The book is filled with amazing cakes that are beautiful and all sound delicious. In fact, the menu at Milk Bar and the recipes in her cookbooks read like a sugar-fueled fantasy: sprinkles, cake mix, chocolate chips, cornflakes and even potato chips (for that sweet-and-salty mix). Mix this on low until combined just to avoid that dreaded sugar cloud. She pours this love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. What the heck is pectin? —Dawn Lopez, Westerly, Rhode IslandGet RecipeTaste of HomeEasy Cake Mix BarsI take this dessert to work for Friday pick-me-ups. She likes to stir them into hot chocolate or eat as is. Now onto the wet ingredients. Use a sharp knife to cut off the very edges of the cake. Heat the oven to 350°F. They're extra sweet and even more fun for kids to help make.—Taste of Home Test Kitchen, Milwaukee, WisconsinGet RecipeTaste of HomeBirthday Cake Freezer PopsOn my quest to find birthday cake ice cream—my favorite flavor—I came up with these easy ice pops. This soak will add extra moisture to the cake when layer it up. Combine the buttermilk, grapeseed oil and vanilla extract. At home, you'll find her working on embroidery and other crafts. Christina Tosi’s Compost Pound Cake. Use the remaining tablespoon of butter to grease the interior of a 4- to 6-quart slow cooker, then … Dressed up with tinted frosting and confetti, it becomes pure party fun. Mix until this batter just comes together—about a minute. Instead, Christina relies on spoons, spatulas and kitchen basics to achieve this human (but still beautiful) look. I made these for my boys when they were growing up, and now I treat my grandkids, too. When it comes to the citric acid, it adds a bit of tartness that cuts through all that sugar. For celebrated pastry chef Christina Tosi of Milk Bar, the perfect cake starts with the pan. —Mabel Nolan, Vancouver, WashingtonGet RecipeTaste of HomeSprinkle Fruit DipMaking this creamy mixture especially festive are its bright candy sprinkles. “Good food is good food,” Christina told me over the phone. Rather Christina’s cakes are frosted simply and allow you to see every layer of the confetti creation. According to a video Tosi made for extratv, using the sheet pan (lined with parchment on the bottom) creates a more evenly baked cake: no more overcooked edges and undercooked middles (via YouTube). While this cake definitely requires some extra work, I have to say for a special celebration it’s more than worth it! recipes; Search. Then sprinkle a cup of those crunchy birthday cake crumbs over the top. —Paula Marchesi, Lenhartsville, PennsylvaniaGet RecipeTaste of HomeConfetti Cake with Brown Sugar ButtercreamThis simple and tender cake has been celebrated in my family for years. Paired with the cake crumbs inside, I honestly couldn’t get enough. I approached this cake with her perfectly imperfect mentality in mind. In a small bowl, sprinkle gelatin over remaining 1/4 … ... Cubano Croissant Recipe with Momofuku Milk Bar's Christina Tosi - Duration: 6:23. Instead, for her three-layer cake, she uses a quarter sheet pan. As Christina told me during our chat, “it should look like something you want to dive into!”. To transform plain ol' pancake mix, I add cake mix and sprinkles. Heat the oven to 350°F. With your stand mixer on low, slowly add the dry ingredients. Most sheet cakes are fairly simple, though crowd-pleasing. They top them with sprinkles, chopped pecans or crushed candy canes. At this point, I noticed that this batter looked and smelled just like classic confetti cake mix twice as good. —Gina Nistico, Taste of Home Food EditorGet RecipeTaste of HomeChocolate-Hazelnut SpoonsMy daughter has a great time decorating spoons with mini M&M’s, Sno-Caps and sprinkles. Frosting closes the deal. It's almost impossible not to feel happy when you see the fun pop of rainbow confetti! No need for an all-day bake here! It’s fluffy and perfectly flavored (not to mention it was a breeze to frost with!). Plain or decorated, they’re a fave at parties. Christina’s cakes have their own distinct style. Root Beer & Orange Slushie Sundaes with Toasted Marshmallows. What’s a good cake without an equally amazing frosting? Bake Club Pretzel Whipped Cream. For celebrated pastry chef Christina Tosi of Milk Bar, the perfect cake starts with the pan. Off the clock, though, her cooking runs to inspired simplicity, as in this