Naked cakes are just about the coolest things right now! I have absolutely loved the style ever since they came out about a year ago! Considering it's the start of wedding season and I decided to work better to kick off the season then to do a post on how to make The perfect naked cake! Heck you could even make your own wedding cake if you wanted to!
so here is the inside scoop to the make the naked masterpiece...
You pick your pan shape whether it be circle, square, heart shape, hexagon. Whatever it might be and start making your favorite cake batter.
I prepare my pans by using Baker's Joy baking spray it is literally a miracle spray it when it comes to non-stick spray is specially for bakers because it has flour already in the spray.
Fill your pans about 3/4 the way full that way you'll have a full and dents cake. And when you are done and ready to cut the tops off of your cake you can just cut them right out of the pan.
Once cakes are baked take them out of the oven and let them cool for about 5 to 10 minutes. Once someone cool to take them over to a working space and get your cake turntable and a sharp serrated knife and cut the tops off of the cakes so that they are completely flat.
This is definitely one of my favorite points in the process because whenever I bake I'm usually starving because I'm baking all day long so I will have something extra to snack on!
I mean check out those cake tops! You can do what ever you want with those! Because those are all extras.
Now from this point you have all the cakes leveled I place cake boards on each cake and set them in the freezer for about 1 to 2 hours to let them hard in so they are easier to work with. Don't worry about covering them with anything because we will be taking them out shortly.
Once cakes are completely hardened and cold take them out of the freezer and this is going to be the start of the layering process.
before I start layering though I make sure that all of my edges and cakes look pretty. By pretty I mean that all of my edges match up and that there are no hard crusty spots anywhere along the sides. If there are I cut them off.
Once all of your layers are pretty and matchup completely brushed all of the extra crumbs off and make your favorite frosting I have plenty of recipe is on my website you can go and check them out, and get that frosting ball by your side.
What are you like to do with all of my cakes is I get my first cake board and I put a dollop of frosting on that cake board that my first cake which is the bottom cake and basically glue the cake onto the cake board with that frosting and it's nice because that cold cake will really help that cake glued to the board. This way it will help the cake not move when your frosting it.
Fill each layer with frosting and filling and then place the next layer of cake on top of the frosting. Once you have filled the entire cake scrape some of the extra frosting off onto the cake by filling some of the extra holes in the layers. Smooth it out with a cake spatula.
After I finish frosting the cake I will usually put it back in the freezer for about 30 minutes to an hour just to allow the cake to sit and let the frosting set well.
once the frosting has set well, take it out of the freezer and top it with your desired fruit flowers or chocolate trip.
hope you enjoyed this post! Let me know if there's anything that you have questions about I would love to help you out and answer any questions! If you have a wedding coming up or a special event and would like a cake feel free to contact us through our contact page. We would love to be a part of your special day!
The Blonde who Bakes
I'm so excited to tell you guys what I've been working on lately. I was asked a couple of weeks ago by one of my favorite Utah companies, Albion Fit, to match one of their new clothing patterns to my Macarons. So we did that, and I cannot wait to unveil what we ended up doing with the project!!!
We had such a fun time deciding which direction to go with this and I'm very happy with how it turned out!
We decided to do an entire blog post, and recipe tutorial on how to make our Macarons so that we could refresh your memories on how to make the delicious little cookies and show you just have fun these are to shape and decorate!
So let's get to it! Let's get this baking party started!
BAKING TOOLS NEEDED:
- An Electric Stand Mixer. (Our Favorite is the Professional Kitchen Aid)
- Kitchen Scale
- Medium Saucepan
- Rubber Spatula
- Extra Bowls
- Piping Bags
- Piping Bags
- Measuring Cups
- Food Coloring
- Sharp Knife
- Half Sheet Pans
- Silpat Mats/Macaron Mats
ITALIAN METHOD MACARONS:
I thought that the little Leggings and Tank Macarons turned out so cute!
Hope you enjoyed this post!
Now go make some Macarons, and take some pictures and send them our way! We would love to see how they turn out!!! Theblondewhobakes@gmail.com
Also, head over to Albion Fit and check out all of their AMAZING stuff!!!! They are amazing at what they do. They are opening their new store in the City Creek Mall on May 19th. Don't walk, RUN! Because they have the most beautiful clothing and swimming suits in the state!
Hope me you have fun with the recipe! Can't wait to see what you come up with! 😘
I LOVE SPRING AND SUMMER BECAUSE OF ALL OF THE GORGEOUS COLORS, WEATHER, AND PARTIES I GET TO BE APART OF.
I GOT TOGETHER WITH ONE OF MY FAVORITE FRIENDS, TIFFANY JAYNES WHO IS NOT ONLY AN AMAZING FRIEND & MOM, BUT ALSO A KILLER PHOTOGRAPHER AND PARTY PLANNER, AND HAD A FUN LITTLE PHOTO SHOOT WITH HER.
THIS WAS A BABY SHOWER AND OR BRIDAL SHOWER INSPIRED SHOOT. WE PLAYED WITH THE GORGEOUS COLORS OF SPRING AND WENT CRAZY.
I MADE ALL OF THE DESSERTS, WHILE SHE MADE THEM ALL LOOK GOOD WITH HER TALENTED EYE.
DESSERTS THAT I MADE FOR THIS SHOOT WERE:
3 CAKES, CAKE POPS, CUPCAKES, AND OF COUSE MACARONS. I HAVE SO MANY FUN EVENTS COMING UP AND I CANNOT WAIT TO SHOW & TELL YOU WHAT THEY ARE! WE'VE BEEN HARD AT WORK OVER HERE AT THE BLONDE WHO BAKES HQ TRYING TO GET EVERYTHING READY FOR ALL THE FUN AND CRAZY THINGS THAT ARE ABOUT TO HAPPEN.
ENJOY THE PHOTOS, I KNOW I DID. MY FRIEND IS AMAZING!
IF YOU HAVE AN EVENT COMING UP AND NEED SOME TREATS I WOULD LOVE TO BE APART OF YOUR SPECIAL DAY! CONTACT US AT: THEBLONDEWHOBAKES@GMAIL.COM
THE BLONDE WHO BAKES
The thing I love most about my job, is that I love love love being apart of everyone's special days! Whether it's a Birthday, Baby Shower, Graduation, Celebrating Moms/Dads, Bridal Shower, Anniversary or your Wedding Day, there is nothing that I love more about my job than having a hand in making those days one to remember.
I had the opportunity this past week to work with one of my dear friends on her Daughters 3rd birthday. To say that I loved how it all turned out would be an understatement!!! As you can tell, she is a MASTER party planner.. And in fact she is! She is the Head Honcho on Multiple Businesses, including Wed Utah and Muyly Miller Event Co. So she has had a little experience in planning, but I literally was GIDDY when I saw how she put everything together. And so o wanted to show you all how creative she was with this theme.
THE WATERMELON MACS 🍉
I had quite a fun time with this theme! I played with the shapes of Macarons to make them look like Watermelon Slices. (Later on we used these for the Cake topper!)
🍉THE WATERMELON CAKE! 🍉
THE BEST CHOCOLATE CHIP COOKIES 🍪
R E C I P E:
prep time: 15 minutes
cook time: about 11 minutes
total time: 3+ hours, (dough chilling)
I N G R E D I E N T S:
3/4 C Unsalted Butter - Softened
3/4 C Light Brown Sugar
1/4 C Granulated Sugar
1 Large Egg
1tsp Vanilla Extract
2 C Flour
1 - 3.5 oz Packet of Instant Vanilla Pudding Mix
1 tsp baking soda
pinch of salt
12 oz bag of Semi Sweet Chocolate Chips
D I R E C T I O N S:
1. Combine butter and sugars in standup mixer. Beat until creamed.
2. Add egg and vanilla. Turn mixer on medium – high speed. Cream and combine well.
3. Stop mixer. Scrape down bowl, and add the dry ingredients; flour, putting mix, baking soda, and salt. Turn mixer on. Beat on low speed for about one minute.
4. Stop. Scrape bowl. Add chocolate chips, turn on mixer for about 30 seconds until well combined.
5. Roll dough into balls and flatten very lightly. Place them on a plate and cover with plastic wrap. Refrigerate for at least two hours, up to five days.
6. Remove dough out of refrigerator when you are ready to bake them. Preheat oven to 350° line a cookie sheet with Silpat Mat or parchment paper.
7. Bake cookies for 11 minutes-12 minutes.
(cookies may look gooey when you get them out of the oven, but they will continue to cook as they cool on the cookie sheet when you take them out.)
8. Let cookie is cool for about 10 minutes before serving.
9. Cookies will keep at room temperature in an airtight container for up to one week, or in the freezer for up to six months.
10. Now go enjoy some delicious cookies!!!! 😘💕
The Blonde who Bakes
Owner & Head Baker of The Blonde who Bakes, Co. Wife & Mom. Athlete. Sweet Tooth Enthusiast. Resides in Utah.