Before I jump to all things Christmas, I’m squeezing in one more post, from my birthday earlier in the month.
Of course it involves cake!
Not just any cake though! This is my spin on the Momofuku Milkbar Birthday Cake, and it’s completely dairy and gluten-free! I’m sure by now you’re familiar with this famous layered sprinkle cake, topped with the heavenly sprinkle cake crumb! Omg, it looks to die for, but sadly I could never eat it! Fortunately, after a few searches on the web, I came across the video instructions, from the Milkbar queen herself, Christina Tosi, that inspired me to make gluten and dairy free version of the cake.
Considering that macarons are my all time favorite treat, naturally I had to use them in place of the cake in this recipe!
Similar to the macaron cake I made over summer, I used three 5″ sprinkle macaron shells, layers of sweet vanilla cream frosting (yum), and last but not least, gluten-free cake crumbs.
Can we just talk about the cake crumbs for a min? Basically, I should’ve made a double batch, because they are drool worthy and so is the cake!
Although it’s tough to compare the flavors to an actual Milk Bar cake, I think I was able to capture it visually! I’m pretty happy with how it tasted and I think you definitely will be too!
Pairs perfectly with bubbles!Print
This Milkbar inspired macaron cake is made with chewy sprinkle macaron shells, then layered with vanilla cream frosting and gluten free cake crumbs. It’s a must make for your next birthday celebration!
- For the Macarons:
- 125 grams egg whites (equivalent of 4 large eggs)
- 200 grams powdered sugar
- 165 grams almond flour
- 75 grams superfine sugar (superfine is preferred but granulated sugar works as well)
- dash of lemon juice
- Rainbow jimmy sprinkles
- For the Vanilla Cream Filling:
- 2 cups organic shortening or vegan butter (you can also use regular butter)
- 1 cup powdered sugar
- seeds from 1 vanilla bean
- dash of vanilla and a splash of non dairy milk.
- For the gluten free cake crumbs:
- 1 cup gf flour blend
- 1/2 cup regular sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- A pinch of salt
- 2 tbsp rainbow jimmy sprinkles
- 1/3 cup avocado oil
- GF vanilla extra
- Prep 1 piping bag with 1/2-inch tip. I use Wilton Rount tip 12.
- Line 2 baking sheets with parchment paper or silpat.
- Preheat oven to 295 degrees.
- For the 5″ macarons:
- Measure the eggs, powdered sugar, almond flour, granulated and sugar in separate bowls and set aside.
- Sift measured powdered sugar and almond flour together in the same bowl. Stir until incorporated and set aside.
- Pour measured egg whites into the bowl of a stand mixer (this can also be done with a hand mixer). NOTE: Make sure the bowl and whisk attachment are completely clean before whisking the whites
- Whisk egg whites until foamy, then add a dash of lemon juice to help stabilize the meringue. THEN turn the mixer up to medium speed and slowly whisk in superfine/granulated sugar. Mix for two minutes until fully combined. THEN turn the mixer up to high and mix whites until stiff peaks form. I find this takes about 2-4 minutes. The egg whites shouldn’t be overly stiff, but should hold when tested.
- Pour almond flour, and powdered sugar over the stiff meringue and with a rubber spatula begin folding the dry mix into the egg whites. It will take several folds and some muscle to incorporate the meringue and dry mix to form the batter. Fold the batter in a circular motion, going around the edges of the bowl until smooth and thick ribbons run off the spatula. Give the bowl half a turn with each fold. You’ll know it’s ready when the batter runs off the spatula like slow moving lava.
- Be careful not to over mix!
- Transfer batter into prepped piping bag(s).
- Pipe 5 inch circles about 1.5 inches apart on the parchment/siplat lined baking sheet. Be sure to hold the piping bag directly above the baking sheet when piping the rounds. Pipe three 5″ rounds onto one baking sheet.
- Reserve the second baking sheet for smaller macarons to use the leftover batter. These can be used to garnish the top of the layered cake.
- Gently lift the tray of piped macarons up and tap them on the counter to release air bubbles, then lightly sprinkle with rainbow jimmies.
- IMPORTANT: Before placing macs in the oven, give them time to rest, until a skin forms. For the large shells I recommend 30 minutes total, depending on humidity. Test by touching the center of the piped macs with a clean finger. They should be dry to touch.
- Preheat oven to 295 degrees.
- Once the macarons have formed a skin, place 1 sheet at a time in the middle rack of the oven and bake for 9 minutes. After 9 minutes, turn the macarons and bake for an additional 9 minutes. (about 18 minutes total). The shells should start to form feet roughly 6 minutes in the oven.
- After the whole 18 minutes, you can test whether or not the macarons are done by gently touching either side of the baked shell. If it wiggles at all on the baking sheet, it will need another minute or two in the oven.
- Remove baked shells from the oven and allow a few minutes to cool before transferring them from the baking sheet to a cooling rack.
- Gently remove from parchment paper/silpat and transfer to a cooling rack.
- Repeat same steps for baking the smaller macarons.
- Allow macarons to cool completely before making the cake.
- For the Vanilla Cream Frosting:
- Mix shortening/butter, powdered sugar, and vanilla in a stand mixer until incorporated. Set aside.
- For the cake crumbs:
- Line another baking sheet with parchment.
- Oven can remain at 295 degrees.
- Pour all dry ingredients into a mixing bowl. Stir until combined, then add the avocado oil and vanilla extra.
- Stir ingredients together until the crumbs form. They will be large and small and uneven in size. Transfer to the baking sheet and bake for roughly 10 minutes until crumbs are golden brown.
- Allow to cool.
- Cake assembly:
- Typically you use a cake ring to create the layers in a Milkbar birthday cake but since I did not have one on hand, I created a ring out of sturdy paper and tape, then placed it over top of the first 5″ macaron shell. The ring only needs to be about 6 inch tall.
- Place the cake “ring” over the first 5″inch macaron shell.
- Evenly top the shell with a one-inch layer of vanilla frosting.
- Sprinkle the cake crumbs on top of the frosting, then place the second macaron shell directly on top of the first layer of crumbs and frosting. Gently press the shell down so it’s firm against the first layer of cake crumbs and frosting.
- Top with another layer of frosting and cake crumbs.
- Then add the last 5″ macaron shell on the top. Cover the shell in another layer of frosting, and then evenly decorate the top of the cake with a row of the remaining cake crumbs, placed along the outside edge. Place one small sprinkle macaron shell on top of the cake for a finishing touch!
- Transfer the assemble cake to the freezer and chill 20 minutes.
- Slice the cake when fully chilled and serve on small canapé plates.
- Don’t forget the candles!
I think birthdays have a way of putting things into perspective, but cake definitely makes everything better! Although 2018 was full of ups and downs, I’ve learned a lot about myself this year. Like the importance of slowing down and taking breaks. In October I was diagnosed with post concussion syndrome as a result of our MVA in July. The disturbance has forced me to slow down, to be patient with myself and to rest much more than I’m used to. So I’m focusing on more of that and I must admit, it has been much needed. After I complete 6 months of vision therapy, my hope is that I’ll be back to where I was before, with even more reason to celebrate!
So while I share this celebratory cake, I count my blessings. I know I’m fortunate to be where I am today, in business, and in my personal life. My goal this coming year is to celebrate more of the tiny victories and to continue to learn and grow as a human.
If you’ve been lucky enough to try a Milkbar birthday cake, I’d love to hear more about your experience! If not, you can certainly give this petite macaron version a try!
This post titled Milkbar inspired Macaron Birthday Cake was seen first on Posh Little Designs. All Rights Reserved. 2018.