Mini naked cakes are taking over dessert tables and for good reason. These bite-sized, rustic confections aren’t just delicious, they’re incredibly photogenic and easy to serve. Whether it’s for an intimate wedding, birthday party, or afternoon tea, the mini naked cake delivers big charm in a small package.
In this guide, we’ll dive deep into what makes mini naked cakes so popular. You’ll discover everything from essential ingredients and tools, to a full recipe using cake flour and orange marmalade. We’ll even cover how to decorate them simply with flowers or powdered sugar. Plus, we answer the most asked questions in the US like how to keep your cake moist, what size works best, and more.
Don’t miss our Rainbow Naked Cake for more colorful inspiration as you explore the world of mini desserts.
What Is a Mini Naked Cake?
A Sweet Introduction to Naked Cakes
A naked cake is a minimalist cake design that showcases its layers by using little to no outer frosting. Unlike traditional cakes that are fully frosted, naked cakes are all about that rustic, homemade look. You’ll usually see the sponge peeking through a thin layer of buttercream or cream cheese frosting, and they’re often topped with fresh fruits, edible flowers, or powdered sugar.
So, what makes a mini naked cake special? It’s all about size and style. These scaled-down versions are perfect for individual servings or small events. They’re easier to handle, less messy to serve, and ideal for sharing.
Why Mini Cakes Are a Big Deal
Mini naked cakes combine the best of both worlds: elegance and convenience. They’re portable, customizable, and absolutely stunning for personal dessert presentations. From rustic wedding favors to Instagram-worthy holiday treats, mini naked cakes have become the go-to choice for home bakers and pros alike.
People are especially drawn to their charm and versatility. You can make them with different flavors, stack them creatively, or decorate them seasonally-like in our festive Christmas Naked Cake.
mini naked cake fits right into modern baking trends, where less is more, and flavor always comes first.
Why Mini Naked Cakes Are Trending
Let’s face it half the appeal of a mini naked cake is how good it looks on camera. In today’s digital age, people love sharing pretty things, especially desserts. A mini naked cake is naturally photogenic, showing off its distinct layers of sponge, frosting, and toppings. Thanks to its minimalist charm and clean presentation, it’s a go-to for food bloggers and Instagram enthusiasts alike.
This visual appeal has made mini naked cakes a viral favorite. Their neat size makes them perfect for a flat-lay or close-up shot, whether they’re adorned with tiny florals or drizzled with syrup. In fact, many bakers add them to their online portfolios to draw attention and customers.
Don’t miss our Halloween Naked Cake for a spooky seasonal twist on this trend.
Small Bites, Big Occasions: Perfect for Any Event
Beyond aesthetics, mini naked cakes are incredibly practical. They fit perfectly into a wide range of events without the hassle of slicing and serving large cakes. Here’s why they’re popular across celebrations:
| Occasion | Why Mini Naked Cakes Work |
|---|---|
| Weddings | Easy to serve individually, great for favors |
| Baby Showers | Perfect size for small plates or boxes |
| Holidays | Customizable by theme and color |
| Birthdays | Elegant yet simple alternative to cupcakes |
| Corporate Events | Upscale presentation without the mess |
For example, our Fall Naked Cake is a great way to offer guests seasonal flavors in a neat, mini format.
Mini naked cakes also reduce food waste. Since they’re pre-portioned, guests only take what they want no half-eaten slices left behind. That makes them both eco-friendly and budget-friendly.
Customization for Every Style
Mini naked cakes are as versatile as they are adorable. Want a gluten-free option? Go for almond flour. Craving something fruity? Add a layer of orange marmalade between the cakes like we’ll show you in our full recipe later.
Whether you’re baking for a rustic barn wedding or a chic birthday brunch, the mini naked cake adapts beautifully to every theme. It’s no surprise they’re becoming a staple in modern dessert tables.
