food for thought

by michelle

birthday cake

with 2 comments

A special birthday request from my sister led to us making this amazing cake. It’s the Momofuku Milk Bar Birthday Cake. A recipe at Hummingbird High was our guide and it took 3 hours to make. You will need a stand mixer and a tall freezer space for this recipe.


There are four components to this cake – first the cake crumb:


Heat the oven to 150ºC (300ºF). Combine ½ a cup of sugar, 4½ teaspoons of  light brown sugar, ¾ of a cup of cake flour (if you can’t find cake flour remove 4½ teaspoons of the flour and replace with cornstarch), ½ a teaspoon each of baking powder and salt and 4½ teaspoons of 100s & 1000s (rainbow sprinkles) in the bowl of the mixer and mix on low speed until well combined. Add ¼ of a cup of grapeseed oil and 3 teaspoons of  imitation vanilla and mix again to combine. Spread the clusters on a lined baking tray and bake for 20 minutes, breaking them up occasionally. The crumbs will become crunchy after cooling. This component can be made ahead and stored in an airtight jar.

3-cakesThe second component is the cake: We made three 15cm (6″) cakes. (The sides of the original birthday cake are white as it is cut from a single sheet cake.) Turn your oven up to 180ºC (350ºF). In the mixer combine 60g (2oz) of unsalted butter, ⅓ of a cup of vegetable shortening, 1¼ cups of sugar and 9 teaspoons of light brown sugar and cream together on medium to high for 2 – 3 minutes. Scrape down the sides of the bowl, add 3 eggs and mix on medium to high for another 2 – 3 minutes. On low speed pour in ½ a cup of buttermilk, ⅓ of a cup of grapeseed oil and 2 teaspoons of imitation vanilla extract. Increase the mixer speed to medium to high and mix for 4 – 6 minutes, until the mixture is almost white, twice the size and completely homogenous. On low speed add 2 cups of cake flour, 1½ teaspoons of baking powder, ¾ of a teaspoon of salt and ¼ of a cup of 100s & 1000s. Mix for 45 to 60 seconds until the batter comes together. Spread evenly into your tins (or tin) and sprinkle with another 2 tablespoons of 100s & 1000s. Bake for 30 to 35 minutes until set and bouncing back slightly when you press lightly with your finger. Remove from the tins and cool on a wire rack.

The frosting: Using the mixer again combine 120g (40z) of unsalted butter (at room temperature), ¼ of a cup vegetable shortening and 60g (2oz) of cold cream cheese. Cream together on medium to high for 2 – 3 minutes. With the mixer on its lowest speed stream in 6 teaspoons of glucose and 3 teaspoons of imitation vanilla extract. Turn the mixer up to medium to high and beat for 2 – 3 minutes until the mixture is silky smooth and glossy white. Add 1¼ cups of icing (confectioner’s) sugar, ½ a teaspoon of salt and a pinch each of baking powder and citric acid. Mix on low to incorporate the ingredients then turn the mixer up to medium to high again and beat for 2-3 minutes until the frosting is completely smooth.

process1 process2Now it’s time to assemble the cake: Make an acetate tube in a 15cm (6″) cake ring. Mix ⅓ of a cup of milk and 1½ teaspoons of imitation vanilla extract. Place the first cake circle into the acetate ring and brush it with the milk mixture, using ⅓ of it. Spread ⅕ of the frosting on the first cake. Press ⅓ of the crumb into the frosting process3and use another ⅕ of the frosting to cover the crumb. Repeat this process with the second and third cakes but leave the crumb showing on top of the third. Now place the entire cake into the freezer and freeze for at least 12 hours. Before serving make sure to allow a few hours for defrosting. cut-cake




Written by michelle picker

December 1, 2014 at 5:49 am

2 Responses

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  1. Wow! Looks amazing but complicated! I agree, 3 layers of love – time patience and skill…..


    December 1, 2014 at 12:53 pm

  2. hohoho … 3 layers of love…


    December 1, 2014 at 5:52 am

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