HOW TO MAKE A NAKED CAKE
i’m so excited to feature this beautiful cake and the tutorial for how you can make it at home (maybe for valentine’s day?!) sara from matchbox kitchen came to the studio last week and showed us the pro tips and tricks for assembling our own. she made it look so simple, i might even try to make one!
How To Make A Two Tiered Naked Cake
• 4″ and 6″ cake, each about 2″-3″ tall
• sturdy frosting, such as american buttercream or italian meringue buttercream
• fresh fruit, sliced for filling and whole for decoration (raspberries and strawberries are used here)
• small offset spatula
• small pastry brush
• powdered sugar
• cake stand or cardboard cake board
• 6″ bamboo skewer, optional
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• Slice each cake into three even layers. Place the bottom layer of the 6″ cake on a disposable cake board or cake stand.
• Add a dollop of frosting to the center of the cake, then use a small offset spatula to gently push out to the edges. Place prepared fruit on top of frosting. Add second layer of cake and repeat frosting and fruit. Make sure each layer of cake is centered and even.
• To add the top tier, place a small smear of frosting in the center of the 6″ cake and place the bottom layer of the 4″ cake on top. The frosting will help secure it in place. Add a dollop of frosting to the center of the cake, then use a small offset spatula to gently push out to the edges. Place prepared fruit on top of frosting. Add second layer of cake and repeat frosting and fruit.
• To finish, decorate top layers of the 4″ and 6″ cake with more frosting and whole, fresh fruit. Use your offset spatula to give swoops and texture to the frosting. Fill in any holes between the layers with more frosting and fruit to make the layers more noticeable, if necessary. Using a pastry brush, dust the edges of the cake with powdered sugar. Simply dip your brush into the sugar and gently sweep the sides of the cake.
• Dust the entire cake with more powdered sugar, paying attention to the fresh whole fruit.
Optional: If transporting, stick a bamboo skewer cut to the height of your cake and push down the center of the entire assembled cake.
• Best assembled shortly before eating. Because the outside is exposed, the cake will dry out much quicker than usual.
• Use a cake that is sturdy but not too heavy. I like to make a sponge cake (recipe below).
• Use a frosting that will help support the layers. For example, a whipped cream may start weeping or squeeze out the edges. I like to use a meringue buttercream.
• When cutting the cake layers, use a bread knife to gently and carefully cut each layer as even as possible. You may use toothpicks measured and inserted around the cake to help guide you.
• Make sure each layer you place (cake, frosting, fruit) are the same thickness. This will help your entire cake stay level.
Sponge Cake Recipe
• 200 g (14 tbsp or 1 3/4 sticks) butter, softened
• 200 g (1 cup) sugar
• 200 g (1 2/3 cup) all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 4 eggs
• 2 tbsp milk
• Preheat oven to 350° F.
• Prepare 4″ and 6″ round cake pan by greasing the bottom and sides, and lining the bottom with parchment paper. Re-grease top of parchment, then lightly dust interior of pan with flour. Set aside.
• In a medium bowl, whisk together flour, baking soda, and baking powder. Set aside.
• In the bowl of a stand or hand mixer, beat together butter and sugar on medium speed until lightened and fluffy, about 5 minutes. Add eggs, one at a time, until incorporated. Add milk and mix.
• With mixer on low, add flour mixture in three parts until just combined. Do not over-mix. Batter will be thick.
• Scoop batter into prepared pans, with one third in the 4″ pan and two thirds in the 6″ pan. Use an offset spatula to smooth out the top.
• Place cake pans in the oven and bake the 4″ cake for 25 minutes, and the 6″ pan for 15-20 minutes longer, or until top is golden brown and a skewer comes out clean when inserted in the center.
• Let cool for 5 minutes, then loosen the cake by gently running an offset spatula between the cake and cake pan. Invert onto cooling rack and let cool completely.