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.
Taking a picture doesn't make it last longer, it makes it go cold faster. Kyle Itani's cool with sly tableside snaps—but quit fussing over it! OY.
WTF Are You Doing?! gives chefs the chance to gleefully reenact the awful behavior they see in their dining rooms everyday.