Frosting-Free Cakes: The Latest Trend
A new trend is taking hold both in North America and on the other side of the Atlantic Ocean. Cakes are being pared down so that frosting and fondant coverings are now nearly absent from the confections.
They’re called “naked cakes,” and these simplified desserts showcase the texture of the cakes and their fillings. According to culinary experts, the idea for the naked cake came from Christina Tosi, owner of Momofuku Milk Bar. It’s an award-winning bakery with locations across the United States and Canada. Now many other pastry chefs and bak- ers are hopping on the naked cake band- wagon, with the trend being highlighted by the likes of Martha Stewart and the respected wedding resource The Knot.
Just because these cakes may be short on exterior buttercream doesn’t mean they fall flat on flavor or visual appeal. Cakes can be embellished with fresh blooms, gum paste-molded flowers, edible pearls and gems, fresh berries, and much more. The Knot notes many naked cakes are garnished with flavors that are included in the cake, such as chocolate chips, crumbs, cookie dough, or candy sprinkles.
Couples who are stripping down their weddings to include more basics and natural effects may be drawn to these naked cakes. They’re also an option for those who find frosting, buttercream and fondant too sweet for the palate. Naked cakes enable the interior flavors to really shine.