I have been loving the new idea of “naked” wedding cakes. Not everybody is a lover of fondant, ganache and butter cream and there is something utterly beautiful about layers upon layers of delicious cake oozing with delicious filling and topped with fresh blooms that makes me oh so very very hungry.
Talking of hungry, the flavours of naked cakes can be just as delicious as a more traditional wedding cake if not more. The cake above (by The Cake & I Handcrafted Cakes, photo by Morrison Photography) is a caramel mud cake with salted caramel frosting.
Cake number 4 below? (by Sticky Fingers Bakery Photo by Farrah Allan) has a bottom tier of cardamom, yoghurt, rose, pistachios, a middle tier of dark chocolate, yoghurt and honey with pumpkin & white chocolate crumble, a top tier of white chocolate, maple syrup and a beetroot & white chocolate crumble and is decorated with morello cherries and hibiscus petals.
And then there’s Cake 6 (by Miss Ladybird Cakes), it’s a vanilla bean Genoise sponge cake layered with fresh strawberries, strawberry jelly and vanilla bean meringue buttercream, and dusted with sugar and cake two? Meringue layers stacked with oodles of fresh cream.
Are you loving naked wedding cakes as much as I?
Image 1. Cake by Regnier Cakes
Image 2. Cake by Simple Ingredients
Image 5. Cake by Elisabeth Cakes Photo by Jess Gunn Weddings Photography and Design from Lauren and Tim’s Classic Sunshine Coast Wedding
Image 6. Cake by Miss Ladybird Cakes
Image 7. Cake by Simple Ingredients
Image 10 Cake by Sweet Milton Cakes