Dual Naked Birthday Cake

The Story behind this Cake

This is a sweet combination of two major milestone birthdays. My customer was celebrating her daughters first double digit 10th birthday as well as her Dad turning the big 60! We decided to make the cake two sided, so when photographed it appears as two different cakes.

One of the biggest requests when it came to cake flavors and frostings was that it won't be too sweet, as most guests to the party were not fans of frosting. We decided on a Butter Vanilla cake with Swiss Meringue butter cream filling for the bottom tier, alternating Butter Vanilla cake and Chocolate cake with Coconut Pecan filling for the middle tier and Butter Vanilla cake with sprinkles mixed in for a "confetti" look, with Swiss Meringue buttercream for the top tier.

My biggest tip for this cake and using on any cake in general is : Simple syrup! It is your secret weapon when it comes to keeping your cakes moist and dry cakes at bay! I always use Simple Syrup in between any layer of cake before I add my filling, it comes in even more handy with this naked cake.

Once my cake was fully assembled I used my pastry brush to brush a lite coat of simple syrup all over the outside of my cake, sealing in the moister like frosting would have. Just without the frosting! It also helps the powdered sugar stick to the cake and not blow right off, as well as preserving the fruit on top so they don't shrivel up in the open air like some berries tend to. ( I added a behind the sense photograph of the cake before powdered sugar was added, to show how simple just fruit can be!) Truly a must have in my cake making kitchen.

Simple Syrup is so "Simple" to make:

Just two ingredients, Equal parts:

*Sugar

*Water

Pour each into a pot and boil until your sugar has dissolved. You're done! Let cool and store in a covered container.

I loved making this beautifully simple cake!

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