How To Frost A Naked Cake?

08.03.2022Theodore BaileyCakeLeave a Reply

Start by using a serrated knife to level off the top of the cake layers for a flat surface. Then, place a small amount of frosting on your cake stand or turntable. This helps the cake stay in place while frosting. After that, place the first layer on the stand with 4 pieces of parchment paper underneath.

What happens if you don’t put frosting on naked cake?

Without the thick layer of frosting to help seal in the moisture of the cake, naked cakes are more susceptible to drying out too quickly. That being said, a naked cake should be assembled the day it is being served.

What is the best frosting to use for a naked cake?

An easy vanilla buttercream frosting or stabilized whipped cream is my go-to for decorating naked cakes. Any frosting that’s smooth, easily spreadable, and holds its shape would work. For example, this Ermine Icing would be a great one to use.

How do you make a naked cake look like a cake?

Crumb coat the entire cake with a thin layer of buttercream. You want an extra-thin layer of frosting as that’s the essence of naked cakes — make sure the cake is still clearly visible through the frosting. Smooth as much as you can with the offset spatula. Chill the cake for 30 minutes.

What happens if you don’t put frosting on naked cake?

Without the thick layer of frosting to help seal in the moisture of the cake, naked cakes are more susceptible to drying out too quickly. That being said, a naked cake should be assembled the day it is being served.

What is the best frosting to use for a naked cake?

An easy vanilla buttercream frosting or stabilized whipped cream is my go-to for decorating naked cakes. Any frosting that’s smooth, easily spreadable, and holds its shape would work. For example, this Ermine Icing would be a great one to use.

How do you make a naked cake look like a cake?

Crumb coat the entire cake with a thin layer of buttercream. You want an extra-thin layer of frosting as that’s the essence of naked cakes — make sure the cake is still clearly visible through the frosting. Smooth as much as you can with the offset spatula. Chill the cake for 30 minutes.

How To Frost A Naked Cake For Beginners

This basic guide on how to frost a naked cake or semi-naked cake for beginners is really straightforward to follow, and even the most inexperienced cake decorator will be able to complete it! This stunning rustic and stylish design has either no icing on the edges or little frosting with the cake layers and contents showing through. It is available in two sizes. Watch the YouTube video
Learn how to build a piping bag out of a plastic bag with these simple steps
Jump to:
For a naked cake
for a semi-naked cake
for a semi-naked cake
recipe

A naked cake is one that does not have any icing on the sides, according to technical definition.In most cases, though, when people talk about a naked cake, they’re really talking about a semi-naked cake with only a small bit of icing on the edges, with the layers and contents poking through.There are other names for this, including ″half-dressed″ and ″crumb-coated.″ Simply beautiful, rustic, and chic at the same time, naked cakes are a great option for any occasion.The options for decorating them are endless, so I’ll simply teach you the fundamentals and then you may add your own own touch of originality after that.You’ll need a layer cake recipe as well as a buttercream recipe to get started.

Classic Keto Vanilla Cake or Ultimate Keto Chocolate Cake are my two top picks for a keto-friendly cake.I also recommend this Vanilla Keto Buttercream, this Keto Cream Cheese Frosting, and this Chocolate Buttercream for the frosting.To create this lesson, I utilized my keto vanilla cake recipe as well as my keto vanilla buttercream recipe.

Watch the YouTube video!

Also, don’t forget to watch the video instruction to show just how simple icing a cake can be! You can see the entire video on YouTube by clicking here: Tutorial on How to Frost a Cake Several considerations should be kept in mind before getting started: Make use of the appropriate tools. To apply the frosting, you will need either a straight spatula or an offset spatula, as well as a bench scraper to level off the sides of the cake. Many people prefer to use a turntable, but this is entirely optional, and I will not be using one for this demonstration. Cake circles can be used after the cake is iced to help move it from the turntable to its final destination: the cake stand.
Prepare the pans in the proper manner. If your cakes become stuck to the pan, the whole affair will be a complete failure. It is necessary to oil and line the pans with parchment paper before baking. To line the pans with parchment paper, follow these steps: 1) Place the pans on a big sheet of parchment paper and cover with plastic wrap. 2) With a pencil, trace the bottoms of the pans to make sure they are straight. 3) Trace the lines on the parchment paper and cut along those lines. 2) Spray the pan with cooking spray, then set the parchment paper on top of the pan and spray the parchment paper with cooking spray. This will make removal simple, as the cakes will just slide out of the way.
Make a decision on the décor in advance. Decide how much frosting you want to put on the sides of the cake before you begin. Do you want them to be completely barren or do you want a little bit of the cake to show through? What will you use to adorn your home? It’s possible to include everything from fresh flowers to berries to herbs to sprinkles, or even little keto-friendly snacks like chocolate, cookies, and sweets
Refrigerate the cakes before serving.
Wrap the layers securely in plastic wrap and store them in the refrigerator for at least an hour before frosting them with the vanilla frosting. This will guarantee that they are totally cold and that the frosting adheres to them.
Cake layers should be leveled. Prior to icing, use a serrated knife to level the tops of the cupcakes to ensure that they are perfectly flat. The cake will be more stable if the layers are flat.
After icing, allow to cool.
Refrigerate for at least a few hours before cutting to allow the flavors to blend. This will guarantee that the frosting sticks to the cake and that the slice is more aesthetically pleasing. If you want to serve the cake at room temperature for the party or gathering, you can do so after it has set.

How to make a piping bag from a plastic bag

A Ziplock or plastic bag may be used to create an inexpensive pastry or piping bag if you don’t already have one. Here are the simple steps to follow: To use the piping tip, cut a very little portion off the bottom corner of a big plastic baggie and insert it into the cut corner
Placing the baggie into a cup with the piping tip facing down is recommended.
The extra baggie should be folded over the outer edge of the cup.
Lastly, add icing.
Remove the baggie from the cup and push the frosting towards the tip of the cup, pressing any air out of the icing.
Pipe the frosting into the baggie while keeping it upright and straight up and down. Easy-peasy

Easy instructions

To begin, use a serrated knife to level off the top of the cake layers to create a flat surface on which to bake.A tiny quantity of frosting should be placed on your cake stand or turntable at this point.This aids in keeping the cake in place when icing it.After that, place the first layer on the stand and cover it with four sheets of parchment paper to protect it from damage.My reason for using parchment paper is that I’m quite dirty and it makes cleaning a breeze.

