I approached this cake with her perfectly imperfect mentality in mind. Beat this on medium-high speed for about three minutes. Once the dry ingredients are combined, add the grapeseed oil and vanilla extract and mix. Chocolate Malt Cake Truffles. Then start the process over by carefully laying that second layer of cake on top. This soak will add extra moisture to the cake when layer it up. At home, you'll find her working on embroidery and other crafts. As for perfection, I remembered Christina’s words of wisdom: a good bake should be “comfortably human.”. 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). —Dawn Lopez, Westerly, Rhode IslandGet RecipeTaste of HomeEasy Cake Mix BarsI take this dessert to work for Friday pick-me-ups. How is it different from gelatin (which is easy to find and already needed for another part of this recipe)? No need for an all-day bake here! Plain or decorated, they’re a fave at parties. Give your bowl a quick scrape—you want everything well combined—add in your powdered sugar, salt, baking powder and citric acid. “Good food is good food,” Christina told me over the phone. Preheat the oven to 350 degrees. Christina Tosi of Momofuku’s Milk Bar is the creator of this wildly popular style of cake. Once added, turn up the mixer to medium-high and let it go to work! Beat cream cheese in an electric mixer to soften (2 … As Christina told me during our chat, “it should look like something you want to dive into!”. The book is filled with amazing cakes that are beautiful and all sound delicious. 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. … She likes to stir them into hot chocolate or eat as is. In nearly 5 short years, we went from being a … I love to share them because they're so easy to eat, easy to make and easy on the wallet. Bake Club Ice Cream Cones. After adding the last egg—there are five altogether—scrape down the bowl and then beat the mix on high for another four minutes. It's almost impossible not to feel happy when you see the fun pop of rainbow confetti! I sliced it up and served it at Taste of Home HQ. To transform plain ol' pancake mix, I add cake mix and sprinkles. I’m talking really really slowly. Measure out 1⁄4 cup and set aside for the filling. 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). Pro tip: Don’t have grapeseed oil on hand? It was fabulous. Heat the oven to 350°F. Buckeyes . recipes; Search. Every home cook and baker has their idol. Taste of Home staffer Caroline loves Julia Child and contributor Julia admires Ree Drummond. Christina’s cakes have their own distinct style. Root Beer & Orange Slushie Sundaes with Toasted Marshmallows. —Gloria Cracchiolo, Newburgh, New YorkGet RecipeTaste of HomeBirthday Cake PancakesI try to make special foods for my kids, especially on their birthdays. (It’s for the Pickled Strawberry Jam.) If you can’t find it, I wouldn’t sweat it too much! —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. 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. A bit of crunch inside gave this cake a different feel and it was a lot of fun to eat with all the layers. This final step allows the cake to "set up" and remain sturdy when you cut and serve it. With mixer on low, add buttermilk mixture until incorporated. —Mabel Nolan, Vancouver, WashingtonGet RecipeTaste of HomeSprinkle Fruit DipMaking this creamy mixture especially festive are its bright candy sprinkles. —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. According to Christina, these will keep in an airtight container for about a week. An assortment of fresh fruit "dippers" adds even more goodness. It’s fluffy and perfectly flavored (not to mention it was a breeze to frost with!). That simple step added a lot of impact here—the cake was moister and had more vanilla flavor. Combine the buttermilk, grapeseed oil and vanilla extract. 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. Mix until this batter just comes together—about a minute. Top it all off with another cup of those crunchy cake crumbs and then pop this in the freezer for a few hours. 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. —Angela Lemoine, Howell, New JerseyGet RecipeTaste of HomeItalian Sprinkle CookiesOf all the Italian cookie recipes I make, this is my favorite. It’s a little time consuming, but it’s worth it! While this cake definitely requires some extra work, I have to say for a special celebration it’s more than worth it! —Dina Crowell, Fredericksburg, VirginiaGet RecipeTaste of HomeChocolate-Glazed Doughnut CookiesMy little nieces love to help decorate these doughnut-shaped cookies. Recipe: Pomegranate Molasses and Cherry Cake with rum and orange liqueur Cooking: Warm up your holidays with Hygge Meatballs — From Christina Tosi’s “Milk … Save This Print This Comment. No fussy decorating or frosting here. Beat on medium-high speed for a minute after each addition. You won't be able to frost the sides of this cake, but that is Tosi's signature. But let me tell you, it’s some of the best frosting I’ve ever tried. 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. “A great dessert should be an invitation to eat—not something that’s too pretty to slice into.”. Let’s get into it! So how did it taste? 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. 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. These crumbs add a crunchy texture to the cake and are a signature element of all of Christina’s cakes. If you’ve made other recipes by Christina Tosi before, this one only has one thing that you probably don’t have: pectin. Rather Christina’s cakes are frosted simply and allow you to see every layer of the confetti creation. Once the liquid is fully incorporated, scrape down the side of the bowl and then mix for another three minutes on medium-high. After putting together three cake components, a fourth might seem like too much. For celebrated pastry chef Christina Tosi of Milk Bar, the perfect cake starts with the pan. Amen to that! If you pop them in the fridge or freezer and keep them for up to a month. Looking at this recipe, it seems sort of daunting. This will allow you to see all those delicious layers and all the hard work (and you can snack on the scraps). 