Last week, I made a cake. It was a birthday cake, even though it was no ones birthday (at least no one that I knew). The cake, a masterpiece recipe by Christina Tosi, a Pastry Chef at Momofuku who just won a James Beard Award.
I bought her cookbook, Momofuku Milk Bar a couple weeks ago, but she uses some fairly obscure ingredients that took me a while to track down (Citric Acid, anyone?). I also needed a cake ring and a quarter sheet pan.
Once the stars aligned, I got to work. (If you’re looking for clear vanilla, don’t be fooled, it’s imitation. I spent forever looking for clear vanilla in the non imitation section…whoops.)
Boom! I felt like a superstar when this was done and from what I hear, it was REALLY good (even though I forgot to add the brown sugar to the butter during the first step of the cake (oops!)).