[NEW] A Chef Tries to Bake This ICONIC Cake | Momofuku Milk Bar Birthday Cake 2020

A Chef Tries to Bake This ICONIC Cake | Momofuku Milk Bar Birthday Cake

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SO many birthdays have been spent during lockdown, but the boys at Sorted are determined to make sure that Ben has a birthday surprise to remember! In this episode, James tries to recreate Chistina Tosi’s birthday cake that’s famously sold in her bakery, Milk Bar. Does he get anywhere near close to the original? And does Barry offer any visual wisdom along the way? Have a watch to find out!

If you’d like to check out Milk Bar’s range of deserts, head here:

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48 thoughts on “[NEW] A Chef Tries to Bake This ICONIC Cake | Momofuku Milk Bar Birthday Cake 2020

  1. SilverXeno says:

    The "fake" (cheap) vanilla would be ubiquitous for Americans eating boxed cake mixes…which is fairly likely to have been the experience for most Americans in the 80s and 90s. There was a specific brand that had a "funfetti" cake mix that was filled with sprinkles that the Milk Bar cake is sort of copying. But if you "level up" and you really amazing ingredients – you lose the familiarity of the boxed mixes from childhood.

  2. Theresa Schmidt says:

    Wait, people freeze their cake???? Just to have to let it warm to edible temperature unevenly from the outside in?
    No honestly now, why would you do that? I’m throughly puzzled. I‘ve been taught to refrigerate cakes to keep them fresh and cool. Also, I know from experience that freezing often changes the texture of dairy products (like frosting) permanently – they tend to become friable / flocculent (not sure about the correct English term…).

  3. Regina George says:

    Its odd that he'd say this is standard in america eventhough literally no one bakes like this. Especially that weird way of forming layers, generally the only time you'd reconstruct a layer is if it fell apart out of the cake pan, also we use round pans too its not just standardized sheet pans.

  4. uzbecka says:

    Re: low quality vanilla… I make birthday cakes for my colleagues at work, whatever they request, and I'm pretty good at it. One americal guy requests vanilla box cake. It's what his mum made when he was a kid, total nostalgia value.

  5. a j l says:

    I think he did an awesome job for an unnecessarily complicated cake When it comes to baking I think simpler is better Using simple pure ingredients is key when I go to all the trouble to use all those complicated artificial ingredients right as well go buy yourself a hostess package cake which will probably taste better

  6. 3HouseHockey says:

    Americans don’t use sheet pans and circles out of them. Christina Tosi does the cut-rounds-out-of-sheet-cakes, but she is literally the only chef I’ve ever heard of doing it that way regularly. She does it this way so the outside of the round doesn’t have that caramelized, darker edge. Much easier (and smarter and less wasteful) to use round pans with bake-even strips.

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