Naked Cake With A Rose Gold Drip Tutorial | Georgia's Cakes


hey guys welcome back now seeing as it's

summer or at least it's meant to be

summer it's pouring with rain right now

I thought it would only make sense to

show you how to make naked cake now this

trend came about probably a couple of

years ago and it's really stuck now

I don't do the true naked cake which

means you can really see everything of

the sponge all the spokes are on the

outside and then it's just sandwiched

and left I think that dries out the cake

slightly so I like to crumb coat it in a

sense and then decorate it I'm also

going to show you how to add a filling

so I'm gonna use Jam today because I

know a lot of you wanted to see that

rather than just fill the middle with

buttercream and it's been a while since

I've actually built up a cake from the

beginning so I'm going to start with

cutting my sponge cake so this is a

vanilla 6-inch sponge cake I baked these

yesterday wrap them in cling film and

use today I think that way there's less

crumbs if you've ever tried decorating a

fresh sponge you'll know how soft and

creamy dough they are so I think it's

better doing it like this

anyway so I'm going to start with one of

the sponge cakes and I'm going to cut

the top off just make a little indent

and rotate the cake as I cut so never

cut all the way through because you're

never gonna get a straight line you can

use a cake quire I don't I just cut it

like this slowly and then eventually you

cut all the way through and take it off

and you have a perfectly flat edge then

you can keep the top just to nibble on

or to make cake pops or give to your

friends etc now what I actually have

started to do is use this as a guide for

the next one to make sure they get

really even layer

so I'm going to rest my knife on the

first sponge that I just cut and use

that to mark where to cut the top off

and once I've gone background I don't

need that cake anymore because I can see

where I've cut it just careful of your

fingers and off the top and now I'm

going to cut these both in half again

mark all the way around before I cut

into the cake

and there I've got four perfectly even K

players see no cake wire needed I'm now

going to soak my layers in my sugar

syrup I actually like doing it at this

stage now just to avoid getting to you

know having too much going on when

you're building up the cake not too much

just an even layer up the sugar syrup

this keeps it nice and moist and you can

also flavor this as well now just

remember that one of the bases of the

sponge is gonna be the very bottom of

the cake and one of them is gonna be the

very top because they're very flat so it

helps you achieve that flat top and also

when you cut through the cake you don't

get a layer of crumb so if you put for

example this one in the middle and you

cut it open you get a really dark layer

so it's best to avoid that so when your

layers are ready and soaked start

building up your cake I've got a salmon

cake card here and a little wet towel to

stop my cake board from slipping around

I also have a large amount of my Swiss

meringue buttercream and I'm just going

to put a little bit on the board and go

with one of the bases up right I'm just

going to press it down so it's nice and

secure so what I would usually do if I

was just doing vanilla is pipe a kind of

spiral shape onto the cake but because

we're going to fill the layers we want

to pipe a border around the side like


so you can kind of see that I've done a

ring around the edge of the sponge and

now I'm going to fill the middle the

reason for this is because we don't want

the filling such as Jam which is what

I'm using or lemon curd or anything else

to spill out the sides so this is kind

of a protective order now you can go in

with your filling spread it out evenly

and now you can go on with more

buttercream and when you're filling a

cake it is easier to use a piping bag

I'm going to smooth that out to make a

nice even layer when I'm smoothing I'm

really turning the table I'm not moving

this hand so much and I'm using the

shape of the pallet knife to do the work

for me and now I can go on with my next

layer so I'm just gonna make sure that

it's sponge on both sides line it up and

repeat until I get to the last layer

so I've got my last layer here and I've

putting it upside down so the flat edges

on top give it a little push make sure

the edges are straight as possible and

now what I like doing

is go around the on these creases or the

gaps basically with some more butter

cream and this guarantees they fill any

gaps on the sides and it also applies

that extra butter cream that you need

for the crumb coating so I'm using the

shape of the palette knife to really

press the butter cream into the cake and

fill any gaps and you want to encase the

whole cake in butter cream you don't

need such a thick layer

you're just in casing all the crumbs so

the next stage is a little easier now

you really don't need a lot of

buttercream on the top that something

that I've started to notice when I do my

workshops some people try to build up a

lot of buttercream on the top you don't

need to because the cake is flat so take

advantage of it so I'm actually going to

scrape off the buttercream and I'll just

use this bowl to put any excess

buttercream in unfortunately you can't

reuse that buttercream because it's got

