Happy Birthday!

It’s Kaitlin’s birthday!

Whenever I want a truly show-stopping cake, I turn to the creations of genius pastry chef (and personal idol) Christina Tosi. At the helm of NYC’s Momofuku Milk Bar bakeries, Tosi pumps out some of the most creative and mind-bogglingly decadent desserts I’ve ever seen. I haven’t had the opportunity to jet off to New York and have the Milk Bar experience first-hand, but thanks to Tosi’s cookbook, I can work through some of her recipes myself.

Her layer cake recipes are daunting at first glance – there’s no doubt about it. Each one involves several different recipes that all come together in sugar-drenched harmony when it’s time to assemble the cake. That being said, you can spread the various pieces over the course of a few days. And, frankly? It’s worth the time and effort that you put in. I have yet to be even remotely disappointed by a Milk Bar cake. They are so moist, so flavourful, and feed a surprising amount of people! This is why I can’t stop turning to them for any and all celebratory occasions. (And if you try hard enough, you can make anything a celebratory occasion, can’t you?)

This month, I actually have a few legitimate reasons to celebrate, and this pleases me to no end. Join me on my journey of Milk Bar cakes, won’t you?

So what’s to celebrate this week, you ask? The birthday of Miss Kaitlin Chad!!! (AKA THE beautiful, smart, and ever-so-talented Every Hostess.) I couldn’t resist making the most birthday-ish birthday cake I could possibly think of: confetti cake. The key is sprinkles. Lots and lots of sprinkles.

According to Tosi, this cake is supposed to emulate everything that we love about store bought cake mix. Don’t get me wrong – I love fresh, natural flavours. But sometimes, you can’t beat the taste of store-bought frosting slathered onto a Duncan Hines cake. (The shameless thoughts of “What the hell is in this? Do I even care?” floating around your head…)

You may be asking – why would you spend hours and hours making a cake that is supposed to taste like a cake that you could make in 20 minutes? … Actually, that’s a fair question. I don’t know. It’s probably because this one actually tastes better, and even more indulgent than the tried-and-true boxed cake mix. It’s just a little bit more over-the-top, with its mingling textures of fluffy, melty frosting and crunchy, crumbly milk crumbs. And, you don’t have to ask what’s in it, because it’s homemade! The best of both worlds.

Not to mention, it’s pretty gorgeous to look at… HAPPY BIRTHDAY KAITLIN!

Without further ado, let’s get started:

Momofuku Milk Bar Birthday Layer Cake

Makes 1 6″ cake
From Christina Tosi & Momofuku Milk Bar

Ingredients:

1 batch birthday cake (recipe below)
1 batch birthday cake soak (recipe below)
1 batch birthday cake frosting (recipe below)
1 batch birthday cake crumbs (recipe below)

Special Equipment:

Parchment paper or Silpat
6-inch cake ring
Quarter sheet pan (9 x 13)
2 strips acetate, 3″ wide and 20″ long (Check Amazon for this!)

Assembling the Cake:

1. Invert the birthday cake onto a sheet of parchment paper or silpat, and peel off the parchment paper backing. Using the 6-inch cake ring, stamp out two circles from the cake. These will be the top and middle layers. The remaining cake “scrap’ will come together to make the bottom layer of the cake.

2. Clean the cake ring and place it on a sheet of parchment paper or silpat atop a baking sheet. Use one strop of acetate to line the inside of the cake ring. Put the cake scraps in the ring and use the back of your hand to press the scraps together into a flat even later.

3. Dunk the pastry brush in the birthday cake soak and give the layer of scraps a good, healthy bath of half of the soak.

4. Spread one fifth of the birthday cake frosting over the base layer. Then sprinkle with one-third of the birthday cake crumbs evenly over the top of the frosting. Use the back of your hand to anchor them in place. Top with another fifth of the birthday cake frosting, carefully spreading it so that it is even, but without disturbing the crumbs.

5. With your index finger, gently 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 5-6 inches tall- high enough to support the height of the finished cake. Top with a full circle of cake (save the nicest one for the top layer), brush the rest of the cake soak over this layer, top with another one fifth of the frosting, one third of the cake crumbs, and another one fifth of the frosting.

