At this point we'd kind of expect that you’re all well aware of our position as a proponent of mixing fashion and food. We mean, if we’re being completely honest, the two are pretty much our favorite things, in no particular order. And dessert (because, well, duh) is high on our list when it comes to both binge-worthy dishes and Pinterest food porn black holes (pretty pastel macarons sound familiar?), so you can likely imagine that it was a little like travelling to our own personal Mecca when we were invited for an exclusive baking sesh with Christina Tosi. For the previously uninitiated, Tosi just so happens to be the genius mind behind Momofuku Milk Bar's sugar high-inducing deliciousness like Confetti Cookies and Crack Pies (if you haven’t indulged before, consider this your formal invitation). Yeah, lets just say this was a spirulina-smoothie-and-gluten-full zone. Sorry, Instagram!
It kind of goes without saying that Momofuku Milk Bar’s Brooklyn baking HQ was pretty much heaven on earth for Givenchy-wearing-gluttons like ourselves (stay tuned for a special tour #comingsoontoaCoveteurnearyou), and getting down to business with Tosi while she took us step-by-step through her next-level-yummy (like, seriously, guys, we were eating the scraps discarded on the counter) Strawberry Lemon Cake recipe was maybe the most fun we’ve had in a kitchen, like, ever. Now, if we could only replicate the magic ourselves… we think it's reasonable that if we can recreate the cake at Tosi-like-levels, we're "rewarding" ourselves a pair of those Charlotte Olympia, cupcake-printed pumps. We'd totally deserve them.
Strawberry Lemon Cake
Makes 1 (6-inch) layer cake, 5 to 6 inches tall. serves 6 to 8
- 1 recipe vanilla cake (recipe below)
- 20 g lemon juice [1 ½ tablespoons]
- 1 recipe pickled strawberry jam
- 1 recipe lemon cheesecake
- 1/2 recipe milk crumbs
- 1 recipe pickled strawberry frosting
1 (6-inch) cake ring, 2 strips acetate, each 3 inches wide and 20 inches long