If you had a Naked Wedding Cake

posted 3 years ago in Food
Post # 3
Member
3249 posts
Sugar bee
  • Wedding: August 2013

@Overwhelmed:  This is what I’ve learned through osmosis from my mother, who is an absolutely astonishing baker.  So, I’m by no means an expert, but I do know some stuff, and she just made our wedding cake in August, so we did talk about that process quite a bit (she talked; I listened)

  • It will go stale faster in the fridge, so better to keep it out at room temperature.
  • The fondant on wedding cakes does keep it from going stale/drying out, so yes, yours will dry out faster.
  • Standard practice (or one of them) is to make it in advance, wrap it tightly n saran, and freeze it.
  • If you are making it the night before, what I would do is wrap it in saran, keeping to the shape of the cake, i.e. no voids full of air, and keep it indoors.  Whomever is bringing out the cake can easily remove some Saran wrap.

Post # 5
Member
1422 posts
Bumble bee
  • Wedding: May 2012

@Overwhelmed:  We had a naked cake and it was so incredibly moist. I’m biased of course, but it was probably the best cake I’ve ever had. We were in Hawaii so, maybe that helped the moisture issue? Also, we cut it pretty early, we had a bufett and other desserts so we didn’t feel like we had to wait until the end of the receptoin.

A family friend made it for us and blogged about the process here.

Post # 7
Member
143 posts
Blushing bee
  • Wedding: July 2015

A few trial runs will help you out here, my tips would be: 

– use a recipe designed to be very moist. I use this smitten kitchen recipe for yellow cake – I suspect it’s the sour cream that makes it very moist (it’s a little heavy, but again that helps it to last).

– make the cake a few days ahead and freeze it. This has obvious time-related advantages – i.e. if you mess it up, have a power cut etc you’re not panicking the night before the wedding! But also I have found that freezing cakes actually helps with keeping them moist – wrap them tightly while still warm, and don’t unwrap them until fully thawed – the condensation will go back in. 

– there’s always the old favourite/cheat method of poking it with a skwer and pouring over sugar syrup! 

– there’s generally no reason to refridgerate a cake (unless you have icing issues). 

Post # 8
Member
143 posts
Blushing bee
  • Wedding: July 2015

Just saw your update – this is a pretty amazing chocolate cake recipe – not too sweet, very rich. I’ve made the full version with ganache and all which is delicious, but just the cake on its own is awesome as well. 

Post # 9
Member
1422 posts
Bumble bee
  • Wedding: May 2012

@Overwhelmed:  I feel ya, I also turn my pieces of cake upside down and eat around frosting. The yellow spread between our layers was lilikoi (passion fruit) curd. I think the white may have been frosting, but it was homemade and to die for. I do tend to make exceptions for thing layers of good, homemade frosting.

Our amazing friend who made it also talked about a chocolate one on her blog, though I was sadly out of town for that masterpiece. 

I think a wdding pie would be really fun! I have a friend that prefers pie and makes herself a birthday pie every year.

Post # 11
Member
681 posts
Busy bee
  • Wedding: September 2015

@Overwhelmed:  Hi there! I’m a personal chef and wedding cake baker myself, so I can help out a little bit…

If you are baking it yourself, bake the cakes the week of and wrap them tightly in Saran. You can freeze them, or just put them in thr fridge. The key is to soak them with simple syrup when you stack them. Make some flavored simple syrup and put it in a squirt bottle (like a mustard/ketchup bottle) and squirt it all over the surface of the cake. Use a pastry bag to evenly layer some icing, then put the next cake layer, soak again, repeat. Each tier should be 3-4 layers of cake. Also, if you are adding fruit, remember that it will be slippery and not very stable. No matter what is in the middle, you have to have interior structure. 

Post # 12
Member
681 posts
Busy bee
  • Wedding: September 2015

Also, the cake posted by MsCarabiner is made in cake rings with acetate sheets. This is more of a pro thing, so I highly recommend it if you are looking to spend a little more on cake equipment. It gives a much more beautiful/clean look. 

Post # 13
Member
7262 posts
Busy Beekeeper
  • Wedding: February 2013

A family friend made our naked cake. She made it the day before our wedding and wrapped the cake in Saran Wrap. It was moist 🙂

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