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Sunday, April 22, 2012

Momofuku Birthday Cake for Reed!


Reed is a smart man. He got me the Momofuku Milk Bar cookbook knowing that I would eventually make something for him. Quite strategic if you ask me! So, for his birthday this month I made Momofuku's version of everyone's favorite out-of-the-box cake...Funfetti!! Nothing can replace Funfetti but this recipe came pretty darn close. The only difference I really found was that it is not as sweet (to be expected) and has more of an angel fool cake consistency (which could be something I did wrong...eeek!) Either way it came out good. Reed took some slices home with him and claims they only lasted a day AND he tells me how much he misses it; so I guess I did good! :)
Before I get into the recipe I have to say that this cookbook gave me a new love for Momofuku. Most probably know it as one of the trendiest spots in NYC, but after reading through the cookbook I have a new found respect for it (not that I ever disrespected it, they are THE makers of crack pie; but now I just see the spot through a different lens.) I really like how they are all about experimenting and not wasting anything (i.e. the crumbs you see on top of the cake is actually "crumb." They have recipes for it but I took a short cut and just used the best part of the cake: the greasy crumbs stuck to the pan!) They also use a deconstructed look; so the fact that you can see everything in my layer cake, including its imperfections, is all intentional. It's just a really fun book with a nice fresh perspective on baking. Okay okay, enough from me. Here's how YOU can make it:

Ingredients: Cake
(I used two 9" round pans so this makes a pretty decent size layer cake!)

    • 8 tbs softened butter
    • 2/3 cups vegetable shortening
    • 2 2/4 cups sugar
    • 6 tbs packed light brown sugar
    • 6 eggs
    • 1 cup buttermilk
    • 2/3 cups grapeseed oil
    • 4 tsp clear vanilla extract (I didn't use clear and I think it was fine, just FYI)
    • 4 cups cake flour
    • 2 tsp baking powder
    • 1 1/2 tsp kosher salt
    • A generous portion of rainbow sprinkles!! Just remember people should be biting into a mouthful of cake, not sprinkles ;)
    Ingredients: Frosting
    • 1 stick butter at room temperature
    • 1/4 cup vegetable shortening
    • 2 oz cream cheese
    • 2 tbs and 2 tsp corn syrup (if you have glucose use 1 tbs of that in place of the 2 tsp of corn syrup)
    • 1 tbs clear vanilla extract (again, I used regular and it seemed fine to me)
    • 1 1/4 cups confectioner's sugar
    • 1/2 tsp kosher salt
    • pinch of baking powder
    • touch of lemon juice (or a pinch oc citric acid if you can find it)

    Directions: Cake
    • Preheat oven to 350
    • Combine the butter, sugar, shortening, and sugars in the bowl of stand mixer and cream together on high for 2-3 mins
    • Turn off the mixer and scrape down the sides of the bowl, add the eggs, and mix on high for 2-3 minutes. 
    • Scrape the sides of the bowl once more and, on a low speed, stream in the buttermilk, oil, and vanilla.
    • Increase the mixer speed to medium-high and let mix for 4-6 minutes until it is all practically white (don't rush this process. You'll know it is ready when it is completely homogenous. There should be no traces of fat or liquid).
    • Stop the mixer and scrape the sides again. This time, while on a very low speed, add the flour, baking powder, salt, and sprinkles. 
    • Mix for about 1 minute and then scrape down the sides of the bowl one last time!
    Directions: Frosting
    • Combine the butter, shortening, and cream cheese in the stand mixer and cream together on medium-high for 2-3 mins until the mixture is smooth and fluffy.
    • Scrape down the sides of the bowl.
    • With the mixer on its lowest speed, stream in the corn syrup and vanilla. Crank the mixer up to medium-high speed and beat for 2-3 minutes until the mixture is smooth and glossy.
    • Scrape down the sides of the bowl.
    • Add the confectioner's sugar, salt, baking powder, and lemon juice.
    • Mix on low speed just to incorporate everything.
    • Crank the speed back to medium-high and beat for 2-3 minutes. You'll know it is ready when it looks like it came from a can!
    • Use the frosting immediately (as long as the cake is cooled) or store it in the fridge for up to 1 week in an airtight container.
    Happy birthday Reed Townsend Jones!!!




    Sunday, April 8, 2012

    Homemade Ice Cream Sandwiches


    Why I didn't think of this sooner I do not know. I can't take credit for the ice cream because I didn't make that, but I did find a better use for homemade cookies! I have been reading a lot of the Momofuku Milk Bar cook book lately and if there is one thing I learned it is that you waste nothing and everything can be used to make something delicious. I like that so I went with it and made the cookie of all cookies. I have no name for it, so I will just say it is the 'Everything but the kitchen sink cookie.' Now you'll see why...

    Ingredients
    • 1/2 cup brown sugar
    • 1/2 cup sugar
    • 1/2 cup butter, softened
    • 1/2 cup smooth peanut butter
    • 1 tsp vanilla extract
    • 1 egg
    • 3/4 cup all purpose flour
    • 3/4 cup quick-cooking oats
    • 1 tsp baking soda
    • 1 tsp salt
    • 1 cup chocolate chips
    • 1/2 cup coconut
    • Nutella as desired, to spread on the cookies for extra goodness!
    Directions
    (makes roughly 30 cookies)
    • Preheat the oven to 375
    • In a large bowl combine the sugars and butter until light and fluffy
    • Add the peanut butter, vanilla, and egg; mix well
    • Stir in the flour, oats, baking soda, and salt
    • Stir in the chocolate chips and coconut
    • Drop by the tablespoon onto lined cookie sheets, about 2" apart
    • Bake for 10-12 minutes until golden brown
    • After you let them cool, spread Nutella on each side of the cookie and sandwhich in some ice cream
    • Wrap tightly in aluminum foil and freeze them until you are ready to chow down!
    Enjoy!