Last week was the anniversary of my husband almost Andy and it was his cake . From the moment I saw the Momofuku Milk Bar Cookbook and I was flipping past this beautiful cake, sprinkle-laden, I knew it was worthy of a special birthday. Since my turn to take the recipe for Milk Bar Monday coincided with my birthday fiancé Andy, I knew it was the cake he received. I mean, how could I not to him that cake?
Christina Tosi was to create a replica of the classic cake funfetti box that she remembers her childhood. Even though my mother never did, I remember when worshiping comrades brought small soft cakes funfetti creamy canned frosting. Thought to make a similar cake, but from zero seemed like a dream come true. And it really was.
This cake was everything I had dreamed of and more. The cake itself was soft and fluffy, frosting was creamy and perfectly sweet, and birthday cake crumbs crunchy layers added between the perfect contrasting texture. Andy enjoyed this cake, and everyone who tried it agreed that it was the perfect nostalgic comfort food.
The only change I would do next time is to do a little more icing. It was so delicious and I found myself a little short. So basically- eating small mini leftover cake bites slathered in frosting before you make the cake is not a good idea..you'll need every last drop!
do not forget to check out how the other Milk Bar Monday girls are doing on this fabulous cake:
Cassie Bake Your Day Jacqueline from The Dusty Baker Meagan of Scarletta Bakes Krissy creations Krissy Erin's Big Fat Baker Nicole Sweet peony Blog
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Layer cake Birthday
Ingredients
1 cake lot birthday (recipe below)
1 batch birthday cake soak (recipe below)
1 lot frosting birthday cake (recipe below below)
1 batch birthday cake crumbs (recipe below)
Instructions
Invert the birthday cake on a sheet of paper or parchment silpat, and peel off the parchment paper support. Using the 6-inch cake ring, bend two circles of the cake. These will be the upper and middle classes. The cake "scrap" remaining will be there to make the bottom layer of the cake.
Clean the cake ring and place it on a sheet of parchment paper or Silpat atop a baking sheet. Use a sling acetate line within the ring cake. Put the pieces of cake in the ring and use the back of your hand to press the pieces together in an apartment, even later.
Dunk a pastry brush in the birthday cake soaked and give the layer of waste a good healthy swim half the soak.
Spread fifth birthday cake frosting on the base layer. Then sprinkle with a third birthday cake crumbs evenly over the top of the icing. Use the back of your hand to the anchor in place. Top with another fifth birthday cake frosting, carefully spread so that it is the same, but without disturbing crumbs.
with your index finger, gently tuck the second acetate strip between the cake ring and the top ¼ inch of the first acetate tape, so you have a clear ring of acetate 5-6 inches tALL high enough to support th finished cake height. Top with a full cake circle (except the best for the top layer), brush the rest of the cake soak this layer, top with another fifth of icing, a third of the cake crumbs, and one fifth of the icing.
Nestle remaining cake to turn the icing. Cover the top of the cake with the last fifth of the frosting. Give the volume and swirls, or opt for the completely flat top. Garnish with the remaining frosting birthday crumbs.
freeze the cake for at least 12 hours to settle the cake and filling. (And to make unmolding easier.)
Three hours before serving, remove the pan from the freezer, and using your fingers and thumbs, the cake pop the cake ring. Gently peel the acetate and transfer the cake to a platter or cake stand. Thaw in refrigerator for at least 3 hours. (Wrapped in plastic well, it can be refrigerated up to 5 days.)
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birthday cake
Ingredients
2 cups cake flour
powder 1½ tsp bicarbonate of
¼ cup + 2 tbl sprinkles arc
4 tbl (1/2 stick) butter salty, at room temperature
⅓ cup vegetable shortening
1¼ cup granulated sugar
light brown sugar 3 tbl, tight
3 large eggs
½ cup buttermilk
⅓ cup canola or vegetable oil
2 c McCormick vanilla extract make clear imitation
Instructions
Preheat oven to 350. Prepare a quarter plate rimmed by spraying with cooking spray and covering the base of a sheet of parchment. Put aside.
Whisk together flour, baking powder, and ¼ cup sprinkles in a small bowl. Set the dry ingredients aside for later.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, shortening and sugar on medium-high speed for 2 to 3 minutes, scraping bowl as needed.
Add eggs (all at once), and then fight again on medium-high for 2 to 3 minutes. Scrape bowl.
With the mixer on low speed, add the wet ingredients (buttermilk, canola oil, and imitation vanilla) in a steady stream. Increase the mixer speed to medium-high and beat for another 4-6 minutes. The mixture should double in size and turn almost white. Do not stop stirring until the mixture is perfectly homogeneous, without visible streaks of oil or fat.
With the mixer on low, add the dry ingredients and mix for one minute or until the ingredients are just combined.
Pour the batter into the mold of the prepared sheet, spreading it in an even layer. Sprinkle with the remaining 2 tbl vermicelli.
Bake for 30-35 minutes until the cake bounces slightly when gently pressed in the corner. The center of cake should not jiggle when the pan is shaken. Cool the cake completely in pan on wire rack.
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Birthday Cake dip
Ingredients
¼ cup milk
1 c McCormick vanilla brand clear imitation extract
Instructions
Whisk together milk and vanilla in a small cup or bowl.
Preheat oven to 300 and a baking sheet with a Silpat or a piece of parchment.
In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, flour, baking powder, salt and sprinkles. Mix on low speed until combined.
Stream in oil and imitation vanilla on low speed and continue to beat the mixture until the ingredients together and form small clusters.
carefully distributed clusters in a thin layer on the prepared baking sheet and bake them for about 20 minutes, breaking sometimes. They will be slightly moist but harden on cooling. Let them cool completely before using.
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birthday Cake Frosting
Ingredients
8 tbl (1 stick) salted butter, at room temperature
in the bowl of a stand mixer fitted with the paddle attachment, cream the butter, shortening and cream cheese for 2 to 3 minutes on medium high until the mixture is smooth and fluffy.
Add glucose, corn syrup and vanilla and beat on medium-high speed mixing for 2 to 3 minutes or until mixture is smooth and white and brilliant.
Add powdered sugar, baking powder, and citric acid at low speed until just combined. Turn the high speed mixer and beat for 2-3 minutes or until the mixture is striking white and fluffy.
