I've wanted to try this recipe for a few years now. It is the birthday cake recipe from the Momofuku Milk Bar cookbook (one of my favorite cookbooks ever!) and I think this cake was worth the wait!
The cake is a light white cake filled with rainbow sprinkles soaked in a vanilla-flavored milk. The icing is cream cheese based but is unlike any other cream cheese icing I've ever had (in a good way). Each layer and the top of the cake has crunchy confetti cookie crumbs. I had made the flower practicing techniques but when I got this cake finished, it just needed to be the topper on this one.
This cake is for a colleague's birthday at work and I hope she likes it as much as I do!
This cake is almond sour cream cake layers with milk chocolate hot fudge buttercream. I highly recommend pouring hot fudge sauce into vanilla buttercream as this was delicious!
The colors on the cake board, ribbon and border are Vancouver Canucks colors. It was the first time I've loaded two pastry bags and put them inside a third pastry bag to pipe a multicolored border and I'm happy with how that turned out.
Sculpting people is still not my forte but I am getting a bit better each time...
My favorite part of this cake (besides the flavor of the buttercream) is the lettering on the side of the cake.
Happy 7th Birthday to Lachlan and Go Canucks Go!
This blog will follow my adventures with cake, pastry and all things sweet!