Get Naked

Exploring the deconstructed cake trend.



Roberto Gonzalez

Michelle Soden

Heather Rice

Rustic brides, rejoice—we found the cake for you. The au naturel-exterior with exposed icing has been welcomed into the wide world of weddings as couples seek novel techniques that will make their cake distinctive. The simple construction of the naked cake—fluffy buttercream visible between spongy layers of baked goodness—lends an organic look to a dessert that typically relies on fondant for personality. But bursts of fruit and flowers can have just as much character as frosting. Mercedes Strachwsky, owner of Bake Me a Cake Pastry Shop in Altamonte Springs, weighs in on why this cake style-shift is working.

1. It can be more cost efficient. “Pricing really depends on the amount of handmade details. A significant amount of work would increase cost. Our naked wedding cake pricing averages between $3.50 and $6 per serving depending on those details.” This includes personal touches, like chocolate-covered strawberries.

2. It’s a truly unique design. “The naked cake is a rustic cake that will impress guests. Its look is so versatile that it can be used for any theme, from spring to holiday. Creative options are endless.”

3. It doesn’t need all the frills to be stunning. “If you want to keep it simple, fruit is a refreshing and colorful component that greatly complements the design. But you can also choose to incorporate fondant elements to enhance the cake and make it slightly more customary.”


 


 

Macarons vs. Macaroons

Ever wonder what the difference is? Well, they’re actually two completely different desserts.
The macaron—supposedly created in Italy and perfected in France—has a European history dating back centuries. Macarons are colorful, round-shelled cookies made with ground almonds and soft meringue that sandwich a delicious filling. They are lightly crunchy on the outside and have a smooth, creamy center of buttercream, chocolate ganache, jam or the like. Often, macarons fit perfectly in the palm of the hand.
“Macarons are this year’s favorite sweet treat,” says Greg Smitka, Director of Operations at Puff ‘n Stuff Catering. “We are receiving more and more requests from couples to create unique combinations to use as favors for their guests.”
These are not to be confused with macaroons, an Americanized cookie textured with crispy shreds of tasty coconut, plus basic meringue ingredients (sugar and egg whites). This chewy, golden brown confection is more of a mound than a cookie, but it’s equally as sweet and scrumptious as the aforementioned macaron. Many varieties are also dipped in or drizzled with chocolate.
Though they have many differences, they have one unchanging similarity: both of these delicacies are gluten free. This makes either of them an excellent selection for a dessert buffet or gifts for wedding guests. 

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