If you literally translate the word “Naked Cake,” you get “Naked Cake.” It’s pretty good, because that’s exactly what it’s all about!

Here, no sugar paste or ganache in contour, the fluffy biscuit must be apparent. This style of dessert is part of a very popular minimalist approach at the moment.  

In recent years they have become the stars of the country themes thanks to their rustic and very inviting rendering.

VOICI A SELECTION OF OUR CAKES. ALL CONCEPTIONS CAN BE ADAPTED TO YOUR STYLE AND YOUR ENVIES. WE ARE ALSO RAVISED WHEN YOU ENTRUSTED THE REALISATION OF A TOTALLY ON MESURE, WE WHO A UNIQUE CREATION THAT’S THAT’S YOU! 

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The composition of this type of dessert is always structured in the same way: 

A sponge + three coats of toppings

Sponge

We offer two different types of sponge. These are intended to accompany the fillings and therefore want to be lightweight in texture and flavor. Our goal is not to saturate the palate with too much simultaneous information. 

 Watch out for the NAKED cakes, the fluffy is VISIBLE. It is therefore IMPORTANT to consider its color. 

Creams

We offer twelve types of fillings with very different sensations in the mouth. For some, it is the gluttony and roundness that will be in the spotlight and for others it is the freshness and the tonicity that emerge. You have to play and compose, they will do the rest!

Coatings

We can distinguish several types of Naked cakes, defined according to the amount of light vanilla cream that coats them. 

Naked Cake

Totally nude cake, no cream surfacing, everything is apparent. Very rough and rustic appearance. The finish of these cakes is less boring, less smooth. Simplicity is the watchword.

Semi Naked Cake

Semi cake covered with cream. The layers of fluffy are always apparent but not totally nude. Cream and Biscuit are as visible as the other. Rustic appearance, very popular.

Semi Cream Cake

Cake largely covered with cream. The biscuit remains apparent in small touches, but the surface of cream dominates. We keep the rustic look but with a lot of elegance.

The coating cream, more or less present is sensitive to heat, it requires preservation in a refrigerated enclosure or in a relatively cool room (no temperature above 23°C type cellar or put in a stone building). 

To prevent it from being too cold and to allow it to regain all its smoothness, it is imperative to take the cake out of the cool at least 1 hour before the service. If it has been stored in a cool room but not as cold as a refrigerator, this step is not necessary. 

If you have a little cake left after the meal, the gourmands will have up to 5 days to do it! (Just think about filming the started part, putting it in the fridge and taking out the cake 1 hour before so that it has developed all its aromas and found its fluffy). 

At Invitation to delight, we offer a custom design process for your cake. Every wedding cake gets our attention, so our prices reflect the personalized service and high-end service we offer to each of our customers.

However, we always try to respond to different budgets. 

Please note that for this type of tiered cakes, the minimum order is 20 parts (full).  

1 Sugar flower included for 20 slices of cakes purchased. Beyond that, each additional flower will be charged 35 euros.

Would you like to complete the cake with mignardises or another dessert (already planned by your caterer, or brought by the family…)?

No problem, we can consider planning a small share or half a slice of cake. This compromise allows to be able to afford both a beautiful and good cake, while limiting the cost.  You are free to complete with other delicacies of your choice. 

Some additional elements can lead to an extra cost such as red fruits, gold leaf…

Red fruits or fresh seasonal fruits

Package: between 20€ and 35€ euros depending on the desired amount

24 carat food gold leaf fragments

Package: between 15€ and 30€ euros depending on the desired amount

Topping dripping on the edges of cakes

Package: between 15€ and 35€ euros depending on the desired amount