(Closed) Give them cake! My ombre, naked wedding cake trial

posted 6 years ago in Food
Post # 3
7904 posts
Bumble Beekeeper
  • Wedding: March 2012 - Pelican Grand Beach Resort

If I understand correctly, not all cake can be piled up in as many layers as a normal wedding cake. There may be density and support issues to consider. 

Good luck!

Post # 4
7293 posts
Busy Beekeeper
  • Wedding: October 2011

I love it! Better than anything I can manage 😉

Post # 5
949 posts
Busy bee
  • Wedding: August 2012

Very cute! I have no useful thoughts about supports, but a quick Google about that turns up some useful info. Also, depending on how strongly you feel about having a tiered cake, you could do multiple smaller, separate cakes.

Post # 6
2009 posts
Buzzing bee
  • Wedding: November 1999

I think a couple more practice runs are in order.  

But, what a great thing to practice.

Post # 7
147 posts
Blushing bee
  • Wedding: October 2012


Make sure you use dowels between each layer. Usually, you have the cake setting on cardboard, you can buy it at michaels for the size you are looking for.

Here’s a video that could help! (I’m a visual learner, I can’t really explain into words how to do it lol)

She does a wonderful job explaining and actually gave me some tips that I didn’t think to do.


Good luck!

Post # 8
695 posts
Busy bee
  • Wedding: May 2010

Ok, not sure of specific to naked style suggestions, but just in case you don’t know, some basic baking tips:

Butter the pans and flour them, make sure to tap the excess flour out, so the cakes all come out smoothly.

To get the cakes to bake evenly, so you don’t have to worry about trimming, use the Wilton Bake Even strips- they do work for me.

If you want to maybe bake more layers, you can always make the cakes a little thicker and then cut them in half/ putting frosting in between- this makes the cake taller.

You most likely will have to use dowels to support the cake; especially if you do multiple tiers. I have seen bakers use plain old straws, so that’s an option, it seems to work.

Also, if you need to dye any of the batter, use food gel, not the liquid, it works much better. Wilton or Americolor are good. Unless you need red or black, then use Americolor brand.

Eta: Also, once the cakes are baked and they’ve cooled for a bit, store them in containers but wrap the individual layers in saran wrap when they are still warm, this keeps them moist.

Also, I just use the Wilton buttercream recipe- it’s very good and you can make it stiffer by not adding too much milk (to give your cake support); also, make sure your frosting comes to the edge of each layer, otherwise your cake will droop down. And again, if you want to dye the frosting, use the gel. Start with a few “drops”, it is very concentrated!


Good luck, you’re off to a great start!

Post # 11
3583 posts
Sugar bee
  • Wedding: August 2012

@Natakie16:  Cosign

Don’t underestimate a good serated edge and cut the layers so that they are even.  Yes, you’ll have to bake more layers, BUT, you can do this ahead of time and freeze them so you’re not baking them all on the same day.  Just make sure to use one of those cool air sucker things when you package.  I forget what its called and I am way too lazy to simply turn around and look in my kitchen.  My sincerest apologies.

Post # 14
2874 posts
Sugar bee
  • Wedding: March 2013

after reading your post i understand it a lot better…from the title i was totally bemused as to why you would go to a cake tasting naked hahaha (and who else was there?!)

flavours sound lovely though, and maybe look up tips how to support the cake and stop it collapsing! like someone mentioned dowels (or smth)

Post # 15
1458 posts
Bumble bee
  • Wedding: May 2012

I love the colors, it’s so fun! We got dowels at Ace (I thought we were going to have to go to Mililani or something horrible like that), but they have a bunch, I can’t remember what size they were, but probably about a chop stick, the second to the smallest if I remember right. Then the higher layers were just on pieces of cardboard supported by dowels in between, if that makes any sense. My only participation in the final product (for good reason) was helping to carry the cake to the car. 

Also, my husband and his cousin made me a tie dye birthday cake and they just used food coloring to get the colors they wanted. Those flavors sound delicious, but if you didn’t want to use them, you could do it with food coloring.


Post # 16
24 posts

might I suggest cupcakes?

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