A Perfectly Imperfect Un-iced Cake

May 14th, 2013 by Beth Veltman

The Un-iced Cake: It’s a rustic, no fuss, tower of delicious sweetness, and it’s popping up as a caking trend all over Pinterest. You can make it any way you want. Be it buttercream topped, slathered in fruit filling, crowned with fresh fruit, or dripping in chocolate or caramel – the flavor combinations are endless. The cake sizes and shapes are your choice too – however tall, wide, round, or square – you choose!

Uniced Cake

I made this example of a Chocolate Cake filled with Almond-Butter Icing (the recipe is below) and dripping in Salted Caramel Sauce. After baking and cooling three 6-inch cake layers, I leveled them off using Wilton’s cake leveler. I chose a black swirl doily to dress up my cake board.

Before I placed my first layer of cake on the board and doily, I set two pieces of parchment paper, slightly overlapping, on top of my doily. These will catch any icings or drippings, keeping my doily clean. When I was ready to present the cake, I pulled them out from beneath revealing the clean doily.

How to make an Uniced Cake

With the first cake layer in place, I drizzled on the salted caramel and topped it with a swirl of Almond-Butter Icing. I used a disposable decorating bag and Wilton 1M star tip for ease, but you could also use an angled spatula to create an even layer of icing. After repeating the caramel and frosting on the second and third (top) layers of cake, I sprinkle a few chopped pecans on top for decoration.

This cake served as a table centerpiece set on a round mirror. After setting the cake board on the mirror, I gentle removed the two parchment pieces to reveal the clean doily.

As you can see, the Un-iced cake is quick and easy – a simple yet elegant way to make something delicious! What flavor combo will you reveal with this technique?

Almond-Butter Icing

  • 1 stick of salted butter, room temperature
  • 1/2 cup of Almond Butter
  • 1 teaspoon Pure Vanilla Extract
  • 3-4 cups powder sugar (to taste & consistency)
  • 1-2 tablespoons of milk or as needed

In an electric mixer on medium, cream the Butter and Almond Butter until light and fluffy (1-2 minutes) and scrape down the bowl. With the mixer on low, add 1/3 of the powdered sugar until incorporated. Add the Vanilla Extract and continue mixing on low. Add another 1/3 of the powdered sugar until combined (be sure to scrape the sides of the bowl as needed). Use the milk as needed for thinning the consistency of the frosting. Add the remaining third of the sugar until incorporated.

Beth Veltman Beth Veltman is a Demand Planner for Wilton’s Forecasting team. She attended the Illinois Institute of Art & the College of DuPage where she earned two degrees in Retail Merchandising & Marketing, and Fashion Design. Outside of work, Beth enjoys family time with her son Garrett, crafting or sewing, and baking. After taking the Wilton Method classes, Beth developed a passion for creating delicious and gorgeous cupcakes – challenging herself to experiment with flavors and decorating mediums!

8 Replies

  1. Terri says:

    I bet it tastes better than it looks! Where can we find the recipe for the Salted Caramel Sauce? Thanks!!

  2. Anne says:

    Where do you find almond butter?

  3. Susan J. Sias, WMI & Chocolatier says:

    Thank you so much Beth for a lovely cake and a wonderful recipe!
    Looking forward to giving it a try for an evening dessert during a busy Summer! Sweetly, Susan J. Sias, WMI & Chocolatier.

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