, June @ How to Philosophize with Cake says, Ah I feel you, Momofuku cakes are tough! Another baker taken down by a Momofuku recipe. I honestly think that the cake pans and stacking as a regular cake will take away a lot of the work/stress and it will be just as delicious. I prefer my cakes on the lighter/fluffier side, so some tweaking maybe in order. I think if you double the recipe and use the 24cms pans though should be fine. A Momofuku inspired cake with rich chocolate sponges, smooth coffee frosting, milk crumbs and a drizzle of chocolate sauce. You are right about so many components to all the recipes that it has scared me off quite frankly. Thank you in advance! Then add the oil and vanilla. Hi Sosse!The cakes don’t rise a ton, but they should rise. In my defense my housekeeper has not been here in over a month (COVID19). I’ll probably do the rest tomorrow. Then finish by adding the lemon juice and powdered sugar. Hi Alejandra! I found some in a gourmet food store here in Vancouver, but I remember someone recommending I check an office supply store, like Staples. It works well! Many people fail at making them for one reason or another. About the pan size…it specifically says in the front section of the Milkbar cookbook that her quarter sheet pans are 10×13. I don’t think it was super light and fluffy though, but it was AMAZING. I think it will be fine, but it will actually be a bit thinner — the pan required is 10×15. Well when I went to check this one after 30mins, I must have nudged it a bit too much, because it literally deflated in front of my eyes. Let me know how it turns out! Serves: 12-18. The crumble was super easy, as was the frosting, both worked out perfectly. I’m sure you would knock it out of the park Thalia! Hi Erin! Just allow to cool and then wrap and store in the refrigerator. Since there is such a variation in quarter sheet pans on the market, it would have been best for her to list the specific pan size in each recipe — this wouldn’t have been that hard to do! Thank you thank you thank you!! Yup it makes one cake plus some scraps (which I took to snacking on during the process ). Hi Anders! Dawn. I saw a TV show discussing this cake, and immediately got to work finding a recipe for it! Loved reading this and learning from you before I set out on this venture myself! It's been called one of the most exciting bakeries in the country. Over 50 of my very favorite cake recipes all in one place! Hi Susan! Sign up for this FREE 5 day e-mail course on mastering swiss meringue buttercream today! All of the struggles you faced helped set us up for success! I just don’t want the icing to start melting bc it looks like it will be around 80 degrees at the park. I’m sure it would be fine though. I didn’t overmix and the baking powder is not expired or bad. Glad to know it turned out well with the 6″ round pans! In a medium bowl, whisk together the flour, baking powder, salt, and ¼ cup of the sprinkles. Mix again for a final 2-3 minutes. Maybe I’ll give it another go in the regular pans! Trust me it will take willpower. Use the frosting immediately, or store in an airtight container in the refrigerator for up to 1 week. Hi, I actually was planning on making this cake, however i have run into a few problems.. Thanks . (The cake will keep in the freezer for up to 2 weeks. Thanks for the inspiration . All I have found is Wilton’s syrup! I agree, it was totally worth the effort. Do you have a recommendation for a new flour that you’ve been using lately perhaps? I’m about to try this recipe in 6″ round pans. I tackled the Milkbar B-day cake too and had 3 fails!! Required fields are marked *. If you’re stacking it like a normal cake, there is no need to freeze. Seriously, pan size is a killer, I’m glad you found a 10×15! And I can’t say to how long but I would set my timer at 15 and check every five minutes. If so, how full should we fill the liners. I have found everything except for the cake pan in that size. Hi Alex! She just wants a vanilla cake with vanilla frosting. I put one in first to see how it went and it rose to the top of the tin but didn’t overflow. Spread the cake batter in an even layer in the prepared pan. I won’t judge. Cook Time: 45 minutes. Your email address will not be published. So I feel ya! Many expletives were thrown. You mention that you make more icing. Just found your blog through this post and must say that it is beautiful – I love your photos. You can make the cake ahead of time, up to 5 days. Good cake overall but like many, I went straight into the recipe without reading the bakers comments. Thanks! Put the cake scraps in the ring and use the back of your hand to tamp the scraps together into a flat even layer. I completely agree that listing the pan size in the recipe would be helpful. Thanks so much Jess! also would parachement paper work as a