The Mad Cake Batter

sweet treats and savory deets


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Bluberry Galette

This recipe from Bon Appetit  was super easy and quick if you want something that kind of resembles a pie but doesn’t take all the time. You

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can make the whole galette in one day, but you can also make the crust a day or two before. I had some issues with toasting the pecans as you well shortly see, but luckily had enough to try again!

The original recipe toasts the pecans in the oven where I used the stove. It only takes a few minutes so once they become fragrant, remove them from the heat.


  • ½ cup pecans
  • 1 cup plus 2 TBS all-purpose flour
  • 2 tsp sugar
  • ½ tsp salt
  • ¼ tsp cinnamon
  • 1 stick chilled unsalted butter, cut into pieces
  • 12 ounces blueberries 
  • 1 TBS arrowroot
  •  tsp fresh lemon juice
  • ¼ cup sugar
  • 2 TBS milk
  • Demarara sugar for sprinkling

galette2In a skillet over medium heat, toast pecans until fragrant. Remove from heat and allow to cool. Pulse pecans in a food processor until they are coarsely chopped. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until the mixture is crumbly. In a large bowl; drizzle 4 Tbsp. ice water and mix until it is just combined. Create a 6″-diameter disk with the dough, wrap in plastic, and chill at least 1 hour (or overnight).

Preheat oven to 375°. Toss blueberries, arrowroot, lemon juice, and ¼ cup sugar in a large bowl. On a lightly floured surface, roll the dough to a 12″ round. Transfer to a parchment-lined baking sheet. Place blueberry mixture in center of dough, leaving a 2″ border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar. Bake for about 45–50 minutes. The crust should be a dark golden brown and filling, bubbling Let cool before serving. It also be covered in plastic for the following day.



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Strawberry Shortcakes

This is from a recipe from Thug Kitchen. If you don’t know Thug Kitchen, you need to get on that shit ASAP. Though I had an epic fail with the coconut cream, (lesson: get the full fat coconut milk unless told otherwise) the shortcakes turned out pretty good. I made them for a Fourth of July party last week and it just so happens to be one of the hostess’s favorite dessert. This recipe will make about 8 shortcakes.scakes


  • 1 pound strawberries
  • 2 TBS sugar

Chop the strawberries into small pieces and throw them in a bowl. They say you could add 2 to 4 TBS sugar, I only used about 2 TBS and it was sufficient. Set aside.


  • 1 1/4 cup whole wheat flour
  • 1 cup white flour
  • 1 TBS baking powder
  • 2 TBS sugar
  • 1/2 tsp salt
  • 1 cup canned coconut milk
  • 1/2 tsp vanilla extract

Preheat oven to 425F and prepare a baking sheet with parchment paper. In a bowl, combine the flours, baking powder, sugar and salt. Make a crater and add the coconut milk and extract. Stir until well-combined. On a floured surface, and pat the dough into a rectangle that’s about 1 1/2 inch scakes1thick. Don’t overwork the dough. Using a cookie cutter or a rim of a glass, cut out the biscuits and place them on the cookie sheet. Bake for about 12-15 minutes. The bottoms of the biscuits should be browned and allow to cool.


  • 1 can coconut milk, well chilled
  • 2 TBS powdered sugar
  • 1/2 tsp vanilla extract (optional)

Place the beaters and bowl in the freezer for about 15 minutes. Once the time is up, grab the bowl, beaters, and coconut milk and scoop out the white “fat” part of the milk. Do not use the clear part of the milk. Add the powdered sugar and beat on medium-high for 1 to 2 minutes.

*Since I bought the Lite Coconut Milk the whip topping did not whip. We were also having issues with the fridge so the milk may not have been cold enough.. Either way the cards were not in my favor and I was left with a liquid mixture of coconut milk and powdered sugar. So what is a girl to do? I improvised and made a make shift buttercream. I added about half a stick of butter and a shit-ton of powdered sugar. I think I accidentally stumbled onto something bc the buttercream was very creamy so I may need to try coconut milk out for my next buttercream.

To assemble the cakes: cut the biscuits in half. Layer the strawberry filling on the bottom half, add a scoop of whipped cream, top with the other biscuit layer and top it off with more strawbs and cream. ENJOY!


