Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
IT
Pocketmags Digital Magazines
   You are currently viewing the Italy version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Baking Heaven > July 2019 > How to…. MAKE A NAKED CAKE

How to…. MAKE A NAKED CAKE

Naked cakes are a trend that is here to stay for the foreseeable future. Britt Box from She Who Bakes (shewhobakes.co.uk) shares her foolproof step-by-step guide to getting it right…

Over the past few years, many people have chosen to cast aside the traditional iced cake in favour of a more exposed and rustic-looking naked cake, simply dusted with icing sugar and topped with fresh fruits or flowers. This is a fabulous idea in principle, and they certainly do look very beautiful.

Some of the points that draw people to choose a naked cake are its simple aesthetic which works perfectly against most backdrops and celebrations. Plus, they aren’t that time-consuming to make. They are budget-friendly, as icing (which it doesn’t require) is quite a big expense depending on how much you buy, and they are easily customisable in whatever colours or toppings you want to add. However, they aren’t without their difficulties.

The assumption that it’s easier – as there is no icing to be done – is only partially true. With naked cakes, the biggest downside and complication is its longevity. As the cakes are cut into but not completely covered, they allow air in and can go dry rather quickly. Between set up and tasting a little stale, you’ve only got about 2-3 hours. I’m going to talk you through how I make naked cakes, semi-naked cakes and what I like to call, barely naked cakes.

For all naked cakes, I highly recommend a strong, stable sponge like a Madeira. It has more density to it than a Victoria sponge or lemon drizzle and will therefore last a bit longer when left out already cut into. You can, of course, bake several layers of thinner cakes and stack these, but I do notice what I make up for in time before it goes too hard, I lack in even-looking layers. If you use separately baked cakes, they can sometimes be slightly different in colour and thickness, whereas if you bake one bigger cake and cut this into layers, you have less time once it’s on display – but the cake looks a lot more uniform. I have used this cake recipe hundreds of times and can highly recommend it for a naked cake:

READ MORE
Purchase options below
Find the complete article and many more in this issue of Baking Heaven - July 2019
If you own the issue, Login to read the full article now.
Single Issue - July 2019
€4,49
Or 449 points
Annual Digital Subscription
Only € 3,33 per issue
SAVE
26%
€39,99
Or 3999 points
6 Month Digital Subscription
Only € 3,50 per issue
SAVE
22%
€20,99
Or 2099 points

View Issues

About Baking Heaven

Cream or jam first? It's a hotly debated topic in the baking world and one that often divides afternoon tea lovers! Whatever your preference, we've got a selection of delicious scones and quintessentially British cakes and bakes for you to mix and match. You'll also find brilliant breakfast inspiration with flavours from around the globe, posh tarts for entertaining, homemade pizza dough step-by-step and plenty of seasonal cakes, biscuits, puddings and teatime treats to keep you busy – get your copy now!