Naked Cake – Trend or Fad? FAQ

Top: Blueberry cake is true nakedness. Bottom: Raspberry Limoncello and Pink Velvet cakes with un-iced sides.

Have you seen the original idea behind naked cakes? The concept began as simple cakes with no icing, as in the blueberry cake above. Then some bakers, pastry chefs, and cake decorators gave their cakes a swipe of icing across the top. Over the years the naked cake phenomenon gained in popularity and more cakers began offering their own version. With simple designs and professional execution, these cakes were elegant (and especially good for people who don’t like frosting).

Cakes by sugar me sweet bakers.

Then something happened. The word naked continued to be used, but the previously simple designs with no frosting traveled into a different cake universe. Some cakes were crumb-coated (a thin layer of icing used to seal in the crumbs before the actual icing) and then some cakes ended up fully iced, yet bakeries still referred to their creations as “naked.”

While many of these cakes are beautifully executed, others are sloppy and lean heavily to one side. Or worse, many are now so laden with “stuff” (twigs, pine cones, flowers, fruits, candies, etc) we can hardly see the cake.

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In Brides magazine, most of the cakes are lovely and simple, and epitomize the idea of naked cakes. But the cake photo above is from an article in The Knot, another wedding industry magazine.

The industry must stop using the word naked. Maybe we can call them half-naked or semi-nude. The sloppy ones can just be called sloppies.

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