Hello Janice, I'm so sorry for all the worry over the milka balls, but have now worked out what I did wrong ! .......I put dried cream in , instead of dried milk ! I'm sooooo sorry for all the worry. Thank you so much for the help and I redid all the steps and what a fantastic cake. Thank You so much XX

Hmmm, that didn't happen to me. What temperature is your oven set to? Do you have an oven thermometer in your oven to verify the temperature you've set it to is correct?

Sorry, I made a mistake when I was typing. The butter could be melting too fast if your oven is too high when you bake the crumbs, but if the melted white chocolate is added too soon, before you cool the crumbs, it will also melt and make a mess. When are you adding the melted chocolate?

Oh no! I'm so sorry that happened! Are you sure you set your oven to 250ºF, which is approximately 121ºCelsius? It's just a thought, but it could be that if you are baking at 250ºC that the butter/white chocolate are melting instead of baking/drying/setting.

Hi Janice, thank you for the reply, I tried making this today, and every time I got to the milk crumb it failed in the oven !! It all melted into one big sloppy mess, I cooked it on 250 as your instructions, can't understand what's going wrong ! I did it twice, and still it failed ! Please help XX

Hi Coral!
I think that by freezing the cake, it is much easier to unmold, especially if you are using a real cake ring and not a springform ring. This way you can really "manipulate" the cake without disturbing the layers and the smooth finish. I think Milk Bar also incorporates freezing into their process because they ship the frozen cakes across North America. But at home, I think it's still a helpful step if you want to make sure you unmold the cake from the ring without damaging the look. Hope that makes sense!

Hello Janice, this sounds sooooo yummy, but can I ask why we are freezing this cake ! And would it set over night in the fridge instead ?