substitute for acetate? But apparently patience and love of a craft can yield amazing results. Mine is two inches deep. hi Olivia, I was just wondering, I purchased a 15×10 inch pan, but it is called a jelly rolling pan. So glad you loved this one, it’s amazing!! It’s an undertaking for sure, but was totally worth it for the taste Super bizarre about your cake texture! AND I had two fails at the cake when I baked it but still ended up using those pieces. I am about to try the cake recipe. I really appreciate all these detailed instructions and you sharing your trials and tribulations! Hi Kiesha! I know it doesn’t seem like it, but you will be able to get enough cut outs as long as you use the correct size of sheet pan (not all quarter sheet pans are the same!! You could always just add the crumbs into the 6″ layer? I’m glad you found the post entertaining I hope you try this recipe! Wow, and yum. I only recommend going that route because the cake is challenging enough even with the right equipment ;). First of all, thank you SO much Olivia for mentioning the pan dimensions. Any ideas why this would have happened every time? Scrape bowl. Is it possible to add a little extra corn syrup and omit the glucose for the icing? Thanks June! It’s my favourite part. Scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 minutes. Then using the 6″ round cutter, cut two circles out of the cake. But then I tasted it and o.m.g. Let me know how it turns out! I made the birthday cake today with my sister. Scrape down the sides of the bowl and give the batter a final mix with a rubber spatula. I believe the pan I used with that size was actually called a jelly roll pan. use the back of your hand to press them gently into the frosting. Invert the cake onto it and peel off the parchment or Silpat from the bottom of the cake. I am making a practice cake now and I am SO glad I read your blog beforehand — I ordered the smaller cake pan before I read your blog and then ordered the 10×15 after reading… and as I’m watching this one rise it would have definitely overflowed! With sprinkles abound. Hi Jennifer! I’m not sure that I’m up for the challenge, but this has got to be the most AMAZING cake I have ever seen!!! Thanks for sharing! The Ultimate Guide To Baking Cupcakes At Home, The Ultimate Guide To Making The Best Buttercream Icing, Ultimate Guide To Decorating Cupcakes For Beginners, The Ultimate Guide To Baking Homemade Bread Recipes. I enjoyed the saltiness, but was more overt than merely flavor enhancer. Servings: 12 servings (makes 1 Three layer 6″ cake) Calories: 738 kcal. . Thank you so much for this post! Flip the cake out of the sheet pan. Those crumb toppings have my mouth watering like you wouldn’t believe! Get a baking substitutions cheatsheet for 10 common baking ingredients! Use 1 strip of acetate to line the inside of the cake ring. Let me know if you have any more questions! Although I am sorry that you had to go trough this pain, your story was very entertaining! I found a 6″ cake pan, would it work for this recipe? Be sure to read through my post for tips! Required fields are marked *. You want to then add the oil, buttermilk, and vanilla and mix again to medium high and beat again for 4-6 minutes. I have not, but I wouldn’t fill the liners more than 2/3rds full. Or 3 half sheet pans, I suppose :). Promises. Hi Heidy! I’ve never heard of the momofuku milk bar cake but it is so darn cute and would be perfect for any birthday young and old. Or should I remove from freezer and put in the refrigerator a few hours before heading to the park? Hi Liz! Hello, can I replace shortening with butter ? Hope that helps! For the icing didn’t have glucose so subbed 2 tsp corn syrup per tablespoon glucose. In a small bowl, whisk together the milk and vanilla extract for the birthday cake soak. I would still bake at I went to NYC last weekend, with my daughter who is equally obsessed, and our only goal was to taste a milkbar cake. I bought mine at a local discount store. I admire your perseverance. Thanks for your feedback. It’s partly selfish because I know how good this thing is and I can’t wait to eat it! Any thought (other than yes I am nuts- when I showed my hubbie a picture of my plan he said with love & sarcasm “Gosh honey, can’t you find a cake that takes a bit more effort.”). I was on point. Oh my gosh Jenni you are going to love it! There were a lot of drippings. Don’t worry we will get to the crunchy (I could eat these alone and may have while making this cake) cake crumbs. Using the same cutter, give it a wash. And then place on a baking sheet lined with parchment paper. I was wondering, is the biggest issue experienced with differing pan sizes the batter overflowing? Scrape bowl. No it is not. You can buy it on Amazon or in craft stores like Michaels. The Momofuku milk bar pistachio layer cake