This luscious berry semi naked cake finishes out my spring sweets week! It is so easy, I almost hate to call it a recipe!
Be sure to see all the links to over 20 more spring sweets recipes at the bottom of this post!
Admittedly, I am not a cake decorator! If you want to read more about my failed attempt at following in my very talented mother’s footsteps, I share it in this fresh strawberry cupcakes post!
I will always love autumn the most, but I do enjoy knowing that fresh local fruit will soon be in abundance!
Since I was styling a spring table I decided to make a cake to use as a centerpiece! As the centre of attention, I needed it to be extra special. But, with no real cake decorating skills to speak of, I always lean towards a rustic naked cake.
This time however I went with a semi naked cake. Not too much frosting, but just enough to give the cake that extra creamy flavour!
Isn’t she pretty!
I have been admiring all the plump blackberries and blueberries in the grocery stores lately, so I took advantage of a sale and snapped up several of each. Be warned, set some aside for your cake if you don’t want your family to eat them all first!
What makes this cake so easy
- it starts with a boxed cake mix
- blueberry jam makes for an easy filling
- it is impossible to mess up with its’ rustic appeal
- simply pile on the frosting, and then scrape almost all of it back off with a spatula
- plunk some berries on top and call it a day
How do you smooth a semi naked cake
I have included links (affiliate) below to a few tools that make smoothing out the frosting easier. But by far the best way to ensure a smooth frosting is using a spatula that is dipped into warm water.
I find that starting with a layer of frosting that is somewhat thick. Not overly so, but definitely enough that you will be scraping some off with each pass of the spatula. Dipping the spatula into a glass of water will help the spatula glide effortlessly as you apply just enough pressure to remove enough frosting to create that semi naked finish.
Also, as mentioned below, having a turntable to easily turn the cake as you smooth out the frosting makes the job much easier.
Handy tools for cake decorating
- a turntable to make turning the cake as you decorate effortless, like this Wilton Decorating Turntable
- an offset spatula will get a lot of use for cake decorating and more
- Mine are vintage, passed down from my Nana, but easy release cake pans are the bomb!
How to decorate a semi naked cake
When it comes to decorating a semi naked cake, the possibilities really are endless. For this tutorial, I am using fresh blueberries and blackberries, but cherries, strawberries or even peach slices would be lovely.
I have created a simple video to take you step by step through my process for creating a show stopping semi naked cake! Simply pause the video anytime you need to take a closer look! (The full recipe is below)
I have been so inspired this week by all the bakers who have shared their spring sweets recipes. My creative juices are flowing and I will be sharing lots of fresh new recipes throughout the spring and summer season!
I really encourage you to give this semi naked cake a try! No matter what your cake decorating skill level, you can create a masterpiece that will wow your family and friends. Take it from me, someone who was kicked out of cake decorating class!!
Other cake recipes you might like
Easy Birthday Cake (ready in 10 minutes!)
- Vanilla boxed cake mix plus ingredients to prepare
- Easy Cream Cheese Frosting
- Fresh blueberries and blackberries
- Faux or fresh green leaves
- Blueberry jam
- Prepare cake mix according to package directions and cool completely
- Using a serrated knife, trim the top of cake layers to ensure a level surface
- Place the bottom layer of the cake on a cake plate or platter
- Fill a piping bag with frosting and without using a tip, draw a circle of frosting around the perimeter of the bottom layer
- Using an offset spatula, spread a layer of blueberry jam within the frosting circle
- Carefully align and press top layer gently over the bottom layer, cut side down
- Using the piping bag, fill in the space between layers with frosting and using offset spatula, spread frosting along sides of cake. Use the spatula to add more frosting as need to cover the sides with a light layer of frosting.
- Dip the offset spatula in water and using the edge, smooth the frosting, removing some of the frosting as you go, to create a smooth, thin layer of frosting.
- Add a slightly thicker layer of frosting on the top of the cake, allowing the outer edges to show through. Add a mound of frosting in the centre of the cake
- Gently press the first layer of berries into the mound of frosting. Add more berries using the piping bag to dap each berry before positioning it in place. The frosting will help hold it in place.
- Using clean fresh leaves (or faux is fine), tuck them in amongst the bottom of the berries.
Feel free to substitute any seasonal fruit for the blueberries and blackberries
Today is also the last day to enter (sorry US residents only) to win one of 4 prize packs! For more information on the prizes available to be one, click here.a Rafflecopter giveaway Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Anolon, Sweets & Treats, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
Friday’s spring sweets links!
Friday #SpringSweetsWeek Recipes
- Almond Scones from Palatable Pastime
- Blood Orange Creamsicle Cupcakes from Hezzi-D’s Books and Cooks
- Carrot Cake Cookies from Eat Move Make
- Carrot Cake Poke Cake from Cheese Curd In Paradise
- Cinnamon Butterscotch Pear Chips from Blogghetti
- Coconut Vanilla Bean Panna Cotta with Mango Coulis from The Spiffy Cookie
- Easter Bunny Cupcakes from Kathryn’s Kitchen Blog
- Easter Egg Macarons from Jen Around the World
- Easy Berry Semi Naked Cake from Red Cottage Chronicles
- Ginger Pear Turnovers from Cindy’s Recipes and Writings
- Key Lime Icebox Cake from Jolene’s Recipe Journal
- Key Lime Pound Cake from Devour Dinner
- Key Lime Whoopie Pies from Karen’s Kitchen Stories
- Lemon Lavender Fudge from That Recipe
- Mango Pear Crisp from Sweet Beginnings
- Meyer Lemon and Ginger Cookie Truffles from A Kitchen Hoor’s Adventures
- Meyer Lemon Posset from Shockingly Delicious
- Ombre Cakes from Art of Natural Living
- Stem Ginger Mango Cheesecake Parfait from Magical Ingredients
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.