Here you go with a nice idea how to serve your sponge cake: use a biscuit cutter to shape it as desired and dust it with some edible glitter or icing sugar! You can find the recipe here.

I received an amazing recipes book about naked cakes (“naked cakes” by Hannah Miles) so I decided to try one called Naked fancies: I hope you enjoy this super natural recipe. I believe if you have a bit of practice this can be used for Weddings, b-days and any other occasion you have to celebrate.

What you need:

• 115 g butter, softened
• 115 g sugar
• 2 eggs
• 115 g self-raising flour
• 1tsp baking powder
• 1tbsp buttermilk or sour cream
• 40ml rose or violet liqueur

For the buttercream:

• 300 g icing sugar
• 30 g softened butter
• 1 tbsp milk

For the glaze:

• 280 g icing sugar
• 50 ml rose or violet liqueur

How to make it:

Mix the butter and the sugar with an electric whisk. Add the eggs to the mixture and continue to whisk. Sift in the flour and the baking powder, add the sour cream and work all the ingredients until incorporated.

Spoon the cake batter into a cake pan and bake for 20 minutes in a pre-heated oven (180°C). Once the caked is ready let it cool down and start preparing the icing.

Mix the icing sugar and the butter adding little milk if the mixture is too stiff.

Cut the cake in half horizzontaly, drizzle in some liqueur (the original recipe says violet liqueur: I used rose liqueur) and spread a layer of buttercream. Top the cake with the second half of the cake and let refrigerate for 2 hours.

Cut the cake in 16 mini cakes.

Make the glaze by heating the icing sugar in a saucepan with some liqueur and about 100 ml water until you obtain a translucent liquid. Spoon the icing over the cakes and decorate with some edible flower or anything your fantasy suggests.