With this birthday cake to celebrate the birthday blog. 5 years old are who have passed dede Loleta began to tell you recipes and travel, and the truth is that they seem to me more because it's been very good things.
This last year I've done much TV and I have discovered that I enjoy this. And lately I have finally started with my adventure on Youtube. It was number one on my list of goals for this year is that I can not be still
Best of all are still being you. I love to count with you., know that you are there, I write and ask me. Thank you for hosting me as well and follow me. And I hope to see you all for the nets.
But a birthday is nothing without cake and gifts.
Birthday cake you are already seeing the colorful and fun that is. It is a cake that taught me how to make Cristina Tossi, the pastry-chef of Momofuku, one of the best restaurants in New York at your branch for desserts Momofuku Milk Bar, where he develops all the desserts for restaurants and events Momofuku. A super cake will be.
I was lucky to learn from her some of his creations star, and this cake I was captivated. Since then I have made it many times, modifying and replacing flavors and ingredients (which my mother prefers is the mango and chocolate). But this today's birthday cake is the favorite of my son.
It is a birthday cake fun, full of colorful and flavorful vanilla. The most characteristic is that it does not use natural pure vanilla, if no aroma of vanilla. Here You can find her Wilton brand.
So does not need to be your birthday, also can be made by the communion of your niece for a farewell at work, a party or because you feel like it. It's beautiful and is very rich, and remember that if I can do it you also. It is not only difficult to entertaining, so get up and do not forget to send me your photo that I love to see how you have been. And don't forget to watch the video to learn more about birthday gifts. Happy birthday!
BIRTHDAY CAKE
BIRTHDAY CAKE
BIRTHDAY CAKE
For the birthday cake
- 250 g sugar
- 50 g brown sugar
- 105 g butter
- 3 eggs
- 110 g of buttermilk - can be replaced with the same amount of creamy nonfat yogurt or the same amount of milk with a tablespoon of lemon juice (this cso must let stand 10 minutes)
- 8 g of clear vanilla extract
- 6 g baking powder
- 245 g flour
- 3 g of salt
- 65 g of vegetable seeds oil
- 80 g of rainbow sprinkles (60 g + 20 g)
For crumbs or birthday crumble
- 100 g sugar
- 25 g of brown sugar
- 20 g of rainbow sprinkles
- 80 g flour
- 2 g baking powder
- 10 g of cornstarch
- 12 g of clear vanilla extract
- 40 g of seed oil
For the birthday cake syrup
- 55 g of milk
- 4 g clear vanilla extract
For the frosting's birthday
- 165 g of butter at room temperature
- 1 g baking powder
- 25 g of glucose or corn syrup
- 55 g of cream cheese
- 150g icing sugar
- 12 g of clear vanilla extract
- 2 g salt
- a few drops of lemon juice (or citric acid but here no e is easily)
Directions
Baba
1 preheat the oven to 175C. Place on a 22 x 33 cm baking tray approximately a foil baking pan and grease it. Book
2. mix the flour, yeast, salt and 60 g of noodles of colors in a large bowl. In another bowl, mix the buttermilk, oil and vanilla.
3. using an electric mixer speed to medium, beat granulated sugar, butter, and brown sugar until the mixture is light and fluffy, about 4 minutes.
4 Add eggs one to one, beating to combine between additions and occasionally get whatever remains at the sides and at the bottom of the bowl. Continue beating the mixture, occasionally get whatever remains at the sides and at the bottom of the bowl, until almost doubled in volume and the mixture is very light, airy and pale yellow, about 4 minutes.
5. with the mixer on the lowest speed, add the buttermilk mixture until incorporated. Add dry ingredients, beating until well mixed, about 1 minute.
6. with a spatula, scrape the walls and the bottom and tip the mixture into the baking tray. Sprinkle with the rest of the noodles of colors and bake for 30-35 minutes until the cake is golden brown and Pierce with a toothpick comes out clean.
