I'm making a naked cake for a wedding and wondering how to prevent it from drying out. The bride wants only frosting and filling between the layers, so the outside will be exposes to the air. Wondering if i can use the acetate strips to place around the edge, and take off once i stack it at the venue? Any ideas or help would be great as I have never made a naked cake. Thanks!!

i believe it is Dora Moreno cake decorator supreme that recommended a glaze made with gelatin that i do not have a recipe for but all that to say use a glaze is what i would do -- i think i would use the Bacardi rum glaze that you could google if you wanted --

you cook it a bit and it sets up nicely -- i'd test it out first and i'd maybe sub something in for the rum but that's where i'd start -- but i would test the gelatin one too -- i'd just make one up or Google it--

best to you 

but plastic wrap would protect it better than acetate if you go that route

I have it on pretty good authority that lightly spraying the outside of the cake with a pan spray does the trick.  Transporting it in plastic wrap is a good idea obviously, but the majority of the pressure should be taken off by the spray.

Obviously try and find on that is at least somewhat appetizing.  

 ThenerdyBaker what do you mean by spraying it? With a simple syrup or something else? Sorry I'm still new to the cake making world. :)

Spritz with simple syrup and lots of plastic wrap.  Be sure to prepare your pans very well - they have to come out perfectly. 

Good luck!

This may help?

http://www.cakecentral.com/tutorial/34565/rainbow-ombre-cake-tutorial

I've made a couple. Brush liberally with simple/sugar syrup, a couple of coats. Don't brush on too heavy, just lightly with a silicone brush. I poke holes from top to bottom of the cake with a very fine metal cake tester first. I do the first coat when the cake is still just slightly warm. I usually freeze my cakes after I've done this, and on the day I'm decorating, I thaw the cake, and brush it again very lightly. I know a pro baker who brushes the last coat with a tablespoon of clear corn syrup mixed with 2 tablespoons of alcohol. Alcohol evaporates, but corn syrup remains. I've not tried that, but I'd guess it's the same as my simple syrup. It seals the cake/cakes so they won't dry out. You can flavour the simple syrup too....almond, orange, vanilla, lemon.....adds a lovely subtle flavour.