fancy carrot cake

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.

The result:

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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