Naked and semi-naked cakes
An impromptu blog post as a result of receiving sooo many enquiries this year, last year and this week. Here goes. As mentioned in my FAQs, I don’t offer ‘naked’ or ‘semi-naked’ cakes! There, I said it.
I’m a ‘detail’ girl. Whether it’s bespoke hand piping (no generic stencils here!) to match your dress, or inspired by your venue or invitations…
hand painted detail to reflect your flowers…
or sugar flowers to match your fresh ones…
I want to create something special for your special day!
And, whilst I love the idea of a sponge cake oozing with silky buttercream and fruity berry conserve for a family dinner or afternoon tea, for weddings I like to provide something a bit more special. I thrive on the creativity of providing delicate sugar flowers and/or using detail to reflect your wedding styling. As a creative it’s so important to love what you’re working on. It makes me happy, makes me produce the best work I’m capable of, so makes my clients happy!
To ensure the cakes don’t dry out on your wedding day, naked and semi-naked cakes need to be baked the day before your wedding. If you’re offering a large number of portions this can often necessitate working through the night. I value (and need!) my sleep so don’t do that.
Without a protective buttercream or ganache coating the cakes have a shorter shelf life. The cake can be badly affected if the room where it’s displayed is too hot and can dry out if the room’s too cold. If you do opt for a naked cake, ensure your supplier is scheduled to assemble the cakes on site as close to the start of your wedding breakfast as possible, to avoid serving dry cake. No-one wants that.
Your wedding – your choice!
Of course, you may really have your heart set on a naked cake or semi-naked cake – that’s fine – it’s your wedding and you should have what makes you happy! It’s an important purchase and only fair that, whatever you want for your wedding day, it should be created by a cake maker who’s thrilled to do so.
Whilst I don’t offer naked or semi-naked cakes, I do offer an alternative – read on!
Belgian chocolate ganached cakes
I do use, in my opinion, the best-tasting and best-performing sugarpaste (that’s fondant – if you’re in the US) and only a thin 3mm layer of it. But, I do appreciate that not everyone likes the sweetness. Or they’d like a less formal or a rustic finish. For this reason I do offer cakes coated in couverture Belgian chocolate ganache only. They provide a good canvas for sugar flowers – so I get my sugar flower creativity hit and my clients get the detail to reflect their styling, plus the taste they want. Win-win!
One thing to note though, ganached cakes are vulnerable to heat sources so are unsuitable for summer marquee or outdoor weddings. I therefore offer them during the colder months (November to March) only.
Here’s an autumal ganache-coated wedding cake. Decorated with sugar foliage and flowers, it has three different-flavoured tiers – stem ginger & lemon cake coated in zesty lemon Belgian white chocolate ganache and caramel & praline cake and Masala chai cake both coated in Belgian white chocolate ganache. This particular design is textured for a rustic look to complement the venue but the finish can also be smooth and sharp for a clean contemporary look.
Bespoke wedding cake design
So, to summarise, I’d rather provide elegance, a sponge texture and taste you can be certain will be exquisite, and meticulous attention to detail for the most special cake you’ll buy in your life.
With love, Amanda x