crumbs in so if you put that on the

outer layer you're gonna have a mess so

that can go with the little cake scraps

that you're eating later so I'm using

the outer edge of my palette knife to

scrape off the excess and I start with

the top of the cake first and you'll see

why so you can see the cake coming

through and that's not an issue now I've

got a scraper and I'm going to scrape

all this excess buttercream off so I'm

going to start on the side and my

pressure is gonna be focused on the

bottom corner of the cake again some

people hold the scraper like further up

and you naturally get a slight tilt if

you focus the pressure down the rest

will be straight

and every now and then you can scrape

that into a vault so like I said take

advantage of the shape of the cake the

sides of the cake should be straight and

the top is so you want to scrape as much

buttercream as possible to maintain

those straight edges now what could

happen is because you have that extra

filling in you may feel the cake move

around a bit so on during the stage you

can just gently like push the layers

back into place you can use your scraper

to kind of line up the edges but that is

why it's so important to have that

border of buttercream so the filling

doesn't seep out so once you've finished

with the sides now you can concentrate

on the top and as you can see when

you've been scraping the sides the

buttercream almost like pushes upwards

and this is how you get the sharp

corners so make sure your palette knife

and scraper is well sort of clean but

you want a clean palette knife because

you're going to go over the corners like

this and swipe away the excess


scrape your palate knife every time

because if there's some buttercream on

there you're gonna put more butter cream

on the cake and you want to scrape it

clean so there you have a fully chrome

coated cake now it looks pretty good and

it looks like it's ready to be decorated

if you want their naked style but I like

going over with a second layer of

buttercream still a very thin one so you

get the cake poking through but I just

think it gives it a little bit of a

cleaner look to it so I'm actually going

to put this in the fridge like I would

do with any normal cake for about half

an hour or you could put it in the

freezer for 10 minutes to firm up this

crumb coat to then have it ready for the

next layer of buttercream okay so the

first layer of buttercream is nicely

chilled so I'm going to go over with a

second layer now I've obviously made a

ton of buttercream that I don't need as

per usual but I'm just going to apply

just a small amount of buttercream bit

around the edge as well so really not

that much not like we're doing a whole

second layer of buttercream like we

usually do this is just to kind of

finish off any gaps or holes in the

buttercream so I'm going to start off

with the top now I'm going to go around

the sides

so I can still see the cake

coming through so before we scrape I'm

going to go around top again and almost

push the buttercream off the edge it's

basically when you are scraping and

finalizing the shape of the cake you do

it you do it in this order you go top

sides top again because every time you

touch the sides the top gets affected so

you want to start off with the top and

push that buttercream over the edge

now get the scraper and scrape around

the sides so I am applying quite a bit

of pressure because I still want that

naked effect but the second layer of

buttercream that I've just done just

gives it an extra smooth finish

so you can see what I'm saying it's

really getting nice and smooth even

though you can still see the sponge

coming through so you're getting the

naked effect but it still looks really

nice and neat because if you leave it

just on the last stage of the crumb

coating does run the risk of it looking

a bit messy still whereas this you get

to really perfect that buttercream and

make it look pretty perfect with the

last kind of slide of the scraper I

begin moving the turntable before I

place it onto the cake and try and do

one long Swift movement and that is how

you avoid getting any seams or lines in

the buttercream because if you kind of

place it on and then go you get that

line of indentation in the buttercream

and move it before you place it on and

keep it moving when you take it off so

here is when I look for any gaps or

anything but I actually really like how

that has turned out now you can also see

that the buttercream has been pushed

upwards and now we can achieve those

sharp corners again so like I said

before you have to do the sides before

you do the top one swift movement and

clean the palate knife

that looked pretty perfect to me really

happy with how that turned out and this

is why I like doing the second layer of

buttercream now it's time to decorate so

I'm going to add a rose gold drip and

also some little decorations but

obviously you can do whatever you want

and to make the rose gold drip you need

to do the white chocolate ganache drips

like my other video so this needs to go

in the freezer to get it nice and cold

before I do that so I'm gonna put in the

freezer for about 15 minutes and then

get the drips ready

okay so beet cake is nice and cold which

is a must when you're using white

chocolate ganache

I haven't colored mine white because

