Naked Wedding Cake
 

Someone has requested a naked wedding cake... an icing-less three -tiered cake! My concern is that it will not remain moist. There is no way I can bake all of those layers the day before or even less that same day, set it up, and deliver it. The request is for a spice cake with cream cheese filling. The only thing I can think of is to use a fruit glaze, such as apricot preserves brushed over it. Any ideas?

I think of a spice cake being a very moist cake anyways, like a carrot cake or a banana bread. So if you bake your cakes the day before and wrap them well, I am sure they will be perfect.

..or like most cake makers....bake, freeze ahead of time, when needed pull out and thaw.....no reason it should be a prob......

Thanks for the responses. I'm beginning to develop a little more confidence.

My DIL owns a cake shop and this is what she does. Her cakes always taste fresh and not dry.

In the past I have baked many wedding cakes. I alway baked them ahead of time and froze them. I think they tasted better after the freezing then those that are served fresh. People have always loved my cakes. I made cakes at home, froze them, transported them frozen by car and plane thousands of miles and never had a problem.

Naked cakes!? I don't get it! The ONLY reason I eat cake is for the frosting and the corners taste the best! LOL

Many couples can't tolerate the icings on cake and depending on the type of cakes some may be diabetic. Eliminating the icing helps.

You should be able to keep it moist by brushing it with simple syrup before adding each layer. Should not be too complicated, nor too difficult