Milk Bar Popcorn Cake from Christina Tosi

[@mashalemuneyreid]

“I am so exhausted with this process” said me every time I do a milk bar cake....then it’s so darn delicious!

[@antichef]

Right?!

[@dacutestdimples]

This cake is going to be quite the job when I get around to it 🥴 definitely gonna go by her recommended 4 day timeframe. He's a champ for doing this in two days 💕🎂🎂

[@sheerinreinboldt9993]

You made this and thought it was delicious?

[@mashalemuneyreid]

@@dacutestdimples Haha. Its true. I just tried a different Milk Bar Cake all in one day and it was a terrible idea. I was overwhelmed and irritated by the end (but it was so delicious....the Chocolate Passionfruit Cake).

[@mashalemuneyreid]

@@sheerinreinboldt9993 I haven't yet, but I am very curious to try it. Watching Anti-Chef's reaction to it made me think it must be an interesting and delicious flavour. I also have to online order freeze dried corn which is expensive!

[@robint192]

Holy smokes...a lot of work! So glad it was delish.

[@antichef]

🙌🏼🙌🏼

[@AAngela222]

I give you A LOT of credit! I complain when I make cream puffs lmao I would never be able to endure all those steps! Nice job!

[@antichef]

Thank you! Let me tell ya, It was a journey. If you ever have the better part of 3 days to spare, I’d recommend it hahaha

[@laurenswartz2859]

Wow! Handsome, smart and a baker champion. Love the cake!

[@katkelliher703]

That was incredibly labor intensive, and you had the BEST attitude possible! Also it came together beautifully 😍

[@antichef]

Thanks Kat! I’m soooo happy the cake turned out. It would have been such a disappointment if, after all that, it looked like crap. I had to give it my best attitude possible (although I did cut out a lot of “frustration”)

[@katkelliher703]

@@antichef Ha! I can see this recipe having some "frustrations." 😂 I would have experienced some just in trying to find/get together the ingredients on this one!

[@antichef]

Scavenging for all the ingredients was a CHORE!

[@edenreeling9390]

Haha, this is amazing! Loving your videos! For future reference, if you have something that's difficult to spread, just pop it into a zip lock bag and pipe it on!

[@tinaday4228]

Eden, the piping bag is one of his most disliked kitchen 'utensils'. LOL

[@williammiller7791]

awesome job, I am sure Chef Tosi would would be impressed. She is one of the nicest most genuine person I have ever known and she makes wicked complicated desserts. I think when I try it I may bag everything in vacuum seal bags and sous vide the caramel back to body temp or better, you could then pipe stuff from the bags and not have to "spread" it. subbed and liked.

[@antichef]

Ahh that makes so much sense. I sometimes wish I could go back in time and use this type of advice. Thankfully, you can’t really tell with this type of cake. I’m sure Tosi is incredibly nice and her recipes are so awesome for these videos. Pumped to hear you’re subbed!

[@verianyirenechandra5609]

they look AMAZING!! 😍 I don’t live in US so thank you for introducing me this cake, I’m going to make it real soon!

[@antichef]

Tag me on Instagram if you do! I want to see! @antichefjamie

[@aimeewynhausen9924]

I love how the internet gives people permission (in their minds) to be just raging jerks. I think it looks amazing and you did a great job!

[@regwhite1679]

To be fair dude, you nailed it in the end!

[@antichef]

thanks Reg!! 👊

[@CabbaRouge]

You did spectacularly~! I love that people who endeavor Christina Tosi's cakes show the level of difficulty and the enormous amt of time + special ingredients required to attempt her recipes. She's an absolute meticulous genius---don't let the Laughing Little Girl mien fool you. :) I've made several of her recipes, struggled just as you did and I'm no novice baker. I haven't tried this Popcorn Cake yet, but may I suggest slightly nuking the caramel for a few seconds before you spread it? It'll be thinner, but the acetate should hold it just fine while it hardens up in the freezer. Only a few seconds, though; I've done this when working with caramel & it helps enormously when spreadability counts. Otherwise, BIG KUDOS to you, Sir!

[@StanWatt.]

I would love to make that cake but there's only me here so I'd have to eat it all by myself....never stopped me before...that looked stupendous!

[@KatieOShag]

Your video randomly came up in my suggestions and they are beautiful!!! love your content and filming style!!

[@furthertheneverB4]

I'd recommend putting items into piping bags. It makes it so much easier and clean looking! I've recreated a couple of her recipes and piping bags made it for by so much faster

[@Beabeforever]

what's the best recipe from her book so far?

[@ivan_orange]

Ayyeeeee love the attention to detail. You are good to watch. Keep it up!

[@antichef]

Thanks so much Ivan!

