How To: Stacked Naked Wedding Cake

A couple of weeks ago I was given the task of creating a 4 tier naked wedding cake for a family wedding. Most commonly they are just Victoria sponge but for this one I made a different flavour of cake for each tier. I made banana for the 12”, Victoria for the 10”, carrot for the 8” and coffee & walnut for the 6”. This cake is easy enough to make even if you aren’t an experienced baker, it was my first ever time making a cake like this. You can make it far easier if you have the same flavour for each tier as you can just make a massive batch of the batter.

To figure out how much of each ingredient you need for the different sized tins this is how i did it;
For example, I have a recipe for an 8” tin but I need it for a 12”, I divide 300g of flour by 8, then times it by 12 = 450g of flour. Then just do this for all the ingredients. Sometimes you’ll just have to round it up or down for things like eggs.

What you will need;
Ingredients for your cakes and buttercream
4 cake tins (12”, 10”, 8” & 6”)
4 cake boards (12”, 10”, 8” & 6”)
Cake leveller or cerated edged knife
Piping bag with a large and small round nozzle
Palette Knife
Cake supports (you can purchase supports from your local cake decorating store or on amazon, you can also use bamboo skewers)
A selection of flowers (peonies, gerberas and gypsophila are popular ones)Presentation board/stand
Flower picks (you can purchase from your local cake decorating store or on amazon)
Cake topper
Icing sugar for decoration (Optional)

How to create the cake;

Step 1 | Bake 2 cakes per tier, making sure you line the tins well with baking paper to make it easier to remove them from the tins once baked.
Step 2 | Level the cakes with either a cake leveller or a cerated edged knife, so they’re all the same height. 

Step 3 | Place the bottom cake on each cake board, pipe a layer of icing onto the top and smooth out with a palette knife, then place the other cake on top.
Step 4 | Add 4 cake supports into each cake in a square at least 2 inches in from the edges.
Step 5 | Place each tier on top of each other.

Step 6 | Place the cake onto your presentation board/stand.
Step 7 | With a small piping nozzle, pipe along around the edges of each tier to hide the cake boards. To smooth these edges I just ran my finger along the buttercream to look that little bit more rustic.
Step 8 | Arrange your flowers onto the cake using flower picks.
Step 9 | Around the flowers add the berries using the buttercream like a glue. Arranging the berries in clusters tends to look most effective.
Step 10 | Add your topper.
Step 11 | Sprinkle icing sugar over the cake for the final touch (Optional)
Step 12 | Serve and enjoy the cake!