6. Nestle the remaining cake round into the frosting. Cover the top of the cake with the last fifth of the frosting. Give it volume and swirls, or opt for the perfectly flat top. Garnish the frosting with the remaining birthday crumbs.

7. Freeze the cake for at least 12 hours to set the cake and filling. (And to make the unmolding much easier.)

8. Three hours before serving, pull the pan from the freezer, and using your fingers and thumbs, pop the cake out of the cake ring. Gently peel off the acetate and transfer the cake to a platter or cake stand. Let it defrost in the fridge for a minimum of 3 hours. (wrapped well in plastic, it can be refrigerated for up to 5 days.)

Birthday Cake:

2 cups cake flour
1 1/2 tsp baking powder
1/4 cup + 2 tbsp rainbow sprinkles
4 tbsp (1/2 stick) salted butter, at room temp
1/3 cup vegetable shortening
1 1/4 cup granulated sugar
3 tbsp light brown sugar, tightly packed
3 large eggs
1/2 cup buttermilk
1/3 cup grapeseed oil
2 tsp McCormick brand clear imitation vanilla extract

1. Preheat the oven to 350. Prepare a rimmed quarter sheet pan by spraying with cooking spray and covering the base with a sheet of parchment. Set aside.

2. Whisk together the flour, baking powder, and 1/4 cup sprinkles in a small bowl. Set the dry ingredients aside for later.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, shortening, and sugars on medium-high speed for 2 to 3 minutes, scraping down the bowl as needed.

4. Add the eggs (all at once) and then beat again on medium-high for another 2 to 3 minutes. Scrape down the bowl.

5. With the mixer on low speed, add the wet ingredients (buttermilk, canola oil, and imitation vanilla) in a steady stream. Increase the mixer to medium-high speed and beat for another 4 to 6 minutes. The mixture should double in size and turn practically white. Don’t stop mixing until the mixture is completely homogeneous, with no visible streaks of oil or fat.

6. With the mixer on low, add the dry ingredients, and mix for another minute or so until the ingredients are just combined.

7. Pour out the batter into the prepared sheet pan, spreading it out into an even layer. Sprinkle with the remaining 2 tbl of sprinkles.

8. Bake for 30–35 minutes until the cake bounces back slightly when gently pressed in the corner. The center of the cake should no longer jiggle when the pan is shook. Cool the cake completely in the pan on a wire rack.

Birthday Cake Soak:

1/4 cup milk
1 tsp McCormick brand clear imitation vanilla extract

1. Whisk together the milk and vanilla in a small cup or bowl.

Birthday Cake Crumb:

1/2 cup granulated sugar
1 1/2 tbsp light brown sugar, tightly packed
3/4 cup cake flour
1/2 tsp baking powder
1/2 tsp salt
2 tbsp rainbow sprinkles
1/4 cup canola or vegetable oil
1 tbsp McCormick brand clear imitation vanilla extract

1. Preheat the oven to 300 and line a baking sheet with a Silpat or piece of parchment.

2. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugars, flour, baking powder, salt, and sprinkles. Mix on low speed until combined.

3. Stream in the oil and the imitation vanilla on low speed and continue beating the mixture until the ingredients clump and form small clusters.

4. Carefully spread the clusters in a thin layer on the prepared baking sheet and bake them for about 20 minutes, breaking up occasionally. They will be slightly moist but will harden as they cool. Let them cool completely before using.

Birthday Cake Frosting:

8 tbsp (1 stick) salted butter, at room temperature
1/4 cup vegetable shortening
2 ounces cream cheese, at room temperature
1 tbsp glucose
2 tbsp light corn syrup
1 tbsp McCormick brand clear imitation vanilla extract
1 1/4 cup powdered sugar
pinch baking powder
pinch citric acid

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, shortening, and the cream cheese for 2 to 3 minutes on medium-high until the mixture is smooth and fluffy.

2. Add the glucose, corn syrup, and vanilla, and beat the mixture on medium-high speed for 2 to 3 minutes or until the mixture is smooth and glossy white.

3. Add the powdered sugar, baking powder, and citric acid on low speed until just combined. Crank the mixer to high speed and beat for 2 to 3 minutes or until the mixture is stark white and fluffy.