The all-American bakery famed as being a New York staple for glutinous homestead treats like Cereal Milk and the Crack Pie has opened its first location outside of the city. Milk Bar passed up obvious locations in favourites like Los Angeles, Miami, and Chicago in favour of… Toronto! Is that even in America? No, its in Canada people.
The day after the opening, I was invited to an exclusive live demonstration by the mastermind of the Milk Bar craze, Christina Tosi. The engineer-turned-pastry-chef showed me, and a few members of the press, how to make CAKE TRUFFLES. If you don’t know what a cake truffle is, you’ve come to the right place… They are a genius way to use left-over cake bits, and have the flavour of a giant slice of cake in one delectable bite.
The cake truffle is cake, baked with sprinkles in it, covered in a thin white chocolate coating, and rolled in sugary cake dust (yes, cake dust.) Here’s the creator showing us how to make vanilla cake truffles…
Scrape vanilla sprinkle cake into a large bowl.
Add some milk flavoured with vanilla.
Mix it together…
Until it sticks together.
Scoop out balls of the cake dough with an ice cream scoop.
Roll them in melted white chocolate (Christina on right, and her assistant, at work).
Roll them in sugar cake dust. Get your friends, and make an assembly line at home!
And here I am, documenting the process so I can share the cake truffle with my Haut Appétit readers…
Gotta love the lady who created the cake truffle… Ms Christina Tosi. Much love.