Essential Ingredients for the Perfect Mini Naked Cake
Base Ingredients That Make the Magic Happen
The secret to a delicious mini naked cake lies in using high-quality, balanced ingredients. Because the design of a naked cake doesn’t rely on heavy frosting to hide imperfections, the cake itself needs to shine visually and taste-wise. Here’s a tried-and-true ingredient list for making six to eight delightful mini cakes:
| Ingredient | Measurement |
|---|---|
| Cake flour (sifted) | ½ pound (227g) – 1 ⅞ cups |
| Baking powder | ½ teaspoon (2g) |
| Salt | ¼ teaspoon (1.5g) |
| Unsalted butter (room temp) | ½ pound (227g) – 1 cup |
| Superfine or granulated sugar | ½ pound (227g) – 1 ⅛ cups |
| Lemon extract | 1 teaspoon (4g) |
| Vanilla extract | ½ teaspoon (2g) |
| Eggs (room temperature) | 4 large eggs + 1 large egg white |
Using cake flour instead of all-purpose makes a huge difference in creating that signature soft crumb texture. The lemon and vanilla extracts give your mini naked cake a subtle yet refreshing flavor. For best results, ensure all ingredients are at room temperature before mixing.
Learn more about what makes our Naked Cake recipe so moist and memorable.
Filling & Frosting That Complements, Not Covers
Unlike traditional layer cakes that rely heavily on thick frosting, a mini naked cake uses just enough filling to keep things interesting. Here’s what we recommend for this recipe:
- ⅓ cup sweet orange marmalade – a zesty, sticky filling that adds brightness between layers
- ⅓ cup confectioners’ sugar – for dusting the top or whisking into a light glaze
- 1 ¼ teaspoons whole milk – to loosen the sugar into a pourable consistency
- Fresh edible flowers (optional) – for garnish that stuns with simplicity
This combo offers just the right amount of sweetness and visual appeal. Because the frosting is light and strategically placed, the focus remains on the natural texture of the sponge exactly what a mini naked cake is all about.
You can easily swap the marmalade for raspberry jam, lemon curd, or chocolate ganache depending on the flavor profile you want.
Why Ingredients Matter More in Mini Cakes
When working with smaller cakes, there’s little room for error. That’s why using fresh, high-quality ingredients is so important. A mini naked cake puts the spotlight on every bite, and even slight imbalances in sugar or overuse of extract can be easily noticed.
Mini cakes also bake faster, meaning you need to be precise with time and temperature. We’ll get into that in the next section when we break down the exact steps to bake them to perfection.
Tools and Equipment You Need
Must-Have Baking Tools for Mini Naked Cakes
Creating flawless mini naked cakes doesn’t require a commercial bakery setup, but having the right tools definitely makes the job easier. Since mini cakes require precise layering and even baking, here are the essentials to keep in your kitchen:
| Tool | Purpose |
|---|---|
| Mini cake pans (3-6 inch) | Ensures uniform size and shape for stacking |
| Offset spatula | Ideal for spreading thin layers of frosting or jam |
| Cooling rack | Prevents soggy bottoms by allowing air circulation |
| Serrated knife or cake leveler | For cutting clean, even layers |
| Bench scraper | Helps in smoothing and aligning the sides |
| Piping bags | Controls filling without overflow |
| Digital kitchen scale | Ensures precise ingredient measurements |
Using mini cake pans is non-negotiable if you want neat, stackable layers. Avoid trying to cut larger cakes into smaller rounds it’s messy, uneven, and can easily lead to cracked edges.
For a seasonal variation that showcases these tools, don’t miss our Christmas Naked Cake, where clean cuts and precise stacking take center stage.
Print
Mini Naked Cake: A Beautiful Bite-Sized Dessert Everyone Loves
- Total Time: 35
- Yield: 6 1x
Description
Ingredients
Ingredients
½ pound (227 grams) cake flour sifted (1 ⅞ cups)
½ teaspoon (2 grams) baking powder
¼ teaspoon (1.5 grams) salt
½ pound (227 grams) unsalted butter room temperature (1 cup)
½ pound (227 grams) superfine or granulated sugar (1 ⅛ cups)
1 teaspoon (4 grams) lemon extract
½ teaspoon (2 grams) vanilla extract
½ pound (227 grams) eggs room temperature (4 large eggs plus 1 large egg white)
Filling and Topping:
⅓ cup (113 grams) sweet orange marmalade
⅓ cup (38 grams) confectioners’ sugar
1 ¼ teaspoons (6 grams) whole milk
small flowers for garnish (optional, see notes)
Instructions
-
Preheat the oven to 350°F. Line a 9 X 12-inch baking pan with parchment paper and set aside.
