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

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! 


My candy cart 

I love to bake, it’s one of my favourite hobbies even though I have not nearly done as much baking as I’d like recently, however, I also have something else I enjoy too – having my own sweet (or candy) cart! 

A couple of years ago I was starting to make vintage style sweets at home, old fashioned ones you remember from childhood like fudge, lollipops, sherbert or coconut ice. I looked around at ways to sell or show off my new love of sweet making when I saw a candy cart on the Internet. 

From the moment I saw it I was hooked and for Christmas my parents bought me my own. It turned up all plain wood and I painted it and bought it accessories. Though I have never named it. 

Unfortunately my plan to hire it out never really transpired as it was too much to use up my weekends whilst having a full time job and a little girl. It has become something of a novelty which friends and family enjoy. It appeared at my daughters 3rd birthday, a christening and last weekend I set it up as a wedding present for a very close friend. 

It is hard to transport and I always end up damaging myself or something else when I’m setting it up but the big smile I get when I see people’s faces is well worth it. 

It’s definitely paid for itself despite never charging for it in happiness and that’s more important. Even if I do need an extra room in my house to keep it!