is filled with layers of dense and decadent pistachio cake, light lemon curd, rich pistachio frosting, and buttery milk crumbs. Hi Liv, Here’s to trying new things!! With your index finger, tuck the second strip of acetate between the cake ring and the top 1/4 inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall – high enough to support the height of the finished cake. I hope you like it! I can’t wait to hear how it turns out for you! Bake for 20 minutes, breaking up the clusters once or twice during baking. Thoughts?? Anyway, I’m wondering where you managed to find the 10×15 cake pan…I’ve looked on Amazon and Walmart and Target and everything seems to be the dreaded “9×12” size! So happy to hear it turned out I def didn’t use all the milk either, but that’s often the case with a soak/syrup. And then use the cutter to cut TWO half circles out of the scraps. I salvaged rounds from all three bakes to make a four layer cake that was stunning. Anyway, you get the picture. Going to make this soon, it looks fantastic. It was all going to perfectly fine. I’m having a hard time finding glucose, do you think it would work to use clear corn syrup instead? The infamous crack pie is also on the list to try. Hi Haylie! I’ll be perfectly honest it’s got some unique tools and ingredients but it’s all worth it. The cooled cake can be stored in the refrigerator, wrapped in plastic wrap, for up to 5 days. I cant wait to eat it all together!! And why? I’d determined to make my own funfetti recipe next time because the cake caused me such grief. You did an awesome job, you’d never know how much trouble you’d encountered. Go ahead and check your e-mail inbox for the Lesson #1 and let's do this! I’m so glad you loved the components of this cake and I hope you love the finished product just as much. Add eggs one at a time, fully incorporating after each addition. my pan is only 1 inch deep so I’m a little worried. Tasted great, too. 3/4 tsp Salt was a bit much for the icing, I would go for 1/4tsp next time. I’ve never checked myself, but someone recommended it to me when I was having a hard time finding some. Hi Lisa! Where can it be bought? Assuming you just make a 6″ one as per the recipe? what do you think? Preheat oven to 350 degrees F. Spray a quarter sheet pan with non-stick cooking spray and line with parchment paper, or with Silpat. Place sheet pan into the freezer and freeze for a minimum of 12 hours. Ring size for assembly ? Are the dimensions you mention for the correct sheet pan size the internal or external dimensions? The remaining cake "scrap" will come together to make the bottom layer of the cake. Invert the cake onto it and peel off the parchment … Unfortunately, Bob’s Red Mill discontinued their cake flour. A 10×15″ pan is the correct size to use. I absolutely love their birthday cake recipe, but have had some fails myself…can totally relate! Here’s how this is going to work: Layer 1: 1 layer cake, 1/2 soak, 1/5 frosting, 1/3 crumbs, 1/5 frosting, Layer 2: 1 layer cake, 1/2 soak, 1/5 frosting, 1/3 crumbs, 1/5 frosting, Layer 3: 1 layer cake, 1/5 frosting, 1/3 crumbs, Got it? Using the back of a spoon, spread 1/5 of the frosting in an even layer over the crumble. This looks like the happiest cake on the planet! It’s unconventional. Spread the pie crumbs in a baking tray lined with baking paper and bake in the oven at 350F for 15-20 minutes or until golden brown. Is it a syrup or a powder? Well, let me you bring you into a wonderful world that includes this cake. Looks like the finished product is amazing . They turned out amazing and I would recommend that you put your scraps to good use and make the truffles! Sure. Oh no! All the layers were much thinner than they should have been, but I was done at that point. We took a menu and left. In my case it was also the pan size – I was using too large a sheet pan. Super excited to give it a try! I cannot guarantee the accuracy of this data. So glad you found this post helpful! making this for my boyfriend’s birthday so I really want it to taste & look amazing. I hope it works out for you. Thanks for reporting back! Would you believe that my All About Cake book by Tosi compares the quarter sheet they use to a 9×13″ jelly roll pan!? Thank you Liv For Cakes! If you use three 8″ pans make sure you double the recipe. Success! Mix the flour, sugar and salt in a bowl. This cake is good but strange how it all works out; the cake is dense and the icing is definitely on the softer side. I hope it turns out well I just have one question…what cake ring size did you use? Add the oil and vanilla and mix on low speed until small clusters form. Milk Bar is an award-winning bakery known for its familiar yet unexpected desserts including Milk Bar® Pie, the Compost Cookie®, unfrosted layer I’ve had success with both of those. Slathered in a creamy dreamy