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

Naked cakes are a popular choice for weddings, offering a rustic, natural look without the need for intricate piping or copious amounts of frosting. They are also a great option for those who find the idea of frosting an entire cake daunting. This paragraph will provide an introduction to creating a naked wedding cake, covering the benefits, preparation, and decoration of this unique style. From planning the degree of nakedness to assembling and decorating the cake, we will explore the key considerations for making a stunning naked wedding cake.

Baking and assembling the cake

Baking and assembling a naked wedding cake is a fun and creative process that can be adjusted to your preferences. Here is a step-by-step guide to help you create a beautiful and delicious naked wedding cake:

Baking the Cake Layers:

• Prepare your cake pans by greasing them with butter or non-stick spray and flouring them. You can also line the bottoms with parchment paper for extra precaution.
• Preheat your oven to the temperature specified in your cake recipe.
• Mix your cake batter according to your chosen recipe.
• Divide the batter evenly between the prepared pans, ensuring they are level.
• Bake the cakes according to the recipe instructions, being careful not to overbake them.
• Allow the cakes to cool in the pans for about 10 to 15 minutes before removing them. Then, let them cool completely on wire racks.

Assembling the Naked Cake:

• Before assembling, you can wrap the cooled cake layers in plastic wrap and chill them in the fridge for about 2 hours to make them easier to work with and prevent crumbling.
• If desired, level the cake layers with a long serrated knife to ensure they are even.
• Create a frosting dam by piping a ring of frosting (buttercream, cream cheese, or ganache) around the top edge of each layer. This will help create clean, even layers and contain softer fillings.
• Fill the dam with your chosen filling, such as fruit preserves, lemon curd, or pastry cream. Repeat this process for each layer, leaving the bottom layer for last and placing it upside down to use the flat bottom as the top of your cake.
• Start frosting the cake from the base towards the top, leaving the actual top of the cake until last. Use an angled spatula to generously smear the frosting on the cake, pushing it in to remove air pockets.
• Use a scraper to smooth out the frosting on the sides of the cake, cleaning it each time you lose contact with the cake. Continue scraping until you have a light, even coating.
• Frost the top of the cake, pushing the frosting over the edges, and then run the scraper around the exterior edge to collect any overhanging frosting.
• Once assembled, decorate the cake as desired. You can use fresh flowers, edible flowers, dripping caramel sauce, fresh fruit, macarons, chocolates, or acrylic toppers.
• Place the finished cake in the refrigerator to set and stabilize it, making it easier to transport.
• Always allow the cake to come to room temperature before serving for the best taste and texture.

Choosing the right frosting

The type of frosting you choose for your naked wedding cake is important. Not only does it have to taste good, but it also needs to be the right consistency to hold your cake together.

Firstly, you need to decide how "naked" you want your cake to be. If you want a thin, transparent layer of frosting on the sides of the cake, as well as between the layers, you will need a frosting that can hold its shape. Something like buttercream, cream cheese, or ganache would work well. These types of frosting will help to create a smooth, crumb coat on the outside of the cake, while also providing a stable base for stacking the layers.

If you opt for a truly "stark naked" cake, with no frosting on the outside, you can be more flexible with your filling choice. A soft mousse, cream, custard, or cream cheese-based frosting can be used, as they will be contained by a frosting dam. This technique involves piping a ring of buttercream, cream cheese, or ganache around the edge of each layer, to create a barrier that will prevent the soft filling from bulging out.

When it comes to the flavour of your frosting, consider something that will complement the cake. A classic buttercream or cream cheese frosting is always a good option, but you could also try a chocolate buttercream or a meringue-based buttercream for something a little different. If you want to add a touch of elegance to your wedding cake, consider using a gold leaf chocolate cake.

Remember, naked cakes are all about showcasing the beauty of the bare cake layers, so don't feel pressured to create elaborate decorations. Simply choose a frosting that tastes delicious and provides the right structure for your cake, and let the natural beauty of your wedding cake shine through.

