I was going to make an enticing lemon polenta cake that uses almond meal instead of flour. Unfortunately, I was only able to find a log of precooked polenta -- can I use that in the cake (recipe does not specify, so I assume it means dried polenta).
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.