A popular option for dessert baking, a naked cake can be created by every culinary specialist. You need to bake the biscuits in advance, make a suitable cream and cool it. In the process of preparing the delicacy, you don’t need any special equipment or complex ingredients; everything is prepared simply and quickly.

How to make a naked cake?

The main feature of the dessert is the decoration of the naked cake. There are several tricks that will help you cope with making delicacies without much difficulty.

1. If the cakes are uneven, they need to be trimmed.
2. A thick cream is used for filling; it does not cope well with soaking the cakes. Any syrup will cope with this task.
3. A two-tier naked cake is difficult to assemble, given that the cream does not provide the necessary bonding of the cake layers. All sorts of inedible devices help confectioners with this: cocktail straws, toothpicks, sushi sticks.

What kind of cream should I make for a naked cake?

The best cream for a naked cake is cheese. It is prepared simply, holds its shape perfectly and has a neutral taste, which is especially important if the main role in the dessert is played by cakes and fruits. In addition to other advantages of cream cheese, it comes out perfectly white and therefore looks very impressive in the company of chocolate or red cakes.

Ingredients:

• mascarpone – 500 g;
• cream 33% - 20 ml;
• powdered sugar – 100 g;
• vanilla.

Preparation

1. Beat the cream with a mixer, adding powder and vanilla.
2. Add mascarpone, mix at low mixer speed.
3. Before use, the cream must cool for 15 minutes.

Naked Cake Sponge

The biscuit for such a dessert should be dense and soft. Use it completely cooled. Any irregularities need to be trimmed, and the cakes themselves should be soaked in syrup. If you follow the basic rules for preparing a classic sponge cake, you will get a cake that is ideal for decorating a spectacular treat.

Ingredients:

• eggs – 6 pcs.;
• sugar – 250 g;
• flour – 250 g.

Preparation

1. Separate the whites and beat until stiff peaks form, adding sugar.
2. Separately, beat the yolks until white foam, gradually add to the whites.
3. Add the double-sifted flour into the protein mass, stirring with a spatula.
4. Bake the cake in the oven for 25 minutes at 180.
5. After cooling for 12 hours, the cake is divided into 2-3 cake layers.
6. The naked sponge cake is filled with cream cheese and left for an hour in a cool place.

Naked Red Velvet Cake

The most spectacular naked cake consists of red sponge cakes and cream cheese. The incomparable combination of colors and delicious taste of the delicacy will amaze even the most experienced sweet tooth. You can make a red sponge cake by tinting the dough with beetroot broth, but for a more saturated color it is better to use gel dyes.

Ingredients:

• eggs – 3 pcs.;
• kefir – 250 ml;
• flour – 3 tbsp;
• butter – 200 g;
• cocoa – 50 g;
• sugar – 300 g;
• dye – 1.5 tbsp. l.;
• baking powder, vanilla;
• cream cheese – 500 g.

Preparation

1. Beat soft butter, adding sugar and vanilla.
2. With the mixer still running, beat in the eggs one at a time.
3. Dilute the dye in kefir and pour into the oil mixture.
4. Mix flour with baking powder and cocoa and add to the dough, stirring with a spatula.
5. Bake the biscuit for 40 minutes at 180.
6. Frost the cooled cake layers, making a naked cake with mascarpone cream.

The most delicious naked cake with chocolate can be made from store-bought cake layers. The filling cream can be made from mascarpone or a cheaper alternative - Danish buko. Instead of cocoa, it is better to add melted chocolate to the filling and use it to make a glaze that will flow down the sides of the dessert. Berries on the surface would be an appropriate decoration.

Ingredients:

• chocolate biscuit – 2 pcs.;
• buko – 700 g;
• powdered sugar – 200 g;
• dark chocolate – 200 g;
• butter – 50 g;
• berries for decoration;
• coffee liqueur for soaking.

Preparation

1. Cut the biscuits into two layers.
2. Soak with coffee liqueur.
3. Beat the cheese with powder, add 100 g of melted chocolate, mix well, cool for 30 minutes.
4. Melt the second part of the chocolate and mix with butter.
5. Spread the cream cheese over the cake layers as you assemble the naked cake.
6. Pour glaze on top, making drips.
7. Top with berries.

