Monday, June 18, 2012

Milk Bar Mondays | Birthday Layer Cake

Milk Bar Monday, you are finally here.   I thought you would never come.  This is probably because my inner 8-year-old has been swimming in sprinkles for the last – oh – twenty-something years, if I’m honest.  I mean, really, who doesn’t love all of these multi-colored gems.  And when they stud a sweet vanilla-y cake?  You just can’t go wrong.  Milk Bar Birthday Layer Cake…I am in love.

This cake, you guys, is probably the last cake recipe I’ll ever need.  It’s that good.  I think everyone needs their “go-to” white cake recipe and this is nothing short of amazing.  And it’s not from a box!  BUT it does act like it’s from a box.  I’ve never tasted a homemade recipe that tastes so close to the Funfetti boxed cake mix that I truly adore.

And since we have done a Milk Bar layer cake before, I feel like I was a little more prepared for this one.  It took far less time to put together than last time.  I was familiar with the process of making the batter, baking it, putting the layers together, etc.  It still takes some time and planning because the cake has to cool completely before layering, the cake has to freezer for 12 hours to set, and then thaw for several more in the fridge.  But fear not, not single second of effort is wasted for this cake.

PrintPrint Recipe

Birthday Layer Cake Recipe

Yield: 1 6-inch cake

Momofuku Milk Bar recipe for birthday layer cake with sprinkles and frosting resembling the Funfetti boxed cake mix.

Ingredients:

for the layer cake:
1 batch birthday cake (recipe below)
1 batch birthday cake crumbs (recipe below)
1 batch birthday cake soak (recipe below)
1 batch birthday cake frosting (recipe below)


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


1/2 cup granulated sugar
1 1/2 Tbs. light brown sugar, tightly packed
3/4 cup cake flour
1/2 tsp. baking powder
1/2 tsp. salt
2 Tbs. rainbow sprinkles
1/4 cup grapeseed oil
1 Tbs. clear imitation vanilla extract

for the birthday cake soak:
1/4 cup milk
1 tsp McCormick brand clear imitation vanilla extract


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

Directions:

for the birthday cake:
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.

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

In the bowl of a stand 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.

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

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.

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

Pour out the batter into the prepared sheet pan, spreading it out into an even layer. Cover with the remaining sprinkles.

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.

for the birthday cake crumb:
Preheat the oven to 300 and line a baking sheet with a Silpat or piece of parchment.

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.

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

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.

for the birthday cake soak:
Whisk together the milk and vanilla in a small cup or bowl.


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.

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.

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.

to assemble the layer cake:
Directions: 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.

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.

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

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.

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.

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.

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

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.)

Other observations:

– I feel a little at odds with the citric acid in the frosting.  Tosi says to not skip it because it brings out the sweetness.  So I didn’t skip it because you just do what she says.  And then I was frustrated that I didn’t skip it because I felt like my frosting tasted like I had sweezed the juice of a lemon into it and it was not satisfying.  Maybe I just got too much, but I think I’ll leave it out next time.

– The cake and frosting call for vegetable shortening.  Yes, I said shortening.  I don’t bake with shortening, I personally have never bought shortening.  My mom uses shortening in her chocolate chip cookies but I don’t.  However, sticking to the recipe, wanting the most authentic version of this cake as possible, I bought some Crisco.  It was terrifying but I got through.  And I am 100% positive that this cake and the frosting would not be the same without the shortening.  Don’t skimp here.

– When you make the birthday cake crumb, just go ahead and make a double batch.  Inevitably, you will eat half of it by the handful and since the cake needs a full recipe, you’ll end up having to make another batch anyway.  This might be a recommendation that I learned from experience.  Maybe.

– I didn’t use all of the birthday cake soak that the recipe makes.  I know (by the look of my cake) that I used more in the middle layer than the bottom layer.  I wish I would have used a little more on the bottom and a little more on top to even it out, but even still, I don’t think I would have used all of the soak.

