Welcome to the Cake Decorators Q&A
Undressed Tiered Cake
I’ve been asked to do an undressed cake for a wedding next year, that is just natural with no covering and enhanced with fruit. What I’d like to know is the powdered look of the cake, is it achieved just by sifting icing sugar over and rolling the sides in it? I’m thinking will this wear off as it stands for a period of time. Also using egg white to slightly dip the fruit. Is this safe or can you advise using anything else. It’s a summer wedding so I shall use ganache for filling and glueing fruit to cake but I want to ensure the powdered and frosted look stays and is not absorbed into the cake.
This will be my first undressed cake so I am quite excited about it and want to get it right.
Any advice would be appreciated – thankQ.
I’ve been asked to do an undressed cake for a wedding next year, that is just natural with no covering and enhanced with fruit. What I’d like to know is the powdered look of the cake, is it achieved just by sifting icing sugar over and rolling the sides in it? I’m thinking will this wear off as it stands for a period of time. Also using egg white to slightly dip the fruit. Is this safe or can you advise using anything else. It’s a summer wedding so I shall use ganache for filling and glueing fruit to cake but I want to ensure the powdered and frosted look stays and is not absorbed into the cake.
This will be my first undressed cake so I am quite excited about it and want to get it right.
Any advice would be appreciated – thankQ.
Hi AnnieLaurie
Is it the naked cakes which you mean? Naked cakes have a minium of crumb coat which is scraped off and can look like icing sugar has been pressed into the sides. The sponge can dry out but there are ways to ensure moisture is retained. Take a peek here for a couple of ways:
They are then decorated with fresh fruit or flowers and look absolutely amazing! The fruit can be coated with sugar glaze to keep it fresh. Fresh egg white should not be used really to coat the fruit because of the risk of contamination.
If you want to sprinkle the cake with powdered sugar it should be done just before serving so the sugar doesn’t become absorbed into the sponge and the fruit.
Hope this helps.
Yes I do mean naked. Is the sugar glaze the same as a sugar syrup you would use to skewer and soak the cake to keep moist.
So I would buttercream the sides and then scrape it off to give that effect?
The fruit with the sugar glaze I presume would give a shiny finish. Can I then sprinkle sugar on once set to give a crystal like finish or do you think this would be absorbed?
Sorry to ask so many questions but I want to get this right.
ThankQ.
Sugar glaze is made using two parts sugar, one part water or fruit juice. Place ingredients together and bring to the boil for a minute. As it cools it thickens and can be brushed on fruit to give it a shiny glaze when set. Simple syrup for brushing on cake layers is made using equal quantites of sugar and water or fruit juice boiled for a minute or two. Another way to glaze fresh fruit is by thinning down some clear apricot jam with a little water or alcohol and brushing that onto the fruits instead of the syrup. Sprinkled icing sugar on glazed fruits it will be absorbed. Best way to see how it works is to experiment on a small cake or cupcake.
ThankQ MIWL!
Did a little research last night and found a suggestion to use dissolved red currant jelly with a little framboise added. Apparently it’s slightly tart flavour compliments the sweetness of the fruits.
I shall do some sampling as you suggest, although sampling is never good for my waistline!
Thank you for the sugar ratios.
I know what you mean about experimenting and sampling! Trying to cut down on sugar and chocolate is a near impossibility in my house! I hope you find something you can work with. If I find any other techniques which would be of use to you I will post in this thread. x