7. remove the cake from the oven and cool on a rack and if you hurry, you can chill it in the refrigerator or freezer. So Cristina taught it to me, and works because the cake is very thin and does not suffer in the texture. If you won't be using immediately, once cold wrap well in plastic wrap and store it in the refrigerator up to 3 days.
For the crispy crumbs or crumble
8 Preheat oven to 150 c. Place a baking envelope paper a baking tray. Book
9. mix flour, granulated sugar, brown sugar, noodles of colors, yeast, and salt in a medium bowl.
10 Add the oil and the vanilla, and using your hands, mix until everything is well blended and large lumps when the mixture is pressure. As if you were doing a crumble, spread on the baking prepared by putting the mixture into pieces (some small, some large).
11 bake, stirring occasionally, until the crumble is golden coloured clear and crisp, 10-12 minutes (will harden as it cools). Allow to cool completely. Wrap the crumbs in plastic wrap and store at room temperature up to 5 days.
For the frosting
12 combine butter and cream cheese in a large bowl of an electric mixer with paddle attachment. Beat on medium-high speed until the mixture is smooth and fluffy, 2-3 minutes.
13. with a spatula, scrape the walls and the bottom and slowly add 1 tablespoon clear vanilla extract and corn syrup. Beat until mixture is smooth and silky bright white color, about 3 minutes.
14. with a spatula, scrape the walls and the bottom and, with the mixer in low, add icing sugar, salt, baking powder and lemon juice, until they are well combined. Increase the speed to medium-high and beat until a shiny, soft, white icing to form about 4 minutes
15. you can make in advance and store in an airtight pot without air for a week in the fridge.
For the Assembly:
16. with the help of a kitchen about 15 cm ring, cut 2 circles of cake. The remains will help us form the layer below.
17. Insert a base and over the ring on which we are going to assemble the cake. Cover by inside with a strip of acetate. Put in the base cake remains pressing with the year to form a flat layer and you are not holes uncovered.
18 mix ingredients syrup (milk and vanilla) and with a kitchen brush or spoon, paint the base of the cake, moistening it.
19. put 3 tablespoons of frosting on the cake, and with the back of a spoon to spread well on all the cake. Sprinkle 1/3 of the crunchy crumbs (crumble) evenly over the frosting and put pressure to remain stuck in the frosting. Cover with other 3 tablespoons of frosting and the part of the back of a spoon to spread well.
20. now lay another strip of acetate on which we had already put. In this way we will climb to the height of our mold. Place one cake on circles (save the more beautiful for the last layer that is above) and repeat with the syrup, the frosting and the crumbs ending with another layer of frosting.
21 place the last layer of cake on top. Wet the sponge cake and cover with the remaining frosting and flatten it well. Completion depends on each one but in the Milk Bar they end it with the frosting as flat as possible. Finish covering with crunchy crumbs.
22 put the cake in the freezer and freeze at least three hours (can be frozen up to 2 weeks) so that the cake is compact and does not break. Three hours before serving the cake, remove from the freezer. Remove the ring and the acetates, and let defrost in the refrigerator for at least 3 hours (in the fridge will hold up to 4 days)
- It's a spectacular cake, and is not difficult although laborious, so we have made parts in advance: sponge cake, frosting (cream) and the crunchy crumbs in advance and assemble the cake the day before that let's you take.
- Preparation time: 3 hours longer than chilled (6 hours)
- Difficulty: medium-high but more by the order and the steps that we must take, which because of the difficulty
- Servings: 10
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Birthday cake looks very pretty I hope to do it and that it is equal to me and has a good taste photos help one as decorate ud makes it easy for one
Hello Yazmin because you have to do it. You'll see as you get very rich and hassle-free. Just follow the steps with patience and if you have any questions, write me that you try to help. A hug and thank you very much for being here with me :)
Holaaa looks delicious but if I want to add flavor to the frosting as I would for example passion fruit
Well, you'd have to do it with aroma because if you add fruit pulp you won't have a thick cream to cover it, sorry. A hug and you'll tell me
Loleta congratulations!
