[Little Cake Garden] | [London] | [jasmine@littlecakegarden.com] | [07506622369]
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This Naked Cake

September 29, 2017

Wedding season is typically considered to be anywhere between end of May and early September. So, we're really pleased that it's stretching on to Autumn and even Winter.

 

We are glad to have been able to kick off our exciting Autumn run with a very on Autumn Trend - Naked Cake.

 

You only have to browse through our gallery to see that we're all about the fondant, the sugar flowers and the sharp edges.

 

But more than that, we're really all about the couple; and we will work to any theme and just "LCG" it up somehow.

 

The Naked Cake exploded onto the scene in 2014 to quite mixed reviews. Some people loved the natural, rustic charm such a cake could bring to a Tudor barn or country home wedding setting.

 

Others, steadfast to tradition, complained that the un-iced cake looked unfinished, "would dry out quickly", or that the trend was just a way to cut costs by having a wedding cake that was less laborious to make than its conventional, fondant iced peers. (Ouch!)

 

Love them, or loathe them, they have made quite an impact on the wedding industry in recent years, and we think our five reasons will help you to see why...

 

1. It's such a niche cake.

Weddings are ALL about themes. Part of the fun of the day is that the theme for your wedding is so communicable from all the little details. From the invitations, to the centrepieces, everything combines to express whatever theme you've gone for.

 

And nothing says rustic, countryside, simplicity, more than a naked cake. Would this cake suit a Great Gatsby, 1920's themed wedding at The Ritz? Absolutely not. A barn wedding with Burlap table runners, baby's breath in jars and bunting as the decor? - Yes, yes, and yes again.

***Click on image for original credit***

 

2. "No one eats the icing anyway"

To be honest, this is often what I hear when the question of whether to have a naked cake or not comes up. It's true - only children (and those blessed with the burden of the sweet tooth *I share the burden*) eat the icing. So, if it's not integral to your design, it's really no loss. Only your five year old nephew will ask you why there is no icing on the cake.

 

3. There are a million and one different ways to style them.

Super-neat, extra rustic, semi naked, rainbow coloured, fresh flowers, fruit only, jam dripping - take your pick. For such a simple design, the possibilities are endless and can be tailored to your preferences to give you a unique show-stopper.

 

Not all naked cakes have to be Victoria Sponge. The option for different flavours for each tier still exists, and only adds character and interest as you cut the cake.

Berries only? Figs? Pineapples? Mango? Colured buttercream? Patterned buttercream? There really are no rules when it comes to this style of cake!

 

***Click on images for original credit***

 

4. "It won't be as expensive"

This is one of those truths, that isn't always true; but is sometimes, so it qualifies. Of course, largely, the main ingredients are the same, so there will still be that element.

 

If you are going for a classic naked cake with a dusting of icing sugar and simple, easily available fruit and flowers - then yes, it will not cost as much as a fondant covered cake with all the works. However, if your imagination extends to ten tiers of Madagascan Vanilla Sponge, dragon fruit, each tier separated by a fluffy wreath of Coral Charm peonies, with flecks of edible gold leaf to adorn - then, errr, no, such a beauty may cost you the same as a fondant creation!

But by and large, yes, naked cakes are less of an investment than traditionally iced cakes.

 

5. If it's good enough for Royalty...

I think we are all aware that the good ol' Victoria Sponge gets its name from it's biggest fan and the person we can thank for bringing it into all our lives: Queen Victoria.

 

Not allowed much sugar as a child, she more than made up for it on the throne when selecting her tea time treats. The airy sponge, sandwiched with raspberry jam and fresh cream, fast became her favourite treat to have at tea time, and it's legacy lives on even today.

 

The Victoria Sponge is known as a quintessentially British dessert and you'd be in good company to serve it as a dessert at your wedding.

 

 

And now to our own creation from last Saturday: four tiers of classic Victoria Sponge, berries and figs, and a dusting of icing sugar.

 

 

I'm not sure if it was an optical illusion (because you could see the layering of the cake), but so many people have commented on how tall / huge / massive / impressive the cake was. All of our cakes have six inch tiers, so I guess that's how we put our spin on it.

 

We met the rustic element of the cake with the fruit adornment and the shabby-chic covering of icing sugar. Without our fondant sharp edges to make the cake look razor sharp, we instead focused on clean piped lines of buttercream, and hidden jam to keep the cake looking neat.

 

"This is the best cake I've ever seen at a wedding." - The Groom.

 

"Absolutely beautiful. Fair play to ya. Legend!" - The Head Caterer.

 

Mission accomplished.

 

To Ben and Catherine - happy married life guys...

 

Jasmine and Rob x

 

 

 

 

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