Naked cake with berries

Naked is a spectacular treat that is best prepared with fresh berries. To keep the strawberries fresh, it is better to glaze the pieces with a light solution of ready-made jelly. To decorate the delicacy you will need two ready-made cakes; you can buy them ready-made, so the dessert will be ready in half an hour.

Ingredients:

• biscuits – 2 pcs.;
• mascarpone cream cheese – 600 g;
• strawberries – 500 g;
• coffee liqueur for soaking;
• mint – 20 g;
• strawberry jelly – 100 ml.

Preparation

1. Cut the berries into slices and dip half in jelly.
2. Cut the cakes into 2 parts, soak in liqueur.
3. Smooth the cream onto the cake, distribute the berry slices, cover with sponge cake and repeat layers.
4. Spread the rest of the cream on top, randomly arrange the gelled berries.
5. The naked berry cake is served after soaking for half an hour.

Naked cake with icing

Anyone can make a naked cake with smudges, if you have the right one. It is better to make it from a bar of dark chocolate, with the addition of butter and heavy cream. The cakes can be bought or baked according to a proven recipe, filled and decorated with cream cheese on the sides. You can decorate the top with slices of all kinds of fruits.

Ingredients:

• cakes – 4 pcs.;
• cream cheese – 700 g;
• orange, kiwi, grapes - for decoration;
• sugar sprinkles;
• sugar syrup for sprinkling the cakes;

For the glaze:

• chocolate – 100 g;
• cream – 100 ml;
• butter – 50 g.

Preparation

Naked cake with candies

You can decorate a naked cake with your own hands using improvised methods. Various candies, cookies and other sweets are used. The basis of the dessert is traditionally filled with thick cream and the delicacy is always decorated with glaze on top. While the fondant has not hardened, place sweets randomly on the surface.

Ingredients:

• sponge cake - 4 thin cakes;
• espresso for soaking cakes;
• cream – 500 ml;
• chocolate icing – 150 ml;
• candies for decoration.

Preparation

1. Soak the cakes with coffee.
2. Decorate the naked sponge cake in layers, coating each layer with thick cream.
3. Spread the glaze on top, making drips, and immediately lay out the candies.

Naked cake with curd cream

A simple naked cake is a recipe that every novice pastry chef can handle. If you don't have cream cheese, use cottage cheese. This cream is prepared by analogy with cream cheese. To make the delicacy original, you can add lemon curd and garnish with berries in syrup. The specified amount of cream is enough to soak 4 cakes with a diameter of 25 cm.

Ingredients:

• sponge cake - 4 layers;
• curd mass – 200 g;
• cream – 200 ml;
• powdered sugar – 100 g;
• lemon curd – 200 g;
• syrup for soaking cakes;
• Lingonberries in syrup – 100 g.

Preparation

Cooking naked with your own hands will not be difficult. Using a proven recipe for cakes and cream, from a meager composition of ingredients you can create an incomparable treat that will look spectacular at a celebration. Particular attention should be paid to the decor.

Easily recognizable by their exposed layers and minimal amount of buttercream or frosting, naked cakes have become a staple style in everything from homemade birthday cakes to multi-tiered, professionally made wedding cakes. This is not just a cake with less cream, but a very trendy feature today. And in my opinion, very stylish!

What is a naked cake?

A naked cake is easily recognized by its missing or minimal outer layer of finishing cream. This cake showcases the natural texture and filling of the cake. Some naked cakes have a little bit of cream on their outer edges that is almost clear or not at all.

The fashionable trend of serving naked cakes remains relevant in 2018. Avoiding decorating the cake with cream on the sides allows the skin to shine and fill the room with aromas. But there are many more reasons to make your next cake naked.

