So last year, I was at pub trivia night in Brooklyn and one of the questions was: Name all four members of the band, The Black Eyed Peas.
Ok… well Fergie, obviously. Um, Will.i.am. Alright, we got this. Uh, gosh what’s his name… the one with the, you know, I…… and that’s as far as we got. Because NOBODY could remember what the other two even looked like. Answer: Fergie, Will.i.am… Taboo and apl.de.ap. Ohhhhhh… yah, I totally didn’t know that.
What I do know is that it makes for a nice segue into this apple-de-app dessert, Apple Pie Layer Cake aka Momofuku Milk Bar Exam no.3! no.1 was cookies, no.2 pie, and now CAKE. But Momofuku Milk Bar cakes are unlike any other cake I’ve ever seen or made. Christina Tosi is like the Betty Crocker of the future, so of course her cakes are assembled in a cake ring, wrapped in acetate sheets, and presented with their sides unfrosted.
Although I usually like a perfectly frosted cake, I’m marveled by this presentation. It reminds me of a trifle in which you see each layer of the individual components of the dessert. But let me tell you, I had a bit of a doozy tracking down the equipment.
- 6-inch cake ring: Ok, I just bought this one off Amazon so not that hard.
- acetate sheets: ??? You’d think in a city like New York, I’d have no problem finding them but when I went to Michael’s they told me to try Staples. I went to Staples and they said ‘maybe Michael’s?’ Needless to say, I Amazon-ed these last minute as well and was biting my nails with worry, afraid that they wouldn’t arrive in time for me to make this cake for my friend Emily’s birthday.
But they did and I sighed in relief and I made this cake and my friends all ate it. All’s well that ends… with cake. So word of advice, if you’re planning on making any Momofuku Milk Bar cake, make sure you locate all the necessary parts at least a week before you need them. Now, I’m not gonna lie. There’s a lot of parts to this cake. Just make sure you have everything prepared and stay really organized (the finished cake has to freeze for 12 hours before being served, so it’s not a last minute dessert).