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When making a semi-naked or naked wedding cake I recommend that you buy or hire good quality tins to make the cake as these are less likely to stick and the cakes are less likely to burn or catch around the edges. Obviously the amount of buttercream you require to create each of the effects is going to vary.
Since the semi-naked look involves buttercream that looks barely there, try to apply a pretty thin layer. When you’ve got the sides covered, take your bench scraper and smooth the sides of the cake until they’re straight and you have some nice areas of cake peeking through.
You should have enough frosting on the top of the cake that it extends about ¼ inch beyond the top edges. Using that same offset spatula, apply buttercream to the sides of the cake, starting at the bottom and working your way up to the top. Since the semi-naked look involves buttercream that looks barely there, try to apply a pretty thin layer.
Before covering a semi-naked cake I would recommend popping the filled cake into the freezer for about 30 minutes- 1 hour or so to firm up the edges and so reduce crumbs spoiling the finish. For a covered cake proceed as for the semi-naked cake and cover with a thin layer of buttercream first.
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