– Make this cake.  Like, yesterday.  Just do it.

And check out the other posts here:

Audra – The Baker Chick
Krissy of Krissy’s Creations
Nicole of Sweet Peony Blog
Jacqueline of The Dusty Baker
Erin of Big Fat Baker
Meagen of Scarletta Bakes

And follow our sprinkle addictions on Twitter! #milkbarmondays

 

101 Responses to “Milk Bar Mondays | Birthday Layer Cake”

  1. #
    Vicki Bensinger — June 18, 2012 @ 6:19 am

    I spent 1/2 the weekend trying to find a cake to bake for our kids upcoming birthdays. My daughter loves making the funfetti cakes up at school so I will have to share this with her to see if she’d like it. I think it sounds wonderful and looks so pretty. Thanks for sharing this recipe.

  2. #
    sally @ sallys baking addiction — June 18, 2012 @ 6:32 am

    Wow Cassie! I saw you post a picture of this on Facebook last week and was wondering where it came from! I’ve never personally baked with shortening either. I’m a butter girl. That crumb topping looks insane. Like, I could eat just the entire batch of crumb topping and be satisfied. Well.. I’d want the frosting too. Ha! Good thing you tell us to make a double batch!

  3. #
    Rachel Cooks — June 18, 2012 @ 6:37 am

    What a gorgeous cake! I am impressed, Cassie!

    • Cassie replied: — June 18th, 2012 @ 2:29 pm

      Thanks so much, you are too sweet!

  4. #
    Ali @ Gimme Some Oven — June 18, 2012 @ 6:39 am

    Oh my goodness, this looks gorgeous!!! I’m happy to help with leftovers! 🙂

  5. #
    Shirley@bells-bakery — June 18, 2012 @ 6:47 am

    Yum Cassie, looks delish! I’ve used shortening in frosting before it is actually way nicer, its just a bit daunting to do it!

  6. #
    Kathryn — June 18, 2012 @ 7:09 am

    It looks so professional, you did such a great job with this cake!

    • Cassie replied: — June 18th, 2012 @ 2:28 pm

      You are so sweet, thank you Kathryn!

  7. #
    Heidi @ Bits of Sunshine — June 18, 2012 @ 7:26 am

    WOW! I am in love with this cake! Its just perfect!We dont get Criso or anything like it here, I guess I would just have to use butter. Oh well – I am sure it will be just as good thou?!?!

    • Cassie replied: — June 18th, 2012 @ 2:30 pm

      Yes, I do think it will be just as good, and maybe more flavorful. Let me know what you think! Just make sure and cream it for the correct amounts of time!

  8. #
    Lauren at Keep It Sweet — June 18, 2012 @ 7:31 am

    This really does look incredible! I don’t know how you had the patience to even photograph it before eating!

  9. #
    Tracey — June 18, 2012 @ 7:47 am

    Oh my word, that’s like the greatest cake I’ve ever seen Cassie! If you need someone to come on over and help you polish it off I’m your girl, just say the word 🙂

    • Cassie replied: — June 18th, 2012 @ 2:31 pm

      That is a major compliment coming from you Tracey, thank you so much!

  10. #
    Emily — June 18, 2012 @ 7:48 am

    It looks gorgeous! My layers never turn out that beautiful and even. Good job lady!

  11. #
    Cookbook Queen — June 18, 2012 @ 7:50 am

    This looks like something I’d dream about. SO colorful and fun!! Love Milk Bar Mondays!!!

  12. #
    Tara @ Chip Chip Hooray — June 18, 2012 @ 8:26 am

    …there aren’t even words for this cake. And your photos are gorgeous!!

    • Cassie replied: — June 18th, 2012 @ 2:33 pm

      You are too sweet Tara, thank you so much!

  13. #
    Ryan @ Spicy Richmond — June 18, 2012 @ 8:29 am

    Ahh I love funfetti so this needs to go on my “to make” list asap!

