MOMOFUKU BIRTHDAY CAKE

To say that this cake was involved is an understatement. 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 was a project and I was totally up for it, especially since it was going to be for my husband’s birthday. I wanted it to be over the top and special.

If you know anything about Momofuku recipes, you know they are kind of ridiculous and there are multiple separate components that need to be created for the final product. Many people fail at making them for one reason or another. I’d made their cookies before as a sort of first easy (lol) stab at a Momofuku recipe. I didn’t fail on those, but they were definitely not easy. This cake on the other hand, even though it looks almost perfect, had some pretty epic fails.

INGREDIENTS
Crumble

• 100 g granulated sugar 1/2 cup
• 25 g light brown sugar 1 1/2 Tbsp (tightly packed)
• 90 g cake flour 3/4 cup
• 2 g baking powder 1/2 tsp
• 2 g kosher salt 1/2 tsp
• 20 g rainbow sprinkles 2 Tbsp
• 40 g grapeseed oil 1/4 cup
• 12 g clear vanilla extract 1 Tbsp
• Cake
• 55 g unsalted butter room temperature (4 Tbsp, 1/2 stick)
• 60 g vegetable shortening 1/3 cup
• 250 g granulated sugar 1 1/4 cups
• 50 g light brown sugar (3 Tbsp tightly packed)
• 3 large eggs
• 110 g buttermilk 1/2 cup
• 65 g grapeseed oil 1/3 cup
• 8 g clear vanilla extract 2 tsps
• 245 g cake flour 2 cups
• 6 g baking powder 1 1/2 tsp
• 3 g kosher salt 3/4 tsp
• 50 g rainbow sprinkles 1/4 cup
• 25 g rainbow sprinkles for sprinkling 2 Tbsp
• Frosting (1.5x the original recipe):
• 172.5 g unsalted butter at room temperature (1 1/2 sticks)
• 75 g vegetable shortening 1/4 cup + 1/8 cup
• 82.5 g cream cheese 3 oz
• 37.5 g glucose 1.5 Tbsp
• 27 g corn syrup 1.5 Tbsp
• 18 g clear vanilla extract 1.5 Tbsp
• 300 g powdered sugar sifted, 1 7/8 cups
• 3 g kosher salt 3/4 tsp
• .38 g baking powder pinch
• .38 g citric acid I used 1/4tsp lemon juice
• Soak
• 55 g milk 1/4 cup
• 4 g clear vanilla extract 1 tsp

INSTRUCTIONS
Crumble:

1. Preheat oven to 300F and line a baking sheet with parchment or a silpat.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine all dry ingredients (sugars, flour, baking powder, salt, sprinkles). Mix on low until well combined.
3. .............................

for full recipes please see : livforcake.com

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