Momofuku Milk Bar birthday cake

Ingredients

  • 1 8-inch square of parchment
  • 4 8-x3-inch strips of acetate
  • 1 batch birthday cake crumbs
  • 1 batch birthday cake frosting
  • 1 batch birthday cake soak
  • 1 batch birthday cake
  • 12 grams vanilla extract
  • + 34 more ingredients
    • 18 grams clear corn syrup
    • 25 grams glucose
    • 55 grams cream cheese
    • 50 grams vegetable shortening
    • 115 grams unsalted butter, room temperature
    • Pinch citric acid
    • Pinch baking powder
    • 2 grams salt
    • 200 grams powdered sugar
    • 4 grams vanilla extract
    • 55 grams milk (I used whole milk—3.25% fat)
    • 65 grams grapeseed oil
    • 50 grams light brown sugar
    • 250 grams granulated sugar
    • 60 grams vegetable shortening
    • 55 grams unsalted butter, room temperature
    • 50 grams rainbow sprinkles
    • 3 grams salt
    • 6 grams baking powder
    • 245 grams cake and pastry flour
    • Pam or vegetable oil for preparing the pan
    • 40 grams grapeseed oil
    • 1 6-inch cake ring that is 3 inches high (or a springform ring)
    • 25 grams rainbow sprinkles
    • 8 grams vanilla extract
    • 110 grams buttermilk (made from skim milk and white vinegar)
    • 3 large eggs
    • 12 grams vanilla extract
    • 20 grams rainbow sprinkles
    • 2 grams salt
    • 2 grams baking powder
    • 90 grams cake and pastry flour
    • 25 grams light brown sugar
    • 100 grams granulated sugar

1. Preheat the oven to 300°F. Line a baking sheet with a Silpat or a piece of parchment. 2. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugars, flour, baking powder, salt, and sprinkles and mix them on low speed until they are evenly mixed. 3. Add the oil and...

View full recipe at SpringPad

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