I've never been a big follower of fashions, and maybe that's why I've never made a cake with fondant or cupcakes with coverings or creams that taste like nothing, despite how successful they are. You won't have seen recipes or products or supplies for them on the website. I admit it's an art to make them, but they just aren't for me. But there is one trend I definitely join, and that's the trend of naked cakes.
Literally naked cake means naked cake. Naked because it is shown as it is, without any of those coverings I mentioned. It's a cake characterized by showing the sponge in two or more layers in the most traditional way.
Being stripped of those additions doesn't stop them from being cheerful. In fact, they draw attention for their natural, vibrant decorations that the fruits give them (what's more natural?), and they can usually be filled with cream, custard or chocolate.
Some make them more perfect and well finished, and others show them with a casual disorder that gives them an irresistibly distinctive character (those are the ones I like!). They can have such an excess of fruit or such an unpolished finish that they even seem decadent... although that doesn't take away their true flavor. They all have their charm, their touch, their natural and traditional edge.
The naked cakes are making a big splash in the United States. The web is filling up with creations, and it's a pleasure to see them. And not only the web: the success is such that it is even the trend at many weddings, where the wedding cake returns to its traditional starting point, leaving fondants behind and showing the cakes of old.
Because clearly, this new trend is a call to the traditional (yes, that which we at Claudia&Julia love so much!) or, if you prefer, it's a counter-fashion: a tendency to go against everything that is fondant pastry and excess sugar.
The best thing about naked cakes or naked cakes is that anyone can make them: whether with a standard round pan or with a bundt pan, and using a recipe as simple as the typical yogurt one or the most basic sponge cake recipe you know. You can then easily make it two layers, and decorate it with cream, chocolate or simply give it a snowy touch of powdered sugar. The finishing touch? Some strawberries for a discreet decoration, a combination of two fruits of different colors... or the most varied, colorful and abundant combination of fruits you have to accompany it!
I've always thought that the way a dish is made and presented says a lot about the cook, and I see it even more clearly in a naked cake. For that reason, I encourage you to make yours, while I say: "show me how you finish your naked cake, and I'll tell you what you're like!".
Here is a sample of two different finishes: the recipe is the same, but it depends on each person to finish it in a bolder or more sober way (photos by Pemberley Cup and Cakes).
If you want to see some naked cake recipes for inspiration, you can visit:
- Victoria sponge cake, for those looking for a basic, delicious and spongey cake
- Naked chocolate and zucchini cake with cherries, a naked cake recipe that is pure temptation
- Carrot cake, so you don't feel too bad about eating cake
- Eton Mess Cake , a good example of a naked cake made with the Angel Bundt pan.
- Summer naked cake with red fruits, the perfect mix of red fruit and cream.
Comments
paula said:
Hola
Me podrian recomendar algun proveedor en bogota de estas tortas por favor
Claudia said:
Hola Elisabeth,
te aseguro que no eres la única ni la última a quien no le va el fondant! Me quedo también con tus preferencias :) Muy buen fin de semana, Claudia
Elizabeth said:
Creí que era la única que no le gustan las tortas con fondant, siempre las he visto más como un adorno en la mesa que como algo que provoque comer como postre, y sí es todo un arte, pero un arte de azúcar que no dura, prefiero poner esos adornos en la torta de otro material (cerámica por ejemplo) que pueda durar y volver a usar… En fin es cosa de gustos… Pero yo me quedo con las naked cake!
Cuina amb Noe said:
Me encantan las recetas tradicionales y las tartas naked, son geniales como siempre las hacemos en casa. Un post genial.
Un beso
Noe
Claudia&Julia said:
Lo lamento María José pero el molde Angel food está agotado en Europa. Estamos esperando un contenedor con más unidades pero va a tardar 2-3 semanas en estar disponible.
María josé said:
Estoy completamente de acuerdo con lo de las tartas naturales, sencillas y curradas en casa con nuestro toque personal.os estoy siguiendo desde hace una semana y aquí me quedo pero quiero comprar el molde del ángel food y no lo tenéis, para cuandooooo??? Gracias
maria said:
Estas tartas son estraordinarias. Lo autentico de siempre.
Gracias por compartirlas.
Mathilde Padilla said:
Son unas recetas buenísimas, mil gracias!
elisenda said:
Qué bien! este post me hace aún más seguidora de claudia and julia. Y es que la moda de los cupcakes y fondants no solo es absurda sino ridícula. Volvamos a la cocina de verdad!