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
Whisk together the milk and vanilla in a small bowl.
Note on Vanilla Extract
We use two different kinds of vanilla extract, brown patisse brand and clear McCormick brand. Neither is of any fancy caliber, but we use these specific vanilla extracts on purpose because they are the flavor that most people relate to in their baked goods. Vanilla beans and fancy vanilla paste do not taste like home to me, but commercial vanilla extract does.
We use brown (standard) vanilla extract in 90 percent of our baked goods. It’s the extract that flavors nearly every homemade chocolate chip cookie. We use clear McCormick vanilla extract for the birthday cake, birthday cake crumb, and birthday cake frosting. It is vanilla in flavor, but not flavored by any actual vanilla beans. It’s “vanilla” in more of a guilty tub-of-frosting, box-cake way. The two are not interchangeable in recipes. Both patisse brown extract and McCormick clear vanilla are available online.