Homemade Naked Wedding Cake

Last summer my friend got married and I made her wedding cake.
It was the first time I ever made a tiered cake let alone one for a wedding!!

20140413-140303.jpg

I spent hours reading about how to assemble them and when it came to it, it’s pretty easy actually.

My friend wanted a naked cake, that is without any icing. I was at loss as to how to make a cake look smart without covering it in something! Even the professional ones I looked at had cream bulging out the sides, which is all very well. Who doesn’t like tons of cream. But I didn’t want it too look so… Rustic?

Anyway, we decided on a light sponge filled with cream and berries. The genoise sponge I had just discovered was perfect.

To decorate: sugar paste roses and more berries. A very british summer cake ๐Ÿ˜‰

I wont lie, I spent weeks making sugar roses, turned out I made too many! I used this tutorial and they really are pretty simple and fun to make. That said, I’m ‘arty’.

Tip: Use rose water to past the petals together and they will taste of rose.

As for the cake itself, I made 6 in total. I booked three days off work and began baking the day before I think… Or maybe two days before…
I made 2×12″, 2×9″ and 2×6″.
Unfortunately I didn’t keep the envelope I scribbled the modified recipes one. Idiot. But to get them I used a great cake recipe converter by CakeBaker that isn’t on there website anymore ๐Ÿ˜ฆ I think you can buy their app though. Essentially it did this automatically.

Here are the step by step photos I took back then:

All the cakes ready to go (I accidentally turned the oven off when baking that last little pale one!! It still tasted fine though, just a bit sticky… God knows how I managed that.)

20140413-134621.jpg

For the filling I cut strawberries and blueberries with about 1l double cream, I just added fruit until it felt like a stable mixture. Then piled it on top of one cake of each size.

20140413-134801.jpg

I then popped the next layer ontop, skewered it with a load of wooden dowel rods.

20140413-135627.jpg

Then I added the card/ foil layer that is the same size as the next cake to come to check that they were all hidden. I didn’t use this card thingy because its so thick.

20140413-135056.jpg

And tadaaaa… When I traveled to the site I took the cake like this, well, without the top layer, all the roses in egg cartons, the fruit in their little crates and a piping bag of plain whipped double cream.

I smoothed the cream around the sides with a warm butter knife to get a smoother finish for a less ‘rustic’ finish.

20140413-135607.jpg

I don’t have photos of assembling the cake but essentially I piped cream all around the edge and then piled the fruit and stuck the roses on their wires all the way around, adding more cream when necessary – like when strawberries roll off.
I had all my friends from art around to help too ๐Ÿ™‚

We transported the cake in separate layers with the roses safely packed in egg cartons and put the whole thing together at the venue, after the ceromony, just before everyone piled in!

The final cake:

20140413-140242.jpg

20140413-140401.jpg

20140413-140412.jpg

I also made the swans. I don’t have any photos as they were pretty spontaneous.

If anyone would like to know how to make them I am happy to explain in detail with drawings or something. Just comment below ๐Ÿ™‚

20140413-140417.jpg

The wedding was just lovely and so many people complimented the cake which had me set in a continuos mixture of pride and embarrassment haha.

Advertisements

4 thoughts on “Homemade Naked Wedding Cake

  1. Pingback: All About Naked Wedding Cakes! - CouplesOnCakes.com BlogCouplesOnCakes.com Blog

  2. Hi, I’ve just discovered your blog and think it’s great! I’m going to be making a 4 tier naked cake soon and am excited to try out your genoise recipe as I think most sponges are too sweet and dense! I wanted to ask though, you use fresh cream as your filling – does this remain good to eat after leaving out of the fridge for so many hours? Also do you know how high each of your sponges are?

    • Hello Rubina! I’m so sorry I’ve only just seen this! I’m actually about to make a Genoise sponge for my brothers birthday cake! I’ll measure the height but I think they are about 3-4 inches tall, I used two per tier. The slice in half so easily you could do that too and have a super high layered cake!
      As for the cam, I worried too but it was fine for a good 4 hours on a sunny day, although it wasn’t in direct sunlight.
      Please feel free to get in touch with any other questions ๐Ÿ™‚ I really need to get back on it with my blog! Xxx

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s