Making and Reviewing MOMOFUKU MILK BAR BIRTHDAY CAKE!

[@heatherj9029]

We celebrated my husband's birthday over in England. I ordered a birthday cake and when it arrived it was so different from any cake that i've ever had. No frosting at all. filled with some type of cream and jam mixture. After I got over the no frosting look, it was amazing! I find desserts in the UK to be satisfying in small quantities versus here in the states always wanting another serving. Great job. it looks just like the real thing!

[@MaverickBaking]

That's very interesting! It seems to be a common theme between US v European style baking. It's funny how different our tastes can be, but I'm glad you enjoyed it! Thanks for watching!

[@heatherj9029]

Maverick Baking do you have a video for clotted cream, traditional scones or Cornish Pasties? I’ve failed at making these taste like they do over there.

[@bigding8977]

I'm fasting today. I probably shouldn't be watching this. That cake looks incredible. The color and texture looks just like the one Christina Tosi made in Chef's Table. I didn't realize the amount of hard work that goes into building that cake.

[@MaverickBaking]

It's certainly a lot of work, but definitely worth it! I hope you get something delicious to break the fast haha

[@igglewiggle6649]

Can't stop watching u eat and comment on the cake I have made this cake about ten times and love it I am happy to always have some birthday cake in the freezer for emergencies

[@mk-ll5nm]

Ik this is a very specific question and u may not know so dw. But since you’ve made it multiple times, would u recommend using this cake recipe to make a lunchbox cake, since she mentioned how it was dense, which isn’t ideal. Thxx 🥰

[@igglewiggle6649]

If you want to make this as a lunch box cake, I suggest that you only make a one layer cake. Maybe half the recipe and bake in a square 9x9 pan. Definitely make the various parts…just one layer of everything. As she alluded to in the video, the cake is very tall and will be disassemble when cut. Happy baking.

[@JoeDWhiteTalks]

I’m so doing this recipe for my 44th birthday coming up

[@knightsofneeech]

You are so adorable to watch and I love how your cake turned out. Hope it was delicious and enjoy

[@MaverickBaking]

Thank you so much!

[@kittenkaboodle2573]

Looks amazing! I'm going to try this for my 40th cake. Heaven 💕

[@MaverickBaking]

I hope you love it!

[@Beati3]

Interesting take on the Milk Bar cake. Christina Tossi was playing to nostalgia for people now probably 40+. There's no nostalgia in clear vanilla for the younger set. I believe glucose also acts to keep the frosting from crystallising and getting lumpy. It's not about liquid content. It's about the chemistry of the icing.

[@MaverickBaking]

Both good points!

[@187tynes]

I know this is a year ago...but I saw on a review that instead of the bday cake crumbs...they use bday cake cookie dough now?

[@187tynes]

And my mistake...2 years ago! Lol yeah probably has changed...I was just looking forward to see how you would do the cookie dough..but no worries...this looked good too

[@MaverickBaking]

Ooh interesting, I didn't know that! It might be worth making it all over again haha

[@krn9254]

Quick question, I tried making this cake and my batter was too liquid and did not rise at all. I did it twice and both came out to liquid. Do you have any clue why it came out like that? The only difference I did was use regular vanilla extract and vegetable oil instead.

[@MaverickBaking]

If you used all vegetable oil instead of butter in the cake batter, this may have been a bit too wet! Sorry to hear it didn't turn out quite right, and I hope you can try again soon!

[@FoodReviewUK]

Incredible video. I've never wanted to make something that I would be so unable to achieve in all my life.

[@MaverickBaking]

Haha thanks! If my impatient arse can manage it then I'm sure anyone can.

[@Alex-gd6go]

i know the feeling mj but dont fast, we have maverick on our side :)

[@Whoknows-mf1cv]

You are so cute!!! I’ve been wanting to make this cake for a while. I’m definitely using your recipe bc Christina did use too many artificial things for my liking.

[@MaverickBaking]

Aw thank you! You should definitely try it out!

[@CristinaTorress_]

I love this thanks for the video I’m going to do your version !!!!

[@MikhaelHld]

Thanks a lot for the simpler recipe and instructions lol. I really want to make this cake but the original recipe looks so overwhelming 😲

[@MaverickBaking]

You are VERY welcome! I know what you mean, even for an experienced baker the instructions are pretty intimidating!

