Milk Bar Birthday Cake Image

Milk Bar Birthday Cake

Behind The Dish - "New York"

Ingredients

Birthday Cake

  • 55 g butter, at room temperature (4 tablespoons, 1/2 stick)
  • 60 g vegetable shortening (1/3 cup)
  • 250 g granulated sugar (1 1/4 cups)
  • 50 g light brown sugar (3 tablespoons, tightly packed)
  • 3 eggs
  • 110 g buttermilk (1/2 cup)
  • 65 g grapeseed oil (1/3 cup)
  • 8 g clear vanilla extract (2 teaspoons)
  • 245 g cake flour (2 cups)
  • 6 g baking powder (1 1/2 teaspoons)
  • 3 g kosher salt (3/4 teaspoon)
  • 50 g rainbow sprinkles (1/4 cup), plus 25 g rainbow sprinkles (2 tablespoons)

Birthday Cake Soak

  • 55 g milk (1/4 cup)
  • 4 g clear vanilla extract (1 teaspoon)

Birthday Cake Frosting

  • 115 g butter, at room temperature (8 tablespoons or 1 stick)
  • 50 g vegetable shortening (1/4 cup)
  • 55 g cream cheese (2 ounces)
  • 25 g glucose (1 tablespoon)
  • 18 g corn syrup (1 tablespoon)
  • 12 g clear vanilla extract (1 tablespoon)
  • 200 g confectioners’ sugar (1 1/4 cups)
  • 2 g kosher salt (1/2 teaspoon)
  • .25 g baking powder (pinch)
  • .25 g citric acid (pinch)

Birthday Cake Crumb

  • 100 g granulated sugar (1/2 cup)
  • 25 g light brown sugar (1 1/2 tablespoons, tightly packed)
  • 90 g cake flour (3/4 cup)
  • 2 g baking powder (1/2 teaspoon)
  • 2 g kosher salt (1/2 teaspoon)
  • 20 g rainbow sprinkles (2 tablespoons)
  • 40 g grapeseed oil (1/4 cup)
  • 12 g clear vanilla extract (1 tablespoon)

To Assemble

  • Milk Bar Birthday Cake
  • Milk Bar Birthday Cake Soak
  • Milk Bar Birthday Cake Frosting
  • Milk Bar Birthday Cake Crumb

Steps

Birthday Cake

  1. 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.
  2. scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 minutes.
  3. scrape down the sides of the bowl once more.
  4. 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 completely homogenous.
  5. 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.
  6. scrape down the sides of the bowl.
  7. pam-spray a quarter sheet pan and line it with parchment,
  8. 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.
  9. bake the cake for 30 to 35 minutes at 350°f.
  10. Take the cake out of the oven and cool on a wire rack

Birthday Cake Soak

  1. Whisk together the milk and vanilla in a small bowl.

Birthday Cake Frosting

  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.
  2. scrape down the sides of the bowl.
  3. 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.
  4. scrape down the sides of the bowl.
  5. add the confectioners’ sugar, salt, baking powder, and citric acid and mix on low speed just to incorporate them into the batter.
  6. 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.

Birthday Cake Crumb

  1. combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined.
  2. add the oil and vanilla and paddle again to distribute. Allowing the batter to form small clusters.
  3. Spread onto a sheet tray.
  4. bake for 15 minutes at 300°f.
  5. let the crumbs cool completely before using in a recipe

To Assemble

  1. invert the cake onto parchment or a silpat on the counter.
  2. use the cake ring to stamp out 2 circles from the cake and reserve the remaining cake “scrap”
  3. layer one:
  4. clean the cake ring and place it in the center of a sheet pan lined with clean parchment or a silpat.
  5. use 1 strip of acetate to line the inside of the cake ring.
  6. put the cake scraps together inside the ring and use the back of your hand to tamp the scraps together into a flat even layer.
  7. dunk a pastry brush in the birthday cake soak and give the layer of cake a good, healthy bath of half of the soak.
  8. use the back of a spoon to spread one-fifth of the frosting in an even layer over the cake
  9. sprinkle one-third of the birthday crumbs evenly over the frosting. use the back of your hand to anchor them in place.
  10. use the back of a spoon to spread a second fifth of the birthday cake frosting as evenly as possible over the crumbs.
  11. layer 2, the middle:
  12. 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.
  13. set a cake round on top of the frosting, and repeat the process for layer 1
  14. layer 3, the top:
  15. nestle the remaining cake round into the frosting.
  16. cover the top of the cake with the remaining frosting.
  17. garnish the frosting with the remaining birthday crumbs.
  18. transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and filling.
  19. 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.
  20. 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, the cake can be refrigerated for up to 5 days).
  21. slice the cake into wedges and serve.