Ok so this cake is inspired by the Milk Bar in New York. Next time I’m in my hometown, I plan to make a quick trip to New York to grab a birthday cake. Christina Tosi, the Founder of Milk Bar, has always inspired me. What I love most about her cakes is the rustic style that makes each cake different from the other.
For Brick's one-year anniversary, I wanted to create a "stretch project" of sorts. I am still learning to bake- science and math have never been my jam- but I was excited to stretch my skills and bake a cake from scratch. I did a little research and decided to make a dairy free version too! I did a taste test with some of my friends and both cakes were a hit! The non-dairy cake was the fan favorite- moist, flaky, and airy with a lemony note. The blueberry filling is thick, rich, and slightly tart.
Assembly was my favorite part! It’s easy to execute and packs a visual punch. To start, you want to take a cake collar (something like this one here) or a piece of clear acetate (I bought a sheet from the art store and cut the your desired height). Line a 6-inch cake tin with the acetate or cake collars and tape. After allowing the cakes to cool completely, roughly cut the cake into 6-inch circles. You should get two full circles and 2 halves out of a 10in x 14in (38.7x26x1.91 cm) baking sheet. Crumble the remaining cake and use for texture/fill within the cake layers.
Start with a cake circle (save your best/smoothest circle for the top) and press it gently into the bottom of your wrapped cake tin. Start adding your layers- I alternated cake, filling, crumbs, icing, cake, icing, crumbs, filling, cake icing- but you can do whatever you like as long as you have a solid cake circle on the top and bottom!
Let the cake chill in the freezer for at least three hours. Remove from the freezer two hours before you are ready to eat. Voilá- MAGIC.