[@lauracletheroe9922]

Wow what a video - really enjoyed that one!

[@rejwanrahman7430]

'Beat the shit out of this cake'😂😂😂 I have to subscribe

[@MaverickBaking]

Hahaha thank you!

[@lawrencebyrne4618]

could you make a Opposite Oreos? (white chocolate cookie with dark chocolate filling)

[@sema5474]

thank you for the video i will try this and I think the reason for this cake being a global success is Taylor Swift, at least that's where I saw it.

[@rejwanrahman7430]

Hi! Just found your page, I was wondering where you got your sprinkles from, I'm from the UK and I can never find vibrant coloured sprinkles like the ones you have from the supermarkets😭😭

[@MaverickBaking]

Hello! I usually use these ones: www.amazon.co.uk/Twist-Ingredients-Vermicelli-Multicoloured/dp/B013GDM6AO/ref=sr_1_5?crid=22SU8GET71K9M&keywords=sprinkles&qid=1565983799&s=gateway&sprefix=sprinkles%2Caps%2C149&sr=8-5

[@rejwanrahman7430]

@@MaverickBaking thanks so much! I appreciate it. I'm definitely going to try your version of the cake tomorrow

[@WestieKatie]

I really appreciate you doing this. I also hate artificial vanilla.

[@MaverickBaking]

Thanks! :)

[@sarahelmiraroystershelton1888]

Great vid! Please do more cakes and cookies from the book. Have you gotten the new book All About Cake?

[@MaverickBaking]

Thank you! I'm planning on making a couple more of the recipes soon. Any in particular you would like to see? I think I have my eye on the Crack Pie! I haven't ordered the new book just yet but I'm certainly interested in it!

[@sarahelmiraroystershelton1888]

Maverick Baking Well I would be great to see the CRACK PIE recipe reviewed by a londoner, american recipes are usually waaaay too sweet. But I bet you would get lots of views making mugcake-sized versions of the milkbar cakes like Chocolate Malt Cake, Dulce de Leche Cake, Salt-and-Pepper Cookies, Pistachio Layer Cake, Salted pretzel cake, Apple Pie Cake...

[@sarahrebeccawilson4687]

Need this cake in my life 😂😍

[@MaverickBaking]

I already miss it.

[@JoeDWhiteTalks]

FYI, this recipe did not convert metric units to imperial. That’s a huge disservice when the description of the video states that the recipe does have everything converted

[@MaverickBaking]

Hi Joe, the original recipe was written in the Milk Bar book in US cups measurements with ounces etc too. I converted the recipe from this into metric as this is what most of the rest of the world uses ☺️

[@MaverickBaking]

I use this site if I ever need to convert anything from one to the other: www.thecalculatorsite.com/cooking/cups-grams.php

[@marga0517]

i enjoyed watching this vid :) thanks for sharing!!

[@MaverickBaking]

Thanks for watching :)

[@ijustliketocook]

Great review!

[@MaverickBaking]

Thank you very much!

[@ritikakumar5008]

is the recipe on your blog? I am unable to find it.

[@MaverickBaking]

Ritika Kumar yes, you can just use the search bar on the blog! Here is the link: maverickbaking.com/momofuku-milk-bar-birthday-cake/

[@ritikakumar5008]

@@MaverickBaking thank you!

[@nightporter9667]

Fab cake... looks and tasted pretty damn good.

[@Westernwilson]

So well done! And a finer, and much more informative video than the disappointing, phobic version put out by Bon Appetit. Kudos! Love the alterations you made to produce a more nuanced, flavourful cake.

[@MaverickBaking]

Thank you very much!

[@thrashertm]

Nice cake. Good job. I've been to the Momofuku; good cookies, although now I wouldn't find them sweet enough.

[@MaverickBaking]

Thanks! Very jealous indeed. Which kind did you try?

[@Alex-gd6go]

This cake looks amazing wow so proud :)

[@MaverickBaking]

Thanks, it was hard work!

[@Alex-gd6go]

looks so worth it ha

[@TheVillon77]

It is indeed a gorgeous cake. How much time it took for the whole process? Apart from the 3 hours in the fridge, I mean.

