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SugarBakers05
Frequent Member
Joined: Jun 16, 2006
Posts: 252
Location: Toronto
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 Posted:
Thu Aug 21, 2008 2:05 pm |
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I was wondering what technique to use to stack a tres leche cake..about 3 tiers. Since its soft cake (or so i assume) would it be able to support that weight? |
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Solecito
Forum Addict
Joined: Dec 05, 2006
Posts: 760
Location: Cd. Juarez, Mexico
Birthday: Mar 12
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Fri Aug 22, 2008 7:43 am |
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I wouldn't try it, not only are they softer, they are heavier. |
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TejasRebel
Junior Member
Joined: Feb 22, 2007
Posts: 84
Location: Carrollton, TX
Birthday: Jul 24
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Fri Aug 22, 2008 7:49 am |
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Probably not a good idea since they're so moist and heavy  |
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nesweetcake
Junior Member
Joined: Mar 15, 2008
Posts: 41
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Fri Aug 22, 2008 8:51 am |
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Don't know if I would stack directly on one another. I would use pillars etc or try the stress free cake system if direct stacking. Good luck. |
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KoryAK
Forum SuperStar!
Joined: Apr 07, 2007
Posts: 2394
Location: Anchorage, AK
Birthday: Sep 03
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Fri Aug 22, 2008 9:43 am |
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I have done it. But you def have to cut the liquid down if you are going to ice and stack like regular cake. I just treated it like normal. |
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millermom
Regular Member
Joined: Aug 20, 2007
Posts: 113
Location: In front of my computer at the moment!:)
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Fri Aug 22, 2008 12:09 pm |
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This is a little off the subject, but what do you use to frost a tres leches? It seems to me that BC would be too much with all the liquid, or that it may not stick at all.
Any different ideas/experiences?  |
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Solecito
Forum Addict
Joined: Dec 05, 2006
Posts: 760
Location: Cd. Juarez, Mexico
Birthday: Mar 12
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Fri Aug 22, 2008 12:17 pm |
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Rich's Bettercreme, which is a type of non-dairy whipped topping. I think Sam's sells a big bucket, but I buy mine in quart size containers and it comes liquid and you have to whipp it up.
But I live in Mexico so I don't know where to find in the USA |
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SugarBakers05
Frequent Member
Joined: Jun 16, 2006
Posts: 252
Location: Toronto
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Fri Aug 22, 2008 1:26 pm |
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Thanks everyone, for the input!! |
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KoryAK
Forum SuperStar!
Joined: Apr 07, 2007
Posts: 2394
Location: Anchorage, AK
Birthday: Sep 03
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Fri Aug 22, 2008 9:34 pm |
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I use my usual, SMBC if it needs to be a decorated cake. Whipped cream if it its just for eating. |
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iramirez94
Frequent Member
Joined: Aug 03, 2006
Posts: 207
Location: Chicago, Illinois
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Sat Aug 23, 2008 12:24 am |
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Would you share your receipe for tres leches? Thanks.
BTW.. have any of you had tres leches cake with a filling. There is a bakery in Chicago that makes an awesome tres leches. The filling is strawberry and banana with custard. It is to die for  |
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KoryAK
Forum SuperStar!
Joined: Apr 07, 2007
Posts: 2394
Location: Anchorage, AK
Birthday: Sep 03
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Sat Aug 23, 2008 4:15 am |
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I use my regular white cake and soak it with a mix of:
1 can evaporated milk
1 can sweetened condensed milk
2 cups heavy cream (or milk)
You don't have to use all the soaking mix. |
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cupcakeshoppe
Forum Fanatic
Joined: Feb 10, 2008
Posts: 1135
Location: Pinas!
Birthday: Oct 08
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Sat Aug 23, 2008 7:07 am |
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how do you soak it? or do you use it the way you would a syrup? this is so interesting. i bet it tastes really yummy. |
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KoryAK
Forum SuperStar!
Joined: Apr 07, 2007
Posts: 2394
Location: Anchorage, AK
Birthday: Sep 03
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Sat Aug 23, 2008 6:56 pm |
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I use a squirt bottle with the smallest tip, same way I soak all my cakes. I usually soak, let it sit, and repeat. A lot more liquid goes into this than a regular cake. |
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gabbenmom
Frequent Member
Joined: Jul 20, 2006
Posts: 403
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Sat Aug 23, 2008 7:18 pm |
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Kory, a quick question, if you use simple syrup, do you spray it on also? I never thought of doing that way. That would be so much easier.
I don't know that stacking tres leches would work. For frosting I usually just use a fresh, lightly sweetened whipped cream. |
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KoryAK
Forum SuperStar!
Joined: Apr 07, 2007
Posts: 2394
Location: Anchorage, AK
Birthday: Sep 03
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Sat Aug 23, 2008 8:01 pm |
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Yeah, the whipped cream is the classic, but SMBC is an ok second for a decorated application. You shold still be able to stack the whipped cream ones too, just need to use a nice, sturdy system like SPS.
I use simple syrup on all my cakes (scratch) and yes I apply that with the small tipped squirt bottle as well. Fastest way I have found. |
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