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Strawberry Rhubarb Buckle

So Martha has this recipe for a rhubarb pie. While it may have been delicious, whenever I think about rhubarb, I think about it as a bitter, red celery. Last year, I made a strawberry rhubarb pie, and I thought I would change up Martha’s recipe and do something along those lines. Instead of 1 lb and 10 oz of rhubarb, I did 1 lb strawberries and 10 oz of rhubarb.

I also didn’t check to see if I had all the ingredients and naturally, I didn’t have sour cream hanging out in my refrigerator. I put in almond milk instead. Though the buckle may have lost the creamy texture from the sour cream, it still tasted pretty good with the almond milk. This was an extremely easy recipe and if you prefer to follow the original you can find Martha’s version here: original.


  • buckle2coconut oil for greasing the cake pan
  • 10 oz rhubarb
  • 1 lb strawberries
  • 2 cups sugar, divide
  • 2 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1 tsp salt
  • 1 1/2 stick butter, room temp
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 almond flour


  • 1 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 1/4 tsp salt
  • 1/2 stick butter, melted

buckle1Preheat the oven 350F, and prepare a 9-inch square pan (Martha uses two 9 inch pans but I was fine with one), line with parchment and have the paper hang over the rim of the pan. Trim and cut the rhubarb into half-inch pieces and slice the strawberries. Stir in the rhubarb, strawberries and 1 cup sugar in a bowl and set aside.

In a separate bowl, whisk flour, baking powder, and salt. In a stand mixer, cream the butter, remaining cup sugar, and the lemon zest until light and fluffy. Add the eggs, 1 at a time, then beat in vanilla. Add half of the flour mixture, and alternating with the almond milk, beginning and ending with the dry mixture.

For the crumb topping: Stir together flour, brown sugar, and salt. Add melted butter and stir to combine. In the prepared pan add the batter and top with fruit mixture (you may want to remove some of the excess juice created while the fruit masticated), and sprinkle with crumb topping. Bake until golden on top and cooked through (about 1 hour).

Allow the buckle to cool completely, then lift cakes from the pan using the parchment. Cut buckle into 2-inch squares and top with ice cream.


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Birthday Layer Cake

The final cake in the trio was the Milkbar’s Birthay Layer Cake because it’s not a birthday without birthday cake. This is probably the most famous cake from the Milkbar, and almost anyone loves a good confetti cake. If Milkbar would have a mascot, I think this would be it. I have make the birthday cookie numerous times, but it finally time to make the cake.


  • 1/2 cup granulated sugar
  • 1 1/2 TBS light brown sugar
  • 3/4 cup cake flour
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 TBS rainbow sprinkles
  • 1/4 cup grapeseed oil
  • 1 TBS vanilla extract

They suggest using a clear vanilla extract. I use the regular and don’t see much of a difference. Preheat oven to 300F. In a stand mixer with the paddle attachment, combine all the dry ingredients on low. Add the oil and vanilla to the mixture and mix until well incorporated. Evenly spread out the clusters on a silpat-lined baking sheet. Bake for about 20 minutes, checking on the crumbs occasionally and breaking them up. Be careful not to overcook the crumbs. Take them out if they start to brown and allow to cool.



  • 4 TBS butter, room temp
  • 1/3 cup coconut oil
  • 1 1/4 cup granulated sugar
  • 3 TBS light brown sugar
  • 3 eggs
  • 1/2 cup buttermilk
  • 1/3 cup grapeseed oil
  • 2 tsp vanilla extract
  • 2 cups cake flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp kosher salt
  • 1/4 cup + 2 TBS rainbow sprinkles

Again, they use vegetable shortening where I prefer to use coconut oil. To each’s own. Preheat oven to 300F and have 3 6-inch cake rounds prepared with either pam spray or coconut oil and lined the bottom with parchment paper. In a stand mixer with a paddle attachment, cream the butter, coconut oil, and sugars on medium-high for 2-3 minutes. Scrape down the sides of the bowl with a spatula and add the eggs. Increase speed back up to medium-high for another 2-3 minutes. Scrape down the sides of the bowl.

