Friday, August 5, 2011

Miette by Meg Ray

Miette by Meg Ray

I am still here! I  wish I could have been here more this Summer, but things have been unusually busy and emotional.  We lost a very dear friend, and dealing with the loss has been difficult.  But. things keep moving forward even though you don't feel  like dealing with them.  Unfortunately, I have pretty much been doing only what had to be done.  But, I now think I can get back on track.  I want to start by showing you this most wonderful cookbook!


Ok folks, this is THE lovliest cookbook that I have ever come across!  The photographs are beautiful and the book itself is beautiful!  Look at the edges of the pages-they are scalloped!

Here is a photo of the Lemon Debutante Cake

Princess Cake

Coconut Mousse Cake

Bumblebee Cake

Here is the recipe for the Bumblebee Cake

1  Butter Cake
1/4 cup simple syrup
about 2 cups chocolate ganache
Butter Cake
1 3/4 cup All Purpose flour
2 tsp baking powder
3/4 tsp kosher salt
3/4 cup plus 2 TBS unsalted butter, at room temp
1 cup sugar
10large egg yolks, room temp
2/3 cup buttermilk
1tsp vanilla extracts

Butter two 6x3tcake pans and dust with flour, tap out the excess.  Preheat oven to 350 degrees.  Sift together the flour, baking powder, and salt into a bowl and set aside.  In the bowl of a stand mixer, combine butter, and sugar and beat on medium until light colored, 10-12 minutes.  Add the egg yolks in 3 additions, beating until completely combined after each, about 2 minutes.  In a bowl, stir the buttermilk and vanilla.  With the mixer on low, add the sifted dry ingredients in 3 additions alternating with the buttermilk, in 2 additions.  Beat until just combined.  Divide the batter between the prepared pans equally.  Bake 35-40 minutes until tester comes out clean.  Transfer to wire racks and let cool in the pans or about 20 minutes.  When they are cool enough to handle, and remove pans.  Let cool 20 minutes longer.

If you need to reheat the ganache, do it in the microwave in 30 second increments.  Using an ice cream scoop, scoop about 1/4 cup of the ganache onto the cake.  Using an offset spatula, smooth the ganache to the edges.  Arrange the next layer and repeat. Apply the crumb coat of icing.  Then using the offset spatula, finish frosting the cake.  Use the simple syrup to infuse the baked cake.  Pour 2-3 TBS over the cake.  The book offers a very detailed description on how to make a picture perfect, delicious bakery cake.

Chocolate Ganache
10oinces 62 percent cacao chocolate, chopped
2/3 cup sifted powdered sugar
3/4 cup plus 1 TBS heavy cream
2 large egg yolks
3 TBS unsalted butter, at room temp
Combine the chocolate and powdered sugar in a heatproof bowl.  In a saucepan over medium heat, bring cream to a simmer.  Pour the hot cream over the chopped chocolate and stir until dissolved.  Nest the bowl over a pan of simmering water to make a bainmarie.  Heat, stirring until all of the chocolate is melted and the mixture is smooth.  Remove from heat.  Whisk the egg yolks in a small heatproof bowl.  Pour half the melted chocolate into the egg yolks while whisking, to temper them.  Pour the tempered mixture back into the pan of melted chocolate and whisk.  Add the butter and stir until smooth.  Pour the mixture through a sieve into a clean bowl.  Use the ganache immediately, or transfer to an airtight container and refrigerate for up to 2 weeks.  Ganache does not freeze well.
Simple Syrup
1 cup sugar
1 cup water
In a small saucepan, combine the sugar and water and bring to a boil over medium heat, stirring to dissolve the sugar.  When the sugar is completely dissolved and clear, remove from heat and let cool to room temp..  It wil keep tightly sealed in the refrigerator for 1 month.

Note:  I actually made this cake and it turned out pretty and delicious.  But, before I could photograph it, My new Weimaraner got to it and ate half of it, leaving it a pitiful blob.  In her defense, we recently adopted her and she came with a few bad habits.  But we love her! Bad habits and All!
Happy Baking!


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