[@MaverickBaking]

With the making, baking, assembling and washing up, easily over 3 hours, not including he fridge time. I was making sure to take my time and be unusually patient though haha!

[@vsvictory7375]

Hi hey um I went to your channel to see if u had some more vids...but I have seen that you have gone....vegan um are u gonna be doing any cakes still or vegan desserts ? I did subscribe tho lol I loved the video and I plan on doing it they way u did it so thanks for the video 💜 Also I have a question are the sizes u used for the cake in your blog ?

[@MaverickBaking]

Hello! I'm only vegan for this month so normal baking and review content will be back very soon. The cake in this recipe is 6 inches in diameter, if that answers your question? Thank you very much for watching and subscribing!

[@vsvictory7375]

@@MaverickBaking oh that's great that ur going vegan for a little while and its amazing that ur still gonna do some more cake vids and stuff and yes thankyou for the size 😊 well have a good day/night 💜💜💜💜💜💜💜

[@rosiesketofoodfindings5296]

This milk cake is overrated too sweet.. I had it it was nothing special and the decoration isn’t nice the box is cute but that’s it..

[@CaramelBeary]

your crumb is not clumpy enough, should add more oil

[@MaverickBaking]

You're probably right - I still enjoyed the texture nonetheless!

[@Chronicallyyyvirgo]

How does it taste? Does it taste artificial or overwhelmingly sweet? I want to make it but I’m not a fan of very sweet dessert 🧁:o

[@MaverickBaking]

I think if you followed the original recipe to the letter, with the clear vanilla extract and high sugar content, then I think it might be very sweet and perhaps a little artificial. The founder herself has said that that is the flavour she strived for! The way I made the cake, with less sugar etc, meant that it wasn't as hyper-sweet as it might have been. Though obviously, it's still cake, so it's always going to be sweet!

[@TheAmishGamer]

Heya, I ended up putting this in a reply to your comment on a FRUK vid, but am putting here too for just in case it slipped by :) -------------------------- Oh shit, man, totally forgot to give you that recipe, have mostly been away working at festivals... Could call me an expert in the *field* ;P So... There's a Chinese supermarket/wholesaler/something where you are, if you know it?! If not, give it a google, it's a small Scottish chain of Chinese supermarkets. Go there and get a jar of Jimmy's Saté Sauce (look it up so you know what the jar looks like! It's totally different to anything else sold as saté/satay sauce.) and a bottle of Lee Kum Kee Premium Oyster Sauce. Pick a protein, steak's best and one steak will serve two so might as well make it a nice one. Slice across the grain, then briefly marinade in two tablespoons shao xing rice wine, two of soy and one of the Jimmy's Sate, half a teaspoon of cornflour and quarter of a teaspoon of baking soda. While it's marinating, chop a red pepper and an onion into strips, maybe a red chilli if you like it. After twenty mins, heat up a wok/frying pan with some groundnut oil. Get it really f'ing hot then chuck the steak in. It'll cook really quickly. Once it's browned and caramelised, chuck in the veg you chopped. Put another tablespoon full of Jimmy's in and stir fry for a couple of minutes until the onion and pepper is just past raw but not exactly fully cooked (like fajita-ish, if that makes sense?!) Give it a good couple of dollops (two to three tablespoons, maybe?) of the oyster sauce, stir fry for another minute or so, serve with sticky rice and eat it like a smug wee bastard who just made pretty high-end restaurant quality Chinese food :)

[@siyabob2399]

i cant access the recipe

[@siyabob2399]

nvm

[@nicolekatmi]

Omg I love you. Beat the sh!t out of it. 🤣🤣🤣🤣

[@Alex-gd6go]

THROW them dam Eggs gurl :) love the content, honestly you are brill, a high 5/5 for me using MJ's ratting scale ha.

[@MaverickBaking]

Aw thank you haha!

[@majaraskovic1260]

I made the original and didn’t like the artificial and insanely sugary taste - I will have to try your version ✌️

[@FranGlez10]

Mala ejecución...

[@salmandron]

We here in the USA don’t use the imitation vanilla too often anymore but thankfully the internet has it. Try following the recipe before making tweaks so that you know what to change next time.