We recommend freezing for at least one hour when making a naked cake to ensure that crumbs don’t break off into the icing.) When ready to frost the cake, remove layers from freezer and unwrap. Level any uneven layers with a serrated knife if necessary. Prepare Vanilla Buttercream frosting.
What is a naked cake and what is it for?
There’s a lot of ground to cover, so let’s get right to it! What Is a Naked Cake? Naked cakes, with zero to minimal frosting on the outside, expose the cake layers and filling. This rustic-chic cake presentation has been popping up everywhere on the wedding, baby shower, bridal shower, and party scenes.
How long to bake a naked cake (and why)?
If you want to make the naked cake as a 4 layer cake, use 2 cups of batter for each cake layer and bake for 23-24 minutes or until a toothpick comes out clean.
Do you have to assemble a naked cake the day before?
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. To save time, the cake and filling may be made and stored separately a couple days in advanced.
Does a semi-naked cake need a crumb coat?
Two Types of Naked Cakes
There’s a minimal amount of frosting swiped around the sides. So in other words, a semi-naked cake is a crumb-coated cake. Or you can simplify the design even further with a true naked cake. This means the sides of the cake are bare like my fresh berry cream cake.
What do you call cake without icing?
What Is a Naked Cake? The naked cake is a cake style that omits the majority of frosting you would typically see on the exterior of a cake. Cake layers are baked and stacked with plenty of filling to add flavor and moisture to the cake and served without an outer layer of frosting.
What is a dirty wedding cake?
We are all used to naked wedding cakes but this is a bit different: it looks a lot like a naked cake we all love, but it has some of its own unique features that are about to conquer your heart. So, what is a dirty iced cake exactly? It’s a thin layer of icing that traps in all the cake crumbs before frosting.
How do you transport a naked wedding cake?
- Make sure you construct the cake on a sturdy base.
- “Transport decorative figures separately, using sponge to cushion them.
- “When the cake is assembled and ready to decorate (which can be done at the venue), transport the cake whole on its ring, in a snug fitting box so it cannot move in transit.
How long does a semi-naked cake last?
Naked and semi naked cakes are best eaten within 2 days of your wedding as they have no icing around them to stop them from drying out. Buttercream cakes should keep for 6 days and cakes that are covered in white chocolate ganache and sugar paste icing should keep for around 8 days after being cut.
Where should I store my naked cake?
Since naked cakes have less frosting on the sides to seal in the moisture of the cakes, do store them inside a cake dome or an airtight container to prevent the cake from drying out.
Why do people like naked cakes?
Naked cakes offer a texture and visual appeal that frosting can’t replicate. These unadorned cakes are especially at home in backyard weddings or baby showers. You want something easy to decorate. Naked cakes are perfect for those of us who feel nervous about frosting a multi-layer cake.
What are the 3 types of cake?
Below is a comprehensive but by no means exhaustive list of the basic types of cakes.
What makes a naked cake so beautiful?
The imperfections in the frosting are what makes a naked cake so beautiful. To set yourself up for success, here are a few tips on how to make perfect buttercream. This ingredient shopping module is created and maintained by a third party, and imported onto this page.
What do you put in a naked cake?
The sky is the limit with this one, so get creative and put in things such as seasonal fresh fruits, freshly cut flowers, foliage, succulents, nuts, or figs. There are no hard and fast rules when decorating a naked cake.
How to make a naked cake without fondant?
One the major concerns when making naked cakes is that they don’t have the fondant or frost to keep the cakes from drying out. You can remedy this by brushing up the sides with a small amount of sugar syrup to lock in moisture, without changing the cake’s flavor. But not too much as it can make the outside of the cake look soggy. Keep it real!
Basic Naked Cake Recipe
- 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.
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, which have no or very little icing on the outside, allow the cake layers and contents to be seen.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 truly naked cake can be used to streamline the design even more.
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 using flowers with strong scents since the scent 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
- 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
- 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 whole naked cake by spreading the leftover 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 remaining cake covered and stored at room temperature for 1-2 days or in the refrigerator for up to 1 week.
