I’ve been asked to make another naked cake for two weeks from now! Here’s my first one above, made last summer. Well, technically this was my third one, I made two in preparation for this one and brought them in to work for comments and taste testing. I had made two versions: one completely from scratch and the other used a recipe from the Cake Mix Doctor. The cake mix won! Obviously I added my own touches to the recipe, because that’s just what I do 🙂
I learned a lot from making these cakes. While they save you some time in decoration they have their own unique issues.
- You MUST bake each layer so that they are the same color when they come out of the pan. Easier said than done! This means they can’t be on two different shelves in your oven, or they come out lighter or darker and this shows. You can see that my 6″ layer on top is slightly darker than the rest. It’s hard to gauge when baking because you can’t see the sides of your cake.
- Try not to sugar your fruit on a hot day. This cake was done in July and the fruit was sweating as I was putting it on. I had made them the day before and left them on the counter. I had read NOT to put them in the fridge as this makes them get even more condensation and sweat further. Good advice!
- I tried a few versions of the sugaring that I found online. In my opinion the best was warm water and unflavored gelatin. Just drag the fruit or leaves through it, and then into superfine sugar. I didn’t have superfine, so I put regular sugar into my food processor and whipped it around on low. Don’t use high, you might end up with cotton candy!
- Filling: if you’re going to use a preserve for a filling you need to decide whether or not to let it drip out. On Pinterest I see ones where they let it just drip completely. If you don’t want it to come out, make sure to pipe a dam of frosting to hold it in.
- What to use for fruit? I found the best were smaller fruits. I used grapes, blueberries, strawberries, raspberries, blackberries, cherries and red currants. I used sage, grape leaves and vines and raspberry leaves from my garden. As an artist, I look for different shapes and different colors that still relate to one another. My favorite part of this was the sage leaves, the cascading currants and the grape vines trailing around.
It’s fun to create this type of cake. At first I was nervous that it wasn’t going to look good, but as soon as I started to put the fruit on, it magically came together and looked great. Have fun creating one – and I’ll post the next one after it’s made!
3 thoughts on “Lessons Learned from the Naked Cake”
Congratulations! That looks so good.
The best things about Naked Cakes are that they are meant to be ‘imperfect’. I’ve seen different cake flavor combos that look really beautiful. Nothing in life is perfect and cake baking is the supreme effort and disillusionment. lol It is beautiful! I had someone interested in one but backed out when I told them ” No it is not half price because there isn’t buttercream on the outside!”. She was quite miffed to say the least..
If they only knew how much the fruit cost you, they might understand!