In this cake decorating video, I’m not only going to show you how to create a beautiful two tiered naked cake, but also how to glaze it to prevent it from drying out, and how to decorate it with beautiful buttercream scrollwork!
This unique cake is sure to be a favorite, whether you are making it for a birthday cake, bridal shower, or wedding!
I love the rustic feel and simplicity of a “naked” (unfrosted) cake. Cake layers are sandwiched between layers of frosting or filling, and adorned with natural decorations like fruit, flowers, and perhaps a dusting of powdered sugar.
The result is a cake that is surprisingly beautiful, and couldn’t be simpler to assemble.
What is unique about this tutorial is that our cake is not completely “naked”. We discuss the basics of applying a glaze and assembly, but we’ve added an unexpected twist — buttercream scrollwork.
I think that the effect works very well, much like the idea of a burlap and lace cake. It retains the rustic feel that the unfrosted layers provide, but somehow the elegant piping doesn’t feel out of place. It works well, and I hope that you find the final look as charming as we do!
Enjoy the tutorial! If you give this cake a try, we’d love for you to leave a photo in the comments below!
Materials:
Any cake would work well for this design, but we used the White Almond Sour Cream (doctored mix) cake. We have a 3 layer 8 inch tier, and 3 layer 6 inch.
We used the fluffy vanilla buttercream frosting recipe for our filling and scrollwork. Use whatever frosting you’d like!
Piping Tips: I used a Wilton tip 2 for my scrollwork. (Tip 3 would work well also and you may find that the slightly easier tip it is easier on your hands!)
Support: Use your usual supports of choice for a tiered cake. I used a cardboard cake circle beneath each tier and also 4 bubble tea straws in my bottom tier to support the top tier. Base or pedestal of choice.
Viva paper towels: Optional. I used the towels to smooth down my crusting buttercream before piping.
*GELATIN GLAZE:
You may want to experiment with other glazes, but we were happy with the glaze that we made with gelatin and water. This glaze is easy to apply (with a pastry brush), and dries quickly also. It leaves a very faint shine after setting.
1 tsp. unflavored (clear) gelatin (We used Knox brand)
½ c. boiling water
1 teaspoon sugar
Stir gelatin into hot water, add sugar. You can chill in the refrigerator to thicken, but we added two ice cubes and stirred until thickened (does not take long!). Once at a soft set state, it’s ready to brush over your cakes to help preserve the moisture of your unfrosted layers. (We glazed before assembling our tiers.)
**Update: Here’s another glaze option for you. For our Alphabet Cake linked at the bottom of this page, we used a Sugar Glaze with good results also. We’ve only tried it on pound cake layers though…you may want to do a patch test on darker cake layers to make sure it goes on clear.
Notes
The options are endless when it comes to naked (and “semi dressed”) cakes. You may find it helpful to look online for additional “naked cake” ideas. Another option for naked cakes is to tint your cake batter–I’ve even seen ombre tinted layers. So many ideas, so little time! ;0) —
-I mentioned in the video that it is probably best to assemble/decorate your naked cakes no more than 24 hours from the time of the event since the cake layers don’t have the added layer of frosting or fondant to keep them moist.
However, we sliced and tried this cake after it sat (decorated) in the refrigerator for 3 days and it was not dried out. I attribute this to the gelatin glaze that we brushed over the layers. While I still wouldn’t recommend assembling the cake far in advance, but for our little experiment, the glaze did seem to work well.
That’s all for now, have fun experimenting with naked cakes! ;0)
We have a couple of related cake tutorials that you may be interested, featuring “almost naked” cakes!
Here is a beautiful Semi-Naked Red Velvet Cake with cream cheese frosting that we created for an elegant look with a rustic feel.
The difference with semi-naked cakes and the cake that we created in today’s tutorial is that no glaze is needed.
The frosting in the semi-naked cake is applied all over the cake, but so thinly that it is see through. This protects the cake layers from drying out and also lends a very rustic feel.
We’ve also created this trendy Alphabet Cake, filled and topped with a whipped cream cheese frosting (and glazed around the sides with a transparent sugar glaze).
I don’t know if it’s just me, but, the whole video kept pausing every few seconds. Any feedback would help. I just want to know if it’s just me….thank you!