7 Reasons to Make Naked Cakes

1. You want to show off the pie and the filling at the same time.
2. If you've spent a lot of time making a beautiful cake and delicious filling, skip decorating the sides with frosting or finishing cream and let the cake's color and texture captivate your customer with its natural appearance.
3. Are you low on cream? You've got your cake filled and layered and, oops, you're just freezing it a little! Just skip aligning the sides and the cake will still be just as neat, but less sweet.
4. Are you serving the cake on a hot day? Customers of desserts for weddings in the summer often choose a naked cake, since butter and cream can quickly melt on a hot summer day. Be sure to use a jam or meringue based filling if temperature is one of the reasons for using minimal buttercream.
5. Do you want something beautiful and rustic? Naked cakes show off texture and are very visually appealing.
6. Especially homemade, these unadorned cakes are perfect for any family celebration, even backyard weddings.
7. Do you want to decorate the top of your cake quickly and easily? Naked cakes are perfect for those of us who are nervous about assembling a multi-layer cake. Focus on creating beautiful cake layers and delicious fillings, and your cake will only need top makeup.

Some housewives spend their whole lives baking cakes that are not coated with cream on the sides, but they don’t even know that it’s called naked. And now this is a fashionable trend, since a cake coated on all sides is no longer considered the height of perfection. This is the art of baking a naked cake so that the fondant does not spread, the edges look good, and most importantly, the whole structure does not creep somewhere to the side - this is the height of skill.

How it was

When there were no special cake pans with a removable side panel, baking had to be done in various types of frying pans, which did not always have strictly vertical edges. To coat several cake layers, you had to make much more cream to hide the difference in the layers or trim the edges evenly. Both methods brought with them a certain sadness, since by increasing the volume of fudge, we spend much more money on the purchase of ingredients. But it would be a pity to cut off the edges and make them strictly vertical, since some frying pans had a rather large angle of inclination of the side wall.

Many housewives left everything as is, and it turned out that only the top of the cakes were coated, and excess cream flowed onto the edge, which created a certain appearance of “creamfall.” Maybe this is where the story of naked cakes began.

Of course, this is an ideal option for home gatherings, when everyone sees the quantity and quality of cakes and cream, but the most interesting thing was the fact that such cakes have become fashionable for banquets, weddings and anniversaries.

On the issue of baking a cake without clothes

Baking a naked cake at home is very easy because you don't have to trim the edges and make them perfectly smooth. What may need to be trimmed are the tops, if suddenly on one side the cake rises more during baking than on the other.

The cakes must be soaked, since the thick cream that is used to put the cake together will not be able to soak all its parts and the baked goods will turn out dry. To soak a naked cake, any liquid compositions, cognac, liqueur, syrup from liquid jam or compote are suitable. In general, everything that ends up in the house.

You can make baked goods with one or two tiers, just keep in mind that strong cream does not provide such good adhesion between the cakes, so professionals use inedible ingredients to strengthen the cake. Anything can serve as such fasteners:

• Cocktail straws;
• Toothpicks;
• Wooden chopsticks for sushi and rolls (they often remain in the house after ordering food from Japanese restaurants)
• Wooden sticks from decorative cocktail umbrellas and other paraphernalia;
• Plastic lollipop sticks.

Any solid, thin, oblong tube will do, as long as it is designed for eating or drinking.

The easiest option, if there are children in the house, is straws for children's juices. They are quite durable, although they do not have a large diameter.

How to put together a naked cake using baby juice straws. First of all, they must be washed and dried. We put the first cake layer, coat it, put the second one. Take the tube by the short edge and insert the long, pointed edge into the top cake. When the tube passes through the top cream and enters the bottom layer, you need to carefully trim off the excess with sharp, usually manicure scissors. This way you can connect any number of cakes, just do it in different places so that the upper ones do not try to push out the lower tubes.

Decorations for not quite dressed baked goods

The most common decoration for modern naked cakes are berries and fruits; they can be placed between the cake layers or cover only the top layer. Bright berries will look good with all shades of cakes and any creams.

Fruits are also suitable as a layer and as a decoration, but for the layer it is better to cut them into thin slices or cubes. Tangerines and oranges are disassembled into slices and the thin peel is removed from each. It is also necessary to remove all the seeds.

A number of housewives like to use cherries to decorate cakes; in this case, you will have to stock up on a special device for squeezing out the seeds so that the berries look good on top of the last cake layer.

