While I have never made a naked cake for a customer my first thoughts go to the gorgeousness of the Neapolitan stacked cake by Rosie at Sweetapolita – this is her image from her website sweetapolita.com
While I’m not saying make a Neapolitan cake but this look is pretty… I would create it by stacking with a gap between the filing layers, then cling wrapping securely and storing until the day (perhaps make the day before?) then on the day I would pipe a pretty beading in the layer gaps. Does that make sense?
I would bake, trim and torte like regular then sandwich and top with SMBC.
Anyway, good luck and I hope you discover a method that works for you :)
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