Naked Wedding Cakes - Some bare essentials!
Asked on 3 Aug 2020 by Gillian Tracey
Hi Lindsey / crew - I have 3 related questions to ask, please:
1 - what is the best type of sponge, that will hold it's shape / structure when being made for a tiered but naked wedding cake
2 - how far in advance can I make the cakes, I can freeze them
3 - any recommendations on fillings that will hold their structure and not run
Thank you
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Hello,
Firstly, I have to say we’re not wedding cake specialists! I’ve made lots of wedding cakes but that was well before the ‘naked’ trend started.
It all depends on what you like. For us a classic sponge cake eats well filled with whipped cream and seasonal fruit but most naked or semi-naked wedding cakes are filled with buttercream and jam or fruit as buttercream sets when kept cool and lasts longer.
Completely naked sponge cake will dry out left on display during the wedding proceedings, so most caterers skim to surface with a thin layer of buttercream to help reduce the amount the cake dries out.
Most couples want their tiered cake to be displayed and the longer it’s on display the more it will dry out.
Deep stacked layers will need dowels and supports to prevent the weight of the cakes causing the tiers to sink.
Some choose chocolate or madeira cake because it is sturdier but madeira will be much heavier than a sponge.
I’m not sure if your making your own! Yes, you can freeze a sponge cake. I’d freeze them on cake boards and well wrapped.
If I was doing my own, I’d probably choose classic sponge cakes filled with strawberries and / or raspberries (in the summer!) and whipped cream (or mascarpone cream) and I would wrap each layer with a collar of cellophane, the same height as each layer and just remove the cellophane before cutting.
In my mind this would work but would need a test well ahead of the wedding to make sure.
If I did chocolate, I would do a tiered version of Squidgy Chocolate / black forest with cherries.
Best wishes
Lindsey