Naked Cakes….it’s the only way to celebrate

As the old saying goes “what’s on the inside counts” truly applies for a dessert trends that I am loving and adding to all of my celebrations.

As a family of five, a lot of cousins, and family around, our celebrations are always big. There is no such thing as a small intimate gathering and it truly makes for lots of fun! We gather to catch up on life, celebrate birthdays, anniversaries, and everything in between. Each gathering consists of a table full of food and usually the same amount of dessert to end the night and one of my favorite desserts that is added to our table is a naked cake.

Sounds a little silly, what is a naked cake? Isn’t the best part of cake the thick icing layered on the outside? Trust me…try it and you will be hooked.

In the bakery world, this method of icing was originally called a crumb coat. It was just enough icing to seal all the crumbs of the cake before putting your final coat of icing on for a smooth and clean finish. Now it is called “the naked cake”. It is a rustic, minimalist and barely there look that is found in kitchens for homemade birthday cakes as well as fancy bakeries for tiered wedding cakes. This is not only about the look, the biggest benefit to creating a naked cake is letting the inside shine through. The cake and filling are equally as important as the icing and this allows you to enjoy the true flavors without being over powered by icing that is to thick and sweet. The simplicity of this cake is my second reason for loving it so much. This relieves the stress of icing a perfectly smooth cake that needs to be over decorated. Layer your cakes, spread a thin coat of icing and garnish with fresh flowers and you will have the most beautiful centerpiece for your table.



My favorite naked cake:

Cake: Vanilla Bean
Layer 1: Sweet Cream Icing and fresh strawberries
Layer 2: Fresh made lemon curd
Icing: Sweet Cream
Decoration: Fresh flowers and sparklerIMG_9895 IMG_9872

Vanilla Bean Cake
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  1. 3 Cups All Purpose Flour
  2. 2 Cups Granulated Sugar
  3. 1 Tbsp + 1 tsp Baking Powder
  4. 3/4 tsp Salt
  5. 12 Tbsp Unsalted Butter, Cold and Cubed
  6. 5 Egg Whites
  7. 1 Whole Egg
  8. 1 Cup Milk, Whole
  9. 1 tsp Vanilla Bean Paste
  1. Preheat oven to 350 degrees F and prepare 3-8 inch cake pans with non stick spray and parchment paper lining the bottom of the pans
  2. In a mixing bowl with paddle attachment, mix together the flour, granulated sugar, baking powder and salt
  3. On low speed, slowly add cold cubed butter to the flour mixture until it is fully combined and powder like
  4. In a small bowl, combine egg whites, whole egg, milk and vanilla bean paste; whisk until fully combined
  5. Slowly add in egg mixture to the flour until smooth and no lumps
  6. Mix on high speed for 4 minutes until thick and creamy
  7. Pour batter equally into three prepared cake pans and bake for 15-20 minutes or until cake springs back when you touch it.
  8. Allow the cakes to cool for 10 minutes before removing them from the pans
INK foods : In Nanny's Kitchen
Citrus Simple Syrup
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  1. Citrus Simple Syrup
  2. 1 Cup Granulated Sugar
  3. 1 Cup Water
  4. Peel of 1 lemon and 1 orange
  1. In a sauce pan, combine all ingredients, stir and bring to a boil
  2. Boil for 5 minutes until all sugar is dissolved
  3. Allow the citrus peel to infuse in syrup until cooled
INK foods : In Nanny's Kitchen
Lemon Curd
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  1. 1 1/4 Cup Granulated Sugar
  2. Zest of 5 Lemons
  3. 3/4 Cup Lemon Juice
  4. 5 Eggs
  5. 1 1/2 Cup + 2 Tbsp Unsalted Butter, Cubed
  1. Combine all ingredients in a large bowl and whisk until fully combined
  2. Place the bowl over the sauce pan of boiling water
  3. Cook on low-medium heat, stirring continuously with a wooden spoon
  4. Once sugar and butter are melted, continue to stir until the curd is thick and coats the back of the wooden spoon
  5. Strain the curd into a new bowl and place plastic wrap on top to prevent a skin from forming
  6. Allow the curd to cool to room temperature and then place in the refrigerator to thicken and set completely before using
INK foods : In Nanny's Kitchen
Sweet Cream Icing
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  1. 2 Cups Unsalted Butter
  2. 1 Cup Vegetable Shortening
  3. 8 Cups Powdered Sugar
  4. 1 tsp Vanilla Extract
  1. In a large mixing bowl with paddle attachment combine butter, shortening and vanilla extract
  2. Cream together until smooth
  3. Slowly add powdered sugar and mix on low until combined
  4. Speed up the mixer to medium-high until icing is thick and smooth
  5. Store in airtight container until ready to use or store in the refrigerator
INK foods : In Nanny's Kitchen

Ink Foods Signature

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