I Made A Giant 50-Pound Birthday Cake

Hi, I'm Alvin, welcome back to Tasties Making It Big, the show where I make

giant

food for my friends. Yesterday I received a very funny message from my friend Victor, who was my first guest on my first episode of Making It Big, where I

made

him a

giant

hamburger. I think he has a surprise for me, so let's see what he said. I hope he was okay, brother. Listen. My

birthday

is coming up and he was wondering if you could help me. with something small last time, it was my

birthday

, a couple of years ago you combined it with a huge version of my favorite cheeseburger, so this year I want to make things a little more traditional and I was wondering if you could combine it.

I present myself with a massive version of my favorite birthday

cake

, my favorite birthday

cake

is from Momofuku Milk Bar, there is no butter cake, it will be a challenge, but I am sure that if anyone can do it, it is you, my brother, Okay, well, Vic said. He wanted Momofuku Milk Bar's birthday cake. This is Christina Tosi's recipe. She will add lots of softened butter and brown sugar shortening. If you're not familiar with Momofuku Milk Bar. It's a fan favorite destination that started in York. They have many locations. Now we're looking at Tostada, she also did an episode on Jeff's Table about that and his life story, and it's probably one of my favorite episodes of Chef's Table, drugs, uh, butter, sugar, lard and more sugar.

No, no, I'm not drunk, I promise. This will burn for a while. Next I'll combine buttermilk, which is very interesting for a cake, a little grapeseed oil and clear vanilla extract so this doesn't brown, it's more like a vanilla birthday cake extract I think that this is. In fact, it is very important to give this cake a characteristic flavor without making it look too dark. A little bit of mixing, so Todd has been working really hard to make the butter and sugar nice and fluffy. It doubles in size, so I think it's ready for some eggs. one at a time, it was fun.

I like those four bloops more. I hope you guys aren't tired of me saying bloop. Wow, look at that texture that is so fluffy and silky. This little mix of vanilla, buttermilk oil is passed on only. Get every last drop. looks great I'm going to scrape down the sides a little, that's important, it looks like cheesecake dough, they're like those soft, beautiful, delicious ribbons, we'll add the flour and in classic style, Alvin will probably spill quite a bit of this Alvin is going slow why does Alvin speak in the third person Alvin doesn't know don't spill it Alvin I'm sorry Todd I'm hitting his head too hard oh wow it only took 5 5 I don't think I spilled that at all and that baking powder, salt and rainbow sprinkles, a exclusive element.

I don't want to overmix the dough, so I'll scoop it out. I'll get you out, come on, get out, what the hell, buddy, here we go, this dough is? a cloud is very airy and to soften it, indicates the Danube Waltz Blue foreign foreigner this is the cake dough time to bake this one and about 20 more of these so we'll go back and bake some cakes oh okay everyone the cakes are baked I'm going to make the frosting, we're going to start with all fats, so two sticks of cream cheese with softened butter. I love cream cheese and butter.

Okay, everyone becomes friends, okay, a little salt, a little baking soda and a very interesting ingredient, citric acid. I'm not a scientist so I may be wrong, but citric acid is derived from fruits like citrus, for example lemon, orange, anything that tastes like that, so it adds a very nice sourness and sourness, it seems quite natural and reacts with baking soda. To make the frosting fluffy like the volcano experiment we did in elementary school, you add baking soda vinegar. A small version of that is happening in here to create air. I think you'll also be totally wrong anyway.

Let's continue here, we have some corn syrup or something like that. Glitter, lots of clear vanilla extract and another interesting ingredient, glucose, so glucose is another form of sugar, once sugar changes the way things are arranged, the texture changes, so it's like that pleasant. It has a glue-like consistency, but I think it adds a nice texture to this frosting, which is great, well, you can't have frosting without a lot of sugar, so I'm going to put a lot of sugar. I have a strong feeling that I'm going to spill. again but we'll see oh it's worse that we're spilling oh I taste sweet okay oh this tastes good that's so weird I can lick a cloud of sugar it's getting so fluffy it's icing there's even like little threads of sugar that the mixer just like caught, it's pretty, it's definitely not hair, but they are like little sugar icicles, we have a lot of cake, so a lot of frosting needs to be

made

.

