Lime Naked Cake Recipe
Sisters Barbara and Carolina are the talented entertaining experts behind Host to Perfection. Their Instagram feed is pure inspiration, and this Greenwich, CT-based duo now have almost 40,000 followers getting ideas from their tablescapes, recipes and more. The women say Host to Perfection grew out of their natural love of entertaining in real life: “Each time we have hosted at our home, whether it was a bridal shower, a birthday party, a brunch or anything at all, our guests have always left in admiration of our dedication, and of the effort, we had put on those events. We decided to create a place to share our tips and provide inspiration on the art of hosting.” But their entertaining style isn’t about everything being picture perfect (even though the pictures are pretty darn perfect!): “We believe that to ‘host to perfection’ is to enjoy your guests and the moments you spend with them. You don’t necessarily need a table set perfectly, flower arrangements, or beautiful decor. It’s about the gathering of family and friends.” Just in time for summer soirees, the sisters have shared their recipe for Lime Naked Cake—a chic, unfrosted and easy (read: semi-homemade) spin on key lime pie. “A few months ago we first tried our hands at a naked cake, and since then we never want to cover a cake in frosting again. One of our favorites has been the lime one. It is light, bright, and is packed with fresh flavors. It is perfect for the Summer, and the kids also love it!”
LIME NAKED CAKE
2 boxes of Lemon Supreme Cake Mix
700 ml of heavy whipping cream
1 can of condensed milk
2 tbsp of confectioner sugar.
- Bake the 2 boxes of lemon cake mix accordingly to the box baking instructions. We divide the batter in 4 round cake pans (about 9”).
- Allow cakes to cool completely in the pan. The cakes must be completely cool before frosting and assembling.
- Preparing the frosting: In a large bowl, using a mixer fitted with a whisk attachment beat the whipping cream on medium speed until it begins to thicken. Keep mixing, add the condensed milk and the confectioner sugar. Increase to high speed, and beat until the cream is very stiff, and stands in firm peaks on the beater when it is lifted from the bowl.
- Stop mixing and slowly add the lime juice and using a French whisk mix all together. Your lime Chantilly will be ready!
- Turn the cakes down and using a large serrated knife, slice a thin layer off the tops to create a flat surface.
- Place the 1st cake layer on your cake stand. Spread about 1 and 1/2 cups of frosting evenly on top. Top with the 2nd cake layer, and evenly cover the top with another 1 and 1/2 cups of frosting. Do the same with the 3rd and 4th layer. After the last one, spread the remaining frosting on top and around the sides using an icing spatula. Use a bench scraper to smooth out the frosting on the sides of the cake.
- Decorate the cake with lime and mint.