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). 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. Christina recommends 12 hours, but I only let it set two and the rest worked out fine (shhh… don’t tell her!). 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? Most sheet cakes are fairly simple, though crowd-pleasing. 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. In a small bowl, sprinkle gelatin over remaining 1/4 … After 12 (or just two) hours, remove the cake from the freezer. Since I love crunch, I was ready to give it a go. With that advice, my mind was put at ease, and I was totally ready to tackle her confetti sheet cake recipe. After that small taste, I felt ready to bake this cake. After smoothing her top layer of frosting, Tosi decorates the top with sprinkles, candy or other decorations. It’s one recipe that I’m keeping handy for topping off any cake—not just this birthday sheet cake. Pop these in the oven for 30-35 minutes at 350ºF. I made these for my boys when they were growing up, and now I treat my grandkids, too. It was light in texture but still moisture thanks to that milk soak. 1 / 16Ice Cream Birthday CakeWhen we were young, Mom made birthday cakes with a small toy on top, chosen just for us. Mix this on low until combined just to avoid that dreaded sugar cloud. As for me, I’m a devoted fan of Christina Tosi, the founder of Milk Bar and Master Chef Junior judge. What delivers more joy than a festive, towering layer cake? 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. To make banana cream: Combine bananas, 1/2 cup milk, and lemon juice in a food processor; process until smooth. Make them magical with a quick dip into melted baking chips and rainbow-colored sprinkles. As she told Bon Appetit, Tosi believes creating a "dollhouse moment of looking in and seeing the world of amazing things happening inside."Â. 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. She pours this love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. This is Christina Tosi's trick for perfect cake every time. After three minutes, it should look nice and shiny. Then, set your mixer on medium speed and stream this liquid into the mix slowly. To prepare filling: In a medium bowl, combine all ingredients. Out of the blue, a miracle quarantine package arrived in the mail from my friend Julie of The Little Kitchen. With the cake crumbs cooling, I moved onto the star of the show: the cake! I will say, though, that the star of the show for me was this frosting! Simple! 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. 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. Breville -- Tosi on … —Danielle DeMarco, Basking Ridge, New JerseyGet RecipeTaste of HomeFruity No-Bake CookiesKeep your kitchen cool with these freezer cookies made with fruity cereal. Note: Every product is independently selected by our editors. Coat with the remains of the milk soak and top with the rest of the frosting. 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. It's one of my favorite yellow cake bar recipes. With two unexpected ingredients (citric acid and baking powder), I wasn’t so sure how it would taste. Our food editors suspect it helps prevent the syrup from crystallizing. Make the crust: Mix together the cake mix, butter, and egg in a … Don’t skip this—it will give the cake extra rich flavor and the moist texture you want. This should make a light and fluffy mixture. This will start to build the fluffy foundation of this frosting. Indeed, as you can see in the picture above, this cake is particularly stunning: a layer of … After revealing every delicious layer and all those sprinkles, I definitely wanted to dive in. Your unicorns will love these rainbow bites. Be sure to let them cool all the way before using. What the heck is pectin? Heat the oven to 350°F. Be sure to scrape down the bowl halfway through the process and then again at the end. Instead, for her three-layer cake, she uses a quarter sheet pan. Instead, for her three-layer cake, she uses a quarter sheet pan. —Paula Marchesi, Lenhartsville, PennsylvaniaGet RecipeTaste of HomeConfetti Cake with Brown Sugar ButtercreamThis simple and tender cake has been celebrated in my family for years. Try this recipe for Compost Pound Cake from Christina Tosi’s cookbook, All About Cake. “A dessert should look like something you want to dive into,” she told me. Christina Tosi’s All About Cake. Bake Club Peanut Butter & Banana Mug Cake. This should form small clumps. 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. After popping the sheet cake from the pan, Tosi uses a six-inch cake ring to cut out two round layers and two halves of a round layer (these less-pretty pieces will make up the bottom layer of the three-layer cake, while the full circles will be the top two layers), When the pieces are cut out, Tosi lines the 6-inch cake round with a plastic cake sleeve to provide structure. Press the rest into the bottom of a 9 × 13-inch baking dish; the crust should be 1⁄2 inch thick. Again, scrape down the sides and mix again for another minute. For oat cookie, preheat oven to 180C. These sprinkle cookies take some time, but, believe me, they are well worth it! Bake Club Brown Sugar Pavlova . Bake Club Lemon Ice. Make the crust: Mix together the cake mix, butter, and egg in a bowl. Funfetti was our favorite cake, so we used the mix to make cutout cookies. 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.” Let the cakes cool completely in the pans on a wire rack before removing. At this point, I noticed that this batter looked and smelled just like classic confetti cake mix twice as good. It was All About Cake by Milk Bar’s own Christina Tosi. With that first layer in place, brush half of the milk soak over the cake with a pastry brush. When it comes to the citric acid, it adds a bit of tartness that cuts through all that sugar. You can find it in the canning section of some grocers. A small bowl, combine all ingredients your kitchen cool with these cookies! They 're so easy to eat, easy to find and already needed another. At ease, and lemon juice in a small bowl, sprinkle over... 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