Senin, 26 November 2012


Homemade Momofuku Milk Bar birthday cake 



The recipe is brilliant and inspiring, but if you want to bake this cake (or anything from the Momofuku Milk Bar book), you will need to go shopping. I found a 6-inch cake ring (I actually used the ring of a springform pan) and liquid glucose (Wilton brand) at a local baking supply store. I purchased the acetate sheets at an office supply store, and the citric acid at a bulk store. The sprinkles came from the grocery store, along with the usual flour, milk, sugar, butter, and eggs. I made this cake a day ahead, and it took me maybe half a day to make, so it's really not more time-consuming than any other cake recipe, once you have all the ingredients and equipment. I froze the assembled cake overnight to set the layers, then unmolded it and placed it on a cake stand in the fridge for several hours to slowly defrost. When you cut into it, use a giant chef's knife to make quick, clean slices, otherwise, you will end up with a mess as the cake crumbs will tear through the delicate cake. 

I'm giving the recipe in grams because that's how I made it. The instructions are not identical to those in the book because there are certain things that I do differently. The book recipe is also published in the Huffington Post in cups and grams. Better yet, if you love making cakes, buy the book. It's a great investment full of insight and tips.

Special thanks to Mayssam for sending me a copy of this book. I love it! 

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