The End of the Line

Momofuku Birthday Cake

The Viking’s Last Production: Momofuku Birthday Cake

As the month of March started the fifteen year old Viking began to decline. The stainless steel double twenty-seven inch infernos turned out nearly perfect food for years. There were the occasional disasters and near misses which ended up in the garbage disposal but, overall the Viking served deliciously baked, roasted and cooked sweets and savories.  Over the years, the Viking performed as a valiant sidekick to the chef de la maison.  

The upper workhorse unit gave up the ghost first as it had pulled the weight for the pair for so many years.  The lowly subunit limped along doing just fine until DRoy got involved. Hearing the words, “I can make it work,” from a man who does not know an alternating current from an integrated circuit was the kiss of death for the Viking. In an attempt to prove his point, DRoy rotated the dial to the desired setting and the upper oven ignited and then grumbled. Within minutes, the oven tripped two fifty amp breakers and the power succumbed. “No worries. I’ll go reset the breakers.”  No reset could resurrect either oven. The Viking died, and any oven prepared food would be postponed for at least two weeks.

The Viking’s final gasp produced a Momofuku Milk Bar cake for Taylor’s birthday.

Momofuku Milk Bar Birthday Cake
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14598 calories
2343 g
71 g
515 g
192 g
130 g
4010 g
12452 g
1551 g
0 g
359 g
Nutrition Facts
Serving Size
4010g
Amount Per Serving
Calories 14598
Calories from Fat 4634
% Daily Value *
Total Fat 515g
792%
Saturated Fat 130g
649%
Trans Fat 0g
Polyunsaturated Fat 148g
Monounsaturated Fat 211g
Cholesterol 71mg
24%
Sodium 12452mg
519%
Total Carbohydrates 2343g
781%
Dietary Fiber 28g
114%
Sugars 1551g
Protein 192g
Vitamin A
37%
Vitamin C
12%
Calcium
463%
Iron
304%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 recipe birthday cake
  2. 1 recipe birthday cake soak
  3. 1 recipe birthday cake frosting
  4. 1 recipe birthday cake crumbs
  5. 2 strips acetate, each 3" wide by 20" long
  6. 1 6" cake
  7. parchment paper
Instructions
  1. Put a piece of parchment or a Silpat on the counter. Invert the cake onto it and peel off the parchment or Silpat from the bottom of the cake. Use the cake ring to stamp out 2 circles from the cake. These are your top 2 cake layers. The remaining cake “scrap” will come together to make the bottom layer of the cake.
  2. Layer 1, base
  3. Clean the cake ring and place it in the center of a sheet pan lined with clean parchment or a Silpat. Use 1 strip of acetate to line the inside of the cake ring.
  4. Put the cake scraps in the ring and use the back of your hand to tamp the scraps together into a flat even layer.
  5. Dunk a pastry brush in the birthday cake soak and give the layer of cake a good, healthy bath of half of the soak.
  6. Use the back of a spoon to spread on-fifth of the frosting in an even layer over the cake.
  7. Sprinkle one-third of the birthday crumbs evenly over the top of the frosting. Use the back of your hand to anchor them in place.
  8. Use the back of a spoon to spread a second fifth of the frosting as evenly as possible over the crumbs.
  9. Layer 2, the middle
  10. With your index finger, gently tuck the second strip of acetate between the cake ring and the top ¼ inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall—high enough to support the height of the finished cake. Set a cake round on top of the frosting, and repeat the process for layer 1 (if 1 of you 2 cake rounds in jankier than the other, use it here in the middle and save the prettier one for the top).
  11. Layer 3, the top
  12. 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 do as we do and opt for a perfectly flat top. Garnish the frosting with the remaining birthday crumbs.
  13. Transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and filling. The cake will keep in the freezer for up to 2 weeks.
  14. At least 3 hours before you are ready to serve the cake, pull the sheet pan out of 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).
  15. Slice the cake into wedges and serve.
Adapted from Momofuku Milk Bar
beta
calories
14598
fat
515g
protein
192g
carbs
2343g
more
Adapted from Momofuku Milk Bar
The Maine Project http://themaineproject.com/
Momofuku Birthday Cake
Serves 8
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561 calories
73 g
90 g
27 g
8 g
8 g
185 g
303 g
46 g
1 g
18 g
Nutrition Facts
Serving Size
185g
Servings
8
Amount Per Serving
Calories 561
Calories from Fat 236
% Daily Value *
Total Fat 27g
41%
Saturated Fat 8g
40%
Trans Fat 1g
Polyunsaturated Fat 10g
Monounsaturated Fat 8g
Cholesterol 90mg
30%
Sodium 303mg
13%
Total Carbohydrates 73g
24%
Dietary Fiber 1g
2%
Sugars 46g
Protein 8g
Vitamin A
7%
Vitamin C
1%
Calcium
14%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 tbs butter (55 g)
  2. 1/3 cup vegetable shortening (60 g)
  3. 1 1/4 cups granulated sugar (250 g)
  4. 3 tbs tightly packed light brown sugar (50 g)
  5. 3 large eggs
  6. 1 1/4 cups buttermilk (110 g)
  7. 1/3 cup grapeseed oil (65 g)
  8. 2 tsp clear vanilla extract (8 g)
  9. 2 cups cake flour (245 g)
  10. 1 1/2 tsp baking powder (6 g)
  11. 3/4 tsp kosher salt (3 g)
  12. 1/4 cup rainbow sprinkles (50 g)
  13. Pam or other nonstick spray (optional)
  14. 3/4 cup milk (55 g)
  15. 1 tsp clear vanilla extract (4 g)
Instructions
  1. Heat the oven to 350°F.
