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
Recipe adapted from Momofuku Milk Bar by Christina Tosi
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....