simple, tangy, slightly-caramelized at the edges slow-cooker cake, a version of which appears in her cookbook from Clarkson Potter, “Milk Bar Life.” Go behind the scenes at the new Los Angeles location of Christina Tosi’s Milk Bar store to see how she makes her ever-popular Birthday Cake. To prepare filling: In a medium bowl, combine all ingredients. Be sure to scrape down the bowl halfway through the process and then again at the end. I love to share them because they're so easy to eat, easy to make and easy on the wallet. —Amy Rose, Ballwin, MissouriGet RecipeTaste of HomeSugar Cone Chocolate Chip CookiesIf I could make a batch of cookies a day, I'd be in baking heaven. For her most famous creation, the Naked Layer Cake, you might be surprised to learn that Tosi doesn't start with a 6-inch round pan. You’re going to use a quarter cup of sprinkles for the crumbs alone (plus more than a cup for the cake), so I recommend buying these jimmies in bulk—you can find some here. Let the cakes cool completely in the pans on a wire rack before removing. Breville -- Tosi on … “Good food is good food,” Christina told me over the phone. Whatever the case, this frosting turns out pure white and super fluffy. Bake Club Chips & Dip. Make the crust: Mix together the cake mix, butter, and egg in a … Bake Club Black … Bake Club Lemon Ice. To do so, divide the batter evenly between two quarter-size sheet pans (that’s about 13×9″) sprayed with cooking spray and lined with parchment paper—I used our Test Kitchen’s favorite Nordic Ware pans. Momofuku--Cake Tasting Package Christina Tosi Christina Tosi Milk Bar is a quirky, American-style bakery based in NYC. You can also pack the cereal mixture into paper cups and insert a wooden pop stick to create cute pops. Christina writes in her book that you can substitute vegetable oil no problem. Beat on medium-high speed for a minute after each addition. Making this sheet cake is a bit involved, but I knew it would be worth it. I had to take a little taste of the batter—it tasted ten times better than I could have imagined. For her most famous creation, the Naked Layer Cake, you might be surprised to learn that Tosi doesn't start with a 6-inch round pan. And when it comes to good food, anything is fair game to Christina—not just the fanciest gourmet ingredients. Be sure to let them cool all the way before using. In fact, she prefers all her bakes to look “comfortably human.” In her books, you won’t find her calling for piping bags or hard-to-find tools. You can frost with the back of a spoon to give this cake swoops and swirls. Share on Facebook Share on Twitter Share on Pinterest. According to the Momofuku Milk Bar Cookbook, head pastry chef (and James Beard Award winner) Christina Tosi decided to keep her cakes unfrosted because she had spent so much time thinking about the different components, layers, and textures of the cake.Why hide it behind some frosting? Bake Club Brown Sugar Pavlova . It’s one recipe that I’m keeping handy for topping off any cake—not just this birthday sheet cake. If you buy something through our links, we may earn an affiliate commission. After three minutes, it should look nice and shiny. Your unicorns will love these rainbow bites. Chocolate Malt Cake Truffles. Bear this in mind since this batch will make more cake crumbs than you need—though I sprinkled a lot of the extras over ice cream. Bake Club Peanut Butter & Banana Mug Cake. You can find it in the canning section of some grocers. Top it all off with another cup of those crunchy cake crumbs and then pop this in the freezer for a few hours. Once incorporated, crank up the speed to medium-high until the frosting is bright white and incredibly fluffy. For liquid cheesecake, preheat oven to 150C. In another bowl, whisk together the cake flour, one cup of rainbow sprinkles, baking powder and salt. “The secret to a good dish comes from balance, not some far-fetched flavor combination no one’s ever heard of before.”, As for creating Christina’s Milk Bar treats at home—or any homemade bake—Christina told me her most important piece of advice would be “starting from a place of humility.”