Hi Lisa–
For pausing, I would try clearing your cache or closing out other applications, etc. It could be that a lot of people are trying to watch at once although that usually doesn’t cause issues. Please send me an e-mail if you continue to have pausing issues!!
Melissa I love this version of a naked cake! It’s beautiful! I have a naked cake requested in May for my first wedding cake! Your giving me some great ideas!
Melissa this adds a dressed up look to the naked cake. it’s just beautiful and I can’t wait to make this!
Beautiful! Thank you for wonderful ideas!
Thank you for your comments!!
I think it’s adorable the way you say “nekkid”!
Beautiful cake by the way.
Thank you for sharing your recipe and how to glaze the cake. I have to do a naked wedding cake in May, and I was worried about it drying out. I had heard about glazing a cake but I wasn’t quite sure how to do it.
@Dora~ Ha! That is too funny. I can’t bring myself to say it the other way, lol ;0)
@Wanda~ We were happy with the gelatin glaze! I think that you will like it. You could experiment with it on cupcakes or a 6″ layer if you’d like to try it out in advance ;0)
I really love this idea. I love it’s simple style that makes a huge impression.
Very clever.
I too love the way you say “Nekkid” , it made me smile every time.
Another wonderful idea.
Wondering if a flavored gelatin could be used?
Hi Kim, Yes, I think you could use a flavored gelatin, depending on what flavor, it could add a touch of color to the cake layers.
Loved it. I was always wondering how the cakes would stay fresh and not dry out. Thanks so much!
Lorraine, thank you for your post.
love this….have to try it out NOW!
Just love thus! I think I’ll make myself this for my bday next weekend! :-)
Thank you for your nice comment!!
Thank you so much for your comments! –
@Kim- I agree with Mom about the flavored gelatin although some of the flavors are pretty dark… I would do a little test run before coating your cake layers, just in case the color is a little more noticeable than expected.
@MsGF- lol! I guess that they don’t say “nekkid” in Canada ;0)
@Michelle~ Glad that you want to try it! Let us know if you do!
Hi Melissa , love your cake as always . I just wondered how your cakes come out so clean from the tins ?? Mine are mostly crumy and not as perfect as yours especially for a nude cake . Any tips .
Thanks Anne Marie
This is a lovely cake! It looks as if you did 3 baked 6″ layers. Is this correct? And baked and split for the bottom tier?
Truly lovely! Very Lacey looking. Beautiful.
Hi Georganne, The bottom tier is three 8″ layers and three 6″ layers for the top tier.
Oh I love this I am so going to make it for no particular reason except to give it a go.
I’m so glad to hear that, Noreen!! xo
Haha! even i noticed the ‘nekkid’ its so cute.. i am not a big fan of naked cakes, but this one is too adorable….i love it love it. Thanks Malissa. you are brilliant.
Haha ;0) I need to change this tutorial name to “Elegant Nekkid Cake” ;0) —
I’m so happy to hear that you like this design, especially since nekkid cakes are normally not your favorite ;0) —
Are you using a coupler when you putting on the buttercream to the sides? Or did you just cut the bag?
Hi Janelle- When piping the icing around the sides (in between layers) to fill in gaps and clean up the look a bit, I used a piping bag with the end snipped off. The hole is about the same as a medium round tip 10 or 12 though if you need a reference or would rather go that route. ;0)
Beautiful Melissa!!
I have to do a two tier square naked cake this weekend, a 6″/8″ square. My square tiers usually come out hard and crusty (is that a real word?!) around the edges. Any suggestions on how to keep that from happening? With any other square cake, I would just trim those edges off, however with this cake, I don’t believe that will work. Any tips/suggestions will be greatly appreciated!!! :)
Am I able to use sugar flowers on a naked cake?
I am going to make a wedding cake with a similar design as what you piped on this cake. I am wondering what you suggest, covering the cake with fondant then piping with buttercream or even royal icing. Or just frosting with buttercream and piping with buttercream. I need to transport this cake and am just wondering what you think will work best. Thanks!
Is there a list of flowers…somewhere… that is safe to use on cakes? I am aware of sickness that some flowers can cause, and the lawsuits that could happen. Thank you
Hi Ann, Here is a link that I think you will find helpful
https://shanissweetart.com/safely-decorating-cakes-with-fresh-flowers/