Award-winning pastry chef, author, and Virginia native Christina Tosi is the founding chef of Milk Bar, dubbed “one of the most exciting bakeries in the country” by Bon Appetit. With three locations in Washington, D.C.—including a new Logan Circle flagship, the largest to date—Milk Bar is beloved by sweet-toothed fans for playful desserts like Cereal Milk Soft Serve, Compost Cookies, and its legendary Crack Pie.
Join Tosi, in conversation with Washington Post food and dining editor Joe Yonan, for a special evening devoted to the sugar-fueled, manically creative cake universe that she captures in her newest cookbook, Milk Bar: All About Cake. In recipes designed for bakers of all skill levels, she offers how-tos for everything from 2-minute microwave mug cakes to gooey crock-pot cakes, bundts and pound cakes to Milk Bar’s signature naked layer cakes and truffles. Along the way, Tosi reveals the method behind her team’s ingenuity—and the formulas that home bakers can use to invent any cake flavor they can imagine.
Following the program, sample treats from Milk Bar’s Logan Circle bakery. Milk Bar: All About Cake (Clarkson Potter) is available for signing.
Christina Tosi shares the magic formula for Milk Bar’s cake truffles in a video in which she creates a strawberry–lemon version perfect for summer.