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What I Did on my Summer Vacation
Well, I'm not on vacation, and it only took one day, but at least it's summer.
I have been making a Momofuku Milk Bar-style layer cake. MMB is the bakery part of Momofuku Noodle Bar in NYC, and they have a cookbook out. Their cakes are assembled in several layers, then frozen to make it all incorporate into one big mass. You can read a short article and page trhough a slideshow about assembling one over on Serious Eats.
I'm not using one of their recipes, but something I cobbled together.
Right now it's sitting in the cake ring (what it says on the box, a metal ring 6" in diameter) with the acetate around it that allows you to build the cake above the ring. I do not have a photo of the cake without the ring because it is currently sitting in the freezer, ring still on, to let it incorporate. And I won't be thawing it until next weekend, which is when we'll be eating it. I'll try to remember to get another pic then!
While it builds tall, it's not terribly wide: 6". My hand for scale.
Anyway, even with the freezing I fully expect it to slid apart into several layers as we cut it, and our guests just may be eating it with a spoon. :)
What it's made of:
Cake: Generic yellow cake (3 layers).
Soak: Vanilla milk soak brushed onto 2 of the layers.
Filling: caramel frosting and MMB's Cinnamon Toast Crunch. THIS IS NOT THE CEREAL. You make it by tossing small pieces of sandwich bread in browned butter and letting them sit fo a minute, then tossing them in a sugar/cinnamon mixture, then baking it for half an hour or so to dyr it out.
Frosting: Chocolate ganache
Topping: More cinnamon toast crunch, because I figured the ganache might not look too good after freezing and thawing, so I covered the top with the crunch leftovers.
We'll be making coffee ice cream to go with it, because it's really a giant bomb of sweetness, and you probably need to be drinking coffee or tea with it as well.
I have been making a Momofuku Milk Bar-style layer cake. MMB is the bakery part of Momofuku Noodle Bar in NYC, and they have a cookbook out. Their cakes are assembled in several layers, then frozen to make it all incorporate into one big mass. You can read a short article and page trhough a slideshow about assembling one over on Serious Eats.
I'm not using one of their recipes, but something I cobbled together.
Right now it's sitting in the cake ring (what it says on the box, a metal ring 6" in diameter) with the acetate around it that allows you to build the cake above the ring. I do not have a photo of the cake without the ring because it is currently sitting in the freezer, ring still on, to let it incorporate. And I won't be thawing it until next weekend, which is when we'll be eating it. I'll try to remember to get another pic then!
While it builds tall, it's not terribly wide: 6". My hand for scale.
Anyway, even with the freezing I fully expect it to slid apart into several layers as we cut it, and our guests just may be eating it with a spoon. :)
What it's made of:
Cake: Generic yellow cake (3 layers).
Soak: Vanilla milk soak brushed onto 2 of the layers.
Filling: caramel frosting and MMB's Cinnamon Toast Crunch. THIS IS NOT THE CEREAL. You make it by tossing small pieces of sandwich bread in browned butter and letting them sit fo a minute, then tossing them in a sugar/cinnamon mixture, then baking it for half an hour or so to dyr it out.
Frosting: Chocolate ganache
Topping: More cinnamon toast crunch, because I figured the ganache might not look too good after freezing and thawing, so I covered the top with the crunch leftovers.
We'll be making coffee ice cream to go with it, because it's really a giant bomb of sweetness, and you probably need to be drinking coffee or tea with it as well.