How gorgeous are these naked wedding cakes? I love the simple elegance of the undressed cakes paired with the rustic romance of flowers, foliage, fruit, and honeycomb.
Layers of genoise, chiffon, ganache, and buttercream go nude in the latest wedding craze, letting you and your guests see your cake and eat it too. They’re perfect for budget-conscious, bake-it-yourself brides, since there’s no fondant to fuss over and you don’t have to worry about making your frosting totally smooth.
You can stick with a single flavor profile (like strawberry shortcake, black forrest, or basic vanilla) or mix and match to your heart’s content.
I’ll be trying my hand at making a naked cake sometime soon and will share a full tutorial then. For now, check out the helpful tips below … or just ogle these beauties!
Tips & Tricks
- Use cake rings to get the completely bare look of the top left cake. I like that this creates a lighter overall look.
- Brush the edges of each cake tier with a mixture of milk and sugar to help the cake stay moist longer (since it won’t have the help of an outer frosting layer).
- Use a cake leveler to make sure each tier is flat and even. This will help make sure your frosting/filling layers don’t get smooshed and create a more stable, professional-looking cake.
- Make sure to use a thick, sturdy frosting/filling so it holds up against the cake and doesn’t ooze over the edges.
Image sources: 1/2/3/4/5/6
PS: Have you ever made a naked wedding cake? Share a link to your recipe or photos below!