Over the last few years I’ve received a LOT of questions about the actual construction of the Momofuku Milk Bar cakes I’ve shared on the blog. Namely the Chocolate Malt Cake and the infamous Birthday Layer Cake.
And since I make the latter Every. Single. Year. for Chelsea’s birthday, I took the opportunity this year to take a few more “step-by-step” photos of the process, with the hopes of making things a bit clearer.
I went back and forth a bit on the best way to show you the steps – should I put the pictures in the original posts, or create a brand new one?
So I asked a few friends and they suggested a new one – and that you print out the recipe so that you can look at both recipe and pictures side-by-side while you work.
birthday cake crumb/soak/frosting/cake
cake circles cut out – save the scraps for the bottom layer!
scraps go in first – pressed in and brushed with the “soak”
close-up view of the first acetate ring
first frosting/crumb/frosting layer
second acetate strip (tucked between the cake ring and the top of the first strip), followed by the second cake layer
another close-up – this one of the second acetate strip
final layers – frosting/crumb/frosting, third cake layer, frosting/crumb
So what do you think? Was this helpful? Please let me know – there will be another cake next year for sure!