A hot cake plus cold frosting means cake death: soggy and ugly. Meg Ray, founder and owner of San Francisco’s Miette patisserie and confiserie, explains what you’re doing wrong when you’re frosting a cake. Plus, more importantly, what you should be doing right: using good tools, keeping the components at the right temperature, giving it a crumb layer, and more. Here's CHOW's basic yellow cake recipe to try out your new frosting skills on.
Don’t be afraid to go 100% whole grain when it comes to bundt cake; we use all spelt flour here—no refined all-purpose flour—with amazing results. The nutty-tasting flour amplifies the flavors of the butter, warm spices, and vanilla.