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Let’s have a talk about baking cakes, specifically this layered Momofuko birthday cake.
So, how did I come about baking this pretty and scrumptious cake? I was recently watching the Netflix show, Chef’s Table. They came out with a new season of just pastry chefs! I was so excited because I love baking (and not so much cooking!).
The first episode was about Christina Tosi who creaked the Milk Bar empire in NYC. In her show, she was making her famous birthday cake.
I have never baked a layered cake. Never from scratch nor from the box. I have always wanted to bake a layered cake but never had the correct supplies. I knew that if I was going to attempt to make a layered cake that this would be the one! Look at it – the perfect birthday cake! A Funfetti inspired, cream cheese frosted, naked layer cake!
Her cakes are naked cakes, which means they are not frosted on the outside. This is perfect for me – one, because I don’t love frosting (and frankly the reason why I never make cakes nor cupcakes) and two, you don’t have to fret over perfecting your frosting until its smooth on the outside because it doesn’t need it!
So I set out to bake this cake. I purchased her cookbook, Milk. Everywhere that I was reading the reviewers were talking about how “difficult” this cake is. I thought, okay, challenge accepted!
Yes, you need some supplies. Such as a quarter sheet pan. And a 6″ cake ring. And acetate strips. Well, I already had acetate. I need a quarter sheet pan for my little steam oven anyway. And so really all I needed was 6″ cake ring.
You also need several ingredients that are harder to find. You need glucose. I actually just substituted 2 tsp corn syrup instead since it is hard to find. You need grapeseed oil – I have seen it in several stores, so not that hard to find. You need citric acid (which can be found in the canning section of your grocery store). Instead of citric acid I used about 1/4 tsp of fresh squeezed Meyer lemon juice. You need clear vanilla extract – which, by the way, is not vanilla extract but instead clear vanilla flavor! Yes, fake vanilla flavor (that seems to be the secret to creating your own funfetti cake!)
Okay, so you need a few specialty items. Well, fine. In reviews I was reading, people were complaining about needing specialty items. Well, do you want to make a cake that tastes really good or not?
Next, I was reading about how difficult it was because it has four parts to the recipe. The cake. The soak. The frosting. The cookie crumble. Well, break it up into parts!
To make it easier, I would recommend splitting it into two days – bake the cake and the cookie crumble on day 1. On day 2 make the frosting and the milk soak. Then you assemble your cake on day 2. Place it in the freezer overnight (or for up two weeks) as recommended. Then on day 3, take it out several hours before your event. Really, it’s not that difficult to make, especially if you spread it out over a few days.
I had a little left over cake so I made a mini 3″ cake too! Isn’t it adorable??
The cake itself is very moist. In between the layers is the cream cheese frosting and cookie crumble. The crumble adds an extra crunch with a hint of salt in this sweet cake. On top of the cake you put the cookie crumble, as pictured below.
I felt like it needed a little extra impact so picked some I put garden roses on the top. (also, note the differences in the pictures between an iPhone and a DSLR!). Doesn’t it look pretty? Well, it tastes as good as it looks!
My final thoughts – this cake was really tasty! I have never had an American-style cake as good as this one – and seriously, I don’t really like “normal cakes” and I don’t like frosting. This cream cheese frosting was the bomb. The cake was really moist. This is traditional funfetti taken to the next level. If you want to impress your party goers at your next birthday party, serve them this cake. If you can’t make it yourself, Milk does ship nationwide.
Get the cookbook and the recipe for yourself below. I’m so excited to try her other recipes too!
PS – I wasn’t paid to make this cake or review the recipe/cookbook. I just enjoyed it and wanted to share it with you all!
I think you did a fantastic job! It looks delicious!
Author
Thank you so much!