Azara Krovatin serving face

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Welcome to Milkmoon Kitchen, a very different sort of cake blog. Poke around, there’s plenty to explore!

Irish Stout & Whiskey Cake

Irish Stout & Whiskey Cake

 
Celtic Knot Cake by Milkmoon Kitchen
 

Last night as I slept
I dreamt I met with Behan
I shook him by the hand and we passed the time of day
When questioned on his views
On the crux of life's philosophies
He had but these few clear and simple words to say


I am going, I am going
Any which way the wind may be blowing
I am going, I am going
Where streams of whiskey are flowing

 
Celtic Knot Cake by Milkmoon Kitchen
 

I have cursed, bled and sworn
Jumped bail and landed up in jail
Life has often tried to stretch me
But the rope always was slack
And now that I've a pile
I'll go down to the Chelsea
I'll walk in on my feet
But I'll leave there on my back

Because I am going, I am going
Any which way the wind may be blowing
I am going, I am going
Where streams of whiskey are flowing

Celtic Knot Cake by Milkmoon Kitchen

Oh the words that he spoke
Seemed the wisest of philosophies
There's nothing ever gained
By a wet thing called a tear
When the world is too dark
And I need the light inside of me
I'll walk into a bar
And drink fifteen pints of beer

I am going, I am going
Any which way the wind may be blowing
I am going, I am going
Where streams of whiskey are flowing

Celtic Knot Cake by Milkmoon Kitchen

I am going, I am going
Any which way the wind may be blowing
I am going, I am going
Where streams of whiskey are flowing
Where streams of whiskey are flowing
Where streams of whiskey are flowing

          —Shane Patrick Lysaght Macgowan

Celtic Knot Cake by Milkmoon Kitchen

Irish Stout Cake, Whiskey Brown Sugar Buttercream, Pretzel Crunch, Milk Chocolate Mousse.

Celtic knot. Rich, clover green concrete-finish buttercream. Real gold leaf.

Exactly as delicious and beautiful as it sounds. Cake recipe listed below.

Celtic Knot Cake by Milkmoon Kitchen

Irish Stout cake

Inspired by techniques from Matt Lewis and Renato Poliafito's Hot Milk Cake

Celtic Knot Cake by Milkmoon Kitchen

2 11oz bottles Guinness or other Irish stout
340g (3 sticks) unsalted butter
510g (4 cups) all-purpose flour
90g (3/4 cup) cake flour
90g (2/3 cup) milk powder
5 tsp baking powder
1/2 tsp fine sea salt
9 eggs at room temp
500g (2 1/4 cups packed) light brown sugar
300g (1 1/2 cups) white sugar
1 Tbsp mex van

Preheat your oven to 350°F (175°C). Prepare four 6" round pans.

Pour the beer into a saucepan and set over medium-high heat. Bring to a boil and then reduce the heat to low/medium and simmer for about 5 minutes (he goal here is to heat as much of the effervescence out of the beer as possible so the leavening process isn't upset down the road). Add the butter and allow to melt into the beer. Reduce the beer to a very low heat and stir occasionally while working on the rest of the ingredients.

Whisk the dry ingredients together and set aside.

In the bowl of a standing mixer, whip the eggs and butter together with the whisk attachment at med-high speed until light and fluffy, about 3-5 minutes. Switch to the paddle attachment and add the dry ingredients, beating on the lowest speed just until there are no more streaks in the batter.

Stir the vanilla into the hot beer mixture and remove from heat. Slowly pour into the batter while beating on med-low speed until just combined. Scrape the sides of the bowl and beat for another few seconds to make sure the batter is homogenous.

Divide the batter between the four pans and bake for 30 minutes, then check for doneness by inserting a toothpick or cake tester into the center of a cake. It's done when just a few crumbs stick to the toothpick upon removal. 

Cool on a cooling rack until at room temp, then remove the cakes from their pans.

Celtic Knot Cake by Milkmoon Kitchen

For the Whiskey Brown Sugar Buttercream, I made Italian Meringue Buttercream with brown sugar instead of white, and added a few tablespoons of Jameson to the sugar syrup as well as four additional tablespoons to the finished buttercream, basically just to taste. The buttercream has a butterscotchy flavor that is incredibly delicious, and pairs surprisingly well with the malty beeriness of the cake!

The Pretzel Crunch is a recipe straight out of Christina Tosi's incredible book Momofuku Milk Bar and adds a fantastic textural element to the cake, and the chocolate mousse layers are just something I've been playing around with lately; I'll post the recipe once I've worked out some kinks. Super delicious though!

Celtic Knot Cake by Milkmoon Kitchen

Happy St. Patrick's Day!

Azara

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