-
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
-
Using an electric mixer, beat the butter and sugar together on medium speed until creamed together and fluffy. Next, add the oil and mix further until pale and aerated, another minute or two. Stop the mixer and scrape down the sides of the bowl.
-
With the mixer on medium-low, begin adding in the eggs, one at a time. Allow the eggs to absorb into the batter before adding the next. Add the vanilla extract and mix. Stop the mixer and scrape down the sides of the bowl.
-
Add about half of the flour mixture and slowly mix until mostly combined. Add the milk, and turn the mixer to medium-low to combine. Add the remaining flour mixture and mix until incorporated. Stop the mixer. Give the batter a few stirs with a rubber spatula to finish mixing until smooth.
-
Pour the batter into the prepared pan. Bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake on a wire rack before removing from the pan.
Notes
This estimate does not include optional edible flowers or toppings like fruits.
Numbers may vary slightly based on specific brands used and measuring accuracy.
If the cake is made into 8 servings instead of 6, reduce the values by ~25%.
- Prep Time: 10
- Cook Time: 25
- Category: Dessert
- Method: N/A
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 490 kcal
- Sugar: 29 g
- Sodium: 145 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 48 g
- Fiber: 0.6 g
- Protein: 5.5 g
- Cholesterol: 145 mg
Pro Tips for Getting Professional Results at Home
- Grease and line your pans well. Even mini cakes can stick! Use parchment rounds cut to size.
- Chill before stacking. Slightly chilled cake layers are easier to handle and less prone to breaking.
- Use a turntable. A mini cake turntable allows for smooth rotating while you spread filling or decorate.
- Invest in a good serrated knife. Leveling each mini cake is critical for the naked cake look it ensures your layers aren’t lopsided.
Many beginners try to wing it without these tools and often end up with uneven or crumbly cakes. But with a modest investment, you’ll be making mini naked cakes that look straight out of a boutique bakery.
Looking for a rustic but professional finish? Try a light dusting of powdered sugar or edible flowers. No need for fondant or elaborate piping simplicity is what makes a mini naked cake stand out.
Step-by-Step Recipe – How to Make Mini Naked Cakes
Step 1: Prep Your Ingredients and Workspace
Before you even preheat the oven, gather all your tools and ingredients. Room temperature is your friend here cold eggs or butter can mess with texture. Preheat your oven to 325°F (163°C) and prep your mini cake pans with a light grease and parchment rounds.
| Ingredient | Amount |
|---|---|
| Cake flour (sifted) | ½ pound (227g) – approx. 1 ⅞ cups |
| Baking powder | ½ teaspoon (2g) |
| Salt | ¼ teaspoon (1.5g) |
| Unsalted butter (softened) | ½ pound (227g) – 1 cup |
| Sugar (superfine or regular) | ½ pound (227g) – 1 ⅛ cups |
| Lemon extract | 1 teaspoon (4g) |
| Vanilla extract | ½ teaspoon (2g) |
| Eggs + egg white (room temp) | 4 large eggs + 1 extra white |
Looking for flavor inspiration? Try adapting this recipe to create our Fall Naked Cake with seasonal spices like cinnamon or nutmeg.
Step 2: Mix the Batter Like a Pro
- Sift dry ingredients – Combine flour, baking powder, and salt in a bowl.
- Cream butter and sugar – In a separate bowl, use an electric mixer to cream butter and sugar for 3-5 minutes until fluffy and pale.
- Add extracts – Stir in lemon and vanilla extracts.
- Add eggs gradually – One at a time, mix in the eggs and the extra white, beating well after each addition.
- Fold in dry ingredients – Slowly add the flour mixture, mixing just until combined. Do not overbeat.
Pro tip: For a smoother texture in your mini naked cake, use cake flour and superfine sugar for a finer crumb.
Step 3: Bake the Mini Cakes
- Divide the batter evenly into 6–8 mini cake pans (3 to 4-inch size)
- Bake at 325°F for 25–30 minutes or until a toothpick comes out clean
- Let cakes cool in pans for 10 minutes before transferring to a rack to cool completely
Even baking and careful cooling are crucial here. Unlike larger cakes, mini cakes can overbake quickly, losing moisture. Set a timer you don’t want to miss that perfect bake!