One of the coolest things about Momofuku's birthday cake and all of their cakes is that they make a little crumbly cake inside which gives it a nice really crunchy texture, so I'm going to put a little bit of flour, a lot of sugar, remove the wrinkles, baking powder, salt, and we're going to mix that in a little bit and then more of this. vanilla extract of course, we're really using a lot of this vanilla extract today and then the vegetable oil because it makes it look crumbly, so the goal is to get this like a wet sand heavy texture situation, it's almost there. rainbow sand now ready, scoop this guy out on the tray, spread them out a little bit and then to get these chunks I'm just going to take a handful and press them into rough little balls and things like that so you get this nice little chunky texture, this is fun, it's like digging for gold but you make your own gold, we have little cake crumbs of all shapes and sizes, this will be big and turn out nice and crumbly and delicious.

I use a lot of sugar today, okay, so my cake finished baking and cooling. I'm going to start cutting out the shapes that we found like a colander that was too big macgyvered, ripped out the whole inside and we're going to use this to cut out the Cake, okay let's get in, oh that's soft, oh yeah, I didn't bake this in a circle because I need these kind of clean edges, so baking here is the rule and that's how Milk Bar does it, they bake rectangles and they cut very nice circles, so I think it's a great technique.

Some great snacks for later. One layer of cake among many. Do you have that many cakes in the back? I'm going to check that. I'll probably cut a little more. Let's put this together. cake all these cake crabs I'll combine them with some milk the same way Milk Bar makes their Famous Cake truffles all these cakes have to go somewhere, we'll make sure we don't waste any of it, lots of strange cakes, this one it's actually only half because well, we're still doing more there, so I'm going to assemble the cake as much as I can, to start to have a good base, there's a little bit of frosting, a little bit of glue, the first layer of the cake and to do.

To make sure this cake stays as still as possible, I'm going to use acetate strips, the same type of acetate they use at Milk Bar to assemble and stabilize your cake. It's really great, and one thing Milk Bar cakes also have is a little bit of soaking. So this is vanilla milk, same thing Clear vanilla extract, so vanilla milk. I think this helps the cake stay moist. In fact, I do this with any cake I make. I think this really helps achieve that delicious moist and sweet cake that we all love with a very easy salt glaze. time, as you can see, we have a giant vat of frosting here, oh yeah, that's what I like to see it come out nice and smooth and the cake crumbs really go in here.

I really like this part, it acts as a structural component and adds a lot of crunch and nice flavor. Place this on the cake and more frosting. Now you might be wondering, hey Alvin, that's a lot of frosting and you'd be right, but it's Victor's birthday and as you know on this show, it's called making it big, no. "Being a bit of a coward, so let's move on. I think birthday cakes have less to do with the taste of the cake and just the fact that it's a celebration cake, but this cake in itself is a reason to celebrate if it turns out well, we'll see, okay, layer one is done, time to continue, okay, the next one goes in beautiful, more acetate, come on, come down, more of this soak smells very good, more glaze, like this which apparently after doing all this with the equipment we will use more than 56 sticks of butter 28 8 ounce packages of cream cheese and 100 cups of powdered sugar and that's just the frosting I hope Victor is not on a diet I can already feel the weight turning this cake has already become a task in itself, okay, time to crumble, oh, come on re frosting, okay, oh, let's go to the bottom of the barrel with this one, okay, it was only two and it's.

Ring time number two, let's say we have a lot of strainers and we dismember a lot of them, we have a tape to Mark how tall this cake will be. Each mark is about three-quarters, almost a foot, so we'll just slide it over there. Oh, I want to take a little break and then I'll continue building this cake. I'll probably ask. For a little help I'm going to need a lot of coffee, a lot more cake, a lot more frosting and a lot of mental strength. I'll be here for a couple of hours. I'll see you in a moment.

