April 24, 2016


I am not a super duper baker ok? I mean I can bake any healthy cake I imagine in my head but you know, I am not like your typical baker who can do beautifully & perfectly decorated cakes or cookies. I have been obsessed with naked cakes lately though (no worries, you won’t have to bake this cake with no clothes on – I mean you could of course, why not right? but that’s not what naked cake is – for those who are not in the known, it’s a cake where you leave layers exposed instead of fully covering them with fondant and/or cream). I think they look so fresh and rough but delicate at the same time. I’ve been planning on making one for a while but for no particular reason it didn’t work out (other than being busy with taking care of my baby full time while working on projects hehe).
I got this gorgeous SMEG stand mixer and my first thought was NAKEEEEED CAKE TIME! I made a sugar-free version except for the sprinkles of course but hey – YOLO! My second thought was – if I could be in love with a kitchen appliance then I would be in love with this one. I seriously can’t stop looking at it. But can you blame me??? It is a real showpiece of a stand mixer!

smeg stand mixer mint
And it’s not just the looks with this one. Let me tell you, this stand mixer can take some proper whipping! It has 10 speeds and a big 4.8-litre bowl which made it easy for me to make two cake batters in one go. I only used the whisk attachment for the cake but I already tried the dough one for a flatbread too and it’s just as wonderful. The mixer comes with 3 attachments but you can get extra ones such as a pasta roller and cutter, spaghetti cutter (hello lovers of Italian cuisine) or a meat grinder.

naked cake


300g baking margarine
8 tbsp of honey
8 large eggs
300g self-raising flour
400 ml (soy) whipping cream
2 tbsp sprinkles
pinch of salt
*19cm Round Cake Tin

naked cake

This is how you make it:
Preheat the oven to 160C. Divide egg yolks and egg whites and whip the egg whites with the pinch of salt till they are completely stiff. Melt the margarine in a small pan on a low heat and mix it with flour, egg yolks and honey. Add the whipped egg whites and gently mix it all together. Grease the baking tins with the baking spray and divide the batter into 2 cake tins. Bake in the center of the oven for approximately 30 minutes (the cake is ready when risen and an inserted skewer comes out clean). Let the cake cool off in the oven but put a wooden spoon between the oven and the oven door. This will help your cake to stay risen! If you’re oven is two small, make the 2 cakes separately.

Whip the cream until stiff and add sprinkles to it.

Once the cake cooled off completely – cut off the peaks (if your cake made peaks) so the cake is even. Cut both cakes in half lengthwise.

Fill a piping bag set with a large round piping tip with cream. Spread a small amount of cream on a cake stand. Place your first layer of cake on top and pipe the cream onto the layer. Add the second layer of cake and repeat the steps. Do the same with the third layer of cake. On the very top layer, spread the cream with a (palette) knife. Clean the knife and smooth the remaining cream around the sides of the cake. Sprinkle the whole cake with sprinkles! EAAAAT!!!!

Here a small video if you want to see the SMEG stand mixer in action:


  1. Petra says:

    Superleuk!!! Die achtergrond is echt tof! x

  2. fieke says:

    <3 mint & geel!
    De taart ziet er zo lekker uit :-)

  3. Isabelle says:

    Hey Marta,

    Ik ga binnenkort een keukenrobot kopen en vraag me af of je tevreden bent van de SMEG? :-)

  4. Princess Misia says:

    @Petra: dankjewel!!!! <3

  5. Princess Misia says:

    @fieke het was ook lekker! :D

  6. Princess Misia says:

    @Isabelle jaa! echt waar! een supermachine, het is niet goedkoop maar ik zelf vind dat het zijn geld waard is. En ja, het ziet er ook heel erg mooi uit hehe

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