Have you heard of the beautiful bakery in San Francisco . . . Miette?
If you follow my blog, then you've heard me mention the name several times.
I bought their book a few years ago, and refer to it for many recipes . . . especially when I'm baking for a special event.
Although the recipe for THIS carrot cake is not from Miette, the technique I used to frost it is.
Miette's cakes are gorgeous.
I learned that it takes hundreds of hours for their cake decorators to learn how to frost their cakes with the correct technique and signature frost.
I baked a 6-inch Carrot Cake for tomorrow's Easter gathering; and at first, I thought I would create Miette's Tomboy Cake with this cake, but then I decided to give it a more refined look with Miette's signature SMOOTH frost.
I may not have hundreds of hours of practice, but I've learned a few techniques along the way . . .
Use an off-set spatula. It's a must!
Frost your cake, and then place it in the refrigerator
for at least an hour ~ so that the frosting hardens.
When it's time,
fill a TALL glass with HOT HOT water,
and place your off-set spatula in the cup
for at least 2 minutes. Wipe off water.
With a steady hand, slide the HOT blade
of the off-set spatula along the cold frosting,
in one direction.
Keep the off-set spatula HOT, by continuing to
place it in the hot water.
A SMOOTH frosted appearance on your cake.
And finally, Miette adorns the TOP of their cakes with signature flowers.
For my carrot cake, I carefully placed eight small candy carrots; and I couldn't be more pleased with my fancy Carrot Cake.
Happy Spring, friends!
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