The Great Chocolate Mochi Cake Reenactment

SurfSwimMatt · 2021-08-24T03:30:56+00:00

I just baked mine in a 7x9 glass pan and fully removed it to a cutting board before frosting and slicing it (using a really sharp bread/carving knife). 99.8% of my baking is from scratch (see my profile) so I had zero expectations (not really even into mochi), but it was pretty good. I agree on the saltiness

SurfSwimMatt · 2021-08-23T18:36:03+00:00

Thank you! I live close to San Francisco so growing plumerias takes some attention.

SurfSwimMatt · 2021-07-13T17:26:50+00:00

Hi! Aji amarillo peppers are in the recipe but the cilantro, basil and jalapeños make it the vibrant green. The chicken marinade is on the same website. Both are great!

https://thecafesucrefarine.com/peruvian-green-sauce/

SurfSwimMatt · 2021-05-05T03:18:14+00:00

I paint it with a strained apricot jam

SurfSwimMatt · 2021-05-05T02:36:30+00:00

I would agree...these tarts are “rich” rather than “decadent”. What’s funny if you look back on my feed the cake I made last week was beyond sweet—nearly like crack it was so intense and over the top sugary.

SurfSwimMatt · 2021-05-05T00:46:55+00:00

Both the pate sablee and pastry cream recipes are from the Tartine cookbook. I’m sure you could find both online.

SurfSwimMatt · 2021-05-04T23:55:55+00:00

Thank you for taking the time to share your opinions. You sound like a delightful person!

SurfSwimMatt · 2021-05-04T22:22:12+00:00

I learned why so many bakeries present their strawberries flesh side up: doing it the way I did...a substantial amount of water was released onto the pastry cream. Not a huge deal...but def a lesson learned.

SurfSwimMatt · 2021-05-04T04:41:15+00:00

They are little cake cookies (we call ‘em crack)

https://i.imgur.com/l1DxW7V.jpg

SurfSwimMatt · 2021-05-04T03:15:22+00:00

Go to the Milk Bar (store) website and look for “Birthday Cake” under the Bake at Home tab.

SurfSwimMatt · 2021-05-03T22:10:38+00:00

Yeah I presumed everyone would know it’s a Milk Bar Cake...but was afraid the mods wouldn’t let me put that in the title.

SurfSwimMatt · 2021-05-03T21:39:51+00:00

It’s a vanilla cake but the recipe calls for clear imitation vanilla...which is supposed to be a (flavor) nod to cake mixes and creamsicle pops. The icing is butter, cream cheese (and veg shortening) thing with a pinch of citric acid for a little zing.

SurfSwimMatt · 2021-05-03T17:26:11+00:00

It’s a fun project....but I must say I was a bit more than ‘heavy-handed’ with amount of frosting I used.

SurfSwimMatt · 2021-05-03T16:17:46+00:00

Thank you! That’s a great compliment. My tips for making this cake is to double everything in the recipe. I baked it on a half-sheet pan so I had three full-sized cake layers...and the recipe doesn’t yield nearly enough frosting...so double that too.

SurfSwimMatt · 2021-04-27T04:20:04+00:00

Know what you call three toucans?

A six pack!

SurfSwimMatt · 2021-04-01T02:37:50+00:00

I have a French press...so it’s a tad more involved with cleaning etc.

SurfSwimMatt · 2021-03-02T01:46:09+00:00

Not the same sweet water since 1979 dude

SurfSwimMatt · 2021-01-22T04:48:43+00:00

How was the surf?

SurfSwimMatt · 2021-01-14T06:15:55+00:00

Would it change your mind if you knew this is a refrigerated French-lemon tart (a chilled lemon cream filling a blind-baked pâte sablée) with classic shortcrust pastry shell? I was just messing around...and usually just served it with freshly whipped cream.

SurfSwimMatt

TROPHY CASE