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.
MILKBAR INSPIRED MACARON BIRTHDAY 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!
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Milkbar inspired Macaron Birthday Cake
- Prep Time: 45
- Cook Time: 30
- Total Time: 1 hour 15 minutes
- Yield: 6-8 servings 1x
- Category: Macarons
- Method: Cake
- Cuisine: Dessert
- Diet: Gluten Free
Description
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!
Ingredients
For the Macarons:
- 106 grams of almond meal
- 106 grams powdered sugar
- 41 and 45 grams of egg whites divided
- 115 grams of granulated sugar
- 79 grams of water
- dash of cream of tartar or lemon juice for stabilizing
- 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
- 1/4 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
- 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.
Instructions
For the 5″ macarons:
- Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly.
- Prep and measure all of the ingredients using a kitchen scale.
- Prep a piping bag with a round tip. I use Wilton tip 12.
- Line 2 baking sheets with silpat (or parchment).
- Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
- Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until fully incorporated. The finished mix will be paste-like. Set aside.
- For the sugar syrup:
- To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
- Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
- Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.
- If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
- Watch the sugar syrup closely.
- As soon as the sugar syrup reaches 248 degrees F, remove from heat.
- Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined.
- THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and medium peaks form and the meringue has cooled.
- Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
- Start the macaronage process by folding the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula.
- **Be careful not to over-mix**
- You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
- 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 300 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 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 assembling 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!
Keywords: milkbar, birthday macarons, macaron cake, cake, dairy-free, sprinkles, gluten free, dessert, birthday macaron cake, dairy free macarons
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.
Cake included!
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.
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