On low speed, add the buttermilk, grapeseed oil, and vanilla. Increase speed to medium-high for 4-6 minutes. Mixture should be doubled and consistent. There should be no streaks in the mixture and scrape down the sides of the bowl to make sure all ingredients are incorporated.

Add the flour, baking powder, salt, and 1/4 cup of the sprinkles. Mix on low speed for about a minute. Evenly distribute the batter between the 3 cake rounds and evenly sprinkle the remaining 2 TBS of sprinkles on the cakes. Bake for 30-35 minutes. The cake will double in size and dome in the center. Test the cake with a knife and take the cakes out if it comes out clean. Cool the cakes on a wire rack.


  • 1/4 cup milk
  • 1 tsp vanilla extract

In a small bowl or pyrex, whisk the ingredients together.



  • 8 TBS butter, room temp
  • 1/4 cup coconut oil
  • 2 oz cream cheese
  • 1 TBS glucose
  • 1 TBS corn syrup
  • 1 TBS vanilla extract
  • 2-4 cups confectionary sugar
  • 1/2 tsp kosher salt
  • pinch baking powder
  • pinch of citric acid

I always seem to use more confectionary sugar than they suggest (1 1/4 cup) . In the stand mixer, cream the butter, coconut oil, and cream cheese on medium-high for 2-3 minutes. Scrape down the sides of the bowl.

On the lowest speed, add the glucose, corn syrup and vanilla. Increase the speed to medium-high for another 2-3 minutes until the mixture is smooth. Scrape down the sides of the bowl. Add the confectionary sugar (one cup at a time), baking powder and citric acid. Mix on low to for about a minute and then increase the speed to medium-high for 2-3 minutes.



On a cardboard round, add the first cake layer in the center. With a serrated knife, level the cake and use 1 sheet of acetate to line around the cake. Give the cake a healthy layer or the cake soak and spread one-fifth of the cake frosting on the cake. Sprinkle about a third of the crumb on the frosting and anchor the crumbs using the back of your hand. Then add another layer of frosting.

Before adding the second layer of cake, using the knife again, level the cake. Then gently, add the layer to the cake. At this point, the cake should have met the top of the acetate so add a second layer around the cake. Follow the same pattern for the second layer.

For the final layer of cake, level the layer using the knife before adding it to the cake. Cover the top with the remaining frosting and garnish with the crumb. Cover the top using plastic wrap and transfer the cake to the freezer for a minimum of 12 hours to set the cake.

Remove the cake from the freezer at least 3 hours before serving. Remove the plastic wrap and acetate and let it defrost in the fridge.


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Pistachio Layer Cake

My parents were coming in for a St. Patty’s celebration where my Aunt wanted to turn it into a St.Patty’s/Dad’s birthday. My dad is a huge fanatic when its comes to all things pistachio so this cake immediately popped into my mind, and I wanted to do it right… aka the Milkbar way.

I’m not going to lie, this was one of the more expensive cakes I have ever created.  You need buy both pistachio paste and oil, and if you want good quality paste, you have to put in some dough, pun intended. I also had to buy gelatin and acetate which wasn’t bad. Each came to about $9 and change on Amazon.

I did one recipe for three 6-inch cake tins. As I have said before, what’s great about Milkbar, is that you can make their cakes in parts. I was able to make the milk crumb and lemon curd earlier in the week and have it sit in the refrigerator until I was ready to put the cake together.

The cake came out beautifully and my dad really appreciated the cake. It is definitely one I would make again but maybe not too soon since I would have to buy some more paste…



  • 1/2 cup milk powder
  • 1/4 cup flour
  • 2 TBS arrowroot
  • 2 TBS sugar
  • 1/2 tsp salt
  • 4 TBS butter, melted
  • 1/4 cup milk powder
  • 3 oz white chocolate, melted

Preheat the oven to 250F. In a bowl, toss the 1/2 cup milk powder, flour, arrowroot, sugar and salt. Add the melted butter and toss with your hands. The mixture will start become together in small clusters.

On a silpat baking sheet, evenly spread out the clusters and bake for 20 minutes. Allow to cool completely. Break down and crumb clusters that are over a 1/2 inch and put in a medium bowl. Add the remaining milk powder and melted white chocolate and toss until the white chocolate hardens and the clusters are no longer sticky. Keep the crumb in an airtight container.


