Hey caking folks, this month I will talk about 2 hot cake trends that have taken the cake world by storm and which all cakers are raving about! I found every order I make being either a drizzling cake or a naked cake and for now a little bit of geode mirror glazed which I will give a full detail on how to make them in our December issue. Come December, you will definitely wow your family and guest this festive season. We can relax our shoulders and biceps for now, no more fondant rolling.
Now we will create the most popular and amazing style… It’s semi naked and it’s drizzling! Let’s assume you have baked your favourite cake and you have cooled it off.
Making icing is the first step in order to sandwich the cake and coat it. Personally, cream cheese icing does it for me and my much love coating finish is ganache. I find it easy to work with and gives that super flawless, fine finish. The picture attached, I have used cream cheese to sandwich the cake and white chocolate to drizzle.
How to make Icing
For a 20 cm cake
- 100g softened butter
- 200g plain cream cheese or mascarpone cheese
- 1 egg yolk
- 20ml vanilla extract
- 4 cups of icing sugar.
Place butter, sugar, egg yolk and cream cheese into a mixer bowl.
Beat with an electric mixer until soft and fluffy. If it’s a bit hard you can add a bit of warm milk.
Using a sharp pastry knife, cut your cake into half.
Scoop a generous portion of icing into a piping bag.
From the edge of the cake leave about 1 cm and start piping your cake all round inwardly. This is called (damming method).
You don’t want too much icing oozing out. After finishing sandwiching your cake. Using a palate knife, start crumb coating your cake. Cool in fridge for 30 minutes.
Have a bowl of boiled water ready. Take the cake out of the fridge and ice it again with your preferred icing. This time it becomes easy to apply a second layer of icing and the finish is smooth. As you ice the cake all around, you also dip you knife into boiled water in order to achieve that super fine smooth finish.
When you are happy with your presentation of your iced cake, cool the cake in fridge and prepare your ganache.
- 200g white chocolate
- 60 ml fresh cream
- 30ml butter
- Pinch of orange or lemon zest (optional)
Place chocolate, butter and fresh cream into a stainless steel bowl.
In medium low heat, add water into a sauce pan and place chocolate filled bowl onto water bath.
Make sure you don’t burn your chocolate, when touching the bowl, it must not burn your hands.
Stir the chocolate until it melts. Your ganache is ready.
Drizzling the cake
Take out your cake form the fridge
Gently pour the ganache aiming the centre of the cake. The ganache will slowly spread out and start drizzling beautifully all around the cake. You can use a spatula to assist in oozing out the ganache. Be gentle here, as you spread out the ganache from the centre of the cake to all directions, you don’t want the cake to be covered by ganache. Remember, we are creating rainy effect.
Decorating the cake
I have use a plethora of decorating stuff in all my cakes, ranging from meringues, fresh flowers, berries, piped icing, candy, chocolates, broken chocolate collar, petals, edible silver or gold leaves, sprinkles, macaroons, Oreos, wafer biscuits and lollies. It really depends on how far you want to go and honouring the theme of the cake.
In the picture attached, I have dusted the strawberries with gold lustre. Fresh roses and meringues are also used.