300 g eggs

180 g brown sugar

140 g rice flour

40 g corn flour

60 g cocoa

4 tsp gluten-free baking powder

90 g water

90 g Essence Butter Oil

1 Tbsp espresso powder for baking

Rum essence

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To make the sponge cake:

1. Start by beating the egg whites and sugar together until they form a foam.
2. Gently combine this with the egg yolks.
3. Separately, mix the flour, baking powder and coffee.
4. In another bowl, combine the water and oil.
5. Add the contents of both bowls alternately to the whipped foam and mix briefly to prevent the dough from falling.
6. Pour the mixture into a 22 cm rim and bake it for about 50 minutes at 150°C.
7. Once the cake has cooled, cut it into four equal layers.
8. Brush the lavender syrup over each layer.
9. You have to repeat this step three or four times, depending on how many cakes you want to make.

If you plan to frost and decorate the cake on the same day, you can place the cakes into the freezer unwrapped for about an hour or until they are cold (but not frozen).

If you plan on freezing your cake for later decoration, wrap it in plastic before freezing

‍Make Buttercream

Add rum essence and coco powder to buttercream

Layering and Buttering Cakes.

1. To start, cut off the rounded top part of your cake layers.

It's important not to trim off the sides of the cake as they help retain moisture. With a naked cake, the sides are not covered in buttercream, which can cause the cake to dry out more quickly.

2. Using an offset spatula, spread a thin layer of buttercream that should be ¼″ to ½" thick on top of the cake.

When applying buttercream to the cake, spread it evenly to avoid large bumps.

3. Place one cake layer on a cake board or serving plate and spread a layer of buttercream. 

4. Then, repeat this process with the second cake layer and add the final layer. 

5. Spread a skinny layer of buttercream around the sides and top of the cake. This will help seal in the moisture by filling in the tiny air bubbles of the cake. 

6. Next, use a bench scraper to remove the excess buttercream from the sides of the cake, creating a smooth and even surface. 

7. Finally, use a spatula to smooth out the buttercream on the cake.

Repeat this process for any additional cakes you have, depending on how many separate tiers your naked wedding cake has. Place your cake tiers into the fridge for at least an hour to allow them to settle before decorating. 

It's recommended to refrigerate them overnight to prevent cracking in the buttercream later.

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