Pared-down ‘naked cakes' that forego buttercream frosting to reveal beautiful flavours underneath are all the rage these days. Spotted recently at the weddings of Angelina Jolie and Queenie Singh, it has takers outside the bridal circuit as well. Here's the Vogue guide to choosing the right cake for the right occasion.
For a wedding: Play with Textures and Flavours Pass the classic fully-frosted cakes for this au naturel variety. “Because its exterior is so pure, playing with textures and flavours is the key to creating a glamorous cake fit for a wedding,” says Joonie Tan, head artist at Lavonne Academy of Baking Science and Pastry Arts. The Bengaluru-based baking instructor believes naked cakes add a provincial charm at a farmhouse wedding. “Winter flavours such as strawberry, coconut, spiced vanilla, berries and cocoa work for this season,” she says. But play with textures to heighten the cake's epicurean value. “Layer with wispy foam, soft ganache, feuilletine and nuts to create contrasts and variations in every bite,” adds Tan.
For a birthday: Go for the classic chocolate cake decorated with fresh flowers “For a birthday party, choose crowd-pleasing flavours such as chocolate, vanilla, lemon and other classics,” says pâtissiere Pooja Dhingra of Le 15 Patisserie, Mumbai. She recommends a rainbow cake with vanilla frosting in between the layers or a chocolate cake with malt buttercream. Texturise with crushed macarons, milk crumbs and other contrasting elements. For garnish, Dhingra recommends fresh flowers. “Real flowers look more gorgeous than fondant,” she says. But colour contrasts are important: “For instance, a dark brown cake topped with white winter peonies, sunset ranunculus, lavender sprigs and dark red roses will look like a million bucks,” she adds.
For an anniversary or engagement brunch: Try vegetable or vegan combinations “An autumn/winter affair is the perfect backdrop for a vegetable or vegan-inspired naked cake,” says pastry chef Sanjana Patel of La Folie, Mumbai. Patel recommends playing with sponges flavoured with spiced pumpkin, kale, beetroot or matcha tea. “Pair these with soy cream, thyme jelly and compotes,” says Patel. “My aim is to create a balance between the sweetness of the herb or floral frosting, the acidity of the compote or marmalade and the bitterness of the sponge soaked in vegetable juices,” she says. For garnish, “baby green foliage and microgreens work best.”
For a casual affair: Order a homestyle one This one isn't cluttered with too many elements but has a medley of sharp flavours. “Try a mille crêpe cake with matcha pastry cream, dusted with matcha powder,” says pâtissiere Mandakini Gupta of Smitten Bakery & Patisserie. Practically speaking, homely cakes can be served in individual portions or layered in jars as well. Delhi-based Gupta insists you don't play with too many flavours but experiment with form instead. “For instance, layer two discs of pavlova with cream and a fruit filling instead of using regular sponge,” she says.
source:- https://www.vogue.in/content/the-gorgeous-cake-you-need-to-have-at-your-next-party
For a wedding: Play with Textures and Flavours Pass the classic fully-frosted cakes for this au naturel variety. “Because its exterior is so pure, playing with textures and flavours is the key to creating a glamorous cake fit for a wedding,” says Joonie Tan, head artist at Lavonne Academy of Baking Science and Pastry Arts. The Bengaluru-based baking instructor believes naked cakes add a provincial charm at a farmhouse wedding. “Winter flavours such as strawberry, coconut, spiced vanilla, berries and cocoa work for this season,” she says. But play with textures to heighten the cake's epicurean value. “Layer with wispy foam, soft ganache, feuilletine and nuts to create contrasts and variations in every bite,” adds Tan.
For a birthday: Go for the classic chocolate cake decorated with fresh flowers “For a birthday party, choose crowd-pleasing flavours such as chocolate, vanilla, lemon and other classics,” says pâtissiere Pooja Dhingra of Le 15 Patisserie, Mumbai. She recommends a rainbow cake with vanilla frosting in between the layers or a chocolate cake with malt buttercream. Texturise with crushed macarons, milk crumbs and other contrasting elements. For garnish, Dhingra recommends fresh flowers. “Real flowers look more gorgeous than fondant,” she says. But colour contrasts are important: “For instance, a dark brown cake topped with white winter peonies, sunset ranunculus, lavender sprigs and dark red roses will look like a million bucks,” she adds.
For an anniversary or engagement brunch: Try vegetable or vegan combinations “An autumn/winter affair is the perfect backdrop for a vegetable or vegan-inspired naked cake,” says pastry chef Sanjana Patel of La Folie, Mumbai. Patel recommends playing with sponges flavoured with spiced pumpkin, kale, beetroot or matcha tea. “Pair these with soy cream, thyme jelly and compotes,” says Patel. “My aim is to create a balance between the sweetness of the herb or floral frosting, the acidity of the compote or marmalade and the bitterness of the sponge soaked in vegetable juices,” she says. For garnish, “baby green foliage and microgreens work best.”
For a casual affair: Order a homestyle one This one isn't cluttered with too many elements but has a medley of sharp flavours. “Try a mille crêpe cake with matcha pastry cream, dusted with matcha powder,” says pâtissiere Mandakini Gupta of Smitten Bakery & Patisserie. Practically speaking, homely cakes can be served in individual portions or layered in jars as well. Delhi-based Gupta insists you don't play with too many flavours but experiment with form instead. “For instance, layer two discs of pavlova with cream and a fruit filling instead of using regular sponge,” she says.
source:- https://www.vogue.in/content/the-gorgeous-cake-you-need-to-have-at-your-next-party
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