What’s better than the Momofuku Birthday Cake? These ridiculously cute MINI Momofuku Birthday Cakes! Funfetti cake layers, cream cheese frosting and birthday crumbs… It’s all there, just a bit smaller ????
Yes! Mini desserts. Mini MOMOFUKU muffins. Aren’t they cute? Fairly? Special? Not your typical cake, right? No, not something you’d simply overlook, right?
WRONG! (← haha ????)
Confession: I virtually forgot to publish about these little babies. How is that even potential? I made these in FEBRUARY, once I made the large Momofuku Birthday Cake for my birthday. That’s four months in the past! I even included a photograph of those pretty minis in my publish concerning the Momofuku cake. And I was secretly far more impressed with these minis than I was with the original Momofuku, as a result of these are means, means, WAY cuter. Yet I didn’t keep in mind to submit about them till NOW?
All I can say is that I feel I ought to get professional assist to declutter my messy thoughts so there’s more room for these good little desserts. They’re value it.
So how did I make these cute mini desserts?
Lengthy story. Once I made my 18-cm/7-inch Momofuku Birthday Cake, I adjusted the unique recipe by Christina Tosi smaller cake recipe to make a larger cake.
For the Momofuku Birthday Cake (and all her other desserts, I feel) Tosi bakes a sheet cake after which uses a cake ring to stamp two cake rounds out of it. She uses these good cake rounds for her second and third cake layers. She then presses the remaining cake scraps together to create the underside cake layer, which suggests no leftover scraps. Right here’s a video of her demonstrating this system.
Once I made MY (greater) Momofuku Birthday Cake, I didn’t need to spend money on a bigger sheet pan large enough for 2 good cake rounds and enough cake scraps to make a third layer, so I simply baked the sheet cake Tosi’s recipe calls for and an EXTRA 20-cm/8-inch round cake. I used this additional spherical cake to stamp out one good cake spherical, and stamped the opposite two out of the sheet cake. And the larger Momofuku Birthday Cake was a reality.
But. This meant that, versus Tosi, I DID find yourself with some leftover cake scraps.
And positive, I might have simply eaten these scraps. However proper earlier than I stuffed my face with them I discovered a 7,5-cm/3-inch cake ring in my kitchen drawer, so OF COURSE I made a decision to turn the scraps into tremendous cute Mini Momofuku Birthday Cakes as an alternative!
In case you make my recipe for Momofuku Birthday Cake, you’ll have enough cake scraps for 4 of those mini muffins. Simply whip up some extra frosting, milk soak, and birthday crumbs using the recipe under, and you’ve got every thing you want to make yourself next week’s dessert.
Because yes, you possibly can totally hold these mini desserts in the freezer for every week or two!
Or, in the event you don’t need to make the large cake at all, you’ll be able to make JUST these. See, I favored the minis a lot that I adjusted the unique Momofuku Birthday cake recipe to provide them their very own recipe!
Just bake a funfetti cake layer in a 25×25-cm/10×10-inch brownie pan, stamp out 9 cake rounds utilizing a 8-cm/3-inch cookie cutter or cake ring, and cut up each round into two thinner layers. This provides you 18 cake rounds, sufficient for six minis!
Fact be informed, I feel I’d sooner make these minis again than the large cake. They’re so enjoyable 😉
Enjoyable and CUTE! Just take a look at the dimensions of that mini cake up there subsequent to that piping tip and check out telling me that isn’t probably the most lovable little cake you’ve ever seen!
That’s right. It’s just unimaginable.
However that’s enough cake for immediately. Don’t overlook to subscribe to my mailing record to get my tremendous superior mini eCookbook, and scroll down for a nice pin.
Completely satisfied baking!
Mini Momofuku Birthday Cakes
Recipe makes 6 mini Momofuku Birthday Cakes. Should you’re using cake scraps from the large Momofuku Birthday cake, recipe makes 4 mini’s and you’ll have leftover frosting, crumble and soak.
For the cake (bake in a 9×9-inch brownie pan):
- 165g (1¼ cup + 1 tablespoon) all-purpose flour
- 4g (or 2¼ teaspoon) baking powder
- 2g (or ¼ teaspoon) salt
- 35g (or 2 tablespoons + 2½ teaspoon) rainbow sprinkles
- 36g (or 2 tablespoons + 1½ teaspoons) unsalted butter, softened at room temperature
- 40g (or Three tablespoons + 1 teaspoon) vegetable shortening
- 165g (or ¾ cup + Four teaspoons) granulated sugar
- 33g (or 2 tablespoons + 1 teaspoon, pakced) mild brown sugar
- 2 giant eggs (or 112g)
- 43 (or Three tablespoons + 1½ teaspoons) grapeseed oil
- 5g (or 1 teaspoon) vanilla extract
- 16g (or Four teaspoons) rainbow sprinkles
For the crumble:
- 52g (or ¼ cup + ½ teaspoon)granulated sugar
- 12g (or 2½ teaspoons, packed) mild brown sugar
- 46g (or ⅓ cup + 2 teaspoons) all-purpose flour
- ⅛ teaspoon + a pinch baking powder
- a pinch of desk salt
- 5 teaspoons rainbow sprinkles
- 2 tablespoons grapeseed oil
- 1½ teaspoons clear vanilla extract
For the frosting:
- 100g (or ½ cup – 1 tablespoon) unsalted butter, softened at room temperature
- 42g (or Three tablespoons + 2 teaspoons) vegetable shortening
- 46g (or 1.6 oz) cream cheese, softened at room temperature
- 21g (or 2½ teaspoons) glucose
- 15g (or 2¼ teaspoons) corn syrup*
- 2 teaspoons clear vanilla extract
- 170g (or 1⅓ cup + 1 teaspoon) powdered sugar
- ¼ teaspoon table salt
For the soak:
- 90g (or ⅓ cup + 2 teaspoons) entire milk
- 1 teaspoon clear vanilla extract
Begin with the cake layers:
- Preheat oven to 175°C/350°F (commonplace oven setting). Butter a 25×25-cm (10×10-inch) brownie pan and line the bottom and two of the edges with baking parchment so you’ll be able to raise the cake out of the pan later. Set aside.