- Instructions for making the cake ahead of time: The cake layers may be cooked, chilled, and stored at room temperature overnight. Similarly, the frosting may be prepared ahead of time and then covered and refrigerated 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.
Naked cake is a keyword to remember. Subscribe Making a Cake is a Piece of Cake Are you a first-time visitor to our website? Getting started with this email series is a terrific idea. I’ll take you through a handful of my most popular recipes and explain why they’re so effective in the process.
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.
- 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.
- 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 Make A Naked Cake
However, while rolled-on fondant has traditionally been the preferred method of decorating traditional wedding cakes, some couples prefer something a little more unconventional, offbeat, and whimsical when it comes to cake decorating; this has resulted in the increasing popularity of naked wedding cakes.But what exactly is a naked cake, and how do you make one?Starting with what a naked cake isn’t, let’s define what it is.For starters, there is no fondant or icing to cover the top of the cake.To put it another way, it’s a cake with no sides.
A plain, unfrosted cake that reveals all of the layers and contents underneath, with heaps of mixed berries on top, or possibly drizzled with chocolate or caramel sauce, and generously powdered with icing sugar all over.The naked cake, which was created by renowned pastry chef Christina Tosi of the Momofuku Milk Bar fame, has become something of a game changer during the wedding season, especially if the wedding motif is rustic or shabby chic.When making a nude cake on your own, there are a few things you should keep in mind.
Keep it up to date!Traditional fondant cakes, on the other hand, must be produced ahead of time in order to provide adequate time for real decoration, whereas bare cakes can be created the day before, or even on the day of the event.Unfortunately, a naked cake dries up considerably more quickly than a decorated cake, so construct it as late as possible to ensure that it retains its freshness.Maintain a neat and even appearance!
Because there is no fondant or icing to conceal imperfections in your cakes, you must ensure that they come out of their pans firm and even, with no crusty corners, before serving.Prepare your cake pans by carefully greasing them and distributing the cake batter equally in them.It’s crucial to remember that the sides of the cake will be the focal point of the presentation, so it’s critical that they turn out wonderfully once they’ve been removed from the pans.
Make it as specific as possible!Before you begin to cut your cake into layers, take the time to measure them.Not only do evenly-sized layers improve the beauty of the cake, but they also improve the general solidity of the confection.Select the ideal layer cake filling for your cake!
As a cake decorator, you must also take into consideration the location where the cake will be presented.Is it going to be held outside in the hot and humid weather?Don’t let the weather spoil something you’ve worked so hard to create – select a filling that will not readily melt in the heat and will be able to withstand all weather conditions.
Keep things as basic as possible!Even while you may be tempted to overfill your cake, keep in mind that doing so may undermine its solidity.It is possible to overfill your cake, especially in warm weather, which might result in a tragedy.The weight of the following layer or tier will cause your filling to expand out naturally, so always leave a tiny space at the margins of each filling to prevent this from happening.Make it as stable as possible!The buttercream, cream cheese, or whatever filling you choose to use to layer your cake should be chilled before transporting the cakes.
- This will ensure that the cakes are solid enough to endure shipping.
- However, you must be careful not to overchill the cake because this procedure will cause the cake to dry up, which is something we must avoid.
- After freezing the cakes, insert a center dowel into the middle of each layer to offer additional solidity and support.
- Keep it hydrated at all times!
When preparing naked cakes, one of the main worries is that the cakes would dry out because there is no fondant or frosting to protect them from drying out.You may fix this by coating the edges of the cake with a little quantity of sugar syrup to keep the moisture in while maintaining the flavor of the cake itself.The amount of liquid should not be excessive, since it might make the outside of the cake appear mushy.Maintain your integrity!
- The final touches should be applied now that you’ve finished baking, filling, and stacking the cupcakes.
- You are not need to beautify the sides of the cake, but you are required to enhance the top of the cake with ornaments.