  14. #
    Kristen — June 18, 2012 @ 8:37 am

    Oh my goodness – this cake is the most amazing thing!

    • Cassie replied: — June 18th, 2012 @ 2:34 pm

      Thanks, Kristen!

  15. #
    Shawn @ I Wash...You Dry — June 18, 2012 @ 9:11 am

    Gorgeous! This looks so good! I just made a layer cake too, but I forgot to add sprinkles… bummer!

  16. #
    Steve @ the black peppercorn — June 18, 2012 @ 9:43 am

    what a cake. Looks delicious! Look at all those hundreds and thousands in the cake. They give it so much colour. Love it Cassie!

  17. #
    Jill — June 18, 2012 @ 9:48 am

    I love your Milk Bar Mondays! And, yes, what a cake! Looks delish.

  18. #
    Jenny @ BAKE — June 18, 2012 @ 10:11 am

    This cake looks incredible! I love the colours

    • Cassie replied: — June 18th, 2012 @ 2:49 pm

      Thanks Jenny!

  19. #
    Kim | At Home WIth Kim — June 18, 2012 @ 10:55 am

    My girl’s bday is coming up and I’m trying to find a fun cake to make. This looks SO good. And like you, I avoid shortening…. so would replace with butter. This is definitely gonna be in the consideration for her special day!

    • Cassie replied: — June 18th, 2012 @ 2:36 pm

      I think it would be just fine with butter!

  20. #
    Gina @ Running to the Kitchen — June 18, 2012 @ 10:55 am

    This is beyond gorgeous! After the layer cake fail I had with the PW recipe last week, I’d love to try one that actually tastes delicious for the work involved.

    • Cassie replied: — June 18th, 2012 @ 2:39 pm

      Thanks Gina! I have tried layer cakes made “free form” and after the Milk Bar way (using a cake ring and acetate sheets) I will never make one another way. Plus, I love the way they look with the “exposed” edges!

  21. #
    amy @ fearless homemaker — June 18, 2012 @ 10:58 am

    wow, this looks AMAZING! i could soooo go for a slice right now. YUM!

  22. #
    Julia — June 18, 2012 @ 11:00 am

    We share a love for sprinkles, like, biiiiig time love. You did a wonderful job on this cake, it’s gorgeous!

    • Cassie replied: — June 18th, 2012 @ 2:40 pm

      Thanks so much Julia! We definitely share a sprinkle love!

  23. #
    Jackie @ Domestic Fits — June 18, 2012 @ 11:53 am

    This looks incredible! My sister had to give up dairy when she was breastfeeding her son and because of that started to make frosting with vegetable shortning and has since always made it that way because it is so much better. I have to try that now! Looks so delicious 🙂

    • Cassie replied: — June 18th, 2012 @ 2:42 pm

      I hadn’t thought of it being an alternative to dairy but that is a great point. I’m definitely not converted but I will keep it around and do some more testing with it!

  24. #
    Ashley - baker by nature — June 18, 2012 @ 11:59 am

    I’m in love with this cake!! Your pictures look so pretty, too!
    My birthday is next month – making!!

    • Cassie replied: — June 18th, 2012 @ 2:43 pm

      Thanks so much Ashley!

  25. #
    Averie @ Averie Cooks — June 18, 2012 @ 12:01 pm

    Sorry that I couldn’t get things together in time to post with you all…this cake looks amazing. And thanks for your detailed analysis of it. THAT’S the kind of info I love!

    • Cassie replied: — June 18th, 2012 @ 2:46 pm

      Me too, love the practical stuff!

  26. #
    DessertForTwo — June 18, 2012 @ 12:58 pm

    This is stunning! I can’t believe it’s homemade. YOu have some serious baking skills, girl! 🙂

    • Cassie replied: — June 18th, 2012 @ 2:47 pm

      You are too kind…I can definitely say the same about you. LOVE those snickerdoodles!

