Well folks, we’ve got some birthdays coming up! My oldest and I share the same birthday, believe it or not, and instead of doubling up on cakes (as appealing as that sounds), I like to do something that makes both of us happy campers. This year, he’s asked for a robot cake. Me? I want to try something out of a cookbook my parents got me last year–momofuku milk bar. I love reading cookbooks (I have over 100 of them) and this one is different than any other I’ve yet to peruse. From ‘cereal milk’ to ‘the crunch,’ Christini Tosi offers up recipes that combine her expertise as a pastry chef with her guiltless love of homey baking. This is a woman who committed herself to replicating her childhood (and adulthood) love of Funfetti cake mix and frosting from scratch.
While I don’t plan to construct a layer cake, I did want to try each component of her recipe for Birthday Cake–the Birthday Cake Crumb included. What is the crumb, you ask? Think of sandy, sweet, slightly salty, little crunchy bits that could happily find their way on top of all sorts of desserts…or just be eaten shamelessly by the handful. Though I don’t think I’ll use them on my robot cake, I will be using them to make momofuku’s Confetti Cookies. Yay for birthdays!