  2. Combine the butter, shortening, and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl once more.
  3. On low speed, stream in the buttermilk, oil and vanilla. Increase the mixer speed to medium-high and paddle for 4 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely homogenous. Don’t rush the process. You’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for the liquid. There should be no streaks of fat or liquid. Stop the mixer and scrape down the sides of the bowl.
  4. On very low speed, add the cake flour, baking powder, salt, and the 50 g ( ¼ cup) rainbow sprinkles. Mix for 45 to 60 seconds, just until your batter comes together. Scrape down the sides of the bowl.
  5. Prepare a quarter sheet pan with Bak-Klene ZT Nonstick Baking Spray and line it with parchment, or just line the pan with a Silpat. Using a spatula, spread the cake batter in an even layer in the pan. Sprinkle the remaining 25 g (2 tablespoons) rainbow sprinkles evenly on top of the batter.
  6. Bake the cake for 30 to 35 minutes. The cake will rise and puff, doubling in size, but will remain slightly buttery and dense. At 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. Leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests.
  7. Take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer. The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.
Adapted from Momofuku Milk Bar
beta
calories
561
fat
27g
protein
8g
carbs
73g
more
Adapted from Momofuku Milk Bar
The Maine Project http://themaineproject.com/
Birthday Cake Frosting
Yields 2
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1071 calories
85 g
153 g
81 g
2 g
41 g
204 g
696 g
78 g
5 g
34 g
Nutrition Facts
Serving Size
204g
Yields
2
Amount Per Serving
Calories 1071
Calories from Fat 716
% Daily Value *
Total Fat 81g
125%
Saturated Fat 41g
205%
Trans Fat 5g
Polyunsaturated Fat 9g
Monounsaturated Fat 25g
Cholesterol 153mg
51%
Sodium 696mg
29%
Total Carbohydrates 85g
28%
Dietary Fiber 0g
0%
Sugars 78g
Protein 2g
Vitamin A
36%
Vitamin C
0%
Calcium
4%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8 tbs butter, room temperature (115 g)
  2. 1/4 cup vegetable shortening (50 g)
  3. 2 ounces cream cheese (50 g)
  4. 1 tbs glucose (25 g)
  5. 1 tbs corn syrup (18 g)
  6. 1 tbs clear vanilla extract (12 g)
  7. 1 1/4 cups confectioners' sugar (200 g)
  8. 1/2 tsp kosher salt (2 g)
  9. pinch baking powder (0.25 g)
  10. pinch citric acid (0.25 g)
Instructions
  1. Combine the butter, shortening, and cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until the mixture is smooth and fluffy. Scrape down the sides of the bowl.
  2. With the mixer on its lowest speed, stream in the glucose, corn syrup, and vanilla. Crank the mixer up to medium-high and beat for 2 to 3 minutes, until the mixture is silky smooth and a glossy white. Scrape down the sides of the bowl.
  3. Add the confectioners’ sugar, salt, baking powder, and citric acid and mix on low speed just to incorporate them into the batter. Crank the speed back up to medium-high and beat for 2 to 3 minutes, until you have a brilliant stark white, beautifully smooth frosting. It should look just like it came out of a plastic tub at the grocery store! Use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week.
beta
calories
1071
fat
81g
protein
2g
carbs
85g
more
The Maine Project http://themaineproject.com/
Birthday Cake Crumb
Yields 2
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728 calories
114 g
0 g
28 g
4 g
3 g
161 g
596 g
73 g
0 g
23 g
Nutrition Facts
Serving Size
161g
Yields
2
Amount Per Serving
Calories 728
Calories from Fat 245
% Daily Value *
Total Fat 28g
43%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 19g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 596mg
25%
Total Carbohydrates 114g
38%
Dietary Fiber 1g
4%
Sugars 73g
Protein 4g
Vitamin A
0%
Vitamin C
0%
Calcium
7%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup granulated sugar (100g)
  2. 1 1/2 tbs light brown sugar tightly packed (25g)
  3. 3/4 cup cake flour (90g)
  4. 1/2 tsp baking powder (2g)
  5. 1/2 tsp kosher salt (2g)
  6. 2 tbs rainbow sprinkles (20g)
  7. 1/4 cup grapeseed oil (40g)
  8. 1 tbs clear vanilla extract (12g)
Instructions
  1. Preheat the oven to 300 and line a baking sheet with a Silpat or piece of parchment.
  2. 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.
  3. Stream in the oil and the imitation vanilla on low speed and continue beating the mixture until the ingredients clump and form small clusters.
  4. 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.
Adapted from Momofuku Milk Bar
beta
calories
728
fat
28g
protein
4g
carbs
114g
more
Adapted from Momofuku Milk Bar
The Maine Project http://themaineproject.com/
Birthday Cake Soak
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43 calories
3 g
5 g
1 g
2 g
1 g
65 g
29 g
4 g
0 g
0 g
Nutrition Facts
Serving Size
65g
Amount Per Serving
Calories 43
Calories from Fat 11
% Daily Value *
Total Fat 1g
2%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 5mg
2%
Sodium 29mg
1%
Total Carbohydrates 3g
1%
Dietary Fiber 0g
0%
Sugars 4g
Protein 2g
Vitamin A
2%
Vitamin C
0%
Calcium
7%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/4 cup milk (55g)
  2. 1 tsp clear vanilla extract (4g)
Instructions
  1. Whisk together the milk and the vanilla in a small bowl.
Adapted from Momofuku Milk Bar
beta
calories
43
fat
1g
protein
2g
carbs
3g
more
Adapted from Momofuku Milk Bar
The Maine Project http://themaineproject.com/

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