bench scraper to smooth out the frosting until you achieve straight sides with some cake peeking through. If you need to add more buttercream in certain areas, simply apply and keep smoothing until you're happy with the result. Be careful not to press too hard when smoothing the "naked" areas to avoid puncturing the cake layers.

Smooth the Top Edges:

At this point, you'll likely notice a buttercream crown around the top edge of your cake. This is a good sign as it means you'll be able to create nice, sharp top edges. Using your offset spatula, smooth the buttercream crown inward, moving it towards the centre of the cake. The goal is to create level, sharp edges by swiping through the crown and moving the excess buttercream across the top. Smooth the top until it's level, ensuring there's no dome in the middle from moving the buttercream.

Final Touches:

Now that you've achieved the semi-naked look, it's time to add some finishing touches! You can dress up your cake with fresh flowers (ensuring they're food-safe), do a ganache drip, or keep it rustic with greenery like fresh herbs or eucalyptus. Get creative and let your inner cake artist shine!

Remember, it's essential to chill your cake for a few hours before slicing and serving. This helps stabilize your masterpiece, ensuring neat slices and a well-set frosting.

Decorating the cake

Flavour and Filling

The fun part about making a wedding cake is that you can get creative with the flavours. You can opt for a simple vanilla cake, or mix it up with different flavours for each tier, such as pistachio and lime, coconut and raspberry, or chocolate. You can also add a layer of strawberry jam to the bottom tier for a pop of colour and flavour.

Icing

The key to a semi-naked cake is a thin layer of icing that covers the cake but still allows some of the sponge to peek through. You will need to make a large batch of buttercream icing—about 900g of butter and 1.8kg of icing sugar for a three-tiered cake. You can also add a thin layer of buttercream as a crumb coat before applying the final layer of icing. This will help to reduce crumbs and create a neater finish.

Assembly

When assembling the cake, it is best to do so on the day. The cake will need to be supported with wooden dowels, especially if you are transporting it. Place the cake on a cake stand or board and use a large serrated knife to level off the top of each layer to ensure they are flat and even.

Finishing Touches

The final step is to decorate the cake. You can keep it simple with fresh flowers or sugar paste flowers, or get creative with fresh berries, sprigs of redcurrants or white currants, or even a ganache drip. If you are using fresh flowers, be sure to prepare the stems before inserting them into the cake to ensure they are food-safe.

Storage

A semi-naked cake can be stored in the refrigerator for up to a week. It is best to bring the cake to room temperature before serving, as the butter in the cake can harden and affect the texture if served straight from the fridge.

Frequently asked questions