Milk Bar Cake Truffles-Fantastic Home Made Recipe

Hey..Its your birthday!!! Celebrate all the good things in life with these amazing Birthday Milk Bar Cake Truffles without wearing  any  colorful headband or a denim apron to make Milk Bar magic in your own kitchen. All you’ll need, as it turns out, are a few baking essentials, some sprinkles and patience.The lauded milk bar founder and James Beard Award-winning pastry chef just shared some of her most iconic recipes, which means we too can whip up layer cakes and cereal milk for every occasion—and though birthdays come but once a year, Tosi’s famed birthday cake truffles are so good we could eat them nonstop.Cake truffles, however, are also an ideal treat for when you don’t want to follow a recipe at all, when you have ingredients you want to use up, and when you just want to have a good time.

What are Milk Bar Cake Truffles ?

Milk Bar birthday cake truffles are the leftover scraps scraps of cake in the Milk Bar bakery.The original birthday truffles Milk Bar recipe takes cake scraps, mixes it with vanilla milk, makes a sticky dough and tosses each truffle in white chocolate and then a sugary flour “sand.” The Milk Bar truffles are delicious, but man that is a lot of work for some crushed up cake.

Ingredients

For Cake Base

• 2 teaspoons clear vanilla extract
• 2 cups cake flour
• 1½ teaspoons baking powder
• ¾ teaspoon kosher salt
• ¼ cup rainbow sprinkles
• Plus 2 tablespoons rainbow sprinkles, reserved
• 2 cups melted white chocolate, reserved for truffle assembly
• 4 tablespoons butter, room temperature
• ⅓ cup vegetable shortening
• 1¼ cups granulated sugar
• 3 tablespoons tightly packed light brown sugar
• ½ cup buttermilk
• ⅓ cup grapeseed oil

Cake Base Making Process

• Heat oven to 350˚.
• Mix the butter, shortening and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes.
• Scrape down the sides of the bowl, add the eggs and mix on medium-high for another 2 to 3 minutes, then scrape down the sides of the bowl once more.
• On low speed, stream in the buttermilk, oil and vanilla.
• 4 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely homogeneous (there should be no streaks of fat or liquid). Stop the mixer and scrape down the sides of the bowl.
• add the cake flour, baking powder, salt and the ¼ cup rainbow sprinkles. Mix for 45 to 60 seconds, just until your batter comes together at low speed.
• Coat a quarter sheet pan with cooking spray
• Using a spatula, spread the cake batter in an even layer in the pan.
• Sprinkle 2 tablespoons rainbow sprinkles evenly on top of the batter.
• Bake the cake for 30 to 35 minutes. The cake will rise and puff, doubling in size, but will remain slightly buttery and dense. At 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. Leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests.
• Take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer. The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 4 days.

For Birthday Sand

• ¼ teaspoon kosher salt
• 1 tablespoon rainbow sprinkles
• 1 tablespoon grapeseed oil
• 1 teaspoon clear vanilla extract
• ¼ cup milk
• 1 tablespoon tightly packed light brown sugar
• ⅔ cup cake flour
• ¼ teaspoon baking powder

Birthday Sand Making Process

• Heat oven to 300˚.
• Mix sugars, flour, baking powder, salt and sprinkles in the bowl on low speed until well combined.
• Add the oil and vanilla and paddle again to distribute,continue paddling until the  dry ingredients form small sandy clusters
• Spread on a baking sheet and bake 15 minutes.
• Let it cool before its use nd grind down in a food processor if the crumbs are not small and sandy enough. Stored in an airtight container, the sand will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.

For Vanilla

To Make Vanilla Milk

• 1/4 cup sugar
• 1 teaspoon vanilla extract (whisk together the milk and vanilla in a small bowl)

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FAQS

QUES1:How long do Milk Bar Cake Truffles last?

ANS:Milk Bar Pie and cake truffles, which all require refrigeration, stay fresh in the fridge for 7 days and up to 1 month in the freezer. Cakes can be stored in the fridge for 5 days and up to two weeks in the freezer

QUES2:What are Milk Bar truffles made of?

ANS:The original birthday truffles Milk Bar recipe takes cake scraps, mixes it with vanilla milk, makes a sticky dough and tosses each truffle in white chocolate and then a sugary flour “sand.” The Milk Bar truffles are delicious, but man that is a lot of work for some crushed up cake

QUES3:What are Milk Bar truffles?

ANS:My favorite offering at Milk Bar is our cake truffles, spawned entirely from leftover bits and pieces of cake! You can choose to follow the recipe, or get crazy, without our guidance, using leftovers to concoct your own.

QUES4:Do cake truffles need to be refrigerated?

ANS:Cake Truffles – should be refrigerated and will remain fresh for seven days. Or, they can be stored up to one month in the freezer. Layer Cakes – should be stored in the refrigerator for up to five days, and up to one month in the freezer.