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About All About Cake: A Milk Bar Cookbook
Product Description Welcome to the sugar-fueled, manically creative cake universe of Christina Tosi. It’s a universe of ooey-gooey banana-chocolate-peanut butter cakes you make in a crockpot, of layer cakes that taste like Key lime pie, and the most baller birthday cake ever. From her home kitchen to the creations of her beloved Milk Bar, All About Cake covers everything: two-minute microwave mug cakes, buttery Bundts and pounds, her famous cake truffles and, of course, her signature naked layer cakes filled with pops of flavors and textures. But more than just a collection of Christina’s greatest-hits recipes (c’mon, like that’s not enough?) this book will be your guide for how to dream up and make cakes of any flavor you can think of, whether you’re a kitchen rookie or a full-fledged baking hardbody. Review "Game-over good."—Food52 “Kind of like calculus, baking is a precise art that takes a bit of time to master—and there is no better teacher than Milk Bar genius Christina Tosi. Like the best mathematicians, Tosi makes baking come alive in unbelievable ways.”—The Kitchn “It’s a universe of cake truffles, banana-chocolate-peanut butter cakes and cereal-milk ice cream and we just live in it. The owner of Milk Bar (and creator of the naked cake) reveals all of her bakery’s secrets, with clear instructions that even kitchen rookies can follow.”—PureWow About the Author CHRISTINA TOSI is the two-time James Beard Award-winning chef and owner of Milk Bar. Known for baking outside of the lines and turning dessert on its head, Christina founded Milk Bar in 2008, with locations now in New York City, Toronto, Washington DC, Las Vegas, with a Los Angeles location coming soon. Christina has been a judge on Fox's MasterChef series, and was featured on the hit Netflix docu-series, Chef's Table: Pastry. She is also the author of two additional cookbooks, Momofuku Milk Bar (2011) and Milk Bar Life (2015). Excerpt. © Reprinted by permission. All rights reserved. the truth . . . . . . of the matter is that growing up I didn’t really love cake. (I KNOW!) I was a fool for dense, fudgy brownies, crazy cookies warm out of the oven, and—my childhood fave—gooey butter cake (which is technically not even a cake! It’s a bar cookie.). Cake was a bit boring to me, almost always the same old formula: a spongy base with some muted flavor, sweet frosting on top. Nine times out of ten, I’d just scrape and eat the frosting off the snooze fest, leaving the cake behind, naked and afraid. To be fair, cake was fun to have at birthdays and celebrations because I do love dessert rituals. And it meant, if I played my cards right, I could finagle enough frosting to keep me going through the afternoon and still have a little for a slumber party pick-me-up. To me, cake was really just a vehicle for a frosting fest. It wasn’t until 2005 that I started really thinking twice about cake. More specifically, layer cake. I had over a decade of home baking under my belt, been to culinary school, and worked my way up in top NYC restaurants, but had still never met a cake that made me swoon. I had started making desserts for the Momofuku restaurants and had found my voice as a pastry chef through the desserts that I adored—ice cream, pie, cookies. The thing I never dared put on the menu was the dessert I never felt was truly lust-worthy. But as my imagination grew, I became obsessed with figuring out how to fall in love with cake. I sat down and considered the things that bummed me out about cake: Cake flavors are dull and boring. Cake is usually overbacked to make it sturdy enough to be layered or topped. Cake is usually just one soft spongy bit. Why take the time to make cake so beautiful on the outside if it's just a snooze fest when you bite in? Cake, as I knew it, felt like a throwaway, a statue that told no story, and wasn’t that awesome to eat. But it’s tradition. We’re told it’s decadent, so we turn a blind eye, or turn off our taste buds, and lift ou
