Remember my cheese ball hedgehog recipe? I made this DIY naked cake for that same baby shower.
This was my first time making a naked cake — or anyth sort of cake with EIGHT LAYERS, for that matter, so I was a little nervous. But it turned out to be so much simpler than I expected!
This might actually be considered a “partially naked” or “semi nude” cake, if we’re being really accurate about the level of wardrobe on this guy, but the principle’s the same. So read on for my tips, including the cake recipe I used!
P.S. Do you love these little fox cake toppers? You can make your own DIY peg doll animals!
Tell me — how would you decorate a naked cake?
DIY Naked Cake Tips and Ideas
Supplies: Besides the actual cake ingredients and decorations, this is everything I used to make my cake. You could easily skip the cake turner and just rotate a plate, but it does help. I wouldn’t skip the scraper, though. It’s a lifesaver for getting that nice, straight edge! This post contains affiliate links. It won’t cost you anything extra, but I can get a small commission to help me pay to keep Shrimp Salad Circus up and running, so thanks for your support!
Tip 1: Use a dense, moist cake recipe to create the perfect base for your DIY naked cake. Since there’s no frosting coating the outside to lock in the moisture, you don’t want something so light and airy that it starts to crumble apart.
I used this simple white cake recipe as my base. I made two batches, and in one I mixed a teaspoon of raspberry essence. In the other, I added a half-teaspoon of almond extract. I alternated the flavor layers when I built the cake, and it was just a nice pop of surprise flavor.
Tip 2: Freeze the cake before assembling to make your life a whole lot easier. This makes it easier to stack the layers and provides a nice, firm surface for frosting in between.
But don’t pop it in the freezer too early! Learn from my mistakes.
Like I mentioned in Tip 1, I made two batches of cake. I baked each batch in the smaller two pans from this set, giving me a total of four little cakes. I then had to slice each cake into two thinner layers with a sharp knife, which I found much easier to do when the cake had cooled but wasn’t frozen.
Tip 3: Don’t skimp on the frosting between layers. It seems counter intuitive to use a lot of frosting on a cake that … doesn’t have a lot of frosting. But hear me out, okay?
With a normal cake, you’re covering up all the weird edges and gaps using a nice thick layer of frosting on the outside. A naked cake gives people X-ray vision right into every single layer, so you have to build accordingly.
Dump a thick dollop of icing onto the center of each layer, and spread it outward, building it up higher toward the edges. When you drop the next layer on top, some frosting should squeeze out the edges.
I used the long edge of this stainless steel scraper to spread the frosting that oozed out while rotating the cake. It gives a really nice, filled-out look and the pretty “partially naked” finished appearance.
Tip 4: Use the bottom of a cake as your top layer. You know how cakes get that rounded, puffy top when they bake? That’s normally fine, but since we can’t cover the top of this cake in a thick ayer of frosting, that’s a no-go.
The bottom of a cake is perfectly flat and smooth, so just flip a layer upside down and drop it on top for a perfect surface!
Tip 5: Let the decorative accents steal the show. A DIY naked cake is like a blank canvas, so have fun with it!
Add a cute cake topper. Cover the top in fresh, edible flowers for a real statement.
Tuck fresh herbs around the tiers. I used rosemary here, but lavender would be really pretty, too!