I put in a double batch in the recipe already – that’s what I used. I’m planning to make this cake todayy! Even though mine specifically says “quarter-sheet pan” on the back of it, it is evidently not even close to the quarter-sheet pan they use at Momofuku. If you don’t want to get all these things but want to experience the wonder that is the Milk Bar cake you could try baking in a 6-inch cake pan and then frost without the cake collar. Yes, cleaning! Based on the fact that there are scraps when you make the cake in the sheet pan, I opted to have some extra batter and just made a few mini cupcakes out of it (samples — yum). Copyright © 2010 - 2020, Liv for Cake. Place the pan on a wire rack to cool completely. Place sheet pan into the freezer and freeze for a minimum of 12 hours. A sweet funfetti cake, topped with a cream cheese buttercream, and delicious cookie crumble. You only need to freeze the cake if you’re using acetate to keep the sides perfectly flat. I think it’s always better to call out actual dimensions , I used this pan and it worked out perfectly!Nordic Ware Natural Aluminum Commercial Baker’s Jelly Roll Baking Sheet https://www.amazon.com/dp/B00INRW7GC/ref=cm_sw_r_cp_api_QmlXBb609KA97, I have never left a review on a recipe before, but you deserve it for all of the helpful tips that you gave! It should work no problem, just be sure to divide the batter evenly between the 3 pans. Total Time: 1 hour 45 minutes. On low speed, gradually pour in the buttermilk mixture. And the glucose can be left out it just helps to smooth it out our add a touch more corn syrup. I made the birthday cake today with my sister. That said, the chocolate one is incredible and so rich! Success! Hi Kathy! The “sprinkles” all seemed to have dissolved into the cake. And line with the acetate collar. Kinda sad but if I try it again, will use a more suited tray. I am not a novice baker – and I’m the type who would never use a “box” mix but actually I am considering doing it tomorrow so I can somehow salvage my plans for my niece’s birthday cake. Is it even worth trying to make this recipe by replacing some of the ingredients? Next time I make this cake, I would use three 6″ cake rounds and frost as a normal cake — it’s easier and would give the same delicious result! I still love him. Worked fine. Thank you so much for letting us know that we need a 10 x 15 in pan, which it is hard to find one that is actually 10 x 15 in. Use the cake ring to stamp out 2 circles from the cake. Is the current recipe posted only for the single batch of icing? It certainly would have saved me and others some frustration Thankfully the cake was delicious and totally worth the effort. Can’t find that info anywhere. Finding the right pans is proving more difficult than expected & I am trying to avoid buying new ones, I need a fairly large cake so was considering using my 24cm pans (around 9.5 inch) in which case I’d need to double the recipe. And I think the cake would still be delicious without the crumbs, but they are, by far, the BEST part of the cake! Wow- thanks for the tip about the size of the pan! Promises. Preheat oven to 300F and line a baking sheet with parchment or a silpat. I’m trying this one for my hisband’s birthday next weekend, thanks for the tips! Womp womp womp. I think as long as the two halves fit the middle you’re good. Converting pan sizes is always tricky. Using the back of a spoon, spread 1/5 of the frosting in an even layer over the cake. Another baker taken down by a Momofuku recipe. Sure. Then give it a good soak with your vanilla milk. Also, for the glucose, just substitute some more corn syrup. (Bring to room temperature before using in the recipe.). Going to try and make this later today! I used Robin Hood flour here in Canada but King Arthur Flour is a great one in the states. The cooled cake can be stored in the refrigerator, wrapped in plastic wrap, for up to 5 days. I just made one of momofuku’s cakes (Lemon Berry Crunch Cake) for this Thanksgiving and had a similar experience. Pinky swear. I ended up hating the flavor of the clear vanilla flavoring. Hi, I actually was planning on making this cake, however i have run into a few problems.. Every layer is handcrafted deliciousness that is sure to impress all your friends and family at your next celebratory event or dinner party. For the cake 2 cups cake … Was wondering what glucose you used? And I wanted to try this cake! This cake is a challenge for sure, but so worth it. It’s almost like a sugar cookie, and the batter rose only as high as the to of the sheet pan. I think it will be fine, but it will actually be a bit thinner — the pan required is 10×15. I would like to try this recipe as well but as I was reading it through there is no way I can find some of those ingredients in Greece, such as vegetable shortening, clear vanilla extract, corn syrup etc. Hi Jennifer! Now look in your e-mail for your free guide! Copyright ©2020, Boston Girl Bakes. Or should I remove from freezer and put in the refrigerator a few hours before heading to the park? It’s honestly the BEST cake I have EVER had. What does the freezing do that the fridge can’t? Can’t wait to sample it tonight. I hope it worked out for you! The pan I have is also called a Jelly Roll pan and it’s about 1.5″ deep. Then finish by adding the lemon juice and powdered sugar. Subscribe to learn just how easy it is to bake! I forgot the proper method for checking “doneness” and put a skewer in which made it sink a little. Is it worth it? So one question — I just made it an am about to pop it in the freezer and hope it tastes as yummy as it looks:) But, I do have quite a bit of the actual cake leftover – is that normal? Hi Liz! Is it naturally a very soft/delicate cake? Store at room temperature. Hi Sue! Although I am sorry that you had to go trough this pain, your story was very entertaining! I was also thinking about using round cake pans and then cutting out the circles from those rather than the sheet pan. It is a very sweet cake for sure — can’t have too much of it! Oh no Sorry to hear that Stephanie! From Classic Cakes to Holiday favorites and everything in between. Spread cake batter in an even layer in the pan and sprinkle with remaining 25g (2 Tbsp) rainbow sprinkles. I’ll probably do the rest tomorrow. Yay! Is it possible your oven runs a bit hot? You could always just add the crumbs into the 6″ layer? Thanks for your tips. David Chang and Christina Tosi are the dream team behind the success of the Momofuku empire.We have these two chefs to thank for introducing Korean food to the mainstream and for creating such outrageous desserts as cereal milk soft serve and crack pie.Scroll through these 12 Momofuku-inspired recipes that have left an indelible mark on the culinary landscape — and soon, your very own kitchen. It’s still one of my faves . Even despite the failed cake layers – lol. Hi Fatima! I’m for sure taking a Momofuku break for a while though…. BOTH cakes were a total fail. I LOVE your blog! Sprinkle with remaining 2 Tbsp. Hi Olivia, I’m going to try to tackle this for my daughters first birthday … Planning to make one ahead just to be on the safe side:) Could you share where you got your cake stand? That being said it may not be a ‘beginner’ recipe, but it’s a manageable recipe (albeit time consuming) if your comfortable in the kitchen. Preheat the oven to 300 degrees F. Line a rimmed sheet pan (10x15 jelly roll pan) with parchment paper or Silpat. Thanks Kaye!! It doesn’t rise a ton, but should rise some. I’m not sure that I’m up for the challenge, but this has got to be the most AMAZING cake I have ever seen!!! To top it off, the second cake wasn’t baked enough because I relied on Christina Tosi’s cake testing instructions of “poke it” and “looks like the centre is set” instead of my trusted method of a wooden skewer. I made the 6 inch so totally agree with your thoughts – I just needed a second opinion from a baker:). Spread the cake batter in an even layer in the prepared pan. Looks stunning! Soaked in a vanilla milk. I’m going to use cake pans and frost and stack like a regular cake. Set aside. I’m making the crumble today and the icing and the assembling, tomorrow. You can make the cake ahead of time, up to 5 days. Cook Time: 45 minutes. In my hurry hadn’t let the ingredients come to room temperature. I haven’t tried it myself but it should work ok. The cake is sweet, but the frosting isn’t, and the cookie crumble with it all basically makes the cake. Hi ELisa! Im so glad u adjusted more icing because it was definitely perfect for me! yours looks perfect! Buttermilk is naturally low-fat. Put the cake scraps in the ring and use the back of your hand to tamp the scraps