Step 4: Prepare the Filling & Glaze
| Filling & Topping | Amount |
|---|---|
| Sweet orange marmalade | ⅓ cup (113g) |
| Confectioners’ sugar | ⅓ cup (38g) |
| Whole milk | 1 ¼ teaspoons |
| Edible flowers (optional) | For garnish |
Mix confectioners’ sugar and milk to create a light glaze. Keep it thin it’s for accenting the top, not hiding the cake. For the filling, lightly spread the marmalade between layers, just enough to peek out and enhance flavor.
Step 5: Assemble and Chill
- Slice each mini cake horizontally into two layers (use a serrated knife or cake leveler).
- Spread a thin layer of marmalade between layers and gently restack.
- Drizzle glaze on top or dust with powdered sugar.
- Garnish with tiny edible flowers for that clean, classic look.
Refrigerate for at least 30 minutes before serving. This helps the structure hold and improves flavor melding.
Mini naked cakes are all about balance just enough filling, just enough style, and lots of flavor.
Filling, Stacking & Decorating Mini Naked Cakes
Keep It Light: The Naked Cake Philosophy
One of the defining traits of a mini naked cake is its rustic, unfrosted charm. Unlike traditional cakes hidden beneath thick layers of buttercream or fondant, naked cakes let the sponge and fillings do the talking. That means precision is key and less is definitely more.
Your goal? Achieve clean, defined layers with just enough frosting or filling to enhance, not overpower, the flavor. Whether you’re going for fruity, floral, or rich and buttery, it’s all about striking balance.
Layering With Purpose: Filling Techniques
Here’s a simple way to achieve gorgeous, uniform mini cake stacks:
- Level each cake layer – Use a serrated knife or cake leveler to make your layers even. This ensures a tidy presentation and balanced height.
- Add the marmalade – Spread a very thin layer of sweet orange marmalade across the base layer of your mini cake.
- Optional buttercream ring – Pipe a thin ring of buttercream or cream cheese frosting around the edge to help “seal in” the filling and keep it from spilling.
- Stack gently – Add the top layer without pressing down too hard.
These steps ensure each mini naked cake stands tall and pretty, without bulging sides or overflowing fillings.
You can check out the stacked style we used for our Halloween Naked Cake, which uses a similar approach but with seasonal décor.
Finishing Touches That Impress
The best part of decorating mini naked cakes? You don’t need to be a pro to make them look amazing. Here are a few simple finishing ideas that elevate their look:
| Decoration Idea | Why It Works |
|---|---|
| Powdered sugar dusting | Adds a snow-dusted, clean finish |
| Tiny edible flowers | Elegant and Instagram-worthy |
| Citrus zest or peels | Complements the marmalade filling |
| Thin glaze drizzle | Enhances visual appeal without mess |
| Mini fruit slices | Fresh and flavorful (e.g., berries) |
When decorating, stick to a cohesive color theme. For example, citrus-based mini naked cakes look stunning with yellow pansies or edible daisies. If you’re using seasonal spices or jams, try warm-toned garnishes like gold dust or cinnamon sticks.
Remember: These cakes are meant to show off their inner beauty. A minimalist style is not only trendy it’s functional. It keeps your cakes from looking too busy or overwhelming, which is especially important when they’re mini-sized.
Common Mistakes to Avoid
Mistake 1: Overbaking the Cake Layers
Because mini naked cakes are smaller, they bake faster. One of the most common issues bakers run into is leaving them in the oven too long. This dries out the sponge and ruins the soft, tender texture you’re aiming for.
Fix it: Bake at 325°F and start checking at the 22-minute mark. A toothpick inserted in the center should come out with a few moist crumbs not dry.
Mistake 2: Uneven Cake Layers
A lopsided mini cake stack is usually the result of uneven slicing or overfilling between layers. In naked cakes, this shows even more because there’s no outer frosting to hide the flaws.
Fix it: Use a cake leveler or serrated knife to trim the tops. Then gently measure out the filling with a spoon or piping bag for accuracy.
Need an example of clean structure? Don’t miss the stacking perfection in our Naked Cake guide.
Mistake 3: Frosting Too Much or Too Little
Mini naked cakes should have a whisper of frosting, not a thick layer. Overfrosting makes the cake look sloppy and defeats the naked cake aesthetic, while underfrosting leaves it dry.