  27. #
    Audra@The-Baker-Chick — June 18, 2012 @ 1:00 pm

    Cassie your cake looks amazing! I actually love how much soak you used for the middle layer- it looks moist and perfect.

    FYI- There is a good brand of organic shortening that I use a lot when recipes call for it. It’s called Organic Spectrum. Maybe you can get it on amazon or a health food store. 🙂

    • Cassie replied: — June 18th, 2012 @ 2:47 pm

      Thanks Audra, great suggestion. I am looking it up now!

  28. #
    Nicole {Sweet Peony} — June 18, 2012 @ 2:44 pm

    Isn’t this cake amazing?! Omg… just so good! I’m glad you posted some observations- I wasn’t a huge fan of the citric acid in the frosting, or the salt. I would leave those out next time for sure. But overall- the best cake I’ve had. So fantastic! Yours looks perfect!!! 🙂

    • Cassie replied: — June 18th, 2012 @ 2:48 pm

      Thanks Nicole, totally agree with you on the frosting!

  29. #
    Laura Dembowski — June 18, 2012 @ 2:46 pm

    I love anything Momofuku! I have been wanting to make this cake for a long time now. I made the Confetti Cookies awhile ago, and they are my favorite cookies, so I have no doubt this cake will not disappoint!

    • Cassie replied: — June 18th, 2012 @ 2:49 pm

      I am a huge fan of the confetti cookies too, I am positive you’ll love this if you like those!

  30. #
    Jen @ Savory Simple — June 18, 2012 @ 2:51 pm

    What a pretty cake! It sounds amazing.

  31. #
    Erin @ Texanerin Baking — June 18, 2012 @ 3:10 pm

    I have never seen such a perfectly lined up cake. I can’t think of the proper way to say it right now, but you know what I mean! I went through all the cake posts and was confused by their excellent cake-lining-up skills and then I saw the recipe. Aha! I need to get me some more baking stuff. And then empty out of my fridge so I can try this out. I love your cake stand! This cakes just looks SO good…

    • Cassie replied: — June 19th, 2012 @ 8:29 am

      I know what you mean. The cake ring and acetate strips work wonders! Thanks Erin!

  32. #
    Sarah — June 18, 2012 @ 3:14 pm

    That looks so amazing! This post was in my Reader, but I couldn’t see any of the photos…I’m so glad you are back up and running so I can admire your handiwork 🙂

  33. #
    Chung-Ah | Damn Delicious — June 18, 2012 @ 3:16 pm

    Oh my goodness! I could eat like 10 slices of this! You seriously did such a great job on this cake – well done! 🙂

  34. #
    Laura (Tutti Dolci) — June 18, 2012 @ 3:16 pm

    Love, love the sprinkles here. I’m all for a cake that reminds me of Funfetti :).

  35. #
    Reem | Simply Reem — June 18, 2012 @ 3:59 pm

    What a gorgeous Cake!!!
    I love the sprinkles in here… Beautiful!!
    You did a great Job!!

  36. #
    Katie @ Epicurean Mom — June 18, 2012 @ 4:07 pm

    I adore your milk bar mondays!! This is to die for!!

  37. #
    Erin @ Dinners, Dishes, and Desserts — June 18, 2012 @ 4:46 pm

    This cake is simply amazing! I am going to have to try this, it looks like something my hubby would LOVE!

  38. #
    Katrina @ Warm Vanilla Sugar — June 18, 2012 @ 4:52 pm

    Oh wow!! Love this idea!

  39. #
    Julie @ Table for Two — June 18, 2012 @ 5:57 pm

    this cake is crazy looking but i like crazy looking. i’d be so scared with the layers and toppling it over, but you did an awesome job with this! i’d be eating those funfetti crumbs like there was no tomorrow…i can see how they’re addicting!