together into a flat even layer. Be sure to scrape down the bowl. I have not, but I wouldn’t fill the liners more than 2/3rds full. Ever. I have another Momofuku cake on my radar now that I’ve had some down time from this one! I encourage bakers to take the time to make this cake. Increase the mixer to medium-high speed and beat for 2 to 3 minutes, until the mixture is silky smooth and glossy. I saw a TV show discussing this cake, and immediately got to work finding a recipe for it! I have definitely been tempted to try some of Christina Tosi’s recipes but have not found time to do all the preparation yet…when I do, your adaptations will be very helpful! Ok maybe I’m exaggerating. How tall are these cakes once constructed? This was a project and I was totally up for it, especially since it was going to be for my husband’s birthday. I’m in the early stages of making this cake and just wondering…do I need to cover with plastic wrap when I stick it in the freezer?? It might not have the pristine flat sides but it will taste just as delicious! Increase mixer to med-high and beat for 4-6minutes until mixture is light, fluffy, and no streaks of fat or liquid remain. Oh wow….Your post is frightening me but I will attempt it! It sounds like the sprinkles you are using are the round nonpareils that are notorious for bleeding in the batter. I’m sorry to hear that Heidi! Hi! Spread the clusters on the prepared sheet pan. I’m so glad you enjoyed my ranting and that it made you laugh! Hats off to you for pulling off this amazing cake! I enjoyed the saltiness, but was more overt than merely flavor enhancer. https://amzn.to/2Qb0XEf. I hope someone reads this comment, cause I really could use some help. Unfortunately, Bob’s Red Mill discontinued their cake flour. I am leaving an “in general” comment. I feel like you should be ok with that height of pan, but I never actually baked it in the right size one so I can’t be sure :\. Using an electric mixer on medium-high, beat granulated sugar, shortening, butter, … Just took an amazing amount of time and effort.). I was completely OBSESSED with Milkbar and the Momofuku bakery. Pretty sure I’m going to use 8″ rounds next time and sacrifice the perfect cut edges look. Thank you Heather! Watched like a hawk and didn’t burn the cakes. Heck yes. Get ahead of your holiday baking with 5 desserts you can freeze now and bake later. I’ve heard other people complain about the overflow with her cakes. Hi Shannon! Scrape down the sides of the bowl once more. You want to press these down slightly into the frosting. I found some in a gourmet food store here in Vancouver, but I remember someone recommending I check an office supply store, like Staples. The 5 9-year-olds I’m serving will surely not give a hoot, but it’s not exactly food-porn perfect. Put a piece of parchment or Silpat on the counter. Not sure how it tastes yet but I am sure it’s fine! LOL, too funny. Wow… I actually just wanna say hi. Do you have a recommendation for a new flour that you’ve been using lately perhaps? I did end up doing a few things differently. Again, I got totally screwed over by pan size. I am grateful for discovering the crumble though, that thing is killer and I’ll definitely be making that again for future cakes! It turned out great! Instead of the sheet pan I used two 8 inch rounds. Please let me know if you have any more questions :). Not only did I have to purchase specific ingredients (cake flour, glucose, grapeseed oil, clear vanilla extract), I also had to buy new tools and equipment (quarter-sheet pan, 6″ cake ring, acetate). This is getting exciting! Just wanted to say thank you for this blog post. Seriously. The remaining cake "scrap" will come together to make the bottom layer of the cake. Store in an airtight container for 1 week at room temperature or 1 month in the fridge or freezer. In a medium bowl, whisk together the flour, baking powder, salt, and ¼ cup of the sprinkles. Bake the cake for 30 to 35 minutes; when you gently poke the edge of the cake with your finger, the cake should bounce back slightly, and the center should no longer be jiggly. So should I use the 10 x 15 or the 9 x 13. Thanks! I never actually baked mine in that pan as I didn’t realize the mistake until too late, so I just used scraps of both of my failed batches. 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