In the case of a turntable, you can omit the parchment paper altogether.Just make sure to arrange a cake circle below so that you can easily move it to a cake plate or stand once it has been iced.I like to pipe icing around the border of the layer to give it a finished look.Despite the fact that it is not essential, it allows me to ensure that the frosting is even all the way around with a smooth edge.Then, using a straight spatula or an offset spatula, evenly spread the frosting on top of the cake.The following layer should be placed upside down to create a more level cake.

Remove any air bubbles from the frosting by pressing it down into the icing and ensuring that it is layered uniformly.Repetition of these techniques is required for each layer, including the top layer.

For a naked cake

Stop here if you’re looking for a nude cake.A truly naked cake is one that has no icing on the sides and is fully bare on the top and bottom.It’s both basic and stunningly gorgeous.Decorate the top of the cake as desired, then take it from the parchment paper or place it on a cake stand.Then, place the cake in the refrigerator for at least an hour or two to allow the frosting to firm up properly.

After it has been set, lay it out at room temperature for the party or gathering and then serve it to guests.

For a semi-naked cake

A semi-naked cake is one in which just a little amount of frosting is applied to the sides, allowing the cake and contents to show through.For this, start at the bottom of the cake and work your way up the edges with your spatula, adding icing as you go.Nothing has to be flawless, and you may include as much or as little information as you like.Now comes the exciting part!Smooth out the sides of the cake with a bench scraper, allowing the cake to peek through the cracks.

Make sure you don’t press too hard, otherwise it could puncture.This is something I perform in portions, scraping with my right hand and turning the cake stand with my left hand, as seen in the photo.While a turntable is advantageous, if you do not possess one (like I do), you can still make it work.Remove any extra frosting from the bench scraper by wiping it into a dish as you go along.If there are any holes in the frosting, simply fill them in with extra frosting with the spatula and smooth them out with the bench scraper until you get the desired look.The more perpendicularly you hold the bench scraper, the more icing you will scrape off of the bench top.

The closer you keep the spatula to the cake, the less icing you will scrape off and the greater the smoothing effect you will get.After you’ve finished with the sides, you’ll need to smooth down the top edge.Smooth the extra frosting inward toward the center of the cake while holding your bench scraper or spatula parallel to the cake.

Make an effort to create a straight and crisp edge.Afterwards, smooth down the top so that there isn’t a dome formed as a result of pressing the extra icing inside.Then carefully peel away the parchment paper or transfer it to a cake dish with care.If necessary, make minor adjustments to the bottom of the cake.Garnish with fresh fruit, flowers, herbs, sprinkles, keto chocolate, candies, and cookies, or anything else takes your fancy.I love to pipe a decorative edge around the top of the cake and fill the middle with berries and fresh flowers (which have been carefully cleaned and dried!

), then sprinkle the entire thing with powdered sugar to finish it off!
Remove from the oven and leave aside for an hour or two so that the frosting can firm up.
After it has been set, you may put the cake out at room temperature for the party or event you are hosting.
These cakes are equally stunning when topped with a ganache drizzle!
Simply pour the ganache into the center of the cake and spread it out with a spatula to cover the whole surface of the cake.
As you spread the chocolate over the top of the ganache, you will see gorgeous drips of ganache.

Recipe for Keto Ganache, which may also be prepared vegan and dairy-free, is provided below.
Using a little additional cream, I recommend gently thinning it down so that it isn’t too thick and forms gorgeous drips!
If you’ve tried this approach for How To Frost A Naked Cake, please share your experience with me in the comments section below!
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Recipe

Decoration Ideas:

Fresh berries
fresh flowers
sprinkles
little Keto chocolates, cookies, or candies
and

Allow the cake layers to come to room temperature before assembling them. Wrap the mixture securely in plastic wrap and leave it in the refrigerator for at least an hour. It is important to note that I recommend creating a 3-layer cake rather than a 2-layer cake simply because I believe it better displays the gorgeous layers
Level the tops of the cakes with a serrated knife to ensure that they are of the same height. Then, in the center of the cake plate, turntable, or cake stand, spread a little quantity of frosting and set the cake on top of the icing. While the icing is entirely optional, it does aid in keeping the cake from wandering about while it is being decorated. If you’re using a turntable, set the cake layer on a cake circle to make it easier to transfer it to the cake plate after turning it. To make cleanup easier when decorating directly on a cake plate or stand, slide four pieces of parchment paper underneath the edges of the cake before beginning to decorate.
To decorate the top of the cake, pipe frosting all the way around the top border (optional). Then, using a straight spatula or an off-set spatula, spread frosting (about 1 12 cups) over the top of the cake. Spread the frosting evenly over the top of the cake, filling in the circle you just piped with it.
Add more cake layers upside down to make a more level cake, frosting between each layer as we did in the previous stage, including the top layer, to get the desired levelness. Gentle but forceful pressing of each cake layer into the icing will ensure that each layer is evenly distributed and level. To achieve straight sides, the top and bottom layers must be perfectly parallel to one another.
For a naked cake, use the following ingredients: Decorate the top of the cake as desired and either remove it from the parchment paper or transfer it to a cake stand. To ensure that the frosting sets properly, place the cake in the refrigerator for at least an hour or two. After it has set, you may bring the cake to the party or gathering and serve it at room temperature.
For a semi-naked cake, use the following ingredients: Starting at the bottom of the cake and working your way up to the top, apply icing to the edges of the cake with your spatula. Nothing has to be flawless, and you may include as much or as little information as you like. Work the sides of the cake with a bench scraper until they are smooth and just a few crumbs are visible. Keep the pressure down or you may puncture the cake. It is simple to add additional buttercream to regions that require it by spreading it with the spatula and smoothing it out with a bench scraper until the desired look is achieved. In general, the more perpendicularly you hold the bench scraper, the more icing will be scraped off the surface. It is important to remember that the closer you keep the bench scraper to the cake, the less icing you will scrape off and the greater the smoothing effect you will get. The top edges should be smoothed out by holding your spatula or bench scraper parallel to the top edge of the cake and gently smoothing the extra icing inwards toward the center. Make an effort to create a straight and crisp edge. Afterwards, smooth off the top of the cake to ensure that there is no dome formed as a result of pressing the extra frosting inside. Decorate the top of the cake as desired and either remove it from the parchment paper or place it on a cake stand. To ensure that the frosting sets properly, place the cake in the refrigerator for at least an hour or two. After it has set, you may bring the cake to the party or gathering and serve it at room temperature.

