“Naked Cakes” Skip The Frosting, But Not The Decadence

A minimalist trend is overtaking the cake-baking community: “naked cakes” shun frosting or fondant, but still manage to hold onto a certain sugar-rich decadence. The basic idea is to highlight the texture of the cakes themselves and the fillings between layers. They are embellished with fresh blooms, gum paste-molded flowers, edible pearls and gems, chocolate chips, crumbs, cookie dough, candy sprinkles, and fresh berries. The basic idea is to highlight the texture of the cakes and the fillings between layers. Christina Tosi, owner of the award-winning U.S. and Canadian bakery Momofuku Milk Bar, is said to have come up with the idea. But many other pastry chefs and bakers are featuring the desserts, including Martha Stewart and wedding resource The Knot.  [Image Credit: © Momofoku Milk Bar ]