Momofuku Milk Bar Birthday Cake

• 55g butter, at room temperature
• 60gr vegetable shortening
• 250gr granulated sugar (I reduce it to 170gr)  
• 50gr light brown sugar
• 3 eggs
• 110gr buttermilk
• 65gr grapeseed oil
• 8gr clear vanilla extract
• 245gr cake flour
• 6gr baking powder
• 3gr kosher salt
• 50gr rainbow sprinkle
• 25gr rainbow sprinkle 

• 55gr milk
• 4gr clear vanilla extract 

• 115gr butter, at room temperature
• 50gr vegetable shortening
• 55gr cream cheese
• 25gr glucose
• 18gr corn syrup
• 12gr clear vanilla extract
• 200gr confectioners sugar
• 2gr kosher salt
• 0.25gr baking powder
• 0.25gr citric acid

• 100gr granulated sugar
• 25gr light brown sugar
• 90gr cake flour
• 2gr baking powder
• 2gr kosher salt
• 20gr rainbow sprinkle
• 40gr grapseed oil
• 12gr clear vanilla extract

1. Heat the oven to 350F
2. Combine the butter, shortening, and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2-3 minutes. Add the eggs one by one 2 to 3 minutes.
3. On low speed, stream in the buttermilk, oil, and vanilla. Increase the mixer speed mix for 4 to 6 minutes, until the mixture twice the size and completely homogeneous.
4. On very low speed, add cake flour, baking powder, salt, and the 50gr rainbow sprinkle, mix just until your butter comes together, don't over mix it.
5. Line the pan with parchment paper or silipat. Spread the cake batter and sprinkle the remaining 25gr rainbow sprinkle.
6. Bake for 30-35 minutes.

1. Whisk together the milk and vanilla in a small bowl

1. Combine the butter, shortening, and cream cheese cream together for 2-3 minutes, until the mixture is smooth and fluffy.
2. Add glucose, corn syrup, and vanilla. Mix on high speed for 2-3 minutes, until the mixture smooth and a glossy white.
3. Add the confectioners sugar, salt, baking powder, and citric acid on low speed until smooth.

1. Heat the oven to 300F
2. Combine the sugars, flour, baking powder, salt, and sprinkles on low speed until well combined.
3. Add the oil and vanilla mix until form small clusters.
4. Spread the batter on silipat and bake for 20 minutes.
5. Let the crumbs completely .

Assemble:

1. Cut the cake into 2, use cookie ring to stamp out 18 circles from the cake.
2. Clean the cookie ring and line the inside of the cookies ring with a stripe of acetate.
3. Put in the 1st cake layer in the ring and tamp it together into a flat layer.
4. Brush the cake soak using pastry brush.
5. Use plastic pipping squeeze in the frosting in an even layer over the cake.
6. Sprinkle birthday crumbs evenly over the top of the frosting
7. Repeat 2 times.
8. For the top give some bloop of frosting and birthday crumbs.
9. Put into the refrigerator for at least 2 hour before serving.