Boy do we have a treat (literally) for you today folks! The ever so lovely and talented Lyndel Miller has taken some time away from her work as a food stylist and generally being awesome to sit down and talk us through how to make our very own naked cake! Take it away Lyndel…

While naked wedding cakes have been popping up all over the world the last few years, and considered trending.I have always loved them. The humble sponge with jam and cream has always been enjoyed in my house, thats a Naked Cake.

The simple design of a naked cake features three elements, generally. It has all the structure of a traditional tiered cake, filling between layers included. They come in all different shapes and sizes. they are beautiful, rustic and even organic. Simple, unpretentious and yet so pretty.

Some may call this an unfinished cake.We love the simple elegance of the undressed cake paired with the rustic romance of flowers, foliage, delectable fruit and ?other whimsical decorations. you can stick to a single flavour profile or mix to your hearts content.

Here is a recipe for a lovely moist Champagne Cake and Buttercream frosting but you can opt for the simplest store bought sponge and fresh cream if you choose. This is a good idea to try first if you aren’t feeling too confident about decorating. Have a practice run and enjoy eating the results before moving on to the recipe below.

This just may be inspiration for you to dig up an old family favourite recipe instead and use it for your special day, decorating it as you please to make it your very own creation to share with family and friends on your special day or any other occasion for that matter.

Who needs an excuse? These are divine !!

4 1/2 cups plain flour
4 1/2 tsp baking powder
1 tsp salt
1 1/2 cups unsalted butter
3 cups white sugar
2 tsp vanilla extract or paste
9 egg whites
3 cups champagne

180 grams unsalted butter (room temp)
3 cups confectioners’ sugar ( put 1/4 cup aside for dusting )
1/2 cup champagne
1/8 cup whole milk
1/2 tbsp vanilla extract or paste

pomegranate jewels
edible flowers.

Only use toxic free flowers. Be sure to specify this when ordering from your florist. While most people will not eat the flowers you don’t want chemical laden blooms on your cake just in case they do!! Roses are a perfect choice in varied varieties.

Preheat oven to 350 degrees F ( 175 grams C )
2. Grease and flour three 9-inch cake pans (or cut parchment paper to fit).
3. In a bowl combine flour, baking powder and salt then set aside.
4. Take a mixing bowl beat butter and sugar for about 5 minutes or until light and fluffy.
5. Add vanilla and beat in the eggs one at a time.
6. Add the flour mixture and champagne in three alternating additions, starting and ending with flour to prevent curdling.
7. Pour your batter into pans and bake 35 minutes or until a you can insert a skewer in the centre and it comes out clean.
8. Set aside to cool completely.Now prepare your frosting.

1. Take a mixing bowl and beat butter for about one minute.
2. Then gradually add sugar, champagne, milk and vanilla and continue beating until smooth and creamy.

Once all cakes have cooled you can start to build your simple Naked Cake.
2. If you have found that your cake has risen somewhat take your knife and while cake is still in its pan skim the top with a knife, cutting the surface and removing the excess cake.
3. This will make for a nice level finish for building your layers.
4. Place your first cake on to a plate or cake stand, top side down.
5. Cover the top with your delicious frosting ( or a simple choice of whipped cream ) Then put another cake on top and repeat to make your three layers.
6. Now for the dressing.Let your creative juices flow.Place berries and pomegranate jewels randomly on top of the cake and on the buttercream layers.
7. Place a few as decorations also at the base of your chosen stand or plate.Edible and toxic free flowers make a lovely addition.Roses are a favourite of mine and used here.
8. Finally dust with the extra icing sugar.Be careful to not overdo it as you what to appreciate all your berries and flowers. Serve fresh !

CREDITS Photos Elouise Van Diet Gray // Words and styling Lyndel Miller