Oh, it's been 12 years now I'm sitting on a stool, my lower back has been crying, but this is the result of hard work, dedication, a lot of teamwork from the culinary team and most importantly, sugar, every part of my being has been tested. I'm glad this is the end of the season because I don't think I can film another episode after this one, we have six whole rings on this cake, 10 rounds of cake, two containers of frosting and the only thing holding this up besides the rings They are hopes, prayers, thoughts and dreams, arms and wrists have also been pushed to the limit, speech is slowing, vision is blurry, palms are sweaty, knees weak, arms are heavy, there is icing on my apron , it's all Funfetti, a couple of last strokes to soften it and, ah, I'm going to take a nap. 30 minutes I'm going to put this guy in the freezer to set it up, it's going to have to chill overnight and I'll see you tomorrow, it's day two.

We have the cake out of the freezer freezing overnight so it's stable and we also have more cake crumbs, sprinkles, and truffles that the culinary team and I made primarily with leftover cake, so they're actually inspired by truffles from cake sold by Momofuku Milk Bar. Wow, now to the main task, I want to try to get these rings. off, we have a fire, don't try this at home, okay, here we go, let's defrost the sides, okay, that should be fine, let's take these rings off, oh, the first one came off pretty easy, let's see if I can get you out of here, right?

OK? he's spinning I have to shoe him physics come on oh there are two of them oh God this spoon is the best spoon I've ever seen in my entire life oh oh no why are we here just to suffer give me a stool yeah, wow, I went I went to the gym yesterday to to be able to do this today two more, come on, climb higher, why are we falling? Master Bruce, I mean Master Bruce, so that we can learn to rise. That doesn't really apply here, but it reminds me of that movie. this is what a corset feels like oh the force of it made me recoil oh one more is going up I think this is too tight oh I see the cake is curving so it's okay with a lot of help and muscles from the culinary team We have managed the time of the upper ring to peel off this acetate.

He's been protecting the cake the whole time. I'm going to spend some time smoothing out the edges. The last touch is to make some vinyl by decorating some sprinkles and then the cake crumbs. I'm putting these on Victor's birthday, so we have a beautiful candle that the art team made for you. Oh, this is going to be, oh, it's going to come in very easily. I think this is the giant version of the cake Vic requested. Milk Bar birthday cake about 50

pound

s very, very heavy, we made it. I'm very tired. This is the actual birthday cake from Momofuku Milk Bar.

We have one, as you can see, there is a big discrepancy in the size and our guest Victor, welcome to the show again. Víctor, well, thank you very much for inviting us. I, Alvin, I'm happy to be back and I'm so excited for you to see what we have for your birthday buddy, I'm super excited, I can't wait to turn around right now and see it. I'll light the candle for you one two three I this is like the cake skyscraper I can't even talk now it's huge holy cow Do you want to stay Vector friend no, I don't want to say yes um holy cow I really just want to take it all in from up close you want to come, take it, It's beautiful please, please, okay, let me get in there, oh man, oh, and then you hit the mini, oh my god, look now you got the little mini in there too, people look at this, holy cow.

Alvin, I think you really nailed it with this bro, thanks, knock it out of the park, man, everyone, um, happy birthday everyone, come on, ha, nowe can see you okay, wow, that's always awkward, but everyone, thank you. Thank you very much, everyone clap, okay, make a wish, make a wish, I'll cut you a slice, please, oh, the knife is completely sunk inside this cake, oh, I'll give you more later, look at that, here you go, Victor, oh man, slice of cake. Dude, this slice is bigger than the whole cake. Greetings, greetings, Alvin. Wow, that's phenomenal, that's great, right?

I think you made me the perfect cake album. Thank you, that means a lot more. I'm, I'm so happy right now. I don't know how I'm going to be able to eat all of this, but you better believe I'm going to eat all of this. This is Slim, you really made my birthday special this year, yeah, what a fun way to close out this season. I hope you had fun seeing if it's a good thing that Victor and I like this cake because we're going to spend some time on this cake, but thanks everyone for watching, thanks for coming, Vic, and I'll see you next time , until next time, baby, goodbye, foreigner.