You can discover how simple it may be to frost a cake by watching the whole clip on YouTube. You can see the entire video here: Cake Frosting Tutorials and Ideas for Decorating Fresh berries
flowers (that have been well cleaned and dried! )
and more.
Herbs
sprinkles
keto chocolate, candies, biscuits, and other sweets
and more.
In order to get long, beautiful drips, I recommend thinning down the chocolate ganache (the linked recipe is very thick
I recommend thinning it out with more non-dairy milk or cream to achieve long, lovely drips!).

To decorate the top of the cake, I pipe a creative border around it and fill the center with berries and fresh flowers, before sprinkling the entire thing with powdered sugar. Instructions on how to make a piping bag out of a plastic bag A Ziplock or plastic bag may be used to create an inexpensive pastry or piping bag if you don’t already have one. Here are the simple steps to follow: To use the piping tip, cut a very little portion off the bottom corner of a big plastic baggie and insert it into the cut corner
Placing the baggie into a cup with the piping tip facing down is recommended.
The extra baggie should be folded over the outer edge of the cup.
Lastly, add icing.
Remove the baggie from the cup and push the frosting towards the tip of the cup, pressing any air out of the icing.
Pipe the frosting into the baggie while keeping it upright and straight up and down. Easy-peasy

See also: How To Make Your Own Cookie Cake?

Want more information on the ketogenic diet? Look no further. Take a look at my Keto Resources.

How to Make a Naked Cake — Style Sweet

When does something go from being a passing fad to being a well recognized style?Because, let’s face it, Naked Cakes aren’t going anywhere anytime soon.And I’m not in the least bit disappointed about it!My ″naked″ cake designs have definitely evolved over the past several years, ranging from absolutely ″stark naked″ to more of a sheer crumb coat and topped with either sweet drips, sprinkles, and candies to more rustic, natural adornments, and everything in between.Although you can sandwich layers of sponge cake together and call it a day, have you ever stopped to consider what goes into creating a beautifully styled and staked Naked Cake?

Because this ″trend″ appears to be here to stay for the foreseeable future, and because I’m sure there are some of you out there who are just getting on board and would like to know how to make a naked cake, I’ve compiled a list of my favorite tips and tactics for making a naked cake.Make a plan to get things started.Naked cakes are also deserving of your attention and respect!Haha.However, just because there isn’t a lot of icing or painstakingly piped embellishments on a naked cake doesn’t imply that it should be rushed together with no effort or preparation.Consider the style, the degree of nakedness, the toppings, and so on.

Do you want to go for a rustic, natural style that includes fresh flowers and herbs?Alternatively, do you want to decorate it with additional treats such as macarons, meringues, and swirly chocolate bark?What do you think about a caramel drizzle?

If the sides of a cake aren’t covered, it’s possible that the ripples won’t behave the way you want them to.Some food for thought – figuratively speaking.Of course, even the best-laid plans require a certain amount of wiggle space.Having at least a basic concept of what you want your finished cake to look like is a good idea, and letting your inner artist go after baking and constructing your cake is a good idea as well.Preparation of the Pan If your cake becomes caught in the pan, it’s usually not the greatest time to discover it.Because the sides of the cake pans are so exposed, it’s important to pay attention to how you prepare them before baking.

The majority of my cakes are made using butter (or nonstick spray) and flour.
If you want to be extra cautious, you may line the bottom of the pan with parchment paper.
Allowing the cakes to rest for approximately 10 to 15 minutes on a wire rack (or until they are cold enough that you can safely handle them in their pans without using oven gloves) before removing them from their pans is highly recommended.
Remember to keep the structure in mind.
Is it tempting to try your hand at constructing a naked cake merely because the prospect of icing an entire cake seems intimidating and a little frightening?
Believe me when I say that I understand.

And I believe it is a perfectly reasonable justification to continue to use naked cake as a frosting.
The cake, on the other hand, should be filled and piled with great care.
While cakes coated in frosting or fondant may appear to be more difficult to take off, some of the extra sugar may actually assist support a cake and work almost as a frosting ″glue″ for unsteady layers, according to the American Cake Decorating Association.
Due to the fact that naked cakes do not have this additional protection, let’s have a look at some useful cake-stacking techniques: 1.
Using a large serrated knife, carefully cut and trim the layers of your cakes into layers.

It is preferable to cover a cooled cake in a second layer of plastic wrap and then chill it in the refrigerator for approximately two hours before cutting it into slices (or up to a couple days).2.Use a frosting dam to produce clean, level layers and to contain any softer fillings that may be utilized in the cake.

To decorate the top edge of each layer, fill a piping bag with frosting and a medium plain (round) tip (buttercream, cream cheese, ganache, etc.).
Pipe a ring around the top edge of each layer.
Pour the filling layer into the ring and try to make it as equal as possible, using the opening of the piping tip as a reference to how thick the layer should be (I normally use a 1/2″ aperture for this).
If possible, pipe the frosting out from the edge of the cake to allow for some movement and squeeze out of the icing when the cake layers are piled on top of each other.
3.

Fill the dam with the filling of your choosing and continue the process with the remaining layers of filling.
For fillings that are more delicate in texture, such as lemon curd, pastry cream, or fruit preserves, employing a frosting dam is always a smart option.
4.
Save the lowest layer for last, then stack it upside down on top of the others.

In order to keep everything level, use the naturally flat bottom of your cake as the top of your cake.

How to decorate a naked cake

It’s always a good time for cake, and baker and blogger Zainab Storms is here to give her best ideas and techniques for mastering the art of decorating nude cakes.* * * * * * * * * * * * * * * * * * It has always been one of my favorite baking adventures to experiment with different layers of cake batter.There is lots of potential for individual expression and creativity throughout the process, from picking tastes to selecting finishing embellishments.As a baker, my cake designing style has developed from extravagant patterns to simple, sleek, and beautiful cakes as I’ve gained experience and knowledge.Naked cakes have been my go-to dessert of late.

