Epic Birthday Cake

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Momofuku Milk Bar

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INGREDIENTS
Crumble
100 g granulated sugar 1/2 cup
25 g light brown sugar 1 1/2 Tbsp (tightly packed)
90 g cake flour 3/4 cup
2 g baking powder 1/2 tsp
2 g kosher salt 1/2 tsp
20 g rainbow sprinkles 2 Tbsp
40 g grapeseed oil 1/4 cup
12 g clear vanilla extract 1 Tbsp

Cake
55 g unsalted butter room temperature (4 Tbsp, 1/2 stick)
60 g vegetable shortening 1/3 cup
250 g granulated sugar 1 1/4 cups
50 g light brown sugar (3 Tbsp tightly packed)
3 large eggs
110 g buttermilk 1/2 cup
65 g grapeseed oil 1/3 cup
8 g clear vanilla extract 2 tsps
245 g cake flour 2 cups
6 g baking powder 1 1/2 tsp
3 g kosher salt 3/4 tsp
50 g rainbow sprinkles 1/4 cup
25 g rainbow sprinkles for sprinkling 2 Tbsp

Frosting (1.5x the original recipe):
172.5 g unsalted butter at room temperature (1 1/2 sticks)
75 g vegetable shortening 1/4 cup + 1/8 cup
82.5 g cream cheese 3 oz
37.5 g glucose 1.5 Tbsp
27 g corn syrup 1.5 Tbsp
18 g clear vanilla extract 1.5 Tbsp
300 g powdered sugar sifted, 1 7/8 cups
3 g kosher salt 3/4 tsp
.38 g baking powder pinch
.38 g citric acid I used 1/4tsp lemon juice

Soak
55 g milk 1/4 cup
4 g clear vanilla extract 1 tsp

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