Since starting this blog, in addition to being the designated family baker, I have assembled a set of tried and true recipes for cake emergencies, birthday parties and everyday or snacking cakes. There is another list though that I refer to as my dream cake list. This cake recipe, along with making towering wedding cakes decorated in organic flowers are part of my dream cake category. Dream cakes are those that take more time to make and decorate. They must have an elevated taste that perhaps only myself and fellow baking fanatics would appreciate. They stand out in a crowd of cakes, but the main idea is that I make them because they are fun and challenging. All in all, dream cakes are not something that I make on a whim but a baking project that requires planning and experimentation.
My husband, who doesn’t share my baking obsession happens to be a die-hard Momofuku Milk Bar fan. While a small component of his obsession is due to nostalgia of life in New York City, the main reason is that these recipes are substantially different than other cakes that one can purchase at a typical bakery. I’m delighted when he requests a Milk Bar cake for his birthday because it means I will be given the time to spend in the kitchen while he runs the household. However, I was a little stressed when he requested a Milk Bar cake for his birthday party in which we had invited over 20 people. For those who don’t know, these towering cakes are tiny and only feed 8 people (but I have sliced it 10 ways as well). Since I couldn’t say no and I also wasn’t ready to stray far from the original recipe by adapting it to larger cake pans, I decided to make multiple desserts. For the party day, I made Apple Pie Layer Cake, Gluten Free Pistachio Layer Cake along with Magnolia Bakery’s famed Banana Pudding. Needless to say, I went overboard but it was worth it. Read More