How to ice a semi naked cake

Naked cakes are bare or un-iced on the side, while semi-naked cakes have a very thin covering of buttercream icing that allows the cake layers to peak through. Use the following instructions for creating semi-naked cakes or for crumb-coating cakes you will later decorate fully.

You will need: Cake-decorating turntable or cake stand or board Palette knife Tall side scraper.

1

Assemble your layer cake as instructed in the recipe, spreading a generous layer of your chosen buttercream between the layers of cake and making sure the sponges are even and flat. Fill and smooth any gaps at the side of the cake, between the layers. Once you have a smooth surface, you’re ready for the seminaked coating.

2

Generously spread some additional buttercream around the sides of the cake with a palette knife using gentle pressure and with one hand on top of the cake to secure it. Occasionally, revolve the turntable or cake plate or board while you work around the cake, to make sure it is evenly coated.

3

Once you have covered the side in a single coating of buttercream, spread an even layer over the top of the cake, spreading it out smoothly with the palette knife.

4

Once the whole cake is covered, use a side scraper to smooth off any excess covering on the sides. Spread and remove the buttercream until you are happy with the finish and coverage – expose some areas of the cake and leave others more covered.

5

Put the cake in the fridge to chill and firm up for at least 30 minutes to 1 hour. If chilling for more than 2 hours, cover loosely with cling film after the first hour.