we're going to be painting over it and

I've also put it in a piping bag

I just find with white chocolate ganache

you can control it a lot better so I'm

just going to snip off the very top of

the bag and I'm just gonna do half the

cake because that's what I've decided to

do so it is very gently gonna go around

and I'm applying different pressures to

achieve different lengths of the drips

so what I've also started to learn with

white chocolate is if you've done the

piping around the edge and then you kind

of go over and fill this in you run the

risk of more chocolate going over and

you actually get a lot of those kind of

double drips so I've just done a thin

border here and then I've left it and

now this goes back in the fridge until

the drips are completely set so I can

paint over them now while I'm waiting

for the drips to set I thought it would

be nice to do some of my chocolate

ruffles but this time color them

slightly pink to kind of go with the

rose gold theme so I've melted some

white chocolate here and I've got some

chocolate food coloring this is really

important you can't use any food

coloring in chocolate because it splits

so I think the food coloring has certain

oils and maybe some cocoa butter in to

make sure the chocolate doesn't split so

this one's a gel I'm just gonna add a

little drop and mix it in so as always

I've got a tray and I'm going to flip it

over and spread a thin layer of

chocolate on the tray I've got a really

large pallet knife here this helps

spread it out nice and evenly white

chocolate is a lot more loose than dark

or milk because of the amount of cocoa

butter in it so it's easier to spread

thinner which kind of makes things a

little harder so I'm going to put this

in the fridge for about five minutes for

it to cloud over before I ruffle it the

chocolate is nice and set I did actually

try it before but it wasn't quite ready

so I put it back in the fridge for a

further five minutes so I just need to

wait until the perfect consistency and

then I'll start roughening

the white chocolate tends to heat up

quite quickly so already I can see it

going a bit soft so I'm gonna put it

back in the fridge for five minutes and

then try it again so it's usually the

thinner bit that heat up quicker so

they're a little bit more temperamental

that is better now do you find the white

chocolate ruffles are a lot trickier

just because the temperature varies so


he's a licking good now

and I'm going to set these in the fridge

until I need them for decorating okay so

I have had this cake in the fridge for

about an hour and a half the ganache is

nice and set and it has to be at this

stage before you start painting on it

now obviously you can paint them the

drips however whichever color you want

I'm gonna do rose gold now I actually

bought a rose gold luster dust I thought

it was a bit it kind of didn't wasn't

gold enough even though it's rose gold

so I ended up making a mix of gold and

rose gold

and I've put it in a little container

I've actually used this before so it's

had I think it was lemon juice in there

before but all the liquid evaporates and

I'm left with a powder so I'm going to

reuse that powder and I have some lemon

juice here and I'm going to start off

with a few drops and mix that into the

powder to form the paint without trying

to spill it everywhere so it's a nice

consistency and now this does require a

bit patience if you've seen my gold trip

tutorial drip tutorial you'll know why

but I'm just going to carefully paint on

all the drips

so once you are happy with how it looks

you could decorate it so I don't worry

too much about painting the very top I

do just a bit because the drips will

like kind of peek out of the decorations

but I have the chocolate ruffles that I

made before and some macarons and

meringue kisses and I've also put some

leftover butter cream in a piping bag

and I'm using a number PME 13 so how do

you my favorite nozzle I finish off all

my cakes of this and they're colored

another buttercream pink and left some

white because I like the two-tone effect

so I'm just gonna go on a few swells and

stars I'm doing my normal kind of

present the top quite like the

asymmetric look so piping buttercream is

great to stick on the decorations as

well as looking pretty so I'm going to

go on with my other decorations randomly

I love the contrast of the pink

even though rose-gold isn't pink it's

kind of a pinky gold so I always go for

pink decorations and finally the

chocolate ruffles

and I like putting them in last just to

fill the spaces and I'm also just

securing all the decorations in place

especially the ruffles so there we go a

naked cake with a rose gold drip so this

has kind of been a three-in-one tutorial

so it count yourself lucky I've shown

you how to make a naked cake I've also

shown you how to fill it with filling

such as Jam and how to make a lovely

rose gold drip so you can kind of see

why I only did half the cake you do need

a bit of patience but it looks beautiful

so try it out if you do as usual please

had me at George's cakes on Instagram

I've been seeing loads of your creations

and it just makes me so happy if you

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too lots of tutorials there and if you

have any recommendations then please

write in the comments below I hope you

enjoyed it and I will see very soon