Decorating the cake

The fun part about naked wedding cakes is that you can decorate them however you like. You can go for a rustic, natural look with fresh flowers or herbs, or top it with goodies like macarons, meringues, and swirly chocolate bark. You can also add a caramel drizzle, fresh fruits, or even branches at the top for a unique touch.

If you want to add a simple yet elegant touch, consider a crescent of adornments, arranging your decorative elements in a moon shape around the top of the cake. This can help create a beautiful and whimsical design. Another option is to centralize your decor in the centre, around the top edge, or anywhere you like.

When it comes to the degree of nakedness, you can go for a partial crumb coat, adding a decent amount of frosting to the top of the cake while creating a rustic look on the sides with random patches of frosting. Use a small offset spatula to direct the frosting and fill in any gaps.

To add a special touch to your naked wedding cake, consider using edible flowers, dripping caramel sauce, ganache, fresh fruit, roasted nuts, macarons, chocolates, or acrylic toppers. Remember to refrigerate your cake after assembly to stabilize it and make transportation easier. Always let it come to room temperature before serving for the best taste.

Preventing the cake from drying out

Naked cakes are more prone to drying out than traditional cakes, as they lack the thick layer of frosting to help seal in the moisture. Here are some tips to prevent your naked wedding cake from drying out:

During Baking

• Measure your ingredients carefully. One of the main causes of a dry cake is using too much flour, which can be done by using a 'heaped' spoon instead of a level one. Make sure to level off your spoon before adding the flour to the mixture.
• Don't overmix your cake batter. Overmixing can cause a build-up of gluten, which can make your cake dry.
• Check your oven temperature. Make sure your oven is pre-heated and has reached the desired temperature.
• Don't overbake your cake. Overbaking cakes can dry them out, so keep an eye on your cake and start checking a few minutes before the recipe instructs.

During Assembly

• Use a crumb coat. While naked cakes have bare sides, you can still apply a thin, transparent layer of frosting to help seal in moisture.
• Freeze your cake layers before assembly. Frozen layers are easier to work with and help prevent crumbs from breaking off into the icing.
• Assemble the cake the day it is being served. Naked cakes are more susceptible to drying out, so it is best to assemble the cake as close to serving time as possible.

During Storage

• Store the cake in an airtight container. Make sure the cake is completely cooled before storing, and use a cake keeper or airtight container to prevent it from drying out.
• Brush with simple syrup. If your cake turns out dry, you can brush a thin layer of simple syrup on top to add moisture.

By following these tips, you can help ensure that your naked wedding cake stays moist and delicious!

Storing the cake

Storing a naked cake is a little more complex than storing a traditional frosted cake. Naked cakes are more susceptible to drying out, so there are a few extra steps you can take to ensure your cake stays moist and fresh. Here are some tips for storing your naked wedding cake:

• It is best to store a naked cake in an airtight container or under a cake dome. If your cake has not been frosted, it is a good idea to wrap it in plastic wrap as well.
• Bring the cake to room temperature before serving. Naked cakes are butter cakes, and the fat in the cake hardens at cooler temperatures, which can result in a stodgy texture if served straight from the fridge or freezer.
• A naked cake should ideally be assembled on the day it is served. However, to save time, the cake and filling can be made and stored separately a few days in advance.
• For leftovers, chill the cake (unwrapped) for about 20 minutes to set, then gently wrap in plastic wrap. Placing a piece of plastic wrap or parchment paper directly on the inside surface of a cut cake can help keep it moist.
• Naked cakes are best stored in the refrigerator, where they will keep for up to a week.
• If desired, spread a thin layer of leftover frosting on any cut surfaces to keep the cake from drying out.
• Layer cakes can also be frozen. Place the cake on a cardboard round on a sheet pan and freeze solid, then wrap the cake in several layers of plastic wrap. Keep frozen for up to three months. Unwrap and thaw overnight in the refrigerator, then bring to room temperature before serving.
• Store leftover frosting in an airtight container in the refrigerator for up to a week or in the freezer for up to three months. Bring the frosting back to room temperature, then whip with an electric mixer to restore its smooth and fluffy texture.

Frequently asked questions