This is my first attempt at making naked cake. I was introduced to this style of cake by my girlfriend, Mandy. When she told me about the naked cake, I thought it would be perfect for me as I am not skilful in piping icing sugar. Last weekend I baked a Japanese Cotton Cheesecake for a friend’s birthday. However, there was a slight crack on top. So, I took the opportunity to decorate the cake.
Please refer here for Japanese Cotton Cheesecake recipe.
62 g butter (at room temperature), cut into large pieces
¼ tsp vanilla extract
150g icing sugar, sifted
1/8 tsp salt
1 tbsp heavy cream (optional)
Few fresh flowers
Crushed roasted peanuts
- In a stand mixer fitted with the paddle attachment, cream the butter on medium speed until it is very light in texture, 2 minutes.
- Add the icing sugar, vanilla extract and salt. Mix on a low speed until the sugar and butter are blended, scraping down the bowl with a rubber spatula as needed.
- Increase the speed to medium and, with the mixer running, add the cream in a thin stream.
- Increase the speed to high and whip the buttercream until very smooth, light, and a good spreading consistency. Adjust the consistency if necessary by adding a bit more icing sugar or cream.
- Rinse the flowers with water and cut off the stems.
- Spread a 1/2 inch layer of the Buttercream on top of the cake and frost until smooth. Decorate with flowers or any desired toppings.
Have fun 🙂