I have a confession: Although I have lived in the greater New York area for five years, I haven't been to any of David Chang's ten NYC restaurants. Not to Noddle Bar, or Ssäm Bar, or Ko, or Má Pêche or even any of the Milk Bar locations. For someone who claims to love food, that's a pretty terrible record.
However, I have had the chance to enjoy a famous B'Day Cake Truffle from Momofuku Milk Bar. The truffles are small treats no larger than the size of a donut hole. But one bite was enough to convince me that I shouldn't wait much longer before making a dedicated trip to Milk Bar.
Until I make that long-awaited trip, I thought I would try whipping up a batch of birthday cake truffles at home. Luckily, a few other bloggers had already done some research into this very topic. I found the recipe for the cake and cake crumbs on The Baker Chick, and my process for making the truffles is very similar to the one shared by Bake Like a New Yorker. I made a few adaptations, such as adding oreo cream and decreasing the amount of cream cheese. I also substituted rainbow nonpareils for the regular rainbow sprinkles. It was a minor change that had a pleasant result: when I added the nonpareils, the batter turned a delightful shade of light pink.
