I kind of deplore the term naked cake but darn it they can certainly be classy cool. I liken the naked cake trend back to Momofuku Milk Bar’s wedding cakes – super awesome slam-jammed with flavours and textures and with an eff-you attitude towards typical wedding cakes – ie, slathered in buckets of frosting or tiers of dry cake wrapped up in too-sweet fondant.
I made this sweet and pretty cake for the world’s coolest TV news anchorwoman, Tamara Taggart, for her lovely Little Gem Woodland shoot for the Glitter Guide! Tamara’s Instagram is also one of my favourites. She has a way of writing which is at once inviting, hilarious and real, sharing daily slices of her personal life with her three frigging adorable children. Vancouver is pretty lucky to have Tamara!
How to make a naked cake – this can be as simple as stacking and filling your cake layers with buttercream and leaving it be. I like the rustic look of the scraped-away buttercream, like the cake I made here – crumb coat your cake, then using a cake scraper, scrape away the layer to leave some buttercreamy remnants. I added extra buttercream to the top and then adorned with fresh flowers from my garden and local berries.
To make a naked cake, you will need:
A baked and completely cooled triple layer cake in a flavour of your choice
4 cups of vanilla buttercream
A piping bag fitted with a large open circle tip
An offset spatula
A cake scraper
A cake board or cake plate
A serrated knife for levelling your cake layers
Fresh flowers and fruit of your choice – make sure the flowers are edible, or remove before eating.
1. Place a dab of buttercream on your cake board. Place the first cake layer on top. Using serrated knife, trim the cake to make it level.
2. Using your piping bag filled with buttercream, fill the first layer of cake. Trim the second cake layer to level it; place the layer cut side down on top of the buttercream. Continue this process with the third cake layer. Make sure all of your layers line up evenly, then chill the entire cake at this point in the freezer for 15 minutes.
3. Remove cake from freezer; using your offset spatula, begin crumb coating your cake with a generous amount of buttercream. Any gaps in the cake layers will be filled now with buttercream.
4. Using your trusty cake scraper, lightly run your cake scraper along your cake to scrape away the buttercream, leaving the remnants of buttercream behind as well as a smooth finish where the buttercream peeks through between the layers.
5. Scrape the top of the cake from the outside in to smoothe the top of the cake, too!
6. Adorn the top with fresh fruit and flowers! My approach to decorating the top was to place the items evenly but loosely on top – I like the idea of even spacing. However, I was tempted to also just shower the top with fruit and flowers! Find your style and roll with it!
So there ya go – how to make a naked cake! Happy naked decorating! Hehe!
Oh, and these: Friday power blast fun links:
These big fat sugar cookies from The Faux Martha are on my list to make and devour. I can already taste the creamcheese frosting.
Multi coloured watermelon cupcake toppers over at You Are My Fave!
Did you know I make this for dinner at least twice a month? Gotta share the secret of this deadly easy and scrumptiously delicious (yes I just said that) honey mustard chicken recipe from I Am A Food Blog!
Hope y’all have a great weekend! (Because Canadians who watch Friday Night Lights say y’all!) xo Lyndsay
Lomelino’s Cakes: Raspberry Brownie Cake Recipe
by tag - not 0, greater than 1
Earl Grey Cream Pavlova
Sixteen Candles – An 1980s Homage With A Pink Rose Cake Tutorial