vanilla buttercream frosting. Hi Andrea! I’m making the crumble today and the icing and the assembling, tomorrow. Subscribe and get my 5 foolproof cookie tips to make your cookies go from flat to perfect! If you haven’t heard of this Milk Bar cake let me help you out from underneath the rock you have been living under. I am getting jazzed up to make this for my husband’s 30th birthday! That said, the chocolate one is incredible and so rich! I’d been screwed over by it before here and here and I’d learned my lesson, so I wasn’t going to mess with changing up the pan size again. Thanks Kaye!! Scrape bowl. — see post for more details). I love baking so…I will sure try and make it! Hi there! It should work no problem, just be sure to divide the batter evenly between the 3 pans. Hi Jessica! Hi Lauren! Pinning!! It was super valuable to me. I didn’t fail on those, but they were definitely not easy. Just wanted to say thank you for this blog post. Round cake pans would for sure be easier — I would do that next time. Let me know how it turns out . So glad you liked it too! That was only part of the problem. Glad you can commiserate — 2am omg! WOW! You will get two full perfect circles. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool. I hope someone reads this comment, cause I really could use some help. She has the recipe for making this ‘birthday cake’ (and other MilkBar cakes) in sheet cake form. Thank you for the sweet comment! :O) and your cake looks very delish! Also – subbed avocado oil for grapeseed if anyone is interested in that. Tried this recipe today and honestly wasn’t as bad as I thought! BOTH cakes were a total fail. I had cake all over the bottom of my oven and what was left in the pan sank like a ton of bricks after I took it out. Tuck the new piece into cake ring so it extends above the last one a few inches. Hi Sharon! If the recipe on their site uses the same amounts as this one here, I would definitely go with the 10×15 pan! Cake for days doesn’t even begin to describe the current state of my apartment. It would definitely be easiest to just take it straight from freezer to the park (for ease of traveling with it in the car), but also don’t want it still frozen! How much do you have left? I actually thought this cake was quite easy overall. I also could not locate acetate locally (where do you find this stuff?!?!) This post contains affiliate links, to find out more information, please read my disclaimer policy-https://www.bostongirlbakes.com/disclosure-policy/.. I really hated my crumbles – I made two batches. holy dedication – you went all out with getting new equipment! I’m so glad you found these tips helpful and that your cake was a success! It sounds like the sprinkles you are using are the round nonpareils that are notorious for bleeding in the batter. I am not a novice baker, and this cake still threw a few curve balls. If you don’t want to get all these things but want to experience the wonder that is the Milk Bar cake you could try baking in a 6-inch cake pan and then frost without the cake collar. THE PAN SIZE! I find it easier to get everything to combine when I beat the butter, sugar and eggs until fully incorporated and lighter in color (2-3 min on high) before adding the buttermilk and oil. hope your husband liked it! No issues. Explanation. I am going to make this cake for myself for my birthday so you have saved me so much stress. I’m planning to make this cake todayy! Then I got to baking. The 5 9-year-olds I’m serving will surely not give a hoot, but it’s not exactly food-porn perfect. Is the cooking time for the cake incredibly long for anyone else? I may give it a try another time, when I have a properly sized sheet pan to start with :). I got mine at Ace Hardware. Using an electric mixer on medium-high, beat granulated sugar, shortening, butter, … Hi Ryo! There are also some specialty ingredients in this cake as well. As a massive momofuku fan this is definitely a cake I would love. Hi Amelia! I get great results with the Silverwood pan, and the bonus is that it’s 4″ deep, so I’ve never had an overflow problem. Not only did I have to purchase specific ingredients (cake flour, glucose, grapeseed oil, clear vanilla extract), I also had to buy new tools and equipment (quarter-sheet pan, 6″ cake ring, acetate). I have spent 2 weeks gathering all the necessary ingredients, have spent a lot of money and do not want to mess up. So I hope you find these photos are helpful! Sigh. Ok now that we have everything ready to go. Liv, I just bought Christina Tossi’s new cookbook. Press down with the back of your hand to anchor them in place. Instead of the quarter sheet pan?? Happy birthday to your son! I got distracted cleaning the kitchen so my first batch was a bit overdone. The cake was quite an undertaking and I curse every minute of it, but it tastes so, soooo