Momofuku Apple cake?
Has anyone made, or had the original the Momofuku Apple cake recipe? How did you like it, and all of the components- is there anything you would do different? Ive been asked to make a wedding shower cake for people who love apple pie and of course this is the first recipe that I thought of. I am considering using a reliable spice cake recipe I know and love instead of the original, but keeping the other components.. Thoughts?
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I loved the naked sides of the cake and wanted them exposed, so I bought an adjustable cake ring from amazon (This one: https://www.amazon.com/Stainless-Steel-Adjustable-Round-Mousse/dp/B01LXLCI46/ref=sr_ph_1?ie=UTF8&qid=1515767354&sr=sr-1&keywords=adjustable+cake+ring). I doubled the cake recipe and baked in two quarter sheet pans. I used the ring to cut out the circles (plenty of yummy cake scraps left over!!) I then assembled with the acetate strips. It was no harder doing it for the 10 inch then it was for the 6 inch, if anything, it was a bit easier to get in there and spread things evenly.
I doubled the liquid cheesecake recipe and baked it in a glass 6 cup pyrex (Note: I've never been brave enough to line my pyrex with plastic wrap as suggested in the recipe. Seems to work just fine to just bake it in the glass. Not even 100% sure what the wrap would add...)
Definitely need to freeze the entire cake, at least overnight. But, it traveled so well while frozen! Probably better than a fresh made cake. I took it right from my freezer to a cooler and then we had to drive ~2 hours to my friend's wedding shower. It finished thawing at the shower (although, if I could have been there a day early, I would have loved to thaw it in the fridge for a day). It was cold in the center, but not frozen. I did stick it with a skewer in the middle to see if it was still frozen, but it was fine :) So, my suggestion is to freeze and travel with it frozen. Once your at the party place, then undo the cake ring and acetate. (How far are you traveling? If it's a short distance, you may need to thaw beforehand, but I don't think that would really be a problem either. The cake ring and acetate really do a good job of holding everything together and the "liquid" cheesecake is pretty solid, especially when it's cold)
That's all I can think of right now... But if you have specific questions, I would be happy to answer!
With the normal 3 layers, it was about 6 inches high, give or take, the same height as the 6" cake in the book. For serving, I just cut it into thin wedges and it worked great. 4 layers might be a bit of a monstrosity - that thing would be huge! And I think you would need to make more than double recipes for 4 layers at 10". Would love to see if you did go this way though!
Good luck!
I LOVE the browned butter cake recipe, although not a fan of browning the butter in the microwave as suggested. The cake itself is not hard, and all the components can really be made in advance. I think it's great how it is, but by the third time, I made a few small changes: chopped the apples smaller for the apple filling, browned butter on the stove and not in the micro, and put more pie crumb in the layers instead of on top.
If you have any specific questions, I'm happy to answer them for you. I haven't delved much into the Milk cookbook, but I absolutely LOVE this recipe. Attached is a picture of the cake I made for my daughter's party, including her little extra "smash" cake that I made with the scraps!