I have been asked to make a "naked" cake for a friends wedding cake. Similar to this
http://www.marthastewartweddings.com/224000/old-time-favorites-strawberry-shortcake?czone=cakes%2Fwedding-cakes%2Fcakes-by-flavor¢er=272453&gallery=230928&slide=140668
Super simple I'm sure, my only worry is that the cake will be dry due to the sides being exposed to the air. Is that possible? My cakes are always super moist and delish, but then again they are usually protected from the dry air with buttercream.
The wedding is only about an hour away on a Saturday, but my husband is one of the grooms men so we will likely go on Friday and stay in a hotel for rehearsal. Which means I would need to have the cake completed by Thursday evening. So Thursday evening -sat evening with no icing on the sides....think it will still be moist?
I would covered the edges with a very thin layer of piping gel. This should avoid any drying.
I like the idea of sealing the edges with a gel. I would do it before assembly. It would make clean up easier if there was a drip.
I would also wrap in acetate up until the event. It is more rigid than plastic wrap and would do the job well. It is the same plastic you often see in display pastries and layered cakes on display.
Or, you could spray the outside with pan release. Seriously. Works great. Not too much, just a little bit. Don't bake the cake too far in advance and I wouldn't fill it more then a day in advance. It'll be fine.
thanks for all your input! Your great ideas make me feel a little more confident that it will all be well. Can't wait to make the cake for our dear friends. Oh also, the first cake on this link below is the design we decided to go with. With simply strawberries. Super excited.
http://www.bowtiesandbliss.com/2011/02/naked-wedding-cakes/
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Or, you could spray the outside with pan release. Seriously. Works great. Not too much, just a little bit. Don't bake the cake too far in advance and I wouldn't fill it more then a day in advance. It'll be fine.
Thank you so much for this advice! I only bake scratch cakes for my family. My daughter's always wanted a naked cake though and even though she's nowhere near ready to get married...just today asked me to make the cake for her. So, I did what I always do, research...lol.... Somewhere in my mental files, when I need it, I'll have your advice. :)
AMy dad has never especially cared for frosting, even before he became mildly type-2 diabetic. So every family sheet cake gets one or two naked ends, and his birthday cake is a pound cake (the BC mix) in a Bundt mold. There have never been any complaints about the naked ends on the sheet cakes, and I can vouch for the pound cakes being just fine.
For that matter, I'm not all that partial to huge amounts of frosting myself, which is why I've had so little interest in de-panning anything other than the aforementioned Bundt pound cake, or buying anything that could safely store and transport a de-panned 9x13. I suspect that my first layer cake will be one of those cakes you always see in cartoons, but never in real life, with a frosted top, and filling between the layers, but naked sides. Or more likely, if it's my planned "MacArthur Park" cake, it will have a green drizzle-glaze as a crumb-coat (". . . all the sweet green icing's flowing down! . . .")
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My dad has never especially cared for frosting, even before he became mildly type-2 diabetic. So every family sheet cake gets one or two naked ends, and his birthday cake is a pound cake (the BC mix) in a Bundt mold. There have never been any complaints about the naked ends on the sheet cakes, and I can vouch for the pound cakes being just fine.
For that matter, I'm not all that partial to huge amounts of frosting myself, which is why I've had so little interest in de-panning anything other than the aforementioned Bundt pound cake, or buying anything that could safely store and transport a de-panned 9x13. I suspect that my first layer cake will be one of those cakes you always see in cartoons, but never in real life, with a frosted top, and filling between the layers, but naked sides. Or more likely, if it's my planned "MacArthur Park" cake, it will have a green drizzle-glaze as a crumb-coat (". . . all the sweet green icing's flowing down! . . .")
You know, it's true that not everyone's out for the icing and it's lovely that your family are so considerate. I made an icing the other day (brown sugar cinnamon buttercream...and a crisco version) and I'm thinking I'm in icing heaven.... Daughter has some and goes "it's okay...not my favorite." I'm like, "Okay, more for me!" lol
I've also learned quickly that a good cake is just as important as the icing and a person doesn't need a big piece or a lot of icing to enjoy good cake. Huge eye opener for me. So, naked works sometimes. I should consider making one soon....
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