contact us

Use the form on the right to contact us.

Thank you for taking time to visit IDoWED, Idaho Wedding and Event Directory website. We look forward to hearing from you and would be honored to help connect and inspire you for your upcoming event

107 Scheline Lane
McCall, ID, 83638
United States

208-630-3723

We are an Idaho Wedding and Event Magazine.  We specialize in destination weddings in areas like McCall and Sun Valley.  We can help you find  resources for your Boise Wedding, McCall Area Wedding, Sun Valley Wedding or perhaps a North Idaho Wedding. 

 

Blog

Simple Naked Sponge Cake (The Frosted Petticoat)

Sherry Scheline

SIMPLE NAKED SPONGE CAKE

 

SIMPLE NAKED SPONGE CAKE

December 30, 2015

 

It’s the eve of New Years’ Eve and if you’re anything like me, this holiday has come upon you a bit too quick!  So, if you’re scrambling to put together a presentable NYE party then fear not.  Today I have a simple naked sponge cake recipe that will make it look like you spent years perfecting.  Inspired by today’s stunning burgundy winter shoot, tackle this recipe for tomorrow’s festivities and feast your eyes on this pretty fete.  Photographer Paula Comerlato-Medley explains the story behind the affair:

Danielle and Daviel had an opportunity to relive their wedding day on Still Water Hollow’s quaint, rustic, Idaho wedding venue complete with a Little White Chapel built in 1899 and a country village.  The day for their wedding came and unfortunate circumstances along with it. Danielle and Daviel were without a Photographer despite making plans months in advance.

 

Bold floral, gold accents, and a dusting of snow adorned the venue creating a beautiful winter wonderland in which a Bride could get lost in. A delicious 3 tier, vanilla sponge, naked cake with oreo cookie filling for the child at heart was as much a hit as the serenading harp music and their pets.

 

SIMPLE NAKED SPONGE CAKE

Save Recipe

INGREDIENTS

  • 1 1/2 cups of flour
  • 12 eggs
  • 1 1/2 cups of granulated sugar
  • 3/4 cups of buttermilk
  • 1/2 cup of butter

INSTRUCTIONS

  1. Preheat the oven to 350 degrees Fahrenheit and grease three round 8 inch cake pans.
  2. Separate the egg whites from the egg yolks and set aside. In a stand mixer, mix the sugar and egg whites on a medium speed until stiff peaks are formed (approximately 5 minutes).
  3. Add the egg yolks and mix together on a slow speed until gently combined fully.
  4. Remove the mixing bowl from the stand mixer and mix in the flour and buttermilk gently with a spatula until fully integrated.
  5. Pour the batter into the three cake pans in equal parts. Place in oven and bake for approximately 30 - 35 minutes, or until they are fully cooked through. Remove from the oven and set aside to cool.
  6. Once cool, remove the cakes from the pans and place them in the fridge for 1 - 2 hours (this will help with the cutting process).
  7. Remove from the fridge and use a bread knife to trim the tops and bottoms of each cake layer so that it is perfectly flat on each side.
  8. Using your frosting of choice, place the first cake layer on a cake stand and then generously frost the top and place the next layer on it. Repeat. Lightly dirty-ice the outside of the layered cake and add fresh flowers for decoration. Enjoy!

NOTES

  • The recipe was created by The Frosted Petticoat staff and is not associated with the event or vendors featured. The food photography served solely as the recipe’s inspiration and is not an actual picture of the final recipe product.

By The Frosted Petticoat

hotographer:  Soft Elegance Photography//Floral Designer: Boise At Its Best Flowers//Hair Stylist: Breein North – Hair & Makeup//Other: IDoWED//Makeup Artist: NW Makeup Artistry//Calligrapher: Sarah Pearl Studio//Other: Small Raven Films//Dress Designer: Something Old, Something New Boutique//Event Venue: Still Water Hollow//Bakery: Stevi Raff Cake Design//

Submitted via Two Bright Lights

PLEASE NOTE:  The recipe was created by The Frosted Petticoat staff and is not associated with the event or vendors featured.  The food photography served solely as the recipe’s inspiration and is not an actual picture of the final recipe product.

For more planning advice check out the Frosted Petticoat