Naked Wedding Cake
I love making naked cakes. They are quaint, chic and sophisticated. For a baker, they are one of the easiest things to make. There are several types of naked cakes. Some are sponges with filled layers like the naked cake below (Tutorial here), while others are crumb coated cakes. This wedding cake is an example of a crumb coated naked cake. All you do is crumb coat cakes, stack them and decorate them with flowers.
Below are some few tips for achieving the perfect crumb coated naked wedding cake:
(1) Your sponges must be perfect. There is no room for broken, tilted or domed sponges. Be sure to torte and level your cakes properly. I have a tutorial here on how to torte and level cakes.
(2) Be sure to fill your cakes uniformly and smooth out the filling properly. Uneven filling leads to uneven layers. Always press your tier down after filling to fill up air spaces and level the tier.
(3) Crumb coat your tiers with a thin layer of frosting. Use a bench scraper to ensure that the tiers are straight and the crumb coat is smooth. I crumb coated this cake only once. You do not need to use several layers of frosting as the beauty of this cake lies in its rustic appearance. I have a tutorial here on how to fill and coat cakes with frosting.
(4) When you are done crumb coating, place the cakes in the fridge to set.
(5) To assemble the cake, simply dowel and stack like you would any other cake. A tutorial on how to dowel and stack cakes can be found here.
(6) Finish the look with with fruits, flowers or leaves, real or fondant.
Happy Caking.
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
This is superb. Keep the flag flying. It can be done with any type of cake.
Thanks. Yes it can.
I love the look of your naked cakes. I wondered if you can give me some advise. I have to do a naked cake for a wedding. The bride has asked for the top two tiers ( a 6 inch and 8 inch) to be tilted so she can put fresh flowers in the gaps made by the tilts.
Can I use a normal 6 6 6 inch and 3 egg mixture to make the cakes?
Would I need to use a crusting time icing (it’s summer)?
Also which stacking system would you recommend. I have an enormous fear that the cake would crake and slide off the supports . Pleas help. Nic
Oh and the bottom tier is a straight cake. All the tiers are deep – around 4 to six layers.
Hi. I will suggest stacking the top two tiers at the venue so they dont slip off during travel. This is of course unless you have a topsy-turvy cake system. I have never used any cake stacking system besides dowels before and so I wont be able to speak on them. And yes, you will need to use a crusting type buttercream to get this same effect. All the best.