Naked wedding cakes have become a beautiful option for weddings in recent years. Whether you're making one for your own wedding, or for a client, this guide will walk you through each step of the process and guide you on what you'll need to make a cake for the big day:

Step 1: Plan Your Cake
Start by deciding on the amount of cake you'll need. A typical three-tier cake (6", 8", and 10") will serve around 75 guests with a small portion of cake. Make sure you know if any guests have dietary requirements (gluten-free, vegan, etc.).

Choose your flavours: Vanilla, lemon, and chocolate are popular for naked cakes—but you can also experiment with seasonal or signature flavours. Just keep in mind that the filling and sponge will be visible, so stick to fillings that hold their shape (buttercream, ganache, or curds work well).

Step 2: Level your cakes
If you're baking from scratch, ensure your cakes are level and use a sharp serrated knife to trim them to size. Our Ready Baked Cakes are ready to stack straight from the box, no need to level them. Just cut into layers (if needed) and get ready to add filling!

Step 3: Fill and Stack the Layers
Spread an even layer of buttercream or filling between each layer using a piping bag or offset spatula. Keep the edges neat, as they’ll be visible. Some people prefer a piped edge to their cake so you can fill the cake as usual then pipe a beaded border using your favourite piping nozzle. You can leave the sides fully exposed or apply a very thin layer of buttercream for a semi-naked effect.

Use cake boards and dowels when stacking tiers to keep everything level and secure. Each tier should sit on a cake board, with dowels placed underneath in the tier below. Choose a board slightly smaller then the size of the cake to ensure it's hidden when the cake is on display.

Step 4: Add a Touch of Decoration
Naked cakes look beautiful with minimal, natural touches. Try one or more of the following:

Fresh flowers: Use food-safe blooms like roses, eucalyptus, lavender etc. If you're ensure which flowers are food safe, speak to your florist. Make sure to use flower picks or wrap stems in floral tape before inserting directly into the cake.

Fresh fruit: Berries, figs, and grapes add rich colour and texture but be sure to add them at the last minute as fruit can 'bleed' if left out for too long.

Herbs or greenery: Rosemary, thyme, or mint can add fragrance and a garden-fresh feel.

Artifical flowers: These work perfectly as they can be kept after the event and won't wilt on the day. Just make sure you use a flower pick or wrap the stems in florist tape to keep them food safe.

Step 5: Store and Transport Safely
Naked cakes are more sensitive to drying out, so keep them wrapped until just before the event. Bring them to room temperature before serving for best results. Cakes normally have a longer shelflife when covered in sugarpaste or icing whereas a naked cake is more exposed to the air so typcially we'd advise not leaving it out longer than a day before serving.

When transporting, make sure the cake is well-supported and kept level—especially in warmer weather. A non-slip mat in your vehicle can help keep things steady. You can transport each tier individually to stack at the venue or travel with the cake stacked and we'd advise considering a central support if travelling with a fully stacked cake.

Thinking of making one yourself? We can help! We are happy to advise on cake sizes, flavours etc and can also offer tips and tricks for making your creation come to life.