A naked cake is a type of cake decoration in which the outside of the cake is left exposed by applying a very thin coating of icing to the surface of the cake.Not to worry, you won’t miss the frosting because the cake layers are completely covered with it.My favorite thing about naked cakes is that they’re forgiving and approachable, which makes them ideal for bakers who aren’t comfortable with more sophisticated cake decorating techniques like fondant.Come along with me as I experiment with nude cakes!

Step 1: Making the cake

You can use any cake recipe you want to make naked cakes
there are no restrictions. It doesn’t matter if you go with a standard yellow, vanilla, or chocolate cake
the only thing that matters is that the cake you pick is robust enough to stack. Because the cake itself will be visible, your selection will also have an impact on the final appearance. A chocolate cake, for example, will provide a stunning contrast with white frosting on the same cake. You may also use natural food coloring to color the layers of your cake, which would allow you to express your own individual creativity. Here are two examples for traditional cakes that you might use as a starting point: Cakes with a golden vanilla flavoring
chocolate cake
and more.

Almost any cake recipe will do for nude cakes, so be creative!Make sure that the cake you pick is robust enough to stack regardless of whether it is a standard yellow, vanilla, or chocolate cake.Because the cake will be visible, your selection will also have an impact on the final appearance.Using a chocolate cake to contrast with white frosting, for example, will be visually appealing.Additionally, you may use natural food coloring to color your cake layers in order to add your own personal touch and flair to the design.

The following are two examples of traditional cakes that you might use as a starting point: Cakes with a golden vanilla flavoring; chocolate cake; and other variations.

Step 2: Making the frosting

One of the reasons that naked cakes are so forgiving for bakers of all skill levels is that they do not necessitate the use of sophisticated buttercreams such as Swiss or Italian Meringue to decorate them.When it comes to decorating nude cakes, I prefer to use a simple vanilla buttercream icing or stabilized whipped cream.Any frosting that is smooth, readily spreadable, and retains its form would be suitable for this recipe.For example, this Ermine Icing would be a fantastic one to use in this situation.If you do decide to use whipped cream, make sure to chill the cake once it has been assembled and to serve it as soon as possible because it is not as stable as other frostings.

If you want to whip cream, Instant ClearJel can also help stabilize it.(For more information, visit my blog post, How to whip cream.

Step 3: Making the filling (optional)

While adding a filling to a cake is entirely optional, I believe it enhances the overall flavor of the cake.Berry fillings are my favorite, although curds are also delicious.I used a blueberry compote filling for the naked cake in the photo below.If you don’t want to deal with making a separate filling, you may simply use icing between the layers instead of a separate filling.As soon as you’ve completed the preparation of your cake layers (including the icing and filling), you’ll be ready to assemble and decorate your cake.

Step 4: Assembling the layer cake

You’ll need the following ingredients: three layers of cake (two or four layers will also work)
one batch of frosting
about one cup filling (use less filling for two layers and more filling for four tiers)
and a cake stand.
In addition to the revolving cake stand, you will need an offset spatula, a cake board (also known as a cake round), pastry bag equipped with a big round tip, bench scraper, and decorations such as fresh flowers or berries (if desired).

Begin by flattening the layers of your cake.Use a cake leveler or a sharp knife to chop off the domed top of each layer, making sure the surface is flat and even throughout the cake.(Alternatively, cake strips can be used to assure smooth tops after baking, as described in this post on how to bake cake evenly.One layer of cake should be placed on a cake board.Place the cake board on a cake stand with a spinning base.

About 1/2 cup of the frosting should be placed in a pastry bag.Pipe a 1″ border around the outside of the cake.This will act as a dam, preventing your filling from leaking out.Fill the centre well you just produced with approximately 1/2 cup of the filling.Using an offset spatula, smooth down the surface.The frosting should be distributed around the surface of the cake layer if you aren’t using a filling.

Spread about 1/2 cup buttercream on top of the filling and smooth it out evenly.It is not necessary for it to be flawless.Repeat the aforementioned processes for each additional cake layer until the final cake layer is reached.

Crumb cover the entire cake with a thin coating of buttercream to prevent it from crumbling.It is important to use an extra-thin layer of frosting since that is the essence of naked cakes — make sure the cake can still be seen clearly through the icing.Make as much of a smooth surface as you can with the offset spatula.Refrigerate the cake for 30 minutes before serving.This will assist you in keeping the layers in place while you embellish.An further, very thin coating of buttercream is applied in the following phase.

Smooth the frosting using a big angled or offset spatula, rotating the cake while doing so, using the revolving cake stand as a support for the cake.
Alternatively, a bench scraper can be used to level off the icing.
It’s preferable to start with more icing than you anticipate using later.
As you smooth the frosting out and remove the excess, the icing will thin down.
Furthermore, it’s usually a good idea to have a little extra cash on hand in case you make a mistake.
Continue smoothing and removing frosting until you have a finished pattern that you want – your final layer can be thick enough that only a trace of cake can be seen through it, or it can be so thin that virtually the whole cake can be seen through it.

Make use of your imagination in this situation!
Finally, don’t obsess about getting the perfect flawless finish on your project.
The appeal of rustic naked cakes is that they may be both beautiful and flawed at the same time.

Step 5: Adding the finishing touches

One of the most appealing aspects of naked cakes is their simplicity in terms of decoration.Using fresh berries and an optional sprinkling of confectioners’ sugar, decorate the top of your lightly frosted cake to bring it all together.Finishing a bare cake with candied fruit pieces (such as oranges or lemons), chocolate drippings, or simple piped buttercream borders are all excellent options for completing the look.Alternatively, you may put the cake to a fancy cake stand and embellish it with fresh blossoms on top and around the base of the cake.What’s your favorite method to dress up a plain vanilla cake?

See also: What Kind Of Cake Can A Dog Eat?

Please share your thoughts in the comments section below!Unless otherwise stated, all photos are by Jen Tilley.

