momofuku milk bar exam: bonus points {birthday cake truffles}


Waste not, want not.

That was the principle behind this recipe. Because, can I admit something to you… remember that delicious Apple Pie Layer Cake I made a couple weeks back? Well, I might have thrown away most of the leftover brown butter cake scraps from that– and I’ve regretted it ever since! With any Momofuku Milk Bar cake, there’s bound to be leftovers. But don’t do what I did, the guilt is just too much to handle.


{precious cake scraps}

Instead, when I found myself with leftovers from last week’s Birthday Layer Cake, I decided to repurpose it Tosi-style. Hence the idea to transform all the remnants from the birthday layer cake into birthday cake truffles. It’s almost worth making the entire cake just to make these truffles… actually it is most definitely worth it.



While there’s a recipe in the book for carrot cake truffles using the leftovers from the carrot layer cake, there’s none for the birthday cake. No worries, I’ve actually tried the birthday cake truffles at Momofuku Milk Bar, so I figured I could piece together the recipe myself. And I have to say, I am quite proud of myself cause these little treats are delicious! It’s all the ingredients of the birthday layer cake plus white chocolate– of course they are!

The best part is, since you’re just working with leftovers there’s no baking involved. These took me less than 30 minutes to mix, roll, and coat. Reduce, Reuse, Recycle, Resist (from eating them all in one sitting).


birthday cake truffles
inspired by Momofuku Milk Bar
makes about 15 cake truffles


  • scraps from Birthday Cake
  • 2-4 tablespoons milk
  • ½ teaspoon clear vanilla extract
  • 1 teaspoon rainbow sprinkles
  • 3 ounces white chocolate
  • about ¾ cup Birthday Crumbs, finely ground in a food processor

(1) Crumble the Birthday Cake scraps into the bowl of a stand mixer fitted with a paddle attachment. Add 2 tablespoons milk, vanilla extract, and sprinkles. Combine until moist enough to knead into a ball. If it is not moist enough to do so, add more milk one tablespoon at a time.
(2) Using a tablespoon, portion out about 15 even balls, each half the size of a Ping-Pong ball. Roll each one between the palms of your hands to shape and smooth it into a round sphere. 
(3) Put the ground birthday crumbs in a medium bowl. With latex gloves on, put 2 tablespoons of the white chocolate in the palm of your hand and roll each ball between your palms, coating it in a thin layer of melted chocolate; add more chocolate as needed.
(4) Put 3 or 4 chocolate-covered balls at a time into the bowl of birthday crumbs. Immediately toss them with the crumbs to coat, before the chocolate shell sets and no longer acts as a glue (if this happens, just coat the ball in another thin layer of melted chocolate).
(5) Refrigerate for at least 5 minutes to fully set the chocolate shells before eating or storing. In an airtight container, the truffles will keep for up to 1 week in the fridge.

8 thoughts on “momofuku milk bar exam: bonus points {birthday cake truffles}

    • Hi Catey Lou,
      You are so right. The resisting was absolutely the hardest part! I wanted to share with my coworkers though so I couldn’t eat them all. Yes, I am a saint.
      I think Christina Tosi uses McCormick clear imitation vanilla but I couldn’t find any so I used the Wilton brand that I purchased from Michael’s. Hope that helps!

  1. Gorgeous! They look just like the ones at the shop!!
    I am eager to try out one of the combinations she hinted at in the comments on the recipe’s page… it was so subtly stated but then I started thinking about it and I was like… yeah, I’d definitely have to make a crazy time-consuming-but-totally-worth-it-in-the-end-uber-unreal cake from this book, just to have the leftover crumbage, to mix up with awesome other sub-recipes in the book… “Chocolate Chip Cake (page 94) scraps with Fudge Sauce (page 136) and ground Peanut Brittle (page 189) couldn’t be anything but a success.” …oh Tosi. Gahh.
    The combinations are literally endless!
    Anyways lovely post! I am sure they were super moist and tasty on the inside an crunchy on the outside (love those hundreds & millions little sprinkle guys). Awesome.

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