  40. #
    Balvinder — June 18, 2012 @ 6:09 pm

    Very Impressive! Great way to use sprinkles.

  41. #
    Anne@FromMySweetHeart — June 18, 2012 @ 6:31 pm

    Cassie…this cake is just GORGEOUS! I am so impressed! So pretty and I love the crumble on the top. I am not a shortening girl, not even for my pie crusts. But I will trust every one of your tips here…especially about making the double batch of crumb! You should feel so accomplished….this is just a beauty!

    • Cassie replied: — June 19th, 2012 @ 8:34 am

      You are so encouraging, Anne. Thank you so much!!

  42. #
    Lauren @ Climbing Grier Mountain — June 18, 2012 @ 7:08 pm

    Yeah buddy! This cake takes the cake! Major props on baking this guy! Looks beyond delicious.

  43. #
    Baking Serendipity — June 18, 2012 @ 7:25 pm

    There is nothing better than sprinkles…especially on a Monday! My family has so many summer birthdays and now I know the perfect way to celebrate them 🙂

  44. #
    Liz — June 18, 2012 @ 7:30 pm

    What a beauty, Cassie! Off to print off the recipe after your endorsement 🙂

  45. #
    Ramona — June 18, 2012 @ 7:50 pm

    Sprinkles are always a favorite for my kids. This cake looks outstanding. 🙂

  46. #
    Laurie {Simply Scratch} — June 18, 2012 @ 8:05 pm

    What a perfect cake! Love it!

  47. #
    Stephanie @ Eat. Drink. Love. — June 18, 2012 @ 8:18 pm

    Ok, this is just gorgeous, Cassie!! I would love to have this cake for my birthday!

  48. #
    Krissy's Creations — June 18, 2012 @ 8:51 pm

    I skimped on the Citric Acid and I loved the taste of the frosting. And yes, I agree – Everyone should make this now!

  49. #
    Jennifer | Mother Thyme — June 18, 2012 @ 9:48 pm

    I have been waiting for this since I saw a picture on IG. It was well worth the wait. I definitely need to get this book! I just adore this cake and like you I never made frosting with shortening either until I started my cake classes. Its amazing what a difference using shortening can make to it. Love everything about this! Great job!

    • Cassie replied: — June 19th, 2012 @ 8:31 am

      Thanks Jennifer, you would love this book!

  50. #
    Meagan @ Scarletta Bakes — June 18, 2012 @ 10:02 pm

    Your cake is GORG, Cassie, and I love your observations. You don’t bake with shortening?!? I do {cringe} – please don’t judge. 🙂 I started using it when I was working on a bunch of Native American and Mexican bread recipes (Navajo fry bread, Pan Dulce). I think I just became accustomed to using it. Anyway, I totally agree with everything that you said about the taste as well. And don’t you think that, for an MB layer cake, this one was pretty simple to prepare? Maybe I’m just getting in the layer cake groove… I suppose that’s not too terrible a groove to be in. 🙂 Lovely post as always!!

    • Cassie replied: — June 19th, 2012 @ 8:31 am

      No judging! 🙂 I will definitely keep it as an option now. And yes, I think this was a simple recipe, relative to some others we’ve done. I loved it though!

  51. #
    Anna — June 18, 2012 @ 11:13 pm

    Yaaaay, sprinkles!! Funny, my “recipe judgment” for cakes is totally based on how much it tastes like the box mix, those things have set a high standard 🙂

    • Cassie replied: — June 19th, 2012 @ 8:30 am

      You would love this one then!

  52. #
    Nami | Just One Cookbook — June 19, 2012 @ 2:13 am

    My jaw just dropped down. HOW PRETTY!!!! 3 amazing layers of sprinkle heaven. I am in love with the photos too!

  53. #

    I love your pictures. I love delicious pictures. And the cakelooks delicious, if you say it’s easy to make, I’ll do it 🙂

  54. #
    claire @ the realistic nutritionist — June 19, 2012 @ 7:41 am

    That thing is NUTS!!!! In a good way!

