Hey Friends! I am in awe of discovering the absolute easiest DIY cake that can ever be made! We are letting it all hang out this time! Naked cakes are a rustic trend that has migrated to fit any theme or event style. They are so elegant, soft and aesthetically pleasing to the eye. I am quite taken aback by the fact that I had not tried this cake design much sooner! As an amateur, I can honestly say that this design is much easier than it looks and yields beautiful results! I stumbled upon the “naked cake” style while researching tips and tricks for crumb coating and I knew I had to try it! If you’ve mastered crumb coating, you officially know how to make the prettiest cake I’ve ever seen thus far!
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Here couple of tips for making a beautiful naked cake!
1: Make Your Own Homemade Icing
The icing is the key to a beautiful crumb coated naked look. After four years, yes four long years, I finally got over my intimidation to make my own buttercream icing. As lazy as it sounds, I loved Wilton’s buttercream decorator icing that came readymade in a huge 4 lb tub! All I had to do was crumb coat, pipe and go (or color with food coloring, then pipe). Unfortunately their recipe changed and the new icing has terrible reviews. My buttercream icing crutch was snatched from beneath me, and I was forced to emulate the icing as best as I could. I found this recipe on the Wilton website , but I used a different recipe, one directly from an amazing local pastry chef. If you try the Wilton icing recipe, comment below and let me know what you think!
If you think I should try it, contact me here and I will review Wilton’s recipe in a future post!
Making my own icing was the best decision ever!
My homemade icing ended up being the perfect consistency to adhere to the cake and its layers. I couldn’t be more thrilled with how smoothly the icing spread across the entire cake. It was a breeze!
2: Invest in an icing smoother and angled spatula!
These are two of the top tools that I’ve seen in every cake decorating tutorial! The spatula spreads icing evenly over a large surface area like the top and the smoother is amazing for the sides. Use the smoother to scrape off all of the excess icing as close as possible, exposing some parts of the cakes (you should be able to see some of the browned cake).
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Here is a photo of my cake it all it’s nude glory:
I really like the naked look but opted to try a ganache drip (which is more tedious than it looks) and embellished the cake with some faux flower arrangements. I’d rather the entire cake to be edible, but I used faux flowers to keep it as simple as possible (and least time-consuming). Hint hint: stay tuned for a gum paste flower DIY tutorial very soon! From prep to finish, this cake took about three hours to make and turned out way better than I presumed!
