Naked wedding cake

The last three days have involved some planning and baking as I was asked by my sister if I could make her friends wedding cake. 

My initial reaction (inside my head) was “no way in hell can I do this!”  but the story of her cake maker dropping out and her plan to go to Costco and buy a random cake was enough to get me straight into the kitchen.

As Sophie the bride had absolutely zero ideas on likes, colour schemes, flowers… Well, anything at all!  I sent her a couple of ideas. She liked them but said they were too fancy as she was having a rustic wedding in her parents back garden. 
Ah, rustic made me think of a style of cake I’d recently seen. A naked cake. She loved it and so the idea took off.

A naked cake is basically a layered sponge with no traditional icing around it so you can clearly see the cake and the layers. 

For the wedding cake I’ve kept it very simple, just a light vanilla sponge with buttercream and strawberry jam. 
I had an idea how I wanted it to look but it wasn’t until it was coming together that it finally took on its own style.  My mom isn’t convinced it’s very “wedding cake” but I like it. It’s different and fun and hopefully will taste bloody amazing! 

Good luck tomorrow Sophie and Joe xx


Naked Wedding Cake

For the cake:
18oz Caster sugar
18oz Margarine
20oz Self raising flour
9 eggs
2tsp vanilla extract

For the buttercream:
750g butter
1kg icing sugar
1tsp vanilla extract

Plus:
1 1/2 jars of jam
Icing sugar to dust
Edible glitter

This recipe will look daunting when you look at the amount of ingredients, just remember, it’s very simple, just two big cakes! 

I made this in two cakes over two nights. The first I made as a 10oz cake and the second as an 8oz cake. 

Preheat the oven to 180c and line a cake tin. 

In a large bowl or mixer (I used my Kenwood mixer with a K beater) put the margarine and sugar. Beat until light and pale. Mix in the vanilla. 

Add in an egg and some flour. Keep doing this till all the eggs and flour are incorporated. 

Pour into a cake tin and bake until the top springs back. For the 8oz cake it took me 1 hour and for the 10oz it took 1 hour and 15 minutes.

Once cooked, remove from oven and let it cool. When cool cut the cake into layers. 

When the cake is very cool then make the the buttercream by mixing all the butter and icing sugar together with the vanilla. 

Keep mixing till the butter is lighter.

Pipe circles of buttercream onto each layers and fill in the circles with jam (as on the picture) 

Finally finish the cake with flowers, glitter, signs or whatever you need to make the cake your own! 

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