This week's insane baking project

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I honestly don't remember what possessed me to buy the Momofuku Milk Bar baking book all of those years ago. I do remember that I was trying to improve my baking skills and would spend a weekend working on one of the recipes (which could have up to 5 components that had to be separately made) and then bringing the finished product into work on Monday for my coworkers to try. I got out of that habit after I had pretty much made everything I easily could with supplies I already had on hand and also because the 2 guys in the wing who could always be relied upon to eat leftovers changed professions. Anyway I've long been interested in making a momofuku milk bar (or just "milk bar" as it is known these days) layer cake. A couple of nights ago I decided to order the ingredients and equipment that I needed in order to attempt to make their "birthday cake". Pastry chef and Boss Lady Christina Tosi is known for her super-sweet confections and I don't expect this cake to be anything different. I had to order glucose gel, citric acid powder, clear vanilla extract, a 6 inch cake ring, a roll of acetate, and I'm sure I'm forgetting several other things. I'm going with this Milk Bar layer cake first because it seems to have the widest appeal. The one I *really* want to try is a chocolate chip layer cake but it frightens me quite a bit as it has a coffee frosting and passionfruit curd filling. That sounds like a totally WHACK combination to me. I know that there is an apple pie-inspired cake in the book as well as I think a carrot layer cake too. I'm going to experiment with the birthday cake version first because I think it will still taste good even if it doesn't look so pretty. Stay tuned!