Sweetest Taboo: A mirror glaze cake

This dessert was inspired by guilty pleasures and the Koda Kumi song, “Sweetest Taboo”, which is one of the cutest, most annoying, and energetic JPOP songs I have ever heard. For the dessert itself, I wanted to combine three main guilty pleasures, being funfetti cake, fruity pebbles cereal milk, and pink lemonade. So we have a funfetti cake, a fruity pebbles cereal milk blanc manger, a raspberry gelee, pink lemonade mirror glaze, and fresh raspberries, raspberry mousse, and tuiles cones. I wanted this to be super over the top, just like the JPOP song itself.

Now you are probably thinking that I’m being a thieving bitch for using cereal milk, and calling me a cheap Asian knock-off of Christina Tosi, between my corn cookies and naked layer cakes and now cereal milk. Well, to be fair, shut the fuck up and don’t judge me. I’m just living my best life here. That, and I’m just trying to be an entrepreneurial spirit by taking the established and improving upon it. What? It’s like being the first to do something means that you’re going to be the best at it. It just means that you had more time to improve or refine it, until some whippersnapper comes along and hijacks your operation and renders you redundant. Welcome to life.

That long rant about how young people are making older people feel like shit aside, let’s talk about the inspiration for the different layers. I love birthday cake ice cream, and while I could have made an ice cream cake, I didn’t feel like making that much ice cream. So I opted to make a funfetti cake instead, which I think it a perfect representation for the white-trash, Krafts Mac n’ Cheese and PopTart-eating neighborhood in Torrance I grew up in. No shame. For the blanc manger, it’s similar to a panna cotta, but you fold in whipped cream to make it fluffier like an actual mousse, instead of a bouncy milk jelly. I wanted to do a raspberry mousse to cleanse your mouth of all of the manufactured shit give some tartness and to play off of then lemon flavor, and I just wanted to do tuiles so that it wouldn’t just be a ton of mousse with absolutely nowhere to put it.

Funfetti cake:
1 1/2 cups all-purpose flour
1 cup milk
2 tablespoons vinegar
1 teaspoon baking soda
3/4 cups granulated sugar
a pinch of salt
1/2 cup canola oil
1 teaspoon vanilla extract
1/2 cup rainbow sprinkles

Combine literally everything but the rainbow sprinkles and mix into a batter. Fold in the sprinkles last so that you won’t end up with a tie-dye mess of a cake at the end of this baking process. Pour into a lined shallow baking tray and bake at 350 degrees F for 30 minutes. Cool completely before removing from the tray. Cut out a 5 inch ring.

Cereal milk blanc manger:
1 cup milk
1/2 cup heavy cream; whipped stiff
1/2 cup fruity pebbles; toasted at 350 degrees F for 10 minutes
2 teaspoons gelatin powder + 1 1/2 tablespoons cold water
1/4 cup cornstarch
1/4 cup granulated sugar
a pinch of salt
1/2 teaspoon vanilla extract

Simmer the fruity pebbles into the milk for about 15 minutes and press through a strainer that is lined with a cheesecloth, making sure to only extract liquid, but no solids (that will turn your cereal milk mixture gray). Whisk 1/4 of the milk into your cornstarch and strain back into the rest of your milk. Melt the bloomed gelatin and granulated sugar into the milk as well then whisk over medium-high heat for 5 minutes, or until thickened. Pass through another strainer and allow it to cool down to room temperature. Fold in the whipped cream, and be prepared to use this to assemble the cake right away.

Raspberry gelee:
1 cup raspberry puree
1/4 cup agar agar
1 teaspoon lemon juice
a pinch of salt
2 tablespoons granulated sugar

Combine ingredients and melt together. Simmer down until it is a homogenous liquid, then pour into a 5 inch ring mold. Chill until set.

Pink lemonade mirror glaze:
1 cup white chocolate chips
1/4 cup lemon juice
1 drop red food coloring
2 packets gelatin powder + 1/3 cup water

Melt down the gelatin into the lemon juice then pour over the white chocolate chips, allowing it all to melt together slowly over a double boiler on low heat, stirring using only a rubber spatula every 3 minutes just to prevent any burning. Once the white chocolate is fully dissolved, add in the food coloring and pass through a strainer. Keep at 90 degrees F for glazing.

1/4 cup all-purpose flour
2 egg whites
1/3 cup powdered sugar
3 tablespoons unsalted butter; melted
1/4 teaspoon vanilla extract
a pinch of salt

Combine ingredients. Using cardstock, cut out 4 inch circles. Using an offset spatula or butter knife, spread out as many circles of batter as you can onto a lined baking sheet and bake at 375 degrees F for 6-7 minutes. Roll them into cones.

Raspberry mousse:
2/3 cups raspberry puree
1 1/2 teaspoons gelatin powder + 1 tablespoon cold water
1/2 cup whipping cream
a pinch of salt
1 teaspoon lemon juice
1/4 cup granulated sugar

Reduce raspberry puree, lemon juice, salt, and sugar until the mixture is thickened. Chill until the puree is almost at a jam-like consistency. Whip the cream to stiff peaks then fold into the jam. Transfer into a piping bag.

Line a 6 inch ring mold with oil. Pour 1/4th of the blanc manger onto the bottom. Then gently place on the gelee. Pour on the rest of the blanc manger, then press your cake into the mold until it is almost completely submerged in the mousse. Freeze overnight.

Once the cake is frozen solid, glaze, then garnish the cake with the mousse, fresh raspberries, and tuiles.


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