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IN THE FOLD
In this cake, as in most,
be gentle with the flour: Use
a rubber spatula to fold it
in, making broad strokes
down the middle of the bowl
and up around the sides,
and stop as soon as the
dry bits disappear. Being
too aggressive leads to
excess gluten development
and tight, tough cake.BOTTOMS UP
For a smooth, flat surface and
dramatic drippage, turn out the
cake and frost the bottom, whether
that’s with caramel, ganache,
or, in this case, carrot glaze.Cardamom-
Pistachio
Carrot Cake
p. 60Pastry brush
Natural bristles make
easy work of oiling a
pan or brushing
biscuits with butter.Bowl/bench scraper
A plastic one can
manage sticky dough;
a strong metal one
excels at portioning.Rolling pin
Allows for more
consistency and
control than your
empty wine bottle.
Rubber spatula
Better than a wooden
spoon at reaching
corners and crevices
(easier to clean too).