Don’t worry… It is only the cake that will be naked!
A while ago I posted some inspiration for Naked Wedding Cakes. I mentioned that I was going to have a go at baking one myself… and that is exactly what I did earlier this week on Bank holiday Monday!
After writing about it on here, and on Twitter, a few people told me that they are harder to make than they look! So I was fully prepared for a total flop. So in the end I was quite happy with how it turned out, though if I am going to go ahead with my plan to make our own cake then I will be needing a LOT more practise!
I mostly followed The Great British Book of Baking recipe for Victoria Sponge, but tripled the quantity of all of the ingredients. I thought this would be enough for three sandwiches… but as you can see it wasn’t. There was enough mixture to make one layer of each size sponge. Although it doesn’t look quite like the inspiration images, I am pretty chuffed!
If you would like to have a go at making my cake, this is what you will need:
525g Self Raising Flour
525g Caster Sugar
1 1/2 Teaspoon of Vanilla Extract
1 Tub of Vanilla Frosting
lots of Jam
1 punnet of Raspberries
A set of 3 Cake Tins (I used 18, 22 & 26cm which I bought from Amazon for £8.50… bargain!)
Heat the oven to 180ºC or Gas Mark 4 (I forgot to do this!)
Add the butter and sugar into a bowl and mix until smooth
Beat the eggs and vanilla with a fork and add to the mixture (I added the eggs straight to the bowl, which I have since learnt is probably the reason my cakes ended up being so flat… so definitely whisk the eggs!)
Sift in the flour and mix
Add the mixture to the three grease proof tins and spread evenly
Bake in the heated oven for 20-25 mins. Mine did take quite a bit longer than this in the end. So I would advise just to keep an eye on them (without opening the oven door if possible).
Once golden brown, take them out of the oven and leave them to cool (very important that they are completely cool before moving onto Step 8)
Place the largest cake on a plate or stand, and spread on top a generous amount of Vanilla Frosting and Jam. Then pop the medium sized cake on top
Add raspberries around the edge of the cake
Repeat step 8 & 9 with the smallest cake
Add a dusting of icing sugar over the whole cake, and add your cake topper or decoration. I have used a couple of strawberries.
And there you go!
I am going to have another go at making the cake, learning from a few mistakes I made this time.
I haven’t decided 100% whether I will make my own cake for our wedding as it would need to be done the day before to stop it going too stale, and I might be a little bit busy! But I am going to have fun practising (and my work colleagues are going to enjoy the tasting!!).
One last thing before I go… The nominations for this years Wedding Blog Awards are now open. If you have been following and enjoying Diary of a Bride I would love it if you could spare 2 minutes to nominate me for Best Wedding Blog Newcomer. You will also be automatically entered into a draw to win a Diamonfire jewellery set worth £80. All you have to do is click on the logo below, complete the little form, submit and hey presto! I will be VERY grateful
Getting Naked! was last modified: May 10th, 2014 by