How to frost a naked cake

In the end, there is never a good enough excuse not to indulge in some form of sweet treat.This weekend is Sydney Mardi Gras, and we believe that this is an excellent opportunity to practice your naked cake icing skill.due to the fact that there will be cake and festivities The use of naked icing on cakes may appear to be a lazy or cheating approach to avoid frosting a cake, but it is a trend that is continuing to gain momentum and has been a popular cake finishing technique for at least the past five years.However, it is not as simple as just omitting the frosting and sprinkling some flowers on top of the cake.A little amount of expertise is required to get a ″bare finish″ that does not just appear like you neglected to adorn the room.

Because, after all, icing, even when applied to a bare cake, contributes to the overall appeal of the confection.Check out the video instruction above to learn how to master the naked icing method like a pro, and then read on for all the information and suggestions you’ll need to try it out for yourself this weekend to get that relaxed and’so easy it hurts’ appearance to your final cake.It’s really the natural cake look that’s the equal of a ″I just woke up like this″ makeup instruction in terms of appearance.To appear this natural, it takes a lot of skill.

What you’ll need:

Serrated knife
\s rotating cake stand
\s piping bag
\s angled spatula
\s icing comb (scraper)

Ingredients:

2 butter cakes (see our basic butter cake recipe here for more information)
1 piece of buttercream frosting (see our buttercream frosting recipe here)
12 cup of strawberry jam
1 teaspoon of salt

Method:

Trim cakes with a serrated knife if they are not flat on top
otherwise, bake as directed on package.
Place one of the cakes on the rotating cake stand with the sliced side facing up. 1/4 of the buttercream frosting should be used to frost the edges of the cake. Make a smear of jam in the center
Place the other cake on top, cut side down, and repeat the process.
Apply a thin coating of buttercream across the whole surface of the cake with the angled spatula, rotating the cake stand as you go
To smooth off the icing and expose the cake layers below, use a tiny flat icing comb (or other flat instrument) and gently press it up against the cake while rotating the stand.
Smooth the icing on the top of the cake using the angled spatula

You can find all of our other How To videos and suggestions to make your life in the kitchen a breeze right here on this page. How to create the most delicious buttercream frosting.

Vanilla Naked Cake

It is possible that this content contains affiliate links.Please take the time to read my disclosure policy.Learn how to bake a stunning naked cake that is topped with fresh berries and a vanilla buttercream filling.This elegant cake decorating method is considerably easier to do than it appears.If you want to make your own naked cake, follow my success strategies and watch the instructional video guide.

Today, we’ll be baking, decorating, and arranging nude cakes for a party tomorrow.I’m going to share my techniques for decorating a nude cake, as well as a video demonstration of how I did it, the vanilla cake recipe I used, and lots of inspiration to get you started.The territory we need to cover is extensive, so let’s get right into it.

What Is a Naked Cake?

Naked cakes, with zero to minimum icing on the outside, expose the cake layers and contents.On the wedding, baby shower, bridal shower, and party scenes, this rustic-chic cake presentation has been cropping up everywhere.Christina Tosi, the owner of Milk Bar, is credited with establishing the trend in 2013 when she began emphasizing the cake layers rather than simply the icing.Naked cakes are now a common sight at bakeries!Naked cakes are a lovely complement to any event, and they are especially suitable for Easter, Mother’s Day, small weddings, showers, and birthdays.

The fact that you have creative control is something I appreciate about the style.You may personalize the nude cake by decorating it in your own style, which makes this dish 100 times more enjoyable.If you’re interested in making a tiered cake, check out my easy DIY wedding cake recipe!

Two Types of Naked Cakes

Naked cakes are classified into two categories.Traditionally, a semi-naked or ″half clothed″ cake is what you’ll see in today’s images.There is only a small quantity of frosting applied to the edges of the cake.In other terms, a semi-naked cake is a cake that has been crumb-coated.Alternatively, a true naked cake can be used to simplify the design even further.

This implies that the edges of the cake will be naked, similar to my fresh berry cream cake recipe.Both styles are straightforward, accessible, and aesthetically pleasing.

Overview: How to Make a Vanilla Semi-Naked Cake

For today’s photographs and video, let’s concentrate on a semi-naked cake because that is how I decorated the cake in the previous photos and film.

Make the cake from scratch. In order to start, you’ll need a layer cake. You may use any of my layer cake recipes, the vanilla layer cake recipe provided below, or any other layer cake recipe that you enjoy making. It is similar to my vanilla cake recipe, but it has more structure to accommodate the naked cake decorating technique, therefore I have included it below. The height provided by cake recipes that generate three or four layers is sufficient for decorating purposes, but you may also simply adorn a two layer cake in this manner. Tiered cakes, such as my handmade wedding cake, are very delicious
simply garnish with berries. Fresh raspberries were interspersed between the layers of my dessert. To be honest, I only used a few of them around the perimeter because I had run out of raspberries to utilize. Oops! However, I really like how they peek out the sides. The fresh raspberries also add a beautiful difference in texture to the dish. Those who want to do so should be aware that the raspberries will begin to leak juice around the borders of the container after a day or two of storage. If you’re baking this cake ahead of time for a party or celebration, I’d recommend omitting the berries and instead frosting the cake. When it comes to half-dressed cakes, vanilla buttercream is my go-to frosting. It’s straightforward, and it highlights the semi-exposed cake layers as well as the cake’s ornamental elements. The frosting recipe below is quite similar to my vanilla buttercream recipe, except that the proportions of the components are raised in order to produce a bigger volume of frosting.

