Tuesday, 29 May 2012

Birthday Cake Crumb Recipe


I made this yummy Birthday Cake Crumb because I was dying to try Momofuku Milk Bar's  recipe for Confetti Cookies and like most things in the Momofuku Milk Bar book you need to make a few things before you can actually make anything. The glorious cookie post is coming up but first we need to start with the Birthday Cake Crumb.


This Crumb is so simple to make and tastes beautifully shortbready. The sweet, sandy little clumps are bursting with birthday cake flavour and I absolutely love the idea of baking this deliciousness into cakes and cookies, sprinkling it over buttercream laden layer cakes and of course serving generous portions of ice cream with birthday cake crumb to top!


Birthday Cake Crumb


Makes about 275g

100g caster sugar
25g light brown sugar
90g plain flour
1/2 tsp baking powder
1/2 tsp kosher or sea salt
20g (2 tbsp) rainbow sprinkles
40g grapeseed oil
1 tbsp vanilla extract

Heat the oven to 150C.

Combine both of the sugars, flour, baking powder, salt and sprinkles in the large bowl of a free standing mixer.  Using the paddle or flat beater attachment, mix the dry ingredients on a low speed until well combined.

Add the oil and vanilla and mix until evenly distributed.  The wet ingredients will act as a glue to help the dry ingredients to form clusters. Continue mixing until the clusters have formed.

Spread the clusters out on a parchment lined baking tray and bake them for 20 minutes, breaking them up occasionally.

Let the crumbs cool completely before using in a recipe or storing. 

The crumbs will keep fresh in an airtight container for 1 week at room temperature or 1 month in the fridge or freezer.


Mmm...delicious, sugary, crumbs....

3 comments:

Paris Pastry said...

It looks so colorful & happy! So perfect for a birthday party! :)

x

Snooky doodle said...

Nice recipe ! have to try this :)

Dom at Belleau Kitchen said...

and I assume fits nicely into a Jiffy bag and sent to Belleau Cottage, Alford...