Naked Wedding Cake Concerns!!
My son has asked me to make a Naked Wedding cake for their wedding in June - I have made this cake before at a camping anniversary celebration last year and it was very successful, however, for the wedding, the cake would need to be set up early in the morning, with the ceremony at 12.00 and then we are not sitting down to eat until around 3.00 and the cake will probably not be touched until 5 ish. My concern is that the filling is mascarpone with lemon curd and fresh fruit and it will be sitting there for all that time in the heat. We have tried to come up with other fillings but none of them sound as good as this one. Does anyone have any ideas of what I can do? Please!!
Replies to This Discussion
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Permalink Reply by Sandra Smiley on
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Christina, I agree it would be risky to leave it out for that long. Is there anywhere the cake can be refrigerated until right before the reception, then rolled (or carried) to the actual venue?
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Permalink Reply by Goreti on
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I agree with Sandra. I would not leave it out that long without refrigeration. Way too risky.
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Permalink Reply by June Kowalczyk on
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I'm also making a semi naked wedding cake, but for early September. I'm not using cream cheese or fruit, anything that can spoil. I've told the bride it had to be flavoured buttercream. Your lemon curd will be fine, but definitely not the mascarpone cheese. You could use freeze dried fruit, apparently from many I've heard it works quite well. Why not a light amount of b/c with freeze dried fruit in it and lemon curd on top?? That could be a good compromise.
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Permalink Reply by Christina Frampton on
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Thanks for your replies - that's a good idea June , I haven't tried freeze dried fruit before, where do you get it from? I'm not mad on buttercream but I don't think I have much choice really
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I just posted a nearly naked cake 2 days ago here. A test run for the wedding cake. Now I did smear on the tiniest amount of icing on the cake, and coated with sugar syrup. It sat for 3 full days on my counter. Was lovely, fresh and moist when I cut it. As for freezed dried fruit, you'll have to google it. I know a lot of decorators seem to buy it online. I've never actually used it, but it sounds easy. You don't have to re-hydrate, cause the icing, or cake batter, does it for you. I've been meaning to see who carries it where I am. Want to try it. On my to do list.
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Ok will google it and give it a go thank you
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I see Tesco carries freezed dried fruit. I few came up when I googled. Try cake decorating supply too, they may have more of a selection.
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https://nuts.com/search?q=Freeze+Dried+Fruit
Christina, I have ordered dried fruit from Nuts.com. They carry a full line of freeze dried fruits and are a wonderful company with which to do business.
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Thank you Sandra that's really helpful - what does the fruit taste and look like? I just wondered why people were using the freeze dried instead of fresh, is it so the fruit stays fresh looking? Sorry not had much experience of this sort of thing!
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Fresh fruit continues to "ferment" while inside your cake. Will eventually percolate, and blow out side of your cake because of the built up gases. I know this because my cake club leader is a decorator with 40 yrs experience, and found this out the hard way using fresh fruit inside a cake that was sitting out over a long period of time unrefridgerated.
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I am unable to answer your question regarding appearance and taste, Christina, because I just ordered the dried fruit for fruit cakes. It was the very best quality, however, so I feel confident that applies to everything they carry. It is an amazing, small family business (no, I'm not part of the family, just a big fan).
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