Lilac semi-naked wedding cake

We certainly think so! With fresh flowers and delicate mauve tones, this semi-naked wedding cake could be the perfect match for your wedding day!

Brought to you by Jan McClean from Cake and Sugarcraft Boutique

Could the semi-naked wedding cake be the ultimate spring wedding trend?

We certainly think so! With fresh flowers and delicate mauve tones, this semi-naked wedding cake could be the perfect match for your wedding day! The best bit? It's not as challenging to get that elegant finish as you might think! Take a look at the tutorial by Jan McClean of Cake and Sugarcraft Boutique below, and enjoy! semi-naked wedding cake tutorial

For more wedding cake inspiration, take a look here!

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You will need

For the cake:

  • 3 x cakes 25cm, 20cm and 15cm, each sliced and levelled
  • buttercream

To decorate:

  • mauve (or colour of your choice) food colouring (either powder or gel)
  • icing sugar in a shaker
  • edible ink pen


  • plastic ruler
  • plastic dowels
  • straws
  • palette knife
  • scissors
  • turntable
  • brush for colouring
  • greaseproof paper
  • 25cm cake drum
  • 20cm cake card
  • 15cm cake card
  • side scraper ((Lakeland side scraper also has a measure))
  • serrated knife
  • ribbon
  • mini spirit level
  • flowers


Firstly, cut and level your cake. Level the top of the cake to 10cm (4in) deep, then measure up 5cm (2in) from the bottom of the cake and mark with a cocktail stick or edible pen (A). Go around the cake, marking all the way around (if using cocktail sticks, count how many you have used and make sure when taking them out they are all accountable for). 
Place the knife on the mark and gently go around the outside of the cake, to eventually cut through the cake. (B) 
Before taking the top half off the cake, place a cocktail stick in the top half and one directly underneath in the bottom half, (C) then you will know exactly where to place the cake back together again. 
COLOUR THE BUTTERCREAM: Spread some buttercream onto the middle of the 25cm (10in) drum (D) and place one half of the 25cm (10in) cake, bottom-of-the cake-side down. Spread buttercream across the top of this half, then place the second half of cake on top, cut the edges together, then line up with the cocktail sticks. Remove the cocktail sticks.
Check the cake is level at this stage (E). Spread some of the buttercream around the side of the cake and go carefully around with the side scraper to take off the excess buttercream. (F) 
Repeat for the 20cm (8in) and 15cm (6in) cakes, using the cake cards instead of a drum. If the cake card is larger than the base of the cake, cut the card so it is slightly smaller and fits under the cake without showing. 
DOWELLING/STACKING: When starting out with your first stacked cake, people always have a fear of getting this right. It really isn't difficult to do, and your cake will not sink or topple over if it is done correctly. 
Place one of the dowels into the centre of the 25cm (10in) cake, (G) mark with an edible pen, then remove from the cake and make a cut into the dowel with the serrated knife (H). Snap the dowel (I), then replace the dowel in the cake. (J) 
Repeat with 5 more dowels around the cake, (K) making sure the dowels are placed where the cake is going to be positioned. Repeat for the 20cm (8in) cake. 
Spread some buttercream over the dowels of the 4in (10in) cake, then place the 20cm (8in) cake on top. Repeat for the 15cm (6in) cake. 
DECORATE THE CAKE: Put a ribbon of your choice around the cake drum with double-sided sticky tape. 
Place some of the coloured dust onto some greaseproof paper, then gently brush some of the colour onto the roses. Dip some of the heads of the gypsophila into the colour until you reach the desired effect. 
Place a straw in the cake where you want the first rose to go (L), then cut the rose stem to length and place in the straw. (M-N) Continue adding the flowers until you're happy with the decoration, then finish with a sprinkle of icing sugar. Place on a log or cake stand to really set it off.

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