You guys I'm well again, I'm well again. No more loafing in bed I can wander and be free. Right in time for some ol' familiar North Carolina faces to show up to pay me a visit. My freshman year roommate and her boyfriend are up in the big city and it was such a comfort to see them. We went to whiskey bars, met people, played games with said new people and wandered around Brooklyn. Sara and I have the same sarcastic sense of humor that makes us get along so well. Last night we were looking for sushi places in the west village and we accidentally wandered into a Michelin rated 2 star restaurant. It was pricy, but we shared some rolls, felt hilariously out of place and had a bit of fun making fun of ourselves there.
And now I'm back to making cakes and cupcakes for Vanessa's blog!
Vanessa asked that I make a sprinkle covered, super fun birthday cake, so used this opportunity to incorporate Christina Tosi's 'cereal milk' into a delicious vegan cake! I made my own cashew milk, soaked it in Fruit Loops and then I made the tastiest birthday cake I've maybe ever made? Seriously, I ended up eating so much of this I almost went on a detox afterwards. Still worth it.
These photos were styled by Vanessa Rees, and you can find more words by me, and more professional looking photos on her blog! I used my Pentax film camera to take all these photos. Feeling a bit inspired by Apartment 2B baking's film food recipes.
For the cashew milk:
I used this recipe
Cashew Fruity Loop ‘Cereal Milk
adapted from Momofuku milk bar’s cereal milk recipe, makes 2.5 cups
2 ¾ cup Fruit Loops
3 ¾ cups of your homemade cashew milk
¼ tsp of salt
I. Preheat the oven to 300 degrees.
II. Spread the Fruit Loops out on a parchment lined sheet pan. Let toast in oven for 20 minutes. Let cool.
III. Transfer the toasted Fruit Loops to a large pictcher or bowl. Pour the milk in and stir vigorously. Let steep for 30 minutes at room temperatre.
IV. Strain the mixture over a medium bowl. Once the milk is mostly strained, using the back of a ladle or spoon, or your hand, wring the rest of the liquid out of the Fruit Loops, without pushing the fruit loops through the strainer.
V. Whisk the salt in and store in the refrigerator!
Cereal Milk Birthday Cake:
makes 3 layers of 6” cake
2 cups cashew cereal milk
2 teaspoons apple cider vinegar
1 ½ cup granulated sugar
⅔ cup vegetable oil
1 tablespoon vanilla extract
2 cups all purpose flour
3 tablespoons cornstarch
¾ teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon salt
⅓ cup sprinkles
I. Preheat the oven to 350 degrees Fahrenheit. Grease three 6” pans and line each with parchment circles.
II. In a large bowl whisk together the cashew milk and the vinegar. Let stand for 5 minutes. It will ‘curdle’ a bit, so don’t worry. Add the sugar, oil, and vanilla extract and whisk until the mixture is smooth.
III. Sift together flour, cornstarch, baking soda, baking powder, and salt.
IV. Add the dry ingredients to the wet ingredients and whisk until smooth and well combined. Divide the batter evenly between the three pans. You can use a scale to do this, but I just eyed it. Bake 22-25 minutes, or until a toothpick inserted into the middle comes out clean. Cool for 15 minutes and then turn the cakes out and let cool completely before adding any icing.
Cashew Cereal Milk ‘Buttercream’:
¾ cup non-hydrogentated margarine (I used original Earth Balance)
¾ cup non-hydrogenated shortening
4 ½ cups powdered sugar
1 tablespoon vanilla extract
¼ cup cashew cereal milk
a pinch of salt
I. Take an electric mixer and beat together the margarine and shortening on medium speed for 2-3 minutes, or until creamy.
II. Add the powdered sugar and beat on low until combined. Turn the mixer to medium high speed and beat 2-3 minutes.
III. Add the salt and vanilla and beat until incorporated.
IV. Add the cashew milk gradually until the buttercream is a spreadable consistency, but not too liquid-y.
Finally, assemble your cake and cover it in sprinkles! Enjoy!