  55. #
    Katrina @ In Katrina's Kitchen — June 19, 2012 @ 8:33 am

    ***passes out*** I just want to dive in the computer screen. This is awesome!

  56. #
    Kristina — June 19, 2012 @ 10:12 am

    Hahah eww crisco 🙂 But sometimes you just have to break down and use it, my favorite Christmas cookie recipe uses it and I swear it makes the best cookie.. EVER.

    Your cake is stunning! Omy-goodness. Really really pretty! I need some of that cake! 🙂

  57. #
    Jacqueline - The Dusty Baker — June 19, 2012 @ 10:26 am

    Isn’t it crazy how a cake like this seems rather easy now?!? I LOVED this recipe as well, though my gluten-free cake wasn’t as spot on as I wanted it to be. I don’t generally use shortening either, but do think it’s vital for texture for certain recipes and wasn’t surprised to see it in this one. LOVE your pictures. Yum-o!

  58. #
    Georgia @ The Comfort of Cooking — June 19, 2012 @ 1:52 pm

    Holy moly, this looks crazy good Cassie! My good half wants to share it with all my friends and family and my evil half just wants to covet it all to myself! 😉 Amazing cake.

  59. #
    Carrie @ Bakeaholic Mama — June 19, 2012 @ 2:06 pm

    WOW!! So fun, and so pretty!!

  60. #
    natalie@thesweetslife — June 19, 2012 @ 2:51 pm

    first of all, your pictures look like they belong in the cookbook! amazing! and i have GOT to try this cake soon!

  61. #
    amanda @ fake ginger — June 19, 2012 @ 8:37 pm

    Umm… today is my birthday and I would like you to make this for me. Thanks. 😛

  62. #
    luv what you do — June 19, 2012 @ 9:24 pm

    What an adorable cake!
    Wish that I had a slice for dessert right now!

  63. #
    Kelli @ The Corner Kitchen — June 20, 2012 @ 11:52 am

    I cannot wait to make this!!! This is seriously the most amazing cake I have ever laid eyes on!

  64. #
    Jen @ Jen's Favorite Cookies — June 20, 2012 @ 1:01 pm

    What a fun cake! My kids would LOVE to have a cake like this on their birthdays. Or someone else’s birthday. Or just because it’s Wednesday.

  65. #
    BigFatBaker — June 20, 2012 @ 4:46 pm

    Yes – more crumbs must be made! I think just about all of us ate them by the handful and ended up with a few less in the cake than we would have liked…lol. And I totally agree about the frosting & citric acid. I noticed it every time I took a bite (not that it stopped me from doing so…) but they bf didn’t seem to mind. Either way, I think i’d leave it out next time too.

  66. #
    Mercedes@Satisfy My Sweet Tooth — June 21, 2012 @ 2:56 pm

    When I first got the Momofuku cookbook, this is the one recipe that drew my attention instantly. But it scared me! You are my hero! I don’t think Miss Tosi could have done it better herself and in fact, you could surely be hired to make the cakes for Milk Bar to have on display! I am so impressed! If only I could have a bite…..

    • Cassie replied: — June 22nd, 2012 @ 8:03 am

      You are amazingly sweet Mercedes. You would love this cake too, definitely a must-try!

  67. #
    nicole @ I am a honey bee — June 25, 2012 @ 12:44 pm

    that sounds like a lot of work for this cake but if you say it’s a must have then I’ll take your word for it

  68. #
    Erika — August 24, 2012 @ 1:48 pm

    You are so awesome! I want to make this cake for my birthday but it looks so complicated and I was wondering that same thing about the citric acid (is it worth buying? Should I sub lemon juice instead?) but maybe now I’ll leave it out! And I was on the fence about shortening, but now I will def get it 🙂

    About the acetate, though…is there anything else you can use? Where do you even buy that?

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