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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tomboy cake

I recently bought a copy of  

It's simply a beautiful and charming book. The recipes are captivating, as well as the photographs. I find it extremely hard to put down!

I was recently inspired by the photo seen on the cover. Perhaps it was the contrast of the dark chocolate brown cake and smooth pink frosting? Maybe it was the minimal decor? Or maybe it was just it's charm? Needless to say, I had to learn more about it.

Miette's owner, Meg Ray, shares this about the cake

"This was was on it's way to becoming a conventionally 

frosted layer cake when I noticed how unexpectedly 

voluptuous the bare sides looked with the 

frosting poking out between teh layers. 

 This cake has a gamine quality, a little rough around the edges 

~ a bit of a tomboy with a little rose on top."

And so the title tomboy cake was coined.

I was recently asked to make a cake for a Sweet Sixteen birthday ~ and so I seized the opportunity to re-create Miette's Tomboy Cake. Oh what fun!

This 6-inch round, 3-layered beauty 

is as pretty & charming 

in real life as it is on the cover of miette!

miette

I came across this book and fell in love with the beautiful & inspiring photos . . .  and recipes! My next trip to San Francisco will surely include a visit to this patisserie.

I adore the whimsy of this pastry shop

and the simplicity and elegance of its desserts.

~ the name Miette means small sweet thing in France ~

~ inside Miette Patisserie ~

~ charming sign ~

~ confectioner's delight ~

~ heaven ~

~ beautiful ~

~ a most charming shop ~

~ delightful ~

Simply . . . lovely!