Welcome to the Cake Decorators Q&A

1
asked September 6th 2016

Naked wedding cake…

I have to do a naked wedding with fresh berries on it but I’m afraid of the berries bleeding all over the cake can someone please tell me how to avoid this. I was told not to wash them under running water to just use a damp piece of kitchen paper and wipe them and to also use apricot jam just sit the berries on the jam on the cake, does anyone know if this is true?

1

I have to do a naked wedding with fresh berries on it but I’m afraid of the berries bleeding all over the cake can someone please tell me how to avoid this. I was told not to wash them under running water to just use a damp piece of kitchen paper and wipe them and to also use apricot jam just sit the berries on the jam on the cake, does anyone know if this is true?

0

Hi geraldinetumilly

Most people do exactly as you have described. Wet berries are extremely difficult to dry. Not only do they bleed, they also go mouldy within hours. Boil apricot jam in a little water to thin down and use it to glaze the fruit. The jam will add extra flavour and will help keep the fruit preserved. Best to have a little practice run before the real event.

0

Hi Geraldine
I did a 5 tier naked wedding cake in July for a friend. I used organic fruit where possible and very few blackberries. They seem to be the worst offenders. I wiped the fruit with a kitchen towel and obviously discarded any suspect bruised ones. The strawberries I pinned to the cake with cocktail sticks and found I could nestle the remainder of the fruit within the strawberry structure. A little piped buttercream underneath here and there also helped. I was going to glaze the fruit as MIWL suggests but my friend did not want a shiny finish but more a powdered look so I used snow sugar.
I spoke to the catered at the event to let them know about the cocktail sticks so they were aware when cutting.

0

…. and if you peek at the following thread you’ll find a link for snow sugar:

Snow sugar

0

I do the same – dab with kitchen roll and then line a big mixing bowl with kitchen paper and put it in a cake box with the lid on then I add them at the venue with a dot of buttercream where needs be (I always have a piping bag full of buttercream with me as I assemble naked cakes at the venue – it’s the one cake I don’t trust to be stable enough to transport stacked!)
Yvonne x

14 Day Free Trial