A Chef Tries to Bake This ICONIC Cake Momofuku Milk Bar Birthday Cake
video description
Date: 2020-08-17
Related videos
Comments and reviews: 10
Ellen
Christina Tosi specifies the clear vanilla extract bcuz without it you will not get that box cake birthday cake flavor which is the nostalgia for most Americans. He is using what looks like a homemade vanilla extract which normally is good but the higher end more expensive vanilla bean flecks are not going to lend the desired result and your expensive vanilla will get lost in a cake like that. thats one ingredient its crucial not to substitute or there is not point making this recipe. Follow the recipe!
reply
Christina Tosi specifies the clear vanilla extract bcuz without it you will not get that box cake birthday cake flavor which is the nostalgia for most Americans. He is using what looks like a homemade vanilla extract which normally is good but the higher end more expensive vanilla bean flecks are not going to lend the desired result and your expensive vanilla will get lost in a cake like that. thats one ingredient its crucial not to substitute or there is not point making this recipe. Follow the recipe!
reply
MrGrimsmith
It's impressive, I'll give it that! Not my sort of thing but then I'm really not much of a sweet things fan. My first thought on seeing the burnt sponge though was firstly HOW! Not burning it is the easy part! followed by Well, that's a do over but my mother made primarily wedding cakes professionally so I was raised with the approach of if it isn't perfect you do it again, suck up the costs and learn from it: )
reply
It's impressive, I'll give it that! Not my sort of thing but then I'm really not much of a sweet things fan. My first thought on seeing the burnt sponge though was firstly HOW! Not burning it is the easy part! followed by Well, that's a do over but my mother made primarily wedding cakes professionally so I was raised with the approach of if it isn't perfect you do it again, suck up the costs and learn from it: )
reply
food
Thanks for addressing Tossi's weird stance on vanilla extract. When you do use that colourless vanillin thing, the cake ends up tasting like a box cake mix, at which point, it begs the question, why bother making your own cake if it's gonna end up tasting like the box stuff? It tastes better with real vanilla. I don't think I had a posh childhood, but fake vanilla wasn't the taste of my childhood.
reply
Thanks for addressing Tossi's weird stance on vanilla extract. When you do use that colourless vanillin thing, the cake ends up tasting like a box cake mix, at which point, it begs the question, why bother making your own cake if it's gonna end up tasting like the box stuff? It tastes better with real vanilla. I don't think I had a posh childhood, but fake vanilla wasn't the taste of my childhood.
reply
Victoria
My birthday is in April, the most extreme point of the lockdown. For my 21st birthday my grandmother and I sat in the car outside of a grocery store and she sung me happy birthday with a lighter as a candle and a miniature parfait as a cake. It was honestly one of the purest sweet moments in my life
reply
My birthday is in April, the most extreme point of the lockdown. For my 21st birthday my grandmother and I sat in the car outside of a grocery store and she sung me happy birthday with a lighter as a candle and a miniature parfait as a cake. It was honestly one of the purest sweet moments in my life
reply
Megan
The frosting isnt as white because of the regular vanilla extract. Milk bar uses clear vanilla extract. In the US, grocery store bakery sections use clear vanilla so thats why it reminds
people of childhood!
reply
The frosting isnt as white because of the regular vanilla extract. Milk bar uses clear vanilla extract. In the US, grocery store bakery sections use clear vanilla so thats why it reminds
people of childhood!
reply
DJI
Sadly I disagree with James on the waste thing, if your making a circular cake the best way to not have waste is to bake in a circle not have to cut it out which is what leads to the waste ahaha
reply
Sadly I disagree with James on the waste thing, if your making a circular cake the best way to not have waste is to bake in a circle not have to cut it out which is what leads to the waste ahaha
reply
Luxury
Im so curious why citric acid and baking powder would go into BUTTERCREAM? What would that do for it? Its seems like it would add an odd flavor without being cooked. Yes please let me know.
reply
Im so curious why citric acid and baking powder would go into BUTTERCREAM? What would that do for it? Its seems like it would add an odd flavor without being cooked. Yes please let me know.
reply
Kim
You can get cake flour in the UK. Homepride do it, although it may be difficult to find, I do know that Tesco usually sell it. It's more expensive than regular plain or self raising flour.
reply
You can get cake flour in the UK. Homepride do it, although it may be difficult to find, I do know that Tesco usually sell it. It's more expensive than regular plain or self raising flour.
reply
Sheepdog
1: 16 - Don't know if it's just me, as I'm coming back to this video, but at this point, Barry is saying it looks incredible and there seems to be a jump where the audio glitches.
reply
1: 16 - Don't know if it's just me, as I'm coming back to this video, but at this point, Barry is saying it looks incredible and there seems to be a jump where the audio glitches.
reply
Sarah
I do understand, what he said about frosting. Usually I do buttercream with pudding and butter. Or I just do a filling based on cream and fruit.
reply
I do understand, what he said about frosting. Usually I do buttercream with pudding and butter. Or I just do a filling based on cream and fruit.
reply
Add a review, comment
Other channel videos