- Due to the fact that naked cakes do not often pair well with gum paste flowers, natural components should always be added into the design in order to maintain the ″natural″ motif.
- With this one, the sky is the limit, so be creative and use items such as seasonal fresh fruits, freshly cut flowers, leaves, succulents, nuts, or figs into your arrangement.
- When it comes to decorating a nude cake, there are no hard and fast rules.
- When it comes to aesthetics, the most significant aspects to consider are the sides, the fillings, and the toppings of the pizza.
- And remember that there is no wrong way to go about creating the perfect naked cake, and that is part of its allure.
- Whether you want clean and precise lines or muddled and uneven layers, whether you want a towering cake or a petit gâteau, always remember that there is no wrong way to go about creating the perfect naked cake, and that is part of its allure.
Thank you to Niki S Kunos, the owner of Oh My Cake!for her assistance.
The Naked Cake
This show-stopping cake is the result of a lot of hard work, yet its bare design is still quite fashionable!A wedding, a special birthday celebration, or any other occasion, this cake is guaranteed to please.Forget about the chocolate fudge cake; a naked cake is the way to go in 2019.If you’re searching for a cake that’s a little less complicated to make for a special occasion, have a look at our collection of the greatest birthday cakes.605 (Call/Service) This recipe yields 90 servings.
Preparation time: 5 hours and 35 minutes Preparation time: 7 hours and 0 minutes Time allotted: 12 hours and 35 minutes For a sponge measuring 15cm (6in) in diameter (make 2 for a tier) Grease (oil) is used for frying.Softened 150 g (5oz) unsalted butter 200 g (25oz) sugar (7oz) caster sugar is a kind of sugar.Vanilla bean paste (or 1 vanilla pod with the seeds scraped off) or 1 vanilla bean pod 1 teaspoon pure vanilla essence 3 medium-sized eggs from a pastured hen 215g (8oz) plain flour (sifted), 112 teaspoon baking powder (or to taste) 3 tablespoons boiling water This recipe is for a 20.5cm (8in) Sponge (make 2 for a tier) 275 g of vegetable oil for frying (10oz) unsalted butter that has been softened 375 g is the weight of the item (13oz) caster sugar is a kind of sugar.
1-1/2-ounce vanilla pod with seeds scraped out, or 1-1/2-ounce vanilla bean paste 2 teaspoons pure vanilla extract 6 medium-sized eggs from a free-range hen 2 cups (175 g) plain flour, finely milled Baking powder (about 3 tablespoons) 5 tablespoons boiling water For a sponge measuring 25.5cm (10in) in diameter (make 2 for a tier) Grease (oil) is used for frying.500 g (grams) (1lb 2oz) 650 g unsalted butter, slightly softened (1lb 7oz) caster sugar is a kind of sugar.2 vanilla pods with the seeds scraped off, or 2 tablespoons vanilla bean paste (optional).1 tablespoon pure vanilla essence 10 medium-sized eggs from a free-range hen 750 g is the weight of the product (1lb 11oz) ordinary flour that has been sifted 5 teaspoons of baking powder 10 tablespoons boiling water 550 g (114 lb) sugar syrup is needed for this recipe.
