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Miette Tomboy Cake and freshly-cut pink garden roses
“It sure is nice, said Trixie. Jenny’s girls came over for Faye’s birthday cake and they couldn’t believe their eyes.”
East of Eden, John Steinbeck
I discovered San Francisco’s Miette Bakery during the Scharffen Berger Bakery Crawl last fall. The bakery is an oasis of shimmering pale pink and creamy mint-green, a celebration of sweetness in sight and taste. I purchased the Miette cookbook and after daydreaming about the multi-faceted recipes, set the book aside until Aimee started a blogging challenge—Monthly Miettes. The challenge requires baking a recipe of Aimee’s choice, from the Miette cookbook, each month. In doing so, I would challenge myself to become a better baker. Such ambition!
Aimee’s challenge was just the motivation I needed to actually bake from the Miette cookbook. The first recipe chosen was the Tomboy cake. The Tomboy is the cake featured on the cover of the cookbook—no pressure there! When my daughter agreed to have the Tomboy for her birthday cake, there was no turning back. I became anxious about the cake even before I began baking. The cookbook does not include instructions for making the signature Miette pink rose gracing the center of many of their marvelous cakes. My piping skills are basic. I did not have enough time to learn how to pipe a specific style of rose! I forged ahead; a special birthday was looming. Luckily the recipe makes two cakes. I used a real pink rose for my daughter’s birthday cake, and then made a white chocolate rose tinted with raspberry juice for the second cake. My family tells me this is the best cake I have made, which is fantastic! The dense rich chocolate cake is terrific paired with the light, sweet, raspberry buttercream. This is certainly a perfect cake for a celebration. And yes, I did have a piece one morning!
If you decide to make this cake, read the directions several times. I suggest making the cake one day and frosting the next. It takes time. Invest in two 6 x 3″ cake pans as most of the Miette recipes use this size. After greasing the pans with butter and dusting with cocoa powder my cakes stuck slightly to the pan bottoms. Next time I will also put parchment in the bottom of each pan. When finished baking, the centers of my cakes had a dip in the middle, so I will also add another 1/2 teaspoon baking powder to the cake batter when I bake it again. A fellow food blogger, who made the Tomboy, had similar experiences. Any suggestions? The buttercream is fantastic and it should be with a pound and a half of butter! I am pleased we ate both cakes, as it was a commitment in time and expensive to make. And yes, I will make the Tomboy again!FOLLOW: