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Perfecting nakedness in 5 easy steps (naked cakes that is!)

28/7/2016

10 Comments

 
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Naked cakes (cakes which are left bare without fondant or ganache) have been on trend for a while. They can look stunning when structured correctly. This blog post talks you through my 5 top tips for perfecting nakedness (in a cake that is!). Happy baking lovers xxx
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The baking process

It’s really important to use a stable cake if you are stacking a naked cake.  Mud cakes or vanilla cakes work really well as they are sturdy and easy to handle and stack.  Sponge cakes can be a struggle as they are quite flimsy. 

Line your tins so that the baking paper rises tall above the pan (around 5cm over the pan) so that the sides of your cake do not burn.

Use baking strips or line the outside of your tin with brown paper or newspaper.  This will protect your cake from the heat and ensure it rises evenly with minimal ‘doming’.
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Bake your cake as close to the day of your soiree so it’s as fresh as possible.
Slicing your cake

Allow your cake to cool.  I usually cool the cake on my kitchen bench then place it in the fridge (in an air tight container) over night.  It’s so much easier to work with a cold cake!

Cut off any sugary crusty parts off the top of your cake.  Carefully measure all the way around your cake and ensure that each slice is the same height.  I use a ruler and mark the outside with a tiny slice or you can use toothpicks. 
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Slice evenly using a serrated knife and you should be left with 2 or 3 slices per cake.
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Sugar syrup

A naked cake does not have the added protection of ganache or fondant to stop it from drying out.  Make yourself a batch of sugar syrup (equal parts sugar and water boiled for a few minutes and cooled).  This will keep your cake nice and soft and stop it from drying out. 

Using a pastry brush lightly coat each slice of cake with sugar syrup before you start stacking.

Fillings

As much as I love whipped cream and berries a naked cake may not be the best place for this kind of filling – especially if your event is outdoors!  I usually use a buttercream or ganache.  They firm up nicely and don’t squish out the sides.  If you would like to read about the different fillings for cakes then click here.  I wrote a blog post dedicated to this topic!
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Decorations

Keep it simple.  Fresh berries or fruits, fresh flowers, meringues, nuts and even sprinkles. 

Think about the colour of your cake.  A dark cake such as a chocolate mud looks great but needs something to brighten it up – like bright flowers.  A light cake like vanilla or white chocolate mud are well suited to any type of flower or colour so it’s less of a concern.

If you would like to read about inserting fresh flowers into a cake click here.  I wrote a blog post dedicated to this topic!

Have fun with it! Happy baking lovers! xxx
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10 Comments
Pam Hallam
10/9/2017 05:44:47 pm

Iam making a choc mud for a wedding & was hoping to do a naked choc mud with White ganach is this possible how do u get the sides like the above cake looking so good?

Reply
Carol
11/9/2017 09:55:28 pm

Hi Pam. That sounds amazing! Make sure you line your tins as I suggest in this post and make sure your cakes are evenly sliced. I'd make the ganache a teeny but runnier than usual so it's manageable and has a similar consistency to buttercream. Happy baking! xxx

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Robyn
3/1/2018 09:36:01 am

How do you keep this type of cake from collapsing with the height thankyou
Regards robyn

Reply
Carol
3/1/2018 09:41:29 am

Hi Robyn
I use dowel - about 3-4 pieces the entire height of the cake. Happy baking XXX

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Celeste
5/1/2018 10:39:32 am

Hi Robyn do I need to use dowels if I'm doing an 8" tall semi naked cake. Also any other suggestions rather than sugar syrup for a marble mud cake filled with ganache?

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Carol
5/1/2018 11:27:11 am

Hi Celeste
I’d def use dowels for a cake that tall. Keeps it from toppling over. Sugar syrup is optional. If your md cake is nice and soft and you are using ganache you can skip the sugar syrup. Just be sure to decorate as close to the day of the event as possible. Happy baking. Love Carol xxx

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Belinda
14/7/2018 11:26:55 am

Hi Celeste,
This may be a dumb question but do you coat all sides of cake with sugar syrup or just between the layers?

Reply
Carol
14/7/2018 11:37:45 am

Hi Celeste
No such thing as a dumb question :) I just coat the layers. But if the cake is a tad over cooked then it’s ok to coat the sides too. Happy baking xxx

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Rebecca
13/11/2018 06:54:18 pm

Would it be ok to make the cakes on sayva Thursday if I wasn't going to decorate it until the Friday?

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Carol
14/11/2018 08:54:36 am

Hi Rebecca. If it’s a vanilla cake or sponge cake I usually bake and decorate on the same day (allowing sufficient time for the cake to be totally cooled down). Mud or heavier cakes can be baked in advance xxx

Reply



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    Hi there.  I'm Carol - a mum to 2 beautiful boys, a lawyer and the woman behind deliciously yours.  I love all things sweet and am so excited that you are sharing my creative journey with me. With love, Carol xxx

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