1 cup (550 mL) caster sugar 1 cup (19fl oz) water Your favorite flavorings are included (for flavouring recipes click here ) For the filling, use 900 g (2 pound) unsalted butter that has been melted.1 (4-pound) bag of icing sugar, with a little more for dusting 2 tablespoons of vanilla essence 3-5 tablespoons of milk Good-quality strawberry or raspberry jam (we like Bonne Maman’s) (two 370-gram jars) Maman You’ll also need springform cake tins in the following sizes: 15cm (6in), 20.5cm (8in), and 25.5cm (10in), two for each layer, all at least 7.5cm deep (3in) deep 3 thin cake boards with the same width as each layer of the cake Dowelling rods with a diameter of 30.5cm (12in) and about 24 fresh flowers to embellish
- But even though this show-stopping cake was created with passion, its unadorned style is nevertheless fashionable! A wedding, a special birthday celebration, or any other occasion, this cake is guaranteed to wow. Forget about the chocolate fudge cake
- a naked cake is the way to go moving ahead. If you’re searching for a cake that’s a little less complicated to make for a special occasion, have a look at our selection of the greatest birthday cakes. 605 (Cal/Serv) 90 servings are produced from this recipe Approximately 5 hours and 35 minutes were spent preparing this meal. Approximately 7 hours and 0 minutes of preparation time Time allotted: 12 hours and 35 minutes in total It will fit a sponge that measures 15cm (6in) (make 2 for a tier) Grease is made from oil. Softened 150 g (5oz) unsalted butter 200 g (1/2 cup) flour (7oz) sugar casters Vanilla bean paste (or 1 vanilla pod with the seeds scraped off) or 1 vanilla pod 1 teaspoon of pure vanilla essence (optional). Free-range eggs (medium size): 3 baking powder: 112 teaspoons (225 g/8oz) ordinary flour (sifted) 1 cup boiling water 3 tbsp. boiling water The following measurements are for a 20.5cm (8in) sponge (make 2 for a tier) 275 g vegetable oil for frying (10oz) butter that has been softened without salt The following is the weight in grams (g): 375 (13oz) sugar casters Vanilla bean paste or 1 vanilla pod with seeds scraped out, or 1 vanilla pod vanilla extract (around 2 tablespoons) Eggs from a hen that was let to go wild 2 cups (175 g) plain flour (sifted), to taste Baking powder (about 3 teaspoons) boiling water (about 5 tablespoons) For a sponge measuring 25.5cm (10in) in diameter (make 2 for a tier) Grease is made from oil. 500 g – a standard serving size (1lb 2oz) 650 g of unsalted butter, melted (1lb 7oz) sugar casters Vanilla bean paste made from 2 vanilla pods with seeds scraped out, or 2 tablespoons vanilla bean powder vanilla essence (about a tablespoonful) 10 medium-sized eggs from a pasture-raised chicken. 500 g (or equivalent in other units of measure) (1lb 11oz) flour that has been sifted (plain flour) Baking powder, 5 teaspoons Hot water (ten tablespoons) 550 g (114 lb) sugar syrup is needed for the sugar syrup. the following ingredients: castor sugar, water (550ml/19oz), and baking powder Choose your own flavorings (for flavouring recipes click here ) The filling is made using unsalted butter that has been melted to 900 g (2 lbs). 1- 4 pounds of icing sugar, with a little more to sprinkle the top of the cake vanilla extract (around 2 tablespoons) Milk (3-5 tbsp) Good-quality strawberry or raspberry jam (we like Bonne Maman’s) in two 370-gram jars Maman Also required are springform cake tins measuring 15cm (6in), 20.5cm (8in), and 25.5cm (10in), two for each layer, and all measuring at least 7.5cm in height (see notes) (3in) deep 3 thin cake boards with the same diameter as each layer of the cake. For the decoration, I used dowelling rods of 30.5cm (12in) in diameter and around 24 fresh flowers.
- 605 calories
- total fat: 28 grams
- saturated fat: 17 grams
- carbohydrates: 82 grams
- total sugars: 59 grams
- protein: 6 grams
- fiber: 1 gram
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How to Make a Perfect Naked Cake
Naked cakes first appeared on the scene a few years ago and soon gained popularity as a popular cuisine fad.Striped cakes, on the other hand, appear to be here to stay, despite the fact that many of us expected them to disappear in a few months.Naked cakes are an indelible element of any rustic wedding, but they may also be found at birthday parties, bridal and baby showers, and other celebrations of all kinds.However, why would you choose an exposed cake when there are so many delicious icings and frostings available to you?
5 Reasons for Choosing Naked Cakes
- There are a variety of reasons to leave a cake unfrosted, including: Save your time. You won’t have to prepare or apply the icing, which will save you a significant amount of time, especially if your cake is really tall. A five-layer special event cake is not the same as covering and decorating a typical cake that you create on the weekends, and vice versa.
