I see both glucose powder and glucose syrup. This was so fun to make! Spicy Pork Sausage & Rice Cakes ½ cup grapeseed or other neutral oil 3 large yellow onions, cut in half and thinly sliced 2 ½ teaspoons kosher salt 1 pound ground pork 2 very loosely packed cups (1 ½ ounces) dried red chiles 2 garlic cloves, thinly sliced 2 … They all came out of their tins fine but do feel like they could break very easily (probably also due to the thickness), I didn’t time the cooking but it was somewhere around half an hour, The recipe says the cakes are fine in the fridge up to 4 days but do you know if they freeze ok? Heck yes. On low speed, add flour mixture and mix just until batter comes together, 30-60 secs. Then spread the mixture onto a baking sheet. So sorry to hear you’re having troubles with this one. I used clear extract and it was on parchment paper in the top rack of the oven. I also wanted to ask if adding the glucose was necessary? Allow to cool. Thanks Kelly! If you try it again, I would add the oil in slowly and stop when it starts to clump. I’ve now got two batches of pretty measly-looking crumb. Frosting: Store in the fridge up to 1 week ahead of time. Amazon is a good resource for these as they aren’t easily found elsewhere. For the 8″ tier, you’ll want to double everything. I hope you try this one, it truly is one of the best! The Momofuku milk bar pistachio layer cake is filled with layers of dense and decadent pistachio cake, light lemon curd, rich pistachio frosting, and buttery milk crumbs. Was wondering what glucose you used? In my case it was also the pan size – I was using too large a sheet pan. Yours looks so beautiful and came out perfect! For the cake 2 cups cake … -Heather. Again, I got totally screwed over by pan size. That’s where I’d check next time! It might not have the pristine flat sides but it will taste just as delicious! Where did you find the glucose? Hi Kate! :O) and your cake looks very delish! I think as long as the two halves fit the middle you’re good. Are you able to order from Amazon at all? . Prep Time: 1 hour. I am so excited about this recipe! In my hurry hadn’t let the ingredients come to room temperature. Also – subbed avocado oil for grapeseed if anyone is interested in that. I made the 6 inch so totally agree with your thoughts – I just needed a second opinion from a baker:). Your cake looks gorgeous! So bizarre that they’d tell us the wrong size. hope your husband liked it! If so, how full should we fill the liners. OMG! Maybe I’ll give it another go in the regular pans! You did an awesome job, you’d never know how much trouble you’d encountered. And line with the acetate collar. Hi Colleen! Should I slice the tops of my cake layers to get them close to flat as possible? Or 3 half sheet pans, I suppose :). Many expletives were thrown. Thanks for the specific directions and tips they will come in handy. Or maybe you used the wrong sheet pan size (it’s very specific) and perhaps maybe a little overbaked? Set aside. And I wanted to try this cake! Thank you so much for letting us know that we need a 10 x 15 in pan, which it is hard to find one that is actually 10 x 15 in. Is it even worth trying to make this recipe by replacing some of the ingredients? Not in this recipe, but in other of the cake recipes she warns about the potential for overflow if you don’t mix the wet ingredients well enough. Let it defrost in the fridge or counter for a minimum of 3 hours (wrapped well in plastic, the cake can be refrigerated for up to 5 days). Bake the cake for 30 to 35 minutes; when you gently poke the edge of the cake with your finger, the cake should bounce back slightly, and the center should no longer be jiggly. Glucose was necessary even with the leftover cake situation… much thinner than they should.. Acetate to make more of a mixer fitted with the paddle attachment methods! 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