Fix it: Use a piping bag to apply a thin bead of frosting between layers and a very light scrape along the outer edge just enough for visual contrast.
Mistake 4: Using the Wrong Type of Filling
Too wet? Your layers will slide. Too stiff? It won’t spread smoothly and might cause the cake to crack when stacked.
Fix it: Use slightly thickened jam, marmalade, or buttercream. If it’s too runny, mix with a bit of cornstarch or chill before using.
Mistake 5: Skipping the Chill Time
Warm cake + soft filling = disaster. Many home bakers rush to stack and decorate right out of the oven, which leads to layers slipping or melting.
Fix it: After assembling, chill the mini naked cakes for 30–60 minutes before decorating or serving. This helps everything firm up and hold its shape.
Mistake 6: Not Planning for Transport
Mini naked cakes are delicate and can shift easily during transport, especially if they’re garnished with fresh elements.
Fix it: Use cupcake boxes or partitioned containers. Chill the cakes beforehand and decorate after arrival when possible.
If you’re baking for an event, try our Rainbow Naked Cake for inspiration on colorful designs that travel well and look beautiful when served.
Mini Naked Cake Ideas and Flavors to Try
Classic Flavors That Never Fail
Mini naked cakes may look simple, but flavor-wise, they can be anything but basic. You can build on the foundation of our base recipe and infuse it with variations that suit the season, event, or personal taste. Here are a few all-time favorites that work well with the naked cake style:
| Flavor | Best Filling/Topping Ideas |
|---|---|
| Vanilla Lemon | Lemon curd, whipped mascarpone |
| Chocolate Ganache | Rich dark ganache, cocoa dusting |
| Strawberry Shortcake | Fresh sliced berries, whipped cream |
| Carrot Cake | Cream cheese frosting, candied pecans |
| Coconut Lime | Lime zest glaze, toasted coconut |
Vanilla-based cakes like our main recipe are incredibly flexible. You can turn it tropical with coconut milk or make it cozy by adding cinnamon and cloves for a fall vibe. Try adapting your mini naked cake to suit holidays like Halloween or Christmas using themes and colors like we did in the Christmas Naked Cake.
Creative Themes for Every Occasion
Mini naked cakes aren’t just about flavor they’re about storytelling. Each one can become a mini showpiece that reflects a theme, season, or even a personal memory. Here are a few ideas:
- Wedding favors: Classic vanilla or rosewater mini cakes tied with ribbon
- Baby showers: Pastel-colored sponge with floral toppings
- Birthday minis: Chocolate-hazelnut layers topped with sparklers
- Brunch events: Lemon-poppyseed or blueberry with honey glaze
- Holiday celebrations: Pumpkin spice or peppermint with festive garnish
Looking for seasonal flair? Don’t miss our Fall Naked Cake that brings warm spices and harvest colors into play.
Gluten-Free or Vegan? No Problem
Mini naked cakes are wonderfully adaptable to dietary preferences too. Try these options:
| Dietary Need | Adjustments |
|---|---|
| Gluten-free | Swap cake flour for almond or rice flour |
| Vegan | Use flaxseed eggs, coconut milk, vegan butter |
| Low-sugar | Try erythritol or stevia + fruit fillings |
Just remember to adjust baking times and moisture levels if changing the base recipe. Smaller cakes tend to bake quickly and dry out if not watched carefully.
Flavors That Go Viral
On platforms like Pinterest and Instagram, flavor isn’t just about taste it’s about appeal. Trending mini naked cake ideas include:
- Matcha & White Chocolate
- Lavender & Honey
- Raspberry Champagne
- Salted Caramel & Banana
These pairings look gorgeous when stacked, sliced, and styled with minimal frosting. And yes, they taste as good as they look.
Storing, Serving & Transporting Tips
How to Store Mini Naked Cakes and Keep Them Moist
Mini naked cakes are beautiful, but because they’re smaller and use minimal frosting, they can dry out quickly if not stored properly. The key is to lock in moisture without ruining the aesthetic.