- Despite the fact that you’ve ran out of the basic frosting ingredients, you’re not in the mood to go to the shop
- Making a spectacle of oneself. Because the foundation and filling are so appealing, you feel it would be a shame to conceal them
- nonetheless, you must.
- Simply put, you adore the way nude cakes appear. Naked cakes are really simple to decorate
- all you need to do is smear some buttercream on top and garnish with edible flowers
- it’s too hot to bake anything else right now. During the hot summer months, your freshly frosted cake may begin to melt. Cakes baked without frosting help you prevent such a catastrophe.
A Step-by-Step Guide to Making a Perfect Naked Cake
- However, while normal cakes may appear to be relatively simple to create, this is not the case. Cakes without icing are much more than just standard cakes with the frosting left out of them. Preparing a cake at home is a time-consuming procedure that requires mixing, baking, composing, and decorating, as well as cleaning up afterwards. Don’t begin unless you are completely convinced that you are up to the task at hand! Consider the fact that bare cakes are completely exposed, indicating that there is no defect in the foundation. Remember that there isn’t any icing to cover them? Mistakes will not be tolerated in this environment. The following are the measures you should follow in order to create a flawless naked cake. 1 Everything should be prepared in advance. Preparation is essential, and picking a straightforward cake recipe is a good start. A disaster is therefore minimized to the greatest extent possible
- cake-making is an unsanitary operation regardless of the recipe, so set all the tools on the counter before starting. Pay close attention to the pans to avoid the cake sticking to the sides or scorching on the bottom. It is possible to achieve this result by using butter, parchment paper, or nonstick spray.
- Prepare the ingredients on the counter and double-check that you have all of the essential ingredients before you begin cooking. This will help you stay organized and will significantly minimize your stress levels.
- 2 Putting together the bare cake Allow time for cooling. While the cake is still warm, it will most likely crumble if you attempt to take it from the pan at this point. It is for this reason that you should let it to cool for around 15-20 minutes.
- Wrap the cake in plastic wrap and place it in the refrigerator for approximately 60 minutes to make cutting the cake easier. It should be cut using a long, serrated knife.
- Begin by arranging the cake on its side, upside down. This method, the bottom of the cake may be utilized as a top, ensuring that the cake is flat.
- In between the layers of cake, you may use whatever you like – buttercream, pastry cream, cream cheese, ganache, fruit jam, lemon curd, and so on. Refrigerate the filling for at least 30 minutes to make it firmer and simpler to handle. To apply it, a piping bag comes in handy. Commence working around the top (avoid the edge itself, since the filling will later ‘expand’ when squeezed with the next layer) of the cake. After that, fill in the middle of the layer with the appropriate color.
3 Adding decorations to the bare cake There are two alternatives when it comes to naked cakes: leave it fully naked or decorate it with a few embellishments here and there.If you prefer to only partly cover it, use a spatula to do it instead.Completely cover the top of the cake with frosting.Then, using unequal quantities of frosting, add the icing on the edges of the cake.It is critical to thoroughly cover the cake’s top in order to be able to decorate it later on.
The top garnish is perhaps the most visually appealing element of the cake, and this is where you can let your imagination go wild.Consider fresh or edible flowers, herbs, meringue cookies, chocolate chip cookies, macaroons, chocolate, chocolates, and nuts, to name a few possibilities.
Amazing Naked Cake Recipes
Now that you’re familiar with the techniques, here are a few more Naked Cake Recipes to get you started: Cake with Lemonade and Raspberry Filling Carrot Cake with Coconut Cream Cheese Icing Birthday Cake with No Decorations Finally, don’t be too disheartened if you don’t achieve your goals at the outset.A great naked cake can only be achieved with time and effort on your part.Make sure you have enough creamy frosting on hand just in case…MyGreatRecipes DISCOVER OUTSTANDING RECIPES, TIPS, AND IDEAS!Every day of the week, MyGreatRecipes provides you with ideas for shopping and cooking wonderful meals for your family and friends.