. Designed for the purpose of revealing all the delectable layers of the cake (not to minimize the amount of icing), this “exposed” cake is taking the birthday and wedding cake industry by storm. Funfetti was our favorite cake, so we used the mix to make cutout cookies. If you’re keeping track the order is cake, milk soak, frosting, crumbs and more frosting. When they’re ready, they should spring back slightly when touched. According to Christina, these will keep in an airtight container for about a week. And when it comes to good food, anything is fair game to Christina—not just the fanciest gourmet ingredients. Indeed, as you can see in the picture above, this cake is particularly stunning: a layer of … Looking over the recipe for this cake, I decided to start with the birthday cake crumbs. Making these crumbs is fairly simple. Since I love crunch, I was ready to give it a go. When I saw her latest cookbook, All About Cake, had a recipe for her famous take on the confection made in a sheet pan, I had to try it. It's one of my favorite yellow cake bar recipes. Looking at this recipe, it seems sort of daunting. After smoothing her top layer of frosting, Tosi decorates the top with sprinkles, candy or other decorations. Cookie Dough with Pantry Items (Compost Cookie, iteration one) As a kid, I’d make cookies every … It was fabulous. Christina Tosi of Momofuku’s Milk Bar is the creator of this wildly popular style of cake. Beat butter and sugars on medium-high speed in an electric … Everyone loves the tasty blend of chocolate chips, crumbled sugar cones and sprinkles. The cake itself was like your classic confetti cake you remember from childhood but made magic. —Angela Lemoine, Howell, New JerseyGet RecipeTaste of HomeItalian Sprinkle CookiesOf all the Italian cookie recipes I make, this is my favorite. —Jolie Stinson, Marion, IndianaGet RecipeTaste of HomeEasy Confetti PieSugar cone crust makes a pie that tastes like birthday cake when you add a colorful, creamy no-bake confetti filling. What delivers more joy than a festive, towering layer cake? They might be slightly soft to the touch when you pull them out, but they will harden after cooling. After 12 (or just two) hours, remove the cake from the freezer. Good news here: The milk soak is just a half cup of whole milk and two teaspoons of vanilla stirred together. — Karen Berner, New Canaan, ConnecticutGet Recipe Â. Instead, for her three-layer cake, she uses a quarter sheet pan. Pop these in the oven for 30-35 minutes at 350ºF. Then, set your mixer on medium speed and stream this liquid into the mix slowly. Press them lightly into the frosting so they really stick—you don’t want them going anywhere because then you spread another quarter of your frosting over the top. Now, instead of going to the store whenever a craving hits, I just head to my freezer. Again, scrape down the sides and mix again for another minute. I opted to give it a nice smooth coat with my favorite OXO offset spatula. These crumbs add a crunchy texture to the cake and are a signature element of all of Christina’s cakes. “A great dessert should be an invitation to eat—not something that’s too pretty to slice into.”. This should form small clumps. If you can’t find it, I wouldn’t sweat it too much! —Dina Crowell, Fredericksburg, VirginiaGet RecipeTaste of HomeChocolate-Glazed Doughnut CookiesMy little nieces love to help decorate these doughnut-shaped cookies. As she told Bon Appetit, Tosi believes creating a "dollhouse moment of looking in and seeing the world of amazing things happening inside."Â. After putting together three cake components, a fourth might seem like too much. Why? From here, spread these confetti crumbs onto a lined sheet pan and bake for 20 minutes at 300ºF. —Danielle DeMarco, Basking Ridge, New JerseyGet RecipeTaste of HomeFruity No-Bake CookiesKeep your kitchen cool with these freezer cookies made with fruity cereal. Basically, the difference boils down to three things: 1) Pectin is a carb and gelatin is a protein; 2) Pectin is plant-based and gelatin comes from animals; 3) Gelatin … Christina Tosi's Birthday Cake Truffle - Duration: 5:36. Every home cook and baker has their idol. Taste of Home staffer Caroline loves Julia Child and contributor Julia admires Ree Drummond. Pro tip: Don’t have grapeseed oil on hand? Press the rest into the bottom of a 9 × 13-inch baking dish; the crust should be 1⁄2 inch thick. Save This Print This Comment. —Gloria Cracchiolo, Newburgh, New YorkGet RecipeTaste of HomeBirthday Cake PancakesI try to make special foods for my kids, especially on their birthdays. Mac-'N-Cheese Pancakes. Taste