Naked Wedding Cake

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4lb portion Yo's Ultimate Chocolate Cake
8lb portion Yo's Ultimate Chocolate Cake
6lb portion Yo's Ultimate Vanilla Cake
3 x Italian Meringue Buttercream recipe
Simple Syrup

Item Name:	Availability:
2 x 6" round cake pans, prepared with parchment
2 x 10" round cake pans, prepared with parchment
2 x 8" round cake pans, prepared with parchment
Ruler
Serrated Knife
Small Offset Palette Knife
Rubber Spatula
Piping Bag
#805 Piping Tip
Paring Knife
1 x 6" Cake Board
1 x 8" Cake Board
1 x 10" Cake Board
8 x 1/4" Wooden Dowels
Pencil/Marker
Garden Shears
Unused Emery Board/Nail File (or piece of Sandpaper)
Fresh flowers of your choice
Scissors
Floral Tape or Plastic Drinking Straws
Ribbon
Pearl pins (or Decorative Pins)
Simple Syrup Squeeze Bottle	Add to Cart -

Preparation

Prepare Cakes

Prepare your chocolate and vanilla cake batter. Divide your 4lb portion of chocolate batter evenly between your 6" cake pans, your 8lb portion of chocolate cake between your 10" pans, and your vanilla batter between your 8" pans. Bake at 350 degrees for 40 minutes (6" pans), 1 hour and 20 minutes (10" pans), and 1 hour (8" pans), or until a cake tester comes out completely clean. Let cool completely.

Prepare Buttercream

Prepare your Italian Meringue Buttercream. Set aside.

Prepare Simple Syrup

Prepare your Simple Syrup. Set aside.

Level Cakes

Level all 6" of your cakes and cut them in half horizontally.

Fill Piping Bag

Fill your piping bag with Italian Meringue Buttercream.

Soak Vanilla Cakes

Begin with your 4 x 8" layers of vanilla cake. Soak each layer with simple syrup, and let it absorb.

Stack and Fill Vanilla Cakes

Place your first cake layer on the 8" cake board, and pipe a border of buttercream around the circumference. Then fill in the circle by gently spreading more buttercream with a small offset palette knife. Repeat process until you have stacked all four layers.

Ice Cake Top

For the top layer of the cake, use the same method, and try to smooth out the buttercream as nicely as possible. Let chill.

Stack and Layer Chocolate Cakes

Repeat the process above with the 10" and 6" round chocolate cakes. Let chill.

Mark Cake Centre

Find the centre of you 10" cake using a rule, and mark the buttercream with your dowel.

Mark 8 Points

Place a 6" cake pan on top, and using your dowel mark out a circle of 8" points in your buttercream.

Insert Dowels

Insert all nine of your dowels. Use sandpaper to file down any rough edges before inserting them into the cake.

Repeat Process

Repeat the same process on your 8" tier, this time using a 4" cake pan to mark out your circle with 6 points. Then place your 6" tier on top.

Stack the Cakes

Stack your tiers.

Add Ribbons

Cut three strips of ribbon - each one a bit longer than the circumference of the corresponding cake tier. Wrap the ribbon around each cake board, and gently pin into place.

Add Flowers

Trim your flowers and insert around the cake, and on top.

Tips!

Whenever I make cakes for a wedding or special event, I like to work with the florist personally. It is always nice when the flowers match the whole event. Flowers also last longer if you put them on as close to the last minute as possible. I often do it on site at the event.

This naked wedding cake looks lovely. Casual chic at its best. Moist vanilla cake, rich chocolate cake, and sinful buttercream. What else could you need on your big day? Thats a whole other blog!

** Note: If you would like a to clean up your buttercream filling around the edge of the cake, you can use a sharp knife to cut away the excess once your cake is well chilled. I suggest doing this before stacking your tiers. **

You can also insert plastic drinking straws into your cake, and insert the flowers into the straws.

Congratulations!

If all went well, you should see something that looks like this...

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