Naked Wedding Cakes Forgo Frosting

Learn about this latest trend in wedding confections.

wedding cake

Photo courtesy of I Dream of Jeanne Cakes

Getting naked is usually frowned upon during a wedding reception. But when you’re talking wedding cakes, that’s a different story. The “naked cake” trend is covering up dessert tables at Boston’s receptions, and by naked, we mean no frosting. That’s right. Let them see cake.

“Most clients who select this look have chosen a natural, organic style for their wedding,” says Jeanne Topham of I Dream of Jeanne Cakes in Haverhill. There’s that popular rustic wedding theme again, but it also works well for celebrations set at historic mansions or a tented seaside venue.

For the naked design to work, bakers leave the cake unfrosted and instead decorate it with fresh florals or fruit, such as grapes, figs, berries, and sugared cranberries. They even sometimes use succulents or herbs like rosemary or sage. Usually the cake has a three-tiered design, but sometimes it’s a single tier featured as part of a larger dessert table.

Although it’s a new design trend in Boston, Topham has seen it before. “I remember seeing an Australian magazine several years ago that showed a naked cake before the trend caught on here,” she says. “It was by Simmone Logue of Australia. It was so inviting.” She describes the dessert as having a cascade arrangement of fresh green grapes and white flowers on a vanilla cake, and the sides were bare. “The trend has definitely caught on here. I’ve seen it go from buttercream neatly piped between the layers, to smeared so that some of the buttercream is on the cake but the cake is still visible.”

If you’re choosing to bare it all, Topham suggests chocolate or vanilla cake for the best effect. The filling between the cake layers can be neatly piped or artfully smeared.

“If a bride wants to incorporate fresh fruit, I suggest having it between the cake layers in the filling instead of baked into the actual cake or used as decoration,” she says. “Sometimes we like to use jam for an added zing of flavor, and a couple could choose to have some of the jam or preserves peeking out from under the buttercream filling.”

With the idea that it’s what inside that counts, Topham is a firm believer in your cake taking it all off. “You want your wedding to end on a sweet note. Dessert is the last of the meal, so you want it to be delicious and memorable,” she explains. “With a naked cake, you can.”

 


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