Birthday cake from Momofuku Milk Bar (page 105) by Christina Tosi

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Notes about this recipe

  • brenda_bv2nm8 on May 03, 2026

    Surprised my dil with this cake for her birthday and she loved it. Very sweet and loads of vanilla flavor, the clear vanilla definitely imparts that made in a Bakery flavor. The fluffy cream cheese icing pairs perfectly with the cake. I used the substitutions for the citric acid and glucose. My crumb was a little too over-baked and crunchy, which I think made the cake a bit harder to slice, so I will watch that next time. It was a bit time-consuming, but I had no trouble making it over the course of an afternoon and evening. I would give this 4 stars for flavor and 5 stars for presentation. Overall it was very yummy and definitely worth the effort for a special event.

  • mamacrumbcake on July 26, 2021

    This is a gorgeous cake and definitely a lot of work (4 components), but it is quite manageable if you spread it out over a few days. Unfortunately, you do need acetate and cake ring to pull this off. That being said, this is a recipe that some will adore, they will think it is the yummiest cake ever. And some will think it’s just okay. In my experience, younger people (the under 40 crowd) like this cake more than the older generations, whose principal criticism was that it was excessively sweet.

  • Foodo on January 28, 2014

    So pretty, so much work, not so great a cake :-( http://foododelmundo.com/2012/04/04/birthday-cake/

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