[@mxmox]

Oh my god, I would’ve died, so many steps! This looks incredible!

[@antichef]

🤯 Some would say, too many steps. But it was/is truly delicious cake. One of a kind!

[@marlowebeckley7111]

All Milk Bar cakes like this. Cake, "soak", two or three add ins and icing.

[@tito2010otit]

I would reheat the caramel to the point of liquid then put in a squeeze bottle and drizzle it ❤

[@Themaineproject]

Good job! I am making this cake Thursday.

[@antichef]

Thank you! Tag me in the photo if you do! I’d love to see how it goes

[@jeanvignes]

I am late to this party, but warming the caramel and putting it into a piping bag might have made that layer better behaved. Cheers!

[@izziebelletorres9834]

😍😱😱 I am impressed. It was tres difficile mon amie!!! But you pull this off. Looked amazing. Congrats on this one. 💪🏻💪🏻💪🏻

[@antichef]

tres difficile indeed. This one I highly recommend. Tasted unlike any cake I've ever had

[@lylesbbq]

Looks amazing! I'll have to try this recipe.

[@antichef]

You definitely should Chandler! ...just give yourself some time ...

[@katie2928]

🤣🤣🤣🤣🤣🤣! This was highly entertaining! Very nice cake.

[@Pinksandi]

LOVE LOVE LOVE. This vid is great and the cake looks amazing!

[@antichef]

Thanks Alessandra! It was a winner for sure! Highly recommend

[@CookingWithCJ]

Awesome cake brother! Looks like all the hard work was worth it! Cheers

[@antichef]

So much work! Glad I got this one right!

[@visionofawallflower]

I am of the projector era 😎

[@barnold23]

Keep it up dude, I love your vids!

[@antichef]

Thanks so much Brian!

[@LassesFoodAndBarbecue]

Awesome job!

[@antichef]

Thanks Lasse!!!

[@SR77736]

Nice job!

[@danielealmeidaceccarelli7199]

Beautiful cake, a little complicated, but it was delish!

[@antichef]

ha most complicated

[@danielealmeidaceccarelli7199]

ANTI-CHEF 😆

[@peglamphier4745]

My fave way for carmel corn, which I learned from my brilliant mother, is to put the popped corn into a paper bag. Pour the carmel into the bag, on top the corn. Shake like a mad woman (or man). Pour out carmel corn. Throw that bag away. Boom! But you did good without knowing.... as you always do. I make some complex cakes and people say, "Oh, I need the recipe." THE recipe? There's like 6 moving parts. Don't fool yourself.

[@kateh4030]

Do you eat the cake frozen, or thaw it after the 13 hours in the freezer?

[@demmyrosado1942]

🥰🥰🥰🥰✨ you’re amazing 🙌🏼

[@sarahelmiraroystershelton1888]

Monsieur Tracey, Big applause! It looked like a never ending recipe for a while, I mean the recipe should call for 10 cups of patience. ,S P.S.: don´t you like the good smell of a near to burn electric hand mixer?

[@antichef]

Thank you! It felt never ending at times. That electric mixer definitely got a workout with this one haha

[@ryleecaton1804]

Looks so good

[@antichef]

Plenty of leftovers! I’d send you some, but I don’t think it would survive the journey

[@ryleecaton1804]

Haha

[@blindumpire4020]

Incredible. You should be on Food Network.

[@antichef]

Hahaha! 😅

[@Magician169]

How many days did this take you to make?

[@rachelsbusy9948]

I would love to know how much you paid in total for special supplies and ingredients. My kids are obsessed with Milk Bar.

[@antichef]

The big one was the freeze dried corn: www.amazon.co.uk/dp/B07GLTM4QZ/ref=pe_3187911_189395841_TE_dp_1 That was the main thing that was more of a challenge. I guess the other purchases that were a bit special: cake ring (5 bucks) acetate (I went to an art store and picked some up for under a dollar) gelatine sheets and glucose syrup were just in the baking section of the grocery store. the rest of the ingredients are all pretty standard.

[@annemarie8483]

Bravo ooooh

[@bilay735]

amazing.

[@antichef]

Thanks buddy! 🙌🏼🙌🏼

[@redinthehead6843]

How did the popcorn kernels not get stuck in the blender blades?

[@haniniibjklsdh]

I wish there was the exact recipe for the milk bar recipes atleast in the description bar below :((cuz all I see are few chosen recipes in the official milk bar site,but I get it. People pay for access to the recipe. If there's anyone who would be nice enough to share some of the recipes to us it would be greatly appreciated! Thank you!

[@donnamclaren952]

Cradle us with crescents and bury us in biscuits!

