#The moobar strawberry raindrop cake how to#

Cake is usually just one soft, spongy bite. Cake is usually overbaked to make it sturdy enough to be layered or topped. I sat down and considered the things that bummed me out about cake:Ĭake flavors are dull and boring.

#The moobar strawberry raindrop cake how to#

But as my imagination grew, I became obsessed with figuring out how to fall in love with cake. The thing I never dared put on the menu was the dessert I never felt was truly lust-worthy. I had started making desserts for the Momofuku restaurants and had found my voice as a pastry chef through the desserts that I adored-iceĬream, pie, cookies. I had over a decade of home baking under my belt, been to culinary school, and worked my way up in top NYC restaurants, but had still never met a cake that made me swoon. It wasn’t until 2005 that I started really thinking twice about cake. To me, cake was really just a vehicle for a frosting fest. And it meant, if I played my cards right, I could finagle enough frosting to keep me going through the afternoon and still have a little for a slumber party pick-me-up. To be fair, cake was fun to have at birthdays and celebrations because I do love dessert rituals. Nine times out of ten, I’d just scrape and eat the frosting off the snooze fest, leaving the cake behind, naked and afraid.

(I KNOW!) I was a fool for dense, fudgy brownies, crazy cookies warm out of the oven, and-my childhood fave-gooey butter cake (which is technically not even a cake! It’s a bar cookie.).Ĭake was a bit boring to me, almost always the same old formula: a spongy base with some muted flavor, sweet frosting on top. The truth… … of the matter is that growing up I didn’t really love cake.

Cover design by Jen Wang Cover photographs by Gabriele Stabile v5.3.2 prhĬontents the truth… tmi bundts, pounds & a fluffy little cake from heaven hot cakes! sheet cakes for the masses cupcakes (if you must) cake truffles make the world go ’round get fancy with layer cakes veganity acknowledgments index BONUS!!! T67 2018 (print) | DDC 641.86/53-dc23 LC record available at ISBN 9780451499523 Ebook ISBN 9780451499530 Illustrations by Walter Green Additional photography credits:1: courtesy of Crain’s Communications, by Buck Ennis 2, 3, 4, and 5: Milk Bar, Ursula Viglietta and Sarah Crowder. Classification: LCC TX771 (ebook) | LCC TX771. Title: All about cake / Christina Tosi photographs by Gabriele Stabile. Library of Congress Cataloging-in-Publication Data Names: Tosi, Christina, author.

CLARKSON POTTER is a trademark and POTTER with colophon is a registered trademark of Penguin Random House LLC. Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York. Copyright © 2018 by MomoMilk, LLC Photographs copyright © 2018 by Gabriele Stabile All rights reserved.