Decoration with flowers and twigs is becoming fashionable, but these details should not be used in everyday naked cakes, since we usually bake for children, and for them the main thing is taste, not the beauty of flowers and branches. Moreover, it is very difficult to explain to the kids why this inedible bouquet was needed.

Super holiday

If you want to bake a multi-tiered holiday cake for a birthday or anniversary, then you will have to select baking dishes of different diameters. According to professional confectioners, the best option is 24 and 15 centimeters. There are two options for installing cakes:

1. The upper tier becomes exactly in the center of the lower one. In this case, you get a platform for decoration of 4.5 cm around the entire circumference. This cake will have to be decorated symmetrically to make it look like one whole piece. It turns out very beautifully if the cakes are of different colors and from different doughs: two are dark in the lower tier, one is light, and vice versa in the upper.
2. The upper tier stands with one edge - to the edge of the lower one. It's like a baseball cap, a cake with a visor. In this case, there is a larger area for decoration and you can put large flowers or fruits on the top of the cake.

It is better to strengthen any option for a festive table, since the structure without fasteners is very fragile, and having fun and dancing before it comes to the cake can ruin all the work put into it.

For a children's party, you should prepare multi-colored biscuits that will change color thanks to natural ingredients. There will be no green or blue tones in this cake, as those colors are often achieved through food additives, but the red, yellow, white and brown layers can be placed in any order. Each layer must also be decorated in a special way. Tangerines, peaches, nectarines, and apricots are suitable for yellow. For red - raspberries, cherries, red currants. It is better to make the white layer with a contrasting coating - chocolate, dark nuts, black currants, and the dark layer - banana and white chocolate.

On the plateau between the tiers, mix pieces of all the berries and nuts present. The result is a very unusual fruit and berry cake.

And the king is naked

The cake is rightfully considered the king of the wedding table, the first piece cut by the bride and groom is always sold, the cake itself is in full view of the guests throughout the evening and only at the last moment does it come to fruition.

Since the fashion for naked cakes has penetrated the wedding table, there are two options that are suitable for any wedding.

In the first case, the cake can be baked by the bride with her mother and friends. Since no special skill is required to write out monograms, images of hearts, sculpt doves and other wedding paraphernalia. Simple layers of your favorite cake are baked and placed on top of each other using cream. This multi-tiered sculpture can be decorated with berries, flowers, green twigs, pine cones and sprinkled with powdered sugar. A cake made by the bride’s hand will please any guest.

The second option is to order a wedding treat at a pastry shop. They will offer a lot of decoration options and will be able to increase the number of tiers.

The only drawback of this cake is that not all ingredients are edible, and guests must be notified about this in advance. Although some will no longer care by the time the “wedding king” is cut and half of the flowers will definitely end up in their stomachs. Therefore, when ordering a wedding cake from a pastry shop, it is worth pointing out that you should not put too bitter decorations on the cakes.

If cakes lose their dressing and switch to natural ingredients, then housewives who enjoy baking such cakes should start harvesting berries for decoration.

Ingredients needed to make Naked Cake at home.

Beat the softened butter until white at maximum mixer speed. Without reducing the speed of the mixer, add sugar in several stages.




1. Add eggs one at a time.

   
   
2. (banner_banner1)

   Combine soda with kefir, stir and combine with ingredients in a mixer.

   
   

3. In a convenient container, combine all the dry ingredients: flour, cocoa, baking powder, vanilla sugar and coloring. Stir everything.

   
   

4. Reduce mixer speed to low and add dry ingredients one tablespoon at a time. Let the dough mix completely and turn off the mixer.

   
   

5. We bake the dough in one layer in a springform pan with a diameter of 26 cm. The oven is preheated to 180 degrees. Bake for 35-40 minutes.

   
   
6. (banner_banner2)

   Preparing sour cream soufflé. Pour gelatin with a small amount of water and leave to swell for 10 minutes.