Vanilla Naked Cake Video Tutorial

5 Tips for Homemade Naked Cakes

Make a strategy. Consider the kind of cake you want–naked or semi-naked–as well as any decorations or garnishes you want to use. This will determine the amount of frosting you will require.
Prepare your cake pans in the proper manner. Make use of high-quality cake pans and oil them thoroughly so that the cakes will release easily — I always use nonstick spray for this. Make sure that each pan has the same amount of batter in order to get uniform layers. Using a kitchen scale is the quickest and most precise method of accomplishing this. Place your cake pan on top and begin pouring the batter into the pan– continue this process for all of the pans, ensuring sure that each pan weights the same amount of batter.
Make sure your cakes are level. Remove the top of each cake layer and level it so that both sides are flat. This is vital because flat and even layers help your cake to be more stable when it’s completed. You may use a cake leveler or a broad serrated knife to achieve this result. I usually use a serrated knife to cut things
keep things simple. Make things as simple as possible for yourself! My recipe and accompanying directions are basic and easy to follow. In many naked cake recipes, a simple syrup soak is recommended to keep the cake moist and prevent it from drying out. Taking this path is completely acceptable, especially if you’re building a genuine naked cake, but I don’t think it’s required if your cake is already wet in the first place (like my vanilla cake below). An icing spatula may be used to distribute the frosting between each cake layer instead of piping it, which saves time and simplifies the process. The frosting recipe shown below makes approximately 4.5 cups. Use 1.5 cups between each layer, and 1.5 cups on top and around the sides
the refrigerator is your greatest friend in this endeavor! Never serve a naked cake without first chilling it in the refrigerator for a few hours before slicing and serving it. Why? This helps to keep all of your hard work in check! It aids in the adhesion of the frosting to the sides of the cake as well as the creation of a more uniform slice. In order to serve the cake at room temperature for your party or celebration, you must first cool it completely.

3 Helpful Tools for Decorating

Here are a few things that I have found to be very useful when decorating a semi-naked cake.

Straight spatula is what you want. When applying frosting on a cake, many cake decorators like to use an offset spatula, while I prefer to use a straight spatula. Perhaps it is due to the way my hands operate, but the bench scraper is simply more convenient for me to use. Cake turntable is used to smooth out the icing on the sides of the cake by moving it around the sides of the cake. This is entirely optional. You all told me I needed one because it made my work simpler, and I believe you were right. And you were absolutely correct! Despite the fact that I did not use it for the cake displayed today, you can see me using it in the video lesson.. With the help of these cake circles (I use one in the video), you can transfer your beautifully adorned cake on a cake stand.

Mix and Match Cake and Frosting Recipes

Create your own one-of-a-kind naked cake by combining the tastes of the cake and frosting shown below. Flavors for Cupcakes These cakes are all rather wet, so I wouldn’t be concerned about them drying out– especially if you go for the semi-naked/crumb coat appearance. A vanilla cake (see recipe note for layer cake), chocolate cake, German chocolate cake, strawberry cake, banana cake, lemon cake, carrot cake, red velvet cake, spice cake (see recipe note for layer cake), pumpkin cake (see recipe note for layer cake), and more desserts are available.

Flavors for Frosting Vanilla buttercream (shown below)
cream cheese frosting
chocolate buttercream
strawberry buttercream
lemon buttercream
peanut butter frosting
rainbow chip frosting
vanilla buttercream (shown above).

Advice: You may freeze any leftover frosting for up to 3 months and reheat it in the refrigerator for use the next time you want to decorate.

Naked Cake Decoration Ideas

I propose starting with the basics and building on them from there. The options are virtually limitless! Here are some of my favorite decorations to incorporate into your party: Flowers that are in season. Utilize flowers that have not been treated with pesticides to create your arrangement. Avoid strong-smelling flowers as the fragrance may stay on the cake. Adding to that, edible flowers are a wonderful addition.
Fresh berries or any other type of fruit
Candies, biscuits, meringues, and chocolates are examples of smaller sweet desserts.
Citrus that has been candied
Nourishing nut or seed mixture Fresh herbs Cinnamon sticks Sprinkles

Of course, a cake stand will be required in order to display your magnificent creation! Here are a couple that I particularly like: a wood slice cake stand (which is identical to the one I already own), a white cake stand, and a marble cake stand. Get creative, let your inner cake artist come through, and most importantly… have fun with it! Print

Description

This nude cake is really lovely, with fresh berries, vanilla cake, and vanilla buttercream. It’s a must-try! 2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 and 1/2 cups (3 sticks
345g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
5 large eggs, at room temperature
1 teaspoon pure vanilla extract (yes, Tbsp! )
1 and 3/4 cups (420ml) buttermilk, at room temperature*
1 and 3/4 cups (420ml) buttermilk, at room temperature*
1 and 3/4 cups (420m
Fresh raspberries (or alternative berry, as noted in the recipe) optional: 1-2 cups

Vanilla Buttercream

1 and 1/2 cups (3 sticks
345g) unsalted butter, softened to room temperature
5–6 cups (600–720g) confectioners’ sugar
5–6 Tablespoons (75–90ml) heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon salt
finishing decorations (see post above for inspiration! )
1 and 1/2 cups (3 sticks
345g) unsalted butter, softened to room temperature
1 and 1/2 cups (3 sticks
345g) unsalted butter,

Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Butter and gently flour three 9-inch cake pans before starting the recipe.
Make the cake by following these steps: In a large mixing basin, whisk together the flour, baking powder, baking soda, and salt until well combined. Make a mental note to put it away. Using a handheld or stand mixer fitted with a paddle or whisk attachment, whip the butter and sugar together on high speed for about 3 minutes, or until smooth and creamy. A rubber spatula may be used to clean up any food that has stuck to the sides or bottom of the dish. Add the eggs one at a time, beating well after each addition, on medium-high speed. In a separate bowl, whisk together the vanilla essence. A rubber spatula may be used to clean up any food that has stuck to the sides or bottom of the dish. As required, use a rubber spatula to scrape along the sides and up the bottom of the bowl. With the mixer running on low speed, add the dry ingredients in three additions, alternating with the buttermilk, beginning and finishing with the dry ingredients, and mixing each addition just until integrated. It is important not to overmix this batter. A smooth, velvety batter with a slight thickening will result
there will be around 8 cups of batter in total, with each layer containing approximately 2 and 2/3 cups. Pour or distribute the batter into the cake pans that have been prepared equally. In order to avoid uneven cake layers, you can use a kitchen scale to weigh the cake pans and ensure that they are evenly distributed. (The batter in my cake pans weighed around 1 lb 6 ounces when it was finished baking.)
Bake for approximately 25-26 minutes, or until the cakes are well done.
When in doubt, poke a toothpick into the center of the cake to see whether it is done. If it comes out clean, the job is over. Allow the cakes to cool fully in their pans, which should be placed on a wire rack. The cakes must be allowed to cool fully before icing and assembling them.
Make the icing by following these steps:
In a large mixing bowl, using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, cream the butter on medium speed for about 2 minutes, or until it is light and fluffy. With the mixer on low speed, slowly add 5 1/2 cups confectioners’ sugar, 5 tablespoons heavy cream, the vanilla extract, and the salt until the mixture is smooth. Increase the speed to a high level and continue to beat for 3 full minutes. If the frosting is too thin, add 1/2 cup more confectioners’ sugar
if the frosting is too thick, add 1 tablespoon more cream
and if the frosting is much too sweet, season with a bit of salt. This recipe makes approximately 4.5 cups of frosting.
Assemble and decorate the cake in the following ways: Watch the video above for step-by-step instructions on how to assemble and decorate this naked cake. Remove a thin layer off the tops of the cakes using a broad serrated knife to create a level surface for the cakes to rest on. Remove from the pan (or crumble over ice cream!). Place 1 cake layer on a cake stand, cake turntable, or serving plate, and repeat the process. 1 and 1/2 cups of frosting should be spread evenly over top. If you’re using raspberries, place half of them around the rim of the glass. Flatten them into the icing as much as you can to make the cake layer on top as strong as possible. Add the second cake layer on top and spread another 1 1/2 cups of frosting equally over the top, finishing with extra (flattened!) raspberries around the rim of the pan. You may also use any remaining raspberries to decorate the center of the cake. (As I demonstrated in the video.) The third cake layer should be placed on top. Using an icing spatula, spread the remaining frosting over top of the cake and all around the sides. Smooth out the icing on the sides of the cake with a bench scraper to make it seem even. Make a full naked cake by spreading the remaining frosting on top of the cake and refrigerating for several hours. In the event that you have extra frosting, you may freeze it for up to 3 months and defrost it in the refrigerator to use it again later.
Garnish the cake with a variety of decorations.
Prior to slicing and serving, place the cake in the refrigerator for 2-3 hours or up to 1 day. For longer chilling times beyond a few hours, lightly wrap the dish with plastic wrap after 1 hour of refrigerated storage. However, the frosting will ″set″ after about 1 hour, at which point the plastic wrap will not significantly affect the frosting’s appearance. And if you’re going to be chilling it for more than a few hours, I recommend adding garnishes immediately before serving (to avoid wilting the flowers, etc.).
Keep any leftover cake covered and stored at room temperature for 1-2 days or in the refrigerator for up to 1 week.

See also: When Do You Take A Bundt Cake Out Of The Pan?

Notes

Instructions for making the cake ahead of time: The cake layers may be cooked, chilled, and stored at room temperature overnight. Likewise, the frosting can be prepared then covered and chilled overnight. Assemble and frost the cake the next day, when you’re ready to serve it to your guests. It is possible to store the frosted cake in the refrigerator for up to 1 day–see step 8. The frosted cake may also be frozen for up to 2-3 months after it has been made. Defrost in the refrigerator overnight and bring to room temperature before serving
Special Tools (affiliate links): KitchenAid Stand Mixer, KitchenAid Hand Mixer, Glass Mixing Bowls, 9-inch Round Cake Pans, Icing Spatula, Bench Scraper, Cake Turntable
KitchenAid Stand Mixer, KitchenAid Hand Mixer, Glass Mixing Bowls, 9-inch Round Cake Pans, Icing Spatula, Bench Scraper, Cake Turntable
Before measuring flour, sift it thoroughly.
If you don’t have buttermilk on hand, you may prepare a homemade sour milk replacement using yogurt. In a liquid measuring cup, combine 1 tablespoon white vinegar or lemon juice with 1 tablespoon water. Pour in enough whole milk to fill the measuring cup to 1 and 3/4 cups, then set the measuring cup aside. Although lower-fat or nondairy milks can be substituted for the soured milk in this recipe, the cake will not be as moist or rich. Allow it to sit for 5 minutes after you’ve stirred it. The homemade ″buttermilk″ will have curdled little and will be ready to use in the recipe when it is ready.
Berries: After a few days, the raspberries will begin to bleed juice around the edges of the fruit. If you’re baking this cake ahead of time for a party or celebration, I’d recommend omitting the berries altogether.
Ingredients at Room Temperature: All refrigerated materials should be at room temperature in order for the batter to mix together smoothly and evenly.
For further information, please see this link.
This cake recipe was used to make the checkerboard cake I made. Because this cake has three layers instead of four, the cake layers are slightly thicker in this instance. The naked cake may be made into a 4-layer cake by using 2 cups of batter for each cake tier, which should bake for 23-24 minutes, or until a toothpick inserted into the center comes out clean.

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Basic Naked Cake Recipe

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Directions

Checklist for Instructions Step 1: Preheat the oven to 350 degrees. 3 (8-inch) round cake pans should be greased and floured. Advertisement
Step 2 In a medium-sized mixing basin, whisk together the flour, baking powder, and salt. Make a mental note to put it away. Step 3: Using an electric mixer, cream together the butter and sugar on medium speed until light and fluffy, about 5 minutes. Combine with vanilla extract.
Step 4 In a separate dish, whisk together the milk and egg whites until just mixed. Toss in the flour mixture and milk mixture in two batches, beginning and finishing with the flour mixture, and mix on low speed until barely mixed. Using a rubber spatula, scrape down the sides of the bowl as required. Step 6 Divide batter evenly between the prepared pans. Baking the cakes on the middle rack for 30 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean, is the best method. Step 7: Wrap cake layers individually in plastic wrap and freeze for 4 to 6 hours after cooling in pans on wire racks for 10 minutes
remove cake layers from pans and cool fully on wire racks, about 1 hour
Step 8: Bake cake according to package directions. (This step is optional, but frozen layers are much simpler to deal with than unfrozen layers.) In order to prevent crumbs from falling into the frosting while constructing a naked cake, we recommend freezing it for at least one hour before assembling it. Step 8: When you are ready to ice the cake, take the layers out of the freezer and unwrap them. Step 9
Step 10: Arrange a dab of frosting in the center of a cake stand or serving plate (to keep the cake from sliding around) and place 1 cake layer on top of the frosting. Repeat with remaining cake layers and icing until the cake is completely finished. Use an offset spatula to spread the frosting evenly over the top of the first layer, going just over the edges of the first layer. Place about 1 cup of frosting immediately on top of the first layer. Placing the second cake layer upside-down on top of the first cake layer and repeating the frosting procedure will result in a delicious cake! Place the third cake layer on top of the second cake layer to complete the stack. Distribute approximately 1 1/2 cups of frosting immediately on top of the third layer, and lightly frost the entire cake, beginning at the top and working your way down the sides, leaving the layers mainly visible. To allow the frosting to set, place the completed cake in the freezer for 20 minutes after it has been assembled. Decorate according to your tastes.

