The "Naked" Truth

December 8, 2014

 

The latest trend I’m seeing in cakes is not having icing all over the cake. The thought is that the more icing on the cake the more refined and elegant it looks. Although, the lack of icing gives it a more rustic  feel. Adding fruits gives it a great natural look and even dusting with icing sugar helps to elevate the look. The saying “it’s what on the inside that counts” certainly does apply to the ‘naked cake’ revolution.

 

Buttercream, fondant and frosting the cake all around is the tradition, but what bakers are trying to do, is to rather fill the inside more creating an overflowing effect and using the remainder on top to decorate the cake, with flowers or fruits. Having many layers has a much more elaborate look, and can be used very well as a wedding cake. It’s cheaper and looks even more edible than a fully covered cake. When I see a beautifully covered cake, i just want to stare at it and not touch, this kind of cake makes me want to eat every bite!

 

I think this is a great cake to make for summer. It’s can be layered with lots of different kinds of fruit, which kind of makes you think it’s healthy-ish, but the best part of this ‘naked cake’ is that it’s easy to make and even if you don’t think it looks perfect, that’s the whole point, the unfinished look about this cake is its appeal. This cake is a vanilla sponge, but can be done with any flavoured caked and covered either in buttercream or chocolate ganache for a more richer taste!

Au revoir!

 

 

Vanilla Sponge

 

Ingredients:

 

  • 250g unsalted butter

  • 250g caster sugar

  • 1 vanilla pod/extract

  • 5 large eggs

  • 85g plain flour

  • 100g full Greek yoghurt

  • 250g self raising flour

  • 3 tbsp semi-skimmed milk


Method:

  • Heat oven to 160 degrees, grease a round, deep 20cm tin.

  • Whisk the butter, sugar, vanilla pod/extract together until pale and fluffy. Pour in eggs one at a time.

  • Add one tbsp of the flour in the mixture looks too slimy but it should come back after all the flour is in.

  • Beat in the yoghurt.

  • Mix the flours, followed by the milk.

  • Bake for 1hr 20 mins.

 

Buttercream

 

Ingredients:

  • 225g icing sugar

  • 100g butter

  • 3 tbsp milk

 

Method:

  • Mix all the ingredients together, slowly, add food colouring if you desire a different colour.

  • Add fruit for decoration/too eat

 

 

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