Best Practices for Storage:
| Storage Method | How Long It Lasts | Tips |
|---|---|---|
| Refrigerator (covered) | 2–3 days | Use a cake dome or box with foil |
| Airtight container | 1–2 days | Ideal for leftover single servings |
| Freezer (unfrosted) | Up to 2 months | Wrap layers in plastic + foil |
If you need to store decorated cakes, place parchment between them in a shallow container and refrigerate. Avoid sealing tightly right after decorating, as condensation can damage delicate toppings like flowers or powdered sugar.
Mini naked cakes are best served slightly chilled or at room temperature. Let them sit out for 20–30 minutes before presenting, especially if they contain butter-based fillings.
For more on texture control and preservation, refer to our foundational Naked Cake recipe, where we walk through the chilling process in detail.
Serving Tips for Different Events
Whether you’re serving these mini marvels at home or a big event, a little planning goes a long way:
- Use tiered trays: Perfect for showers, birthdays, or brunch tables
- Personalize them: Add name flags, initials, or edible calligraphy for special touches
- Serve with a side: Pair with coffee, tea, or a dessert wine like Moscato
Guests love the experience of having their own personalized mini dessert. It feels exclusive and indulgent and there’s no waiting for cake to be sliced!
How to Transport Mini Naked Cakes Safely
Mini naked cakes can be fragile, especially if topped with fresh garnishes or loosely stacked. Here’s how to keep them looking bakery-perfect during transport:
- Use cupcake carriers or divided boxes – Each cake should have its own space to prevent shifting
- Chill before moving – Cold cakes hold their shape better
- Pack toppings separately – If using flowers, fruit, or powdered sugar, apply them upon arrival
- Avoid stacking tiers during transport – Keep it simple and reassemble if needed at the venue
If you’ve tried our Rainbow Naked Cake, you’ll know how important stability is when working with layered desserts. The same applies here handle with care, and your mini cakes will wow every guest.
Conclusion:
The mini naked cake has redefined how we serve, share, and celebrate desserts. From their rustic aesthetic to their bold flavors and personalized presentation, these little beauties deliver maximum impact in minimal form. Whether you’re hosting a wedding, birthday, shower, or brunch or simply want a stunning dessert for two mini naked cakes offer charm, flavor, and elegance all in one small stack.
They’re easy to customize, fun to bake, and absolutely unforgettable to serve. With the right tools, ingredients, and a few creative flourishes, you can turn a simple batch of batter into a picture-perfect dessert moment.
Looking for inspiration? Try our Rainbow Naked Cake or explore the classic charm of our Naked Cake.
FAQs:
What is the difference between a naked cake and a semi-naked cake?
A naked cake has little to no outer frosting, exposing the sponge and fillings clearly. A semi-naked cake, on the other hand, has a very thin layer of frosting that is scraped to create a translucent finish. While both styles highlight the cake’s interior layers, semi-naked cakes offer slightly more coverage, often with a more polished appearance.
How do you keep a naked cake moist?
To keep a mini naked cake moist, store it in an airtight container and avoid overbaking. Use fillings like marmalade, cream cheese, or whipped ganache to lock in moisture. After baking, allow the cakes to cool completely before filling and stacking. Chilling the cake before serving also helps hold moisture and improve flavor melding.
Can I make mini naked cakes ahead of time?
Yes! You can make mini naked cakes 1–2 days in advance. It’s best to bake the cake layers, wrap them tightly in plastic wrap, and store them in the fridge. Assemble and decorate the day of serving to ensure optimal freshness and presentation. You can also freeze the layers (unfrosted) for up to 2 months.
What size should mini naked cakes be?
Mini naked cakes typically range from 3 to 4 inches in diameter, perfect for individual servings. You can also make them slightly larger (up to 6 inches) and cut them into halves or quarters for serving. The smaller size makes them easier to bake evenly, stack neatly, and decorate creatively.
What frosting is best for a naked cake?
For naked cakes, the goal is light and minimal frosting. The best options include:
Buttercream (for structure and hold)
Cream cheese frosting (for tang and softness)
Whipped ganache (for rich texture)
These frostings provide the right balance without overpowering the cake or hiding its layers.
How do you decorate a mini naked cake simply?
Keep it elegant and minimal. Use edible flowers, fresh berries, a light dusting of powdered sugar, or a drizzle of glaze. Simplicity is key the less you add, the more the cake’s natural texture and layers shine. You can see this in action with our Fall Naked Cake, which uses simple seasonal touches to stunning effect.