So the most frequent type of cake I make is semi naked. I’ve had a lot (a LOT) of practice, and I’ve finally figured out how to get that perfectly smooth finish with the crust peeking through – without losing your sanity in the process! I’ve made a vid and blog post sharing my tips & secrets for a stress free semi naked cake. The key points are the recipe type, temperature of cake and frosting consistency, all of which I explain in more detail & give recipes for. You can use the principles of this method with both buttercream and ganache.
Here’s the vid:
Here’s my blog post: http://wp.me/p6NrT5-ef
and here are a few pics of the finished thing – Buttercream peony tutorial coming soon!
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