[@lioneld3197]

Je fait un gâteau au popcorn... Superbe! 😁

[@antichef]

*au 😬

[@superstring01]

Why not use Masa (Hispanic corn flour) which tends to be super fine?

[@NOTANOTHERCOOKINGSHOW]

delicious bro. Christina is a kook but a wonderful kook. Have you seen her Chef's Table episode?

[@antichef]

Love that episode. That’s what introduced me to her

[@linz9350]

Nice work. If you can do this. I can do this! Milk bar no longer makes this cake. Shortcut gone. Time to work. Thanks.

[@tinaalvarez2225]

Hi, I cannot seem to get this recipe in this site, please help

[@tolu1778]

Where did he get the ingredients from?

[@ChiaraThijssen]

Oh my, that cake looks DELICIOUS!! Hats off to you, that looked like a lot of work. But I’m glad tasting the cake made your efforts worthwhile. It seems like there are a lot of sweet flavors going into the final cake. Is the overall flavor balanced enough or would you say it is very sweet?

[@antichef]

I found the cake very balanced, when you have a bite with all the different parts together. I found that the popcorn pudding and corn fudge were very strong on their own, but worked great as a whole. Definitely tasted unique and balanced!

[@ChiaraThijssen]

ANTI-CHEF awesome, it really does sound delicious. Going to celebrate my birthday (which was a few weeks ago) in April when I’m back in the Netherlands. Definitely considering making this cake for the occasion!

[@antichef]

That’s the greatest birthday present for yourself! I know you will love it!

[@brookeburnsb7620]

I wonder if corn pop cereal would be a substitute for freeze dried corn

[@karatefella]

That cake looks amazing, but I don't think I could go through all that arse-ache to make it !

[@My5sons1114]

Extremely impressed! You killed that shit! 🙌

[@antichef]

This cake is a monster

[@ravenharvill9001]

So are you using a standard 9X13 cake pan? I’ve heard it should be a 10x15 sheet pan. Totally confused

[@antichef]

13x9

[@aribohorqez]

Que delicioso se ve 🤤

[@iminco9844]

You are adorable!

[@antichef]

☺️🙌🏼

[@citakalaning4370]

Love from indonesiaaaa❤❤❤❤

[@antichef]

Thank you from Brussels!

[@MadameX_]

Good job! How the heck does she come up with these wild ideas? That’s a LOT of ingredients and steps. Whew! Save a bunch of steps buy Carmel corn!

[@Expedition987654321]

Does this taste better and harder to make than the birthday cake?

[@antichef]

Good question. It was definitely harder to make than the birthday cake because of how many more steps were involved. It felt endless at times. I wouldn’t necessarily say it tastes better. They are both entirely different tastes. The birthday cake tasted much more sweet but not unlike a birthday cake. This popcorn cake was something entirely new, very rich in flavours, nothing I had experienced in a cake before. I’d recommend both!

[@mrtodd3620]

Did you share some with someone else and get some comments? I think that if you warm the caramel until it is a little looser then put it into a plastic bag, snip of a corner, then gently squeeze it over the cake in a spiral, it would make it a lot easier than the struggle.

[@antichef]

Holy cow, that tip would have saved the day!! I wish I had done that. I’ve given some piece away, rave reviews!

[@permafrost0979]

Je fais un gâteau au maïs soufflé 🍿😊

[@milonisoni2091]

Hey ... can you give the measurements of these ingredients please

[@antichef]

I have the link to the recipe i was following in the description

[@kellysherrard257]

Your so funny!

[@TrainsFerriesFeet]

Jamie, you're too young to remember McGyver!

[@Emrosie2024]

I made this yesterday and it's way salty! Not sweet enough. I'm not sure what happened. I followed it to a t. 😓

[@tessie2012]

Popcorn milk - never. Don't have the patience.

[@sallycapotosto6927]

Jaimie, I am truly, truly sorry but this looked like shit. I couldn't even finish the video, it was so cumbersome. Even the thought of a "popcorn cake" sounds horrendous. Thank GOD you went on to Julia Child's recipes! I really admire your tenacity and drive. (Please, no hate intended. I really love your channel and what you're doing now. I'm happy that you did this - and I'm happy that you're done with it now.)

[@whiterainbowschicago]

You’re Canadian but you take French classes?

[@itsjustme1211]

This has to be one of the most over complicated cake recipes ever!🤔

[@antichef]

With no doubt

[@sheerinreinboldt9993]

I made this cake it was the most disgusting disappointing cake I’ve ever baked tasted like salt and corn it was so so bad ..... you did a fantastic job making it and I enjoy your videos but the recipe is bad.

[@goodgravy3047]

*French*? Learn Dutch 🤗