   
   

7. Beat the cream at maximum mixer speed until thick.

   
   

8. Without turning off the mixer, add powdered sugar in several stages.

   
   

9. Then, in a thin stream (as shown in the photo), pour in the gelatin melted in the microwave or in a water bath.

   
   

10. Lastly, add sour cream 1 tablespoon at a time.

    
    

11. Assembling the cake. Cut the finished, well-cooled red velvet cake into three equal parts.

    
    

12. Leave the bottom part of the cake in a springform pan and place half the strawberries on it.

    
    

13. Place half of the sour cream soufflé on the strawberries as in the photo.

    
    

14. We increase the side of the springform pan.

    
    

15. Cover the soufflé with the second cake layer. Then we repeat: strawberries, soufflé and the last cake. Place the assembled cake in the refrigerator for 2 hours.

It's summer, and around the wedding, Mendelssohn's march is constantly playing in my kitchen, because I'm making a wedding cake again! This time it's a naked cake! Why naked? Yes, because without coating, in the most cakey nature! The young couple didn’t want a cake with cream or sugar mastic after a hearty feast, but I didn’t mind!

So, let's start preparing a naked wedding cake with berries and fruits with a sponge cake.

I concluded that the eggs don’t need to be refrigerated for this sponge cake, because I didn’t notice much of a difference. If you have a great kitchen machine, then don't think about it! Place the eggs in a bowl and add a little salt (on the tip of a knife). Beat until increased by 3-4 times!

Then add sugar and vanillin in two additions, constantly whisking.

Pour the flour and baking powder into the egg mixture in two additions and stir only with a spatula - using the folding method. Gently work from bottom to top so that the mixture retains its airiness.

Pour in 3 tablespoons of vegetable oil and the same amount of boiling water, mix with a spatula, and our tender biscuit dough is ready.

I pour the first portion into a mold with a diameter of 16 cm - for the top tier. I bake for 40-45 minutes at 170 degrees.

I make the dough two more times and bake it twice in a mold with a diameter of 26 cm.

I cool everything upside down. This will prevent your cakes from settling due to temperature changes.

All biscuits are ready. Let's leave them overnight and assemble the cake in the morning!

There’s no need to leave the kitchen yet, we need to cook the impregnation. To do this, heat the sugar and water and boil until the sugar is completely dissolved. For flavor, add a little liqueur of your choice or rum.

Let's prepare jelly for the cream. You can use ready-made jelly in bags, but add 2 times less water than indicated on the bag. I prepared the jelly solution myself. It's cherry season, and I took a glass of cherry juice and filled it with water to 300 ml. Added sugar (0.5 cup) and instant gelatin (25 grams), let it swell, combined with juice, heated and strained. Let the jelly cool to room temperature.

Beat 200 ml of cold cream with 2 tablespoons of powdered sugar until stiff peaks form and place in a pastry envelope. I want the frosting on the sides of the cake to be white.

Whip the remaining chilled cream. Separately, beat sour cream with powdered sugar. Add cream to sour cream and stir. Then pour in the cooled jelly and beat.

You will get this dense cream of pale pink color.

Now cut each biscuit into 2 layers. And we cut the sponge cake for the top tier with a diameter of 16 cm into 4 layers. We soak each cake with our syrup and assemble the cake like this... Apply a little cream to the base so that the cake does not “run away” from the base, and place the bottom cake. We make a dam of cream along the edge so that the pink sour cream does not come out and spoil our color scheme.

Place pink cream in the middle.

And we continue to the top. Lubricate the top with cream and pierce the tier with a skewer. The skewer will keep the cakes from moving. Place in the refrigerator for several hours to stabilize. In this way we assemble both tiers. I do this in the evening, and in the morning I will decorate the cake. In the lower tier I inserted cocktail straws at the height of the tier. This is done in order to avoid the cake sagging under the top tier. In this case, the top tier should be on a cardboard cake base.

In the morning we assemble the cake.

Wash and dry the fruits for the cake.

We will need a neutral pastry gel. You can use it to secure the berries on the cake and lubricate the cut of the fruit, “sealing” the cut.

All that remains is to place the berries and fruits on the cake. Decorate with sprigs of rosemary and our naked wedding cake with berries and fruits is ready! The aroma of rosemary is such that your head is spinning!

I love summer very much for its bounty of colors and riot of flavors!