- In a medium-sized bowl, whisk collectively flour, baking powder, salt and sprinkles for the batter.
- Within the bowl of a stand mixer fitted with the paddle attachment, combine butter, shortening, granulated sugar and lightweight brown sugar. Combine on excessive velocity for 2-Three minutes.
- Crack the eggs in a bowl and scramble with a fork to interrupt the yolks and mix it with the white. Add the egg in 4 additions, beating nicely after each addition.
- Combine buttermilk, oil, and vanilla in a big glass. Flip mixer to low and stream in the buttermilk mixture. Improve mixer to excessive and beat for 4-6 minutes until combination is mild and fluffy. Scrape the bowl with a rubber spatula every so often.
- Add the flour combination and fold it into the batter with a rubber spatula until principally included. Combine on low for 10-20 seconds.
- Pour batter into the prepared pan, spreading it in a good layer with the back of a spoon. Sprinkle with the sprinkles reserved for sprinkling.
- Bake on a rack in the midst of the oven for 18-25 minutes, or till a tester inserted into the middle of the cake comes out clear.
- Take away from oven and allow to chill utterly earlier than turning out.
- Cooled cake might be saved in the fridge for as much as 5 days, wrapped tightly in plastic wrap.
Make the crumble:
- Preheat oven to 150°C/300°F (normal oven setting) and line a cookie sheet with baking parchment. Put aside.
- Combine granulated sugar, mild brown sugar, flour, baking powder, salt, and sprinkles in a medium bowl. Add oil and vanilla, and utilizing your arms, mix till no dry spots remain and enormous clumps type when mixture is pressed together. Break the dough up into clusters (small clusters for small muffins!) and spread onto prepared baking sheet.
- Bake in the midst of the oven, stirring sometimes with a picket spoon, until the crumble is mild golden brown and crunchy, 10–12 minutes (it’ll agency up because it cools).
- Take away from the oven and let cool utterly.
- Crumbs could be saved in an airtight container at room temperature for 5 days.
Make the frosting:
- Combine butter, shortening, and cream cheese in the bowl of a stand mixer fitted with the paddle attachment and blend on excessive velocity for 2-3 minutes, or till mild and fluffy. Scrape the edges of the bowl with a rubber spatula if needed.
- Add the glucose, corn syrup, and vanilla and blend again on high velocity for 2-3 minutes, or till the frosting seems shiny white.
- Add powdered sugar, salt, baking powder, and lemon juice and, utilizing your spatula, mix till just combined. Mix on high velocity for 4-6 minutes, till the frosting is superbly white and fluffy.
- Frosting keeps, stored in an hermetic container within the fridge, as much as 1 week.
Make the soak:
- Combine milk and vanilla in a small pouring jug and stir to mix.
Assemble the desserts:
- Invert cake onto clean board/counter and peel off baking parchment. Utilizing a 7,5-cm/3-inch round cookie cutter, stamp 9 little rounds out of the sheet cake. Eat the scraps!
- Get yourself an enormous serving platter or cookie sheet in your six mini desserts and verify whether it matches in your freezer. Line the within of six 7,5-cm/3-inch round cookie cutters or cake rings with acetate. Utilizing a serrated knife, minimize each cake spherical rigorously in half so that you simply’ll have two thinner cake layers (18 cake layers in complete).
- Assemble the muffins by putting a cake layer in every of the small cake rings, pressing these first layers right down to the serving plate. Drizzle every cake layer with 1½ teaspoons of the vanilla milk soak. Frost every mini with Four-5 teaspoons of frosting. Then sprinkle every mini with a few of the crumbs (about one third of the full crumbs for six mini’s).
- Place a second cake round in every mini cake ring, urgent it down onto the layer of frosting and crumbs beneath. Drizzle each layer with one other 1½ teaspoons of the soak, frost with another Four-5 teaspoons of frosting, and sprinkle with more crumbs (about half the remaining crumbs for 6 mini’s). Prime every cake with a remaining cake spherical, frost with another Four-5 teaspoons of frosting, and sprinkle with the remaining crumbs.
- Transfer muffins to freezer and freeze a minimum of 12 hours to set cake and filling. The cake will maintain within the freezer for as much as 2 weeks.
- A minimum of 2 hours earlier than serving, pull the minis out of freezer and take away the cake rings. If they don’t come of immediately, let them sit for a few minutes before making an attempt once more. Gently peel off acetate strips. Defrost the desserts in the fridge or on the counter for a minimum of 2 hours. Serve cold or at room temperature.