of Home is America's #1 cooking magazine. I’m talking really really slowly. Beat this on medium-high speed for about three minutes. Recipe: Christina Tosi. No fussy decorating or frosting here. Her final trick: Place the cake in the freezer for two to three hours before removing the cake ring and the plastic sleeve (a satisfying step that reveals your perfect layers), then reveal and serve your cake. It looks a lot like whipped frosting from a can, only better than I could have imagined. Start by mixing the cake flour, brown sugar, light brown sugar, rainbow sprinkles, baking powder and salt together in a stand mixer on the low setting. As for me, I’m a devoted fan of Christina Tosi, the founder of Milk Bar and Master Chef Junior judge. Lisa is an associate editor at Taste of Home where she gets to embrace her passion for baking. She then builds her layers: Cake (use the leftover scraps to fill in the center of the bottom layer if the two half-round pieces aren't big enough) brushed with a "soak," such as Milk Bar's famous vanilla-infused milk, a spreadable filling, such as a jam or frosting, a crunchy or textured layer such as candies or crumble, more spreadable filling or frosting, followed by a second layer of cake, and so on. With mixer on low, add buttermilk mixture until incorporated. In nearly 5 short years, we went from being a … If you’ve made other recipes by Christina Tosi before, this one only has one thing that you probably don’t have: pectin. This should make a light and fluffy mixture. This one, on the other hand, consists of four different components. How is it different from gelatin (which is easy to find and already needed for another part of this recipe)? Then using an offset spatula, spread a quarter of the fluffy, white frosting over the cake, making sure it’s nice and even. Once the liquid is fully incorporated, scrape down the side of the bowl and then mix for another three minutes on medium-high. It was All About Cake by Milk Bar’s own Christina Tosi. If you’re like me, those last two ingredients might throw you for a loop. I sliced it up and served it at Taste of Home HQ. Add dry ingredients, beating until just … —Leslie Miller, Butler, PennsylvaniaGet RecipeTaste of HomeConfetti Cake Batter CookiesMom and I took up cake decorating. Chefs’ Collections Recipes Christina Tosi’s Crockpot Cake. With two unexpected ingredients (citric acid and baking powder), I wasn’t so sure how it would taste. Try these confetti treats, too! Coat 9-by-5-inch loaf pan with baking spray. Preheat the oven to 350 degrees. Amen to that! Christina Tosi, the pastry chef and an owner of Momofuku Milk Bar, sits near the beating heart of David Chang’s eclectic and innovative Momofuku restaurant empire. With the cake crumbs cooling, I moved onto the star of the show: the cake! But let me tell you, it’s some of the best frosting I’ve ever tried. Coat with the remains of the milk soak and top with the rest of the frosting. Once added, turn up the mixer to medium-high and let it go to work! our Test Kitchen’s favorite Nordic Ware pans, It looks a lot like whipped frosting from a can, your classic confetti cake you remember from childhood, Confetti Cake with Brown Sugar Buttercream, Sugar Cookie Cake with Sour Cream Frosting, Layered Yellow Cake with Chocolate Buttercream, Do Not Sell My Personal Information – CA Residents, 1/3 cup + 2 tablespoons grapeseed or vegetable oil. A bit of crunch inside gave this cake a different feel and it was a lot of fun to eat with all the layers. The key to a good naked cake is to be playful and use lots of colorful layers. Then start the process over by carefully laying that second layer of cake on top. As for the baking powder, I was stumped. Let’s get into it! Tasted 300,827 views. For this cake, start by creaming the softened butter, shortening, sugar and brown sugar together in a stand mixer set on medium-high speed for about three minutes. So how did it taste? While Christina is an absolute pro (and winner of the prestigious James Beard Award twice over), she explains that she doesn’t like to get overly fussy in her baking. —Courtney Rich, Highland, UTGet RecipeTaste of HomeIce Cream Cone TreatsI came up with this recipe as a way for my grandkids to enjoy Rice Krispies Treats without getting sticky hands. May 11th, 2020 by justJENN . Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2-3 minutes, until fluffy and pale yellow in color. With that advice, my mind was put at ease, and I was totally ready to tackle her confetti sheet cake recipe. “A dessert should look like something you want to dive into,” she told me. Make them magical with a quick dip into melted baking chips and rainbow-colored sprinkles. 6:23. (If you’re looking for a bake to enjoy all day long, though, check out these recipes!). —Becky Herges, Fargo, North DakotaGet RecipeTaste of HomeUnicorn ManesEveryone loves a classic shortbread cookie. Bake Club Bark . This final step allows the cake to "set up" and remain sturdy when you cut and serve it. Simple! However, knowing Christina’s reputation for irresistible treats and next-level baking, I was confident that the combination of cake, frosting, crumbs and milk would make this a cake not to be missed. You can wrap them up and store them in the fridge for up to five days. Christina writes that adding the liquid to batter should take about three minutes. After adding the last egg—there are five altogether—scrape down the bowl and then beat the mix on high for another four minutes. Rushing the process could cause your batter to separate. Christina Tosi, the pastry chef and an owner of Momofuku Milk Bar, sits near the beating heart of David Chang’s eclectic and innovative Momofuku restaurant empire. This cake is an homage to the team of hardbodies at Milk Bar who have been mixing this seemingly odd collection of cookie mixins since November 15, 2008. … For oat cookie, preheat oven to 180C. Don’t skip this—it will give the cake extra rich flavor and the moist texture you want. After revealing every delicious layer and all those sprinkles, I definitely wanted to dive in. Remove from the oven and break up any extra-large crumbs. Slathered with peppermint frosting and sprinkled with crushed candy canes, this candy cane sheet cake recipe, from the new cookbook, 'Milk Bar Kids Only,' by Christina Tosi, is a holiday treat. This is Christina Tosi's trick for perfect cake every time. This will allow you to see all those delicious layers and all the hard work (and you can snack on the scraps). With that first layer in place, brush half of the milk soak over the cake with a pastry brush. This will start to build the fluffy foundation of this frosting. Bake Club Cake Truffles. My husband and I used to operate an Italian American restaurant, and this recipe goes back generations. Beat cream cheese in an electric mixer to soften (2 … Christina Tosi's carrot layer cake Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article Slideshow continues on the next slide But before I could get mixing up this recipe, I got to chat with Christina a bit about her baking philosophy and tips for making beautiful treats at home. To start putting this cake together, I laid down the first layer on a large cutting board (though, Christina writes in her book that a sheet pan lined with parchment works). It was light in texture but still moisture thanks to that milk soak. —January Brylow, Milwaukee, WisconsinGet RecipeTaste of HomeHomemade Confetti CakeThis is a moist and fluffy vanilla cake with lots of sprinkles and a whipped vanilla buttercream. Oct 29, 2013 - Delight your family and friends with a treat from this collection of delectable desserts, crafted exclusively for Häagen-Dazs® by Momofuku Milk Bar chef Christina Tosi. You won't be able to frost the sides of this cake, but that is Tosi's signature. Use a spatula to spread the batter evenly, then top with the remaining quarter cup of sprinkles. As Christina writes in her book All About Cake, this birthday sheet cake is the most popular at her bakeries: “People love to eat birthday-flavored cake when celebrating things, even when there’s not a birthday to honor in the room.”, If the thought of a four-step cake is still daunting, keep in mind that all parts can be prepped a few days in advance. The effect is "creamy, crunchy, fudgy," she says, with "flavors that are very in-your-face and delicious." Then add the eggs one at a time. As for perfection, I remembered Christina’s words of wisdom: a good bake should be “comfortably human.”. Give cake master Christina's Tosi's sheet-pan Naked Layer Cake recipe a try. Pinch citric acid—you can find this at specialty grocers for a few dollars; if you can’t find it, it’s OK to skip it. 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