good! I want to say that 2 hours at that temperature *should* be good enough to defrost it. Hi Olivia! . Where I live, I can also only get it in a quart size. The crumbs should be slightly moist to the touch; they will dry and harden as they cool. The famous Momofuku Milk Bar cake is layers of funfetti cake, creamy vanilla buttercream frosting, and these crunchy cake crumbs that send it over the edge. I wanted it to be over the top and special. Again, about 1/3 of the frosting. Assembly was a bit of a pain as well, but I won’t bother you with the boring details there. But 3 eggs also seems like a lot for that flour amount also. Apparently. I hope everyone loves the cake! I’ve been following your recipes for a while now, and just got to know that you live in Vancouver too… This is the first recipe of yours that I used and I’m about to bake another cake for work tonight. Hi Olivia! He is a funfetti fiend and loves a good boxed mix. I only had to cook for 25 minutes, but I just attributed that to my crap oven. How tall are these cakes once constructed? Or check to make sure it hasn’t expired either! with a merengue layer on top. It took me about 2.5 hours to make. I can’t totally remember the consistency of mine, but pretty sure it wasn’t that . Mix on low speed until well combined. I have used 6″ cake pans often, just not for this recipe. For 3 18-cm/7-inch cake layers you need to bake a sheet cake and a round cake: For the quarter sheet pan (25x38-cm or 10x15-inch): 245g (or 2 cups – 2 teaspoons) cake flour; I was thinking about making it in rounds and layering it in a trifle bowl so I could avoid any potential mistakes during assembly? Thank you SO much for your quick response! Would be so much easier and still the same great taste. and what type/ percent % cream cheese? Your email address will not be published. Are there any tips for getting it to rise? I will make it again, but next time I would probably use 6″ pans like you did, just for ease :). Tips, techniques, and troubleshooting to help ensure your cakes come out perfect every single time! I’m not sure why no one else ran into the issue, but my quarter sheet pan from Nordic Ware was much smaller than I needed for this cake! We get to the bakery (Is it really a bakery? The Milk Bar Cake is the best funfetti cake you will ever eat - with a light fluffy cake, creamy buttercream, and crunchy cake crumbs. Glad I’m not the only baker that struggled! You may be cursing it while you’re making it, but it WILL taste delicious. I would advise 25-30 min of bake time for the 240g layers. From Classic Cakes to Holiday favorites and everything in between. I used liquid. The cake is delicious! I think after tackling many other Liv for Cake cakes with a SMB, our taste buds couldn’t handle it. I’m excited that you’re going to try this one! Ok yes here’s the thing you will need a few things to make this cake that you may not have on hand. If it’s not frozen it’s more likely to fall apart when you try this. You are ready to kick off this 5-day free e-mail course on mastering swiss meringue buttercream. We haven eaten the cake yet, but having tasted all the components can’t imagine it is anything less than devine! Oh, for the cake had to make my own cake flour with AP flour and cornstarch. Thanks for all the great step by step instructions!! I’m not sure what the chocolate malt version is, but I don’t think the layers should be dense if it’s the same kind of recipe! The only thing I really know to cause flat dense cakes is expired raising agents or overmixing once the flour is added. This cake is a challenge for sure, but so worth it. That is a HUGE difference! This cake is worth the effort! Looks absolutely stunning, I may attempt to make it for my son’s birthday! I’m sure you will love it . (Mine did turn out, fyi, and got tons of kudos so it all worked out. This cake is not for the faint of heart. Wanted to get your advice/thoughts? David Chang and Christina Tosi are the dream team behind the success of the Momofuku empire.We have these two chefs to thank for introducing Korean food to the mainstream and for creating such outrageous desserts as cereal milk soft serve and crack pie.Scroll through these 12 Momofuku-inspired recipes that have left an indelible mark on the culinary landscape — and soon, your very own kitchen. Now I have to decide if I want to 1.5x the recipe for the half sheet pan or just do 6 inch pans. Get all the recipes that it is yellow and has no confetti was very easy to follow along surprised... Easy it is anything less than devine, you want to remove from remaining. After tackling many other Liv for cake cakes with a SMB, our taste buds couldn ’ t bother with... It won ’ t have too much of it!!!!!!!!!!!... Add the eggs, and mix just until batter comes together, secs. 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