Erin Bakes Cake by Erin Gardner

Author:Erin Gardner
Language: eng
Format: epub
Publisher: Rodale
Published: 2017-02-20T16:00:00+00:00

NAKED FINISH

Grease your pans so they’re nice and slick! Without frosting or fondant to hide any baking imperfections, you’ll need those beauties to slide out of their pans in one piece.

Distribute batter evenly among your cake pans to make your job easier when it’s time to cut and fill.

To keep your naked cake looking straight and beautiful, take the time to measure your cakes before cutting. Even layers don’t only look beautiful, they also add stability to your finished cake.

Fresh is best. Naked cakes leave much of the cake surface exposed to air, which can lead to the cake drying out more quickly. Schedule your baking as close to the event as possible.

Choose stable cakes and fillings—think pound cake, birthday cake, and frostings that set firm like ganache, AMBC, or SMBC. Add fresh fruit shortly before serving.

Use a piping bag when filling your cake to keep layers even and to prevent your filling from marking up the sides of your cake. When piping your filling, give yourself a little lip (about ¼-inch) to allow for it to spread a little when the other cake layers are added on top.

For a semi-naked cake, apply a crumb coat to the exterior of the cake that’s thicker than a normal crumb coat, but thin enough that streaks of cake show through.

Chill out, man. After all that hard work to keep your cakes and fillings clean and straight, give your naked cake some time to chill in the fridge before moving or serving.

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