It was so easy to make but of course I always get a bottle when I'm at the store just in case I ever run out. Mind. Blown. I'll never drink regular milk again.
From Tosi: My favorite offering at Milk Bar is our cake truffles, spawned entirely from leftover bits and pieces of cake! You can choose to follow the recipe, or get crazy, without our guidance, using leftovers to concoct your own. Don’t limit yourself to birthday cake; you can use any cake scrap and any leftover fillings, crumbs, or crunches from your kitchen!
YIELDS: Makes about one dozen 1-ounce cake truffles
Heat the oven to 300°f.
Combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined.
Add the oil and vanilla and paddle again to distribute. The wet ingredients will act as glue to help the dry ingredients form small sandy clusters; continue paddling until that happens.
Bake for 15 minutes.
Let the crumbs cool completely before using. Grind down in a food processor if the crumbs are not small and sandy enough (they will not glue to the white chocolate coating in the birthday cake truffle recipe!) Stored in an airtight container, the sand will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.