How to Frost a Cake with Meg Ray

Published on Friday, April 16, 2010, by Leslie Jonath, Eric Slatkin, and Blake Smith / Edit Post

How to Frost a Cake with Meg Ray

By Leslie Jonath, Eric Slatkin, and Blake Smith

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 important, what you should be doing right: using good tools, keeping the components at the right temperature, giving it a crumb layer, and more.

You’re Doing It All Wrong is constructive criticism. Don’t take it the wrong way: Just learn the right way.

ALLYou're Doing It All Wrong
POST A COMMENT |3 Comments

COMMENT

  • I am thinking that that ONE tip of chilling the cake for 30 minutes after the first frosting layer is going to be the best tip I've gotten on cake frosting ever. I never do this and my 2nd layer traditionally tears away at the cake crumbs below. Can't wait to try it.

  • Hi Joyfull, We asked Meg Ryan about it, and she said, "I founded Miette in 2001 before Caitlin came on as a partner in 2003."

    Thanks, Meredith of CHOW

  • The above article has an error. Meg Ray AND Caitlin Williams Freeman founded Miette patisserie and confiserie. NOT Meg Ray alone.