You have an impeccable track record and lots of energy and "desire" to transmit very well in every post.
I understand that you mean the Momofuku ("momo" of peach), I have a friend who lived nearby, I'll ask you if you have tried any of these fabulous cakes!
Sweets aren't my strong and do not give me much satisfaction, one question, when does not go well the masses, cakes, creams... take advantage of it somehow?
Thank you!
Ay Maraura that you finger has played me a dirty trick. Thousand pardons and has this cured the error. My have wings by let me know thank you. The
Masses that don't leave you well because they have not gone or have become dry, you can use them in a pudding, biscuits like already hard. You put them in a mould cake crumbles. You bates a few eggs and add them a little milk, vanilla and qzucar and Bake until they are set. You can incorporate a little jam ode Nutella and you have a new dessert with leftovers. I hope I helped. A kiss and thank soor write
A question because it leads the frosting, yeast that serves
Hello Zulema, the yeast works as stabilizer and makes frosting stamina much better. You could use cornstarch if you prefer but yeast works very well. A hug and thank you very much for writing
Hello, the cake was very wet compared to those in the photo, 65gr of oil measured on scale?
Hello beautiful well if all the ingredients measured and if you left too wet it may be a little oven time. Oven times are never accurate because each oven is different. But this recipe is from the Milk Bar and has always worked out for me. huge kiss and I hope the next one works out for you. I'm sure she was very rich
Noodles of colors to use that I have used have lost color
Hi Cati,
That I use are funcakes. They also sell them by colors in pastry shops.
Those who sell in the supermarket are useless because the color will be. I feel that it has passed you beautiful!
Hello Loleta, I loved your birthday cake and I did it to celebrate my birthday. I've had a little problem, when adding the milk with lemon to mass has been cut. Because it has happened? It can be arranged?
Thanks a lot!!!
Of course! It continues only beating a few minutes and be arranged. If you do not add one tablespoon of flour and see how back to flirt. A hug
I want to make this cake for my granddaughter's birthday. He asked me if it will look good without the crispy crumbs and if it will hold well without freezer. I love your blog Loleta
Hi maria, crumbs give a crisp rich super touch, but you can replace them with cookies if you want to keep that crunchy touch. It holds the frozen perfectly. A hug and thank you very much for your words. A hug
Hello, I need to know if the yeast powder is the same as baking powders. Thanks a lot
Hi Javier, delighted. Yes l wand powder is the same as baking powders. Greetings and nothing!
Thanks a lot!!
You're beautiful!
Hello Loleta, first of all, tell you that I am delighted to have known your block. I'm making the cake right now and the doubt is that to make the crumbs it doesn't put the amount of oil, you. Could you help me?
Hi beautiful, I'm sorry I didn't read you before. But the recipe does! That's 40g of seed oil. One hug and you'll see what a cake marvel. Thank you for writing and for your words. A kiss,
Hello Loleta,
I made the cake yesterday, I followed all the steps, except that the vanilla was not transparent and the frosting has come out with color as usual, but it has come out very sweet too, especially the frosting. You try the cake and crumbs separately and very good, but together a bomb. The icing sugar was from a supermarket (manufacturer) brand, can it be for that?
Hi Maria, I've never used that sugar. This sweet cake but I hadn't been told anything before the frosting and it's been made by a lot of people who sent me their pictures. Sorry, but I don't know what to say to you, pretty. Big kiss
Hello Loleta! Thank you for adapting the recipe in Spanish and to our ingredients that we have... In the original recipe I have seen that for both cake and frosting use shortening which is vegetable fat that is Crisco not? The truth is that I don't like to use it very much and I like that you don't do it in your recipe but I wondered what difference it means not doing it, if it changes the texture or something .... Thank you and greetings!
Hi Joana, yes it's Crisco and I don't like to use it either but they do it constantly. Thank you for writing beautiful