  • 3 lemons
  • 1/2 cup sugar
  • 4 eggs
  • 1 gelatin sheet
  • 8 TBS cold butter
  • 1/2 tsp salt

Zest the lemons with the box-grater.  Milkbar makes a note to grate down as far down as the yellow part of the skin, and then squeeze 1/3 of lemon juice. In a blender, combine the sugar, lemon zest and lemon juice until the sugar has dissolved. Add the eggs and blend on low. Transfer the mixture to a medium saucepan and clean the blender.

In a medium bowl, soak a sheet of gelatin in cold water. The gelatin has “bloomed” when it has become soft, after about two minutes. Make sure you keep an eye on it. If there is still hard bits, it needs to soak longer. If it is falling apart, it is too soft. You will have to discard the gelatin and start again. Remove excess water by gently squeezing it.

On low heat, whisk the lemon mixture. It will begin to thicken and once it boils, remove it from heat and transfer to the blender. Add the gelatin, butter, and salt. Blend until the mixture is thick and super smooth. Pour mixture into a fine-mesh sieve into a heat-proof container. Place in the fridge until completely cooled, at least 30 minutes.



  • 8 TBS butter, room temperature
  • 3 – 4 cup confectionary sugar
  • 3/4 cup pistachio paste
  • 1/2 tsp salt

Milkbar uses 1/4 cup sugar, but I normally have to add more for consistency and I don’t normally feel like I have enough to make layers. Either way, combine the butter and confectionary sugar in a standard mixer with a paddle attachment. Cream on medium-high speed for 2-3 minutes.

Add the pistachio paste and salt. Mix on low speed for 30 seconds and then pick it up to medium-high speed for 2 minutes. Scrape down the sides of the bowl with a spatula. If the mixture is not cohesive, mix on high for another minute. Use immediately or store in an airtight container in the fridge for a week.


  • 2/3 cup pistachio paste
  • 3 TBS glucose
  • 6 egg whites
  • 1 3/4 cup confectionary sugar
  • 1 1/4 cup almond flour
  • 1/2 cup pistachio oil
  • 1/4 cup heavy cream
  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp kosher salt

Preheat oven 350F and have 3 prepared cake tins. I used coconut oil and parchment paper for the bottom. In a standard mixer, with a paddle attachment, combine the pistachio paste and glucose on medium-low for 2-3 minutes. Scrape down the sides of the bowl.

Reduce the speed to low, add the egg whites, one at a time. Make sure the egg whites are fully incorporated before adding the next. Add the confectionary sugar and almond flour. Mix on low speed for 2-3 minutes. Scrape down the sides of the bowl and add in the pistachio oil and heavy cream. Mix on low for about a minute.

Scrape down the sides of bowl with a spatula and add the flour, baking powder, and salt. Mix on low for 2-3 minutes or until the batter is smooth. Evenly divide the batter into the three cake tins and bake for 20-22 minutes. I had to bake mine a bit more because the cake did not come out clean on a knife. The cake will rise in the middle and the edges should be spongey to the touch. When the knife does come out clean, remove the cakes from the oven and have them cool on wire racks.



I do not have a 6 inch cake ring, as suggested, so I did this all using acetate. On a cardboard cake platter, place the first cake layer in the middle. Using a serrated knife, even out the top and fit a clear piece of acetate around the cake. Using a pastry brush, give a healthy layer of pistachio oil on the cake. Spread half of the lemon curd evenly over the cake and sprinkle a third of the milk crumb on the curd. Use the back of your hand to firmly set the crumbs. Spread a third of the frosting on top of the curd/crumb mixture.

For the second cake layer, I flattened out the top before putting in onto the first layer of cake. Then added the second layer of acetate to build the stack. Go back and follow the complete instructions for the first layer of cake.

For the final layer, cut the top of the cake so it is flat. Firmly set it in the frosting of the second layer of cake, and cover the top with the remaining  amount of frosting and garnish with the remaining milk crumb. Cover the top of the cake with plastic wrap and transfer to the freezer for a minimum of 12 hours to set the cake. At least 3 hours before serving, remove the cake from the freezer and gently remove the acetate and then place it in the refrigerator for defrosting. Serve and enjoy!


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