It’s entertaining and simple!You can get fast and simple dinners as well as food for special occasions with the MyGreatRecipes app and website.You will have access to some of America’s most amazing recipes and cuisine right at your fingertips!
The question ″What’s for dinner?″ will no longer be left unanswered anymore!
35 Naked Wedding Cakes We Love
In the case of the naked wedding cake craze, the ancient adage, ″It’s what’s on the inside that matters,″ is absolutely applicable.No, you are not need to blush at the mention of this dish; this is one area of your wedding day in which it is perfectly appropriate to be completely undressed.For a more fresh (and tasty) look, many bakers are increasing the filling between layers of cake rather than icing the outside of the cake with layer upon layer of fondant and buttercream.
What Is a Naked Cake?
The naked cake is a type of cake in which the bulk of the icing that would normally be seen on the outside of the cake is left off.Rather of using an outer layer of icing, cake layers are cooked and piled with lots of filling to provide taste and moisture to the cake.In 2013, the popularity of naked cakes grew as more bakeries began to provide these unique confections to their customers.In recent years, this design has been developed and entirely enhanced to provide an appearance that is absolutely deserving of a spot on the dessert table at your wedding.According to Ashley Lattier of Ashley Cakes, ″Most of our clients pick a nude or semi-naked design simply because they enjoy the aesthetic and it complements the rustic or occasionally industrial tone of their location and wedding event.″ A semi-naked cake is made in the same manner as a naked cake, but with a little extra icing on the cake.
In order to get this look, the baker often applies a very thin coating of frosting on the cake and scrapes the edges to allow the cake layers to show through to the outside.Meet the Subject Matter Expert Ashley Lattier is the proprietor of Ashley Cakes, a boutique wedding cake company situated in North Carolina that specializes in custom-designed wedding cakes.When it comes to naked wedding cakes, you’ll have just as many options as when it comes to fully frosted counterparts, which means you’ll be able to collaborate with your baker to create a look that reflects your wedding style, whether you’re planning a rustic barn wedding, an outdoor garden dinner, or a modern soirée.
The fact that this cake design will match your wedding theme is not the only advantage of this design.According to Lattier, it may also be the ideal alternative for individuals who aren’t major fans of sweets or for a couple that wants to keep their overall cake spending to a minimum while still celebrating.According to Lattier, ″we have had clients choose this form of cake because they may not have a strong sweet tooth, and clearly with this style of cake, there is less frosting.″ ″In many circumstances, the pricing of this design is an additional advantage.Your baker will spend less time on the ornamentation because he or she will not have to ice the cake to a perfect finish, which may result in a savings in labor costs.″ When it comes to naked wedding cakes, one disadvantage to be aware of is the possibility that the cake layers could dry up before being served.
While it is rare, it is important to double-check with your baker to see if they can bake and assemble your cake on the day of your wedding to avoid the possibility of drying out the cake.Are you looking for some serious naked cake inspiration?Here are 35 of our all-time favorite songs.
