We are just too in love with one of this year’s cake trends – The Naked Cake! The idea behind this style is to strip back the frostings and fondants and pay tribute to the simple appearance and flavour of a cake. Naked Cakes are a popular choice for weddings, however we’ve been dreaming of a Naked Cake that we could make at home and enjoy with a few loved ones. So we came up with our own Mini Matcha-tastic Naked Cake, a three layered Matcha cake with butter frosting and topped with garden flowers! The kids (and grown-ups) with go crazy over this one!
Cake
- 1 cup caster sugar
- 150gms butter
- softened 2 eggs
- 1 teaspoon vanilla paste
- ½ cup milk
- 2 tablespoons Matcha Maiden MIX N MATCHA
- 1 cup self raising flour
OR
- 1 cup natvia
- 150gms coconut oil
- 2 eggs
- 1 teaspoon vanilla paste
- ½ cup almond milk
- 2 tablespoons Matcha Maiden MIX N MATCHA
- 1 cup gluten free self raising flour
Icing
- 1 cup butter
- 2 cups icing sugar
- 1 teaspoon vanilla paste
- 1 tablespoon milk
OR
- 1/4 cup coconut oil
- 1/4 cup dairy-free butter substitute (either Nuttelex or Sunburst will do)
- 1 teaspoon vanilla paste
- 2 cups icing sugar
- 1 tablespoon water
Method
- Preheat oven to 180 and grease mini cake tins.
- Cream butter and sugar together until light and fluffy. Combined eggs, vanilla paste, and milk together. Sift in Matcha and baking powder and combined with flour.
- Pour even amounts of batter half full in 3 mini cake tins and bake for 25-30 mins or until cake top springs back. Leave to cool on a wire rack.
- For icing, incorporate all ingredients into a bowl and mix together until thick and glossy. Spread icing onto top of each cake and layer one on top of the other. Starting from the top, with a palette knife, thinly spread icing around the layered cake.
- Allow to set and decorate with garden flowers to finish!
We’ve been busy in the kitchen! Keep any eye out for our selection of recipe videos that will be up on our Youtube channel very soon! xx