Get Naked...

cake. Get naked cake! The cake trend that is sweeping the Pinterest scene is naked cakes. I was a skeptic, but when done properly (not out of laziness), they can be gorgeous. There are plenty of reasons to love these crumb coated beauties.
1. It's really easy ice a cake that is known for almost no icing
2. Technically it is healthier, right? Less icing=less butter+ less sugar
3. Cakes with flowers and height are really pretty!

At first glance, naked cakes seem like a cheap trick, like you ran out of icing, or are simply too lazy to ice a cake all the way, but this method is great. With less icing, it is easier to achieve a smooth finish* and show off those beautiful layers underneath, this is especially stunning if you use small pans (I used 6 inch layers) to create several thick cakes. Downside to this, it is hard to cut, but I can guarantee that if a cake is better looking, it is better tasting. If you want an ombre effect, just add the colored frosting to the bottom (by spatula or piping bag) and spread it into icing above as you are smoothing the cake. Sticking with the "naked" theme, decorate your cake with natural items instead of swoops and swirls of frosting. I used clearance Valentine's Day carnations (always good to find a bargain), almond-raspberry macarons, meringues, strawberries, and blueberries. To make the blueberries pop, I dipped them in white luster dust, but if you don't have that, sanding sugar will achieve the same effect. Simply arrange your goodies around 3/4 of your cake and you are ready to go! Chill to set the frosting ad serve at high tea. Put on a tea dress and eat your naked cake!


*Though it's a bit of a labor of love, Swiss meringue is lighter, tastier, and frosts smoother that cream cheese frosting or American buttercream, which are super sweet.


See you for macarons,
Christina

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