12 Tips to make a Naked Wedding Cake

Naked cakes have been increasingly popular in recent years, and it’s easy to see why. If done right, a naked wedding cake may leave a lasting impression on your guests that they will remember for years to come. Listed below are 12 suggestions for creating a naked wedding cake that I am confident you will find beneficial. Go to the following page: 12 Points to Consider When Making a Naked Wedding Cake
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Cake Flavor Combinations (also known as Best Cake Filling and Frosting Combinations)
Cake Serving Chart Guide – Popular Tier Combinations
Cake Decorating Timeline – When should I decorate my cake and how long should it take? Veena Azmanov is a model and actress.
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30+ Homemade Buttercream Frosting Recipes
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What is the most appealing feature of a bare cake?You get the best of both worlds: cake and frosting, without having to worry about eating too much icing.It’s a significant issue for some of us.I do enjoy frosting and cake, but only when they are not too laden with icing.As a matter of fact, when I first started, the most common customer complaint about a cake was that it had too little icing.

Since then, I’ve had to pay attention to how much frosting I put on my cakes to avoid overdoing it.I recall that I used to divide 1 cup frosting between each 6-inch layer cake when I made them.

Make your own Naked Wedding Cake

We are not all talented bakers or cake designers, and the prospect of creating and decorating a cake from scratch might be scary for some of us.When done properly, a bare cake can be superior to a lavishly adorned cake of same or more value.So, if you’re planning on making your own wedding cake, consider making a stylish nude cake.Select aspects that are appropriate for the season or for you as a pair.Always remember that cake decorating is not difficult, but it is time-consuming and does require a basic understanding of cake decorating techniques to be successful.

I’ve compiled a list of 12 suggestions that I believe will be helpful to you if you decide to make your own naked wedding cake.Towards the end of this essay, I’ve added some additional resources that I believe you’ll find valuable.Any queries you may have can be addressed in the comments section below.

12 Tips for making a naked Wedding Cake

1. The right baking time.

The majority of people are astonished to learn that cake designers prepare their cakes at least 3 to 4 days before an occasion.This is due to the fact that they require additional time to adorn the cake.Some cake design aspects might take a significant amount of time.With cooked naked cakes, on the other hand, you don’t want to bake them more than a day or two ahead of time.This is mostly due to the fact that you do not want to dry out the cake.

2. Prepare your pans carefully

Because naked cakes are not covered with icing or fondant, there is no way to conceal any flaws or blemishes.Even though we must accept our flaws, we still want to build a cake that is flawless in every way.As a result, the cooked cake must be immaculate, and one method to guarantee that this is achieved is to ensure that the baking pans are correctly prepared before to baking.Always oil and dust the pans on the bottom as well as the edges of the pan to make removal from the oven easier.Instead of using flour to dust chocolate cakes, cocoa powder can be used.

3. Measure the batter

Because we need to create a perfect nude cake, we want to make sure that all of the cakes are the same size.Consequently, if your eight-inch cake has three layers, the most effective technique to ensure that you have three layers that are identical is to measure the batter before dividing it into three.You may rest assured that you will have three excellent layers and that you will not lose too much in trimming.

4. Sugar syrup the cakes

The downside of naked cakes is that there is no icing to keep the moisture in the cake from escaping.The longer it is left out, the dryer it will get.In order to prevent this, you must thoroughly brush it with simple syrup.Simple syrup is more than simply sugar and water; it may be personalized for each cake by including liquors, coffee, juice, and other flavorings as desired.While you want to brush the cake, you don’t want it to be dripping wet when you’re through.

So a decent brush, rather than a soak, is the appropriate phrase here.

5. Level and torte cake carefully

Whatever method you use to bake the cake, there is little question that you will need to level and torte the cakes when they are through baking them.One of the most common problems that new bakers have is the inclination to cut too much into their recipes.Always take your time and double-check your measurements before cutting into the cake with that knife.Unlike other types of cakes, where defects may be concealed with frosting, a bare cake displays all of the cuts.

6. Choosing the right cake, filling and frosting.

A nude wedding cake will need to remain out for at least a few hours after it has been decorated.The cakes will have to withstand the elements as well as the weight of the filling and icing on top of them.As a result, the selection of cakes, fillings, and frostings is extremely crucial.The options for fillings are numerous, but avoid fillings that are very soft, such as vanilla pastry creams and whipped cream-based fillings, because they are too delicate.When left out of the fridge for an extended period of time, they can seep out of the cake.

The frostings Swiss meringue buttercream, American buttercream, and ganache are all excellent choices for naked cupcakes.Avoid putting perishable frostings, such as French buttercream, cream cheese, or whipping cream, on your cake.Even in pleasant weather, these may be a sloppy undertaking.

7. Use the right tools

My years of experience have taught me that the right tool for the right task can be the way to excellence. I am not a slave to my tools, but I believe that the right tool for the right job may be the path to perfection. If you don’t have a cake leveler, you may use a serrated bread knife to cut the torte into your cakes. (Even after all these years, I still rely on my tried-and-true bread knife)
Make use of a ruler or scale to ensure that all of the cake layers are the same height.
You will be astonished at how effective it is to apply a border of frosting around the perimeter of the cake using a piping bag. This will provide you with an aesthetically pleasing edge while also ensuring that the filling remains in the middle.
Tip – allow a ¼-inch space around the edge of the cake while piping the border. Because of the weight of the top tier, the icing will be pushed out to the sides. This space will assist in keeping it within the perimeter
A leveler should be used to guarantee that your cake tier is straight and not inclined.
When smoothing the sides of the cake, a bench scraper is the ideal tool to use.
Cake dowels are not optional when making a multi-ti

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