01 out of 35
Chocolate Drip Semi-Naked Cake
Cake without a frosting, but it is oozing with a chocolate glaze, and it is decorated with luscious pink flowers and figs to finish it off. It would be a great touch to a late summer wedding, and it would be the ideal cake for a couple looking for something truly different. 02 out of 35
Simple and Sweet Summer Naked Cake
This naked cake is topped with a bouquet of pink-hued blossoms and a cluster of rosy-red strawberries, which adds a pop of color to the otherwise plain cake. This is such a beautiful choice for a low-key outdoor wedding ceremony and reception. Take use of this notion and change the blooms and fruits to suit the season. 03 out of 35
Bright Fall Inspired Semi-Naked Cake
In Lattier’s opinion, one of the most effective approaches to designing a naked cake for a wedding is to think of the cake as a blank canvas.According to her, ″there are so many possibilities to customize the completed cake to each particular client’s wedding taste.″ ″One of our favorite ways to do this is to experiment with the color palette and flower arrangement.Fresh flowers on a cake are one of my favorite things to do, and it’s a terrific way to incorporate the cake into your reception décor.″ Because of the semi-naked layers, gold flecks, a colorful drip, and exquisite blossoms, this cake would be very stunning for an early fall wedding reception.04 out of 35
Rustic Semi-Naked Cake With Florals
This classic-yet-rustic cake is softly iced with white buttercream and adorned with fresh flowers and succulents for a really memorable celebration! Place it on a wooden server, like the one seen here, for a picture-perfect bohemian aesthetic. 05th out of 35
Indulgent Berry Naked Cake
This cake style is ideal for a couple that wishes to break away from convention with their wedding cake.The rustic hazelnut cake is filled with mascarpone cream and blackberries, which are distributed throughout the layers, with more berries and greenery on top to complete the presentation.The concept of presenting this treat at an outdoor wedding or combining it with other sweets to create a dessert table display is one we are excited about.06 out of 35
Fruity Semi-Naked Cake
This is a fantastic way to create a fashion statement with fresh fruit! According to Lattier, ″a fun idea that we have tried is to use fresh fruit instead of traditional flowers for a summer wedding.″ In addition to adding color and making the cake seem particularly fresh and delicious, the strawberries, blueberries, and raspberries also make the cake taste even better! 07 out of 35
All-Chocolate Naked Cake
A naked chocolate cake adorned with berries and figs is the perfect choice for a whimsical, forest-themed wedding reception. We adore the straightforwardness of this chocolate confection, which is topped with the most delicious cake topper. 08 out of 35
Sweet Pink Ombré Semi-Naked Cake
A modest approach to include the trend into your dessert, this pink ombré confection has a more traditional vibe owing to the pink tulips that are bunched on top. If you’re planning a late-spring wedding or a garden-themed soiree, this would be the ideal complement. You may even change the hue of the ombré to match any color scheme. 09 out of 35
Chocolate Semi-Naked Cake With Caramel Drizzle
Adding a drizzle of caramel or chocolate to a semi-naked cake is a fantastic way to make it even more appealing than it already is.The designer, Lattier, believes that this is a terrific style to put on show in an industrial setting with exposed brick, concrete, or wood beams.According to her, ″the unpolished and exposed texture of the semi-naked aesthetic is the right suit for them.″ While naked cakes are devoid of icing, don’t be afraid to incorporate additional ingredients into the batter in order to provide taste and moisture.Examine the possibility of incorporating a chocolate glaze, raspberry sauce, or caramel with a flavoring like as whiskey or vanilla into your dessert with your baker.10 out of 35
Towering Tall Naked Cake
At a preppy or nautical wedding, this three-tier vanilla cake decorated with beautiful flowers and luscious buttercream is a show-stopper that should be put on full display. We can’t get over how much of a statement the separation of the levels genuinely makes on its own. 11 out of 35
Island-Ready Semi-Naked Cake
With its wildflower-like blossoms, this three-tier wedding cake appears to be ready for a destination wedding on an island in the Caribbean. The simplicity of this style is something we like. 12 out of 35
Rustic Semi-Naked Cake With Piped Borders
The thin rows of piped icing liven up an otherwise plain cake a little. On the surface, this vanilla cake is stunning, but on the inside, it features alternating layers of rose-raspberry buttercream and salted caramel filling that elevate it to a whole new level of elegance. 13 out of 35
Elegant Semi-Naked Cake With Purple Florals
