Not what you're thinking, okay? It's way too cold for that here in Piopio right now!
This past weekend I made my first "naked" cake at Struan Farm for granddaughter Ella's birthday. "Naked" cakes, where the sides of the cake are left un-iced, have been trendy for awhile now, I'm seriously late to this table (only the top and between the layers are iced or filled with fruit and cream). For Ella's celebration cake I baked the easy carrot cake recipe from Ina Garten's "Barefoot Contessa Foolproof." For the icing I made The Free Range Cook's cream cheese icing, adding Fresh As freeze dried pineapple powder for a bit of fruit flavour.
After baking and icing the cake I realised it looked a wee bit, well naked.
If I'd had some edible flowers in season in the gardens those would have worked for the top, but absent those I finely chopped walnuts (which were in the cake), and sprinkled those in a ring around the top edge. Voila--a naked cake that looked good and tasted delicious. Happy Birthday Ella!
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