Momofuku Birthday Cake Balls + Cake Fail Story

I was planning on sharing a recipe and a few pictures of a bomb Momofuku Milk Bar inspired cake that I was going to make for New Years. The only issue is that it didn’t turn out so well. Everything was looking good until I baked the first of three cakes in my six-inch spring pan. The recipe didn’t create a lot of batter to start off with, but I still followed through with the directions thinking that I’d just have thinner layers or that they would rise in the oven. Secondly, the recipe I followed used a seven-inch pan, so I thought I would need to let the cake bake longer than the time stated. Each layer came out about 1/6 of an inch and baked for only half of the time. After baking the three thin layers, they cooled as I created the icing and topping. Next came the assembly. I started off with placing down the first layer and painting on a milk and vanilla mixture to keep it moist. Then, I frosted on a thick layer of icing with some of the rainbow streusel topping on top. When I repeated this step, the following layer of the cake crumbled into pieces when I tried to pick it up. Trying not to panic, I tried to jigsaw it back together on the cake plate. With semi-success, I moved on to the frosting. The dense icing didn’t pair well with the crumbly layer beneath it, creating a clumpy mess. Next, I added another layer of topping and moved on to the final layer. Again, the cake fell apart as I added on the icing and streusel. It was a hot mess. I’d already spent two and a half hours making this cake, so I wasn’t going to give up just yet. One thing I learned from many years of unsuccessful baking is when in doubt, just dump it in a mixer. In my standing mixer, I tossed in the cake and combined it with the remaining icing and topping. After mixing it on a medium setting for a minute, I found myself with a fantastic recipe for cake balls. Below, I’ll list my recipe I used, but to make it easier on yourself, just bake the cake in a 9×13 pan and bake it for somewhere between 30 to 45 minutes. I haven’t tried this, but make sure to watch your cake and use the toothpick test to make sure it’s done. 

Momofuku Birthday Cake Balls Recipe 

Ingredients 

For Cake

  • 1 stick butter, at room temperature
  • 1 1/4 cups granulated sugar
  • 3 tablespoons light brown sugar, tightly packed
  • 3 eggs
  • 1/2 cup buttermilk
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 cups rainbow sprinkles

For Cake Soak

  • 1/4 cup milk
  • 1 teaspoon vanilla extract

For Frosting 

  • 8 tablespoon butter, at room temperature
  • 2 oz. cream cheese
  • 2 tablespoons corn syrup
  • 1 tablespoon vanilla extract
  • 1 1/4 cups confectioners’ sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder

For Crumb Topping 

  • 1/2 cup granulated sugar
  • 1 1/2 tablespoons light brown sugar
  • 3/4 cup cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons rainbow sprinkles
  • 1/4 cup vegetable oil
  • 1 tablespoon vanilla extract

Directions 

  1. Preheat oven to 350°F. Starting with the cake ingredients, cream together the butter and sugars for two minutes on a medium setting. Scrape down the sides of the bowl, add the eggs, then mix again for two minutes on medium. Scrape the edges of the bowl and make sure everything is combined. Add in buttermilk, oil, and vanilla, and mix on medium for seven to eight minutes or until it’s white. This part took almost 15 minutes for me. Don’t rush this part!
  2. Add in the dry ingredients (flour, baking powder, salt, and sprinkles) a little at a time. Make sure you mix this on a low setting so the flour doesn’t fly everywhere. Mix this for about one to two minutes or until everything is combined. Bake this in a greased 9×13 pan for 30 to 45 minutes or until the toothpick comes out.
  3. While this is in the oven, start on the frosting. Cream together the butter and cream cheese for two minutes on a low setting. After this, pour in corn syrup and vanilla and continue to mix for two to three minutes. By now this should be smooth and glossy. Scrape down the sides of the bowl, then add in the remaining ingredients (confectioners’ sugar, salt, and baking powder). On a low setting, mix this until it’s incorporated. Set this to the side for now.
  4. After the cake is finished or if you have double ovens, heat the oven to 300°F. For the crumb topping, combine the sugars, flour, baking powder, salt, and sprinkles in a bowl. Pour in the oil and vanilla, and mix with a fork until crumbs form. Bake this for 15 minutes on a baking sheet.
  5. From here, either you can make a layered cake like I was attempting, or combine the cooled cake into a mixture with the frosting and topping on a low setting. Then roll them into 1 inch balls. Place them onto a wax paper lined baking sheet and put them into the freezer for an hour. 
  6. Melt down a bag of chocolate chips by placing them in a microwave-safe bowl and melting them on 30 second intervals. Then, drizzle this on the frozen cake balls.

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