However, while bare cakes are often associated with more rustic weddings, it is very feasible to incorporate the design into a more formal event as well. It has a bit of the bare appearance to provide texture and contrast, which is then mixed with lovely purple blossoms to create an elegant and sophisticated cake design. 14 out of 35
Tall Tiered Semi-Naked Cake
So, who says your naked cake has to have the same number of layers as it does?″Another fantastic technique to freshen up the design is to modify the height or forms of the different layers,″ explains Lattier.To generate contrast, this stunning centerpiece pairs a really tall bottom tier with a two-tier top tier, which are then topped off with exquisite blooms and foliage to bring the whole thing together.15 out of 35
Flower-Covered Semi-Naked Cake
A stunning, large arrangement of roses and foliage on the edge of this naked cake makes it difficult to realize it isn’t covered in chocolate frosting. The absence of the icing that would typically be present around the borders allows the flowers to really stand out, creating a highly romantic atmosphere. 16 out of 35
Short Layered Semi-Naked Cake
This semi-naked wedding cake is adorned with white roses and sprigs of greenery to create a romantic atmosphere. This naked cake has a natural look and feel to it throughout, making it suitable for any wedding theme. 17 out of 35
Summertime Strawberry Naked Cake
Using roses, foliage, and fresh strawberries, this three-tiered, 12-layer vanilla cake with buttercream filling is topped with a floral arrangement. Summer is in the air with this charming and simple design that boasts plenty of height. 18 out of 35
Gold Painted Semi-Naked Cake With Florals
Don’t be scared to experiment with the naked wedding cake concept and to combine different styles in one cake. When it comes to making a cake stand out from the crowd, Lattier recommends using metallic finishes such as 24K edible gold foil. 19 out of 35
Desert Inspired Semi-Naked Cake
If you’re getting married in the desert, skip the flowers and instead opt for a nude wedding. Go nearly entirely naked on the edges of your cake, and then top it with a cactus for a classy nod to your venue! 20 out of 35
The Ultimate Party Cake
If you want to add some excitement to your wedding reception, make sure your cake is up for the occasion as well. With this naked cake, rainbow confetti is on full show, and the decorative jewel-toned dahlias add even more color and vibrancy to the design. twenty-first out of thirty-five
Sweet Peach Semi-Naked Cake
An elegant treat, this peach-colored cake with barely-there icing and rich blossoms is both beautiful and delicious. This would be the most adorable cake to serve at a garden party wedding in the spring or summer. 22nd out of 35
Bold Florals Semi-Naked Cake
Featuring sprawling white flowers and lush greenery on top, this semi-naked cake is a show-stopping piece of decor for a romantic wedding reception. Our favorite part about this cake is how the chocolate shines through the subtle frosting, creating a beautiful contrast and pop of color. 23 out of 35
Bright Pink Peony Naked Cake
Sometimes all you need to spruce up a bare cake for your backyard wedding is a beautiful pink peony in a vase of water. This cake is extremely beautiful in pink, thanks to the basic layers of vanilla cake and vanilla buttercream that make it up. 24 out of 35
Refreshing Berry Naked Cake
The vibrant berries and whipped cream on top of this incredibly tall cake give it a light and refreshing appearance, while also making a statement about how impressive it is. We adore how each of the two levels features a distinct filling, allowing us to fully appreciate the fresh vegetables that was utilized in this delicacy. 25 out of 35
Muted Fall Semi-Naked Cake
Just because you’ve decided on an autumn wedding doesn’t mean you have to go overboard with the gloomy colors in your décor. This lightly frosted three-tier cake is decorated with fall berries and blossoms, but does not use the traditional fall colors to do so. 26th out of 35
Vanilla and Chocolate Naked Cake
Who says you can’t have your cake and eat it too? If you don’t want to make a choice between chocolate and vanilla, this is the ideal solution. This one-tier naked cake boasts a plethora of contrast, making it the ideal choice for a creative wedding. 27 out of 35
Dotted-Edge Naked Cake
This is the epitome of straightforwardness! We adore the way the tall layers of vanilla cake are coupled with icing in between to create a cake that is both elegant and striking. A beautiful touch of innocence is added to a spring or summer wedding with dotted piping on the layers of the dress. thirty-fifth of thirty-five
Strawberries and Cream Naked Cake
Do these gorgeous candies not scream ″summertime″ to you? This layered cake, with icing and berries peeking out between each layer, is definitely something amazing to behold. Utilize this