katiar05 Posted 6 Jul 2013 , 9:22pm
post #1 of

AHappy Saturday! So my morning started good till I started assembling a tres leches cake I had made last night for a birthday today! It was a sheet cake & when I started to add the second layer it came apart! So I had to rush to the store to buy ingredients and start all over again! Ugh sometimes I think I'm not cut out for baking! Plus decorating with whipped icing is so hard & it's very limited... when the cake was picked up I didn't hear any sort of feed back considering the only thing she said was her sister liked "orange"... Now I'm drained & hope no one orders another sheet tres leches cake anytime soon! Lol sorry needed to vent!

This is what happened:

[IMG]http://cakecentral.com/content/type/61/id/3049944/width/200/height/400[/IMG]

My end result:

[IMG]http://cakecentral.com/content/type/61/id/3049953/width/200/height/400[/IMG]

17 replies
Norasmom Posted 6 Jul 2013 , 9:28pm
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That looks delicious!  The end result came out great.  I hate when I mess up on a cake and have to start over...it's an expensive problem!

I am sure they liked it.  I don't always get a lot of feedback on my cakes either.

katiar05 Posted 6 Jul 2013 , 9:41pm
post #3 of

AThank you! You already made me feel better! & Well since I accidentally got a whole cake for myself I can say it was good & been poking at it all morning! Lol like they say "she found out she can have her cake & eat it too" :) But yes I feel bad for all the ingredients wasted :-/ oh well!

katiar05 Posted 6 Jul 2013 , 9:43pm
post #4 of

ABtw you cakes are awesome! I especially like the Mother's Day "***y mama" one hehe :)

reginaherrin Posted 6 Jul 2013 , 9:48pm
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I hate doing a big tres leches cake since they are so moist and can easily fall apart.  I love whipped icing but hate having to decorate with it as well.  I try to do as limited decorations as I can.  I usually just use the fruit to decorate it and do a kind of cascading of fruit which looks really pretty and elegant.  How do you come up with serving size on tres leches cakes or do you use standard sizing like wilton.  I find that most people (myself included) like bigger slices in these kinds of cakes and its hard to cut them to the size of a standard piece. 

kaylawaylalayla Posted 6 Jul 2013 , 10:19pm
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AI've never had tres leches outside of a bowl or rammekin. So I think what you did with it is amazing

DeniseNH Posted 6 Jul 2013 , 10:59pm
post #7 of

I've never done a tres leches cake before - kinda scared of them to be honest.  With all the different liquids you need to add, no wonder it fell apart :-)  From that I have heard, you drizzle the milk over the cake.  Wonder if you froze it after drizzling, to make it easier to handle?

katiar05 Posted 6 Jul 2013 , 11:33pm
post #8 of

A

Original message sent by reginaherrin

I hate doing a big tres leches cake since they are so moist and can easily fall apart.  I love whipped icing but hate having to decorate with it as well.  I try to do as limited decorations as I can.  I usually just use the fruit to decorate it and do a kind of cascading of fruit which looks really pretty and elegant.  How do you come up with serving size on tres leches cakes or do you use standard sizing like wilton.  I find that most people (myself included) like bigger slices in these kinds of cakes and its hard to cut them to the size of a standard piece. 

I seen some tres leches cake like that & they look so much yummier with the fruit but I was going for a more girly look :) & for the serving sizes yes I usually go with Wilton's standard sizing... But since I have a big Mexican family I usually do a size up so they can get a bigger slice :)

katiar05 Posted 6 Jul 2013 , 11:34pm
post #9 of

A

Original message sent by kaylawaylalayla

I've never had tres leches outside of a bowl or rammekin. So I think what you did with it is amazing

Thank you =)

katiar05 Posted 6 Jul 2013 , 11:37pm

A

Original message sent by DeniseNH

I've never done a tres leches cake before - kinda scared of them to be honest.  With all the different liquids you need to add, no wonder it fell apart :-)  From that I have heard, you drizzle the milk over the cake.  Wonder if you froze it after drizzling, to make it easier to handle?

Yes that's what you do after the cake cools down I drizzle the 3 milks on the cake & refrigerated it overnight so that it can absorb all the milks but since this sheet cake was a 11x15 it kinda broke when I was transferring it. I've never thought of freezing it though...? I wondering if that would work for this type of cake..?

auntginn Posted 7 Jul 2013 , 1:10am

I think your cake looks very nice.  I hate 3 leches cakes but not because they are hard to decorate.  I hate soggy bread and that's the only thing I taste.  Give me bionicos any time.

 

That being said, I use Pastry Pride all the time for both icing and decorations.  Sure you are limited but you can still get a lovely girly cake.  When I make 3 leches (and I do all the time) I put my first layer of cake on the board, poke the holes and pour the milk mixture on it to soak.  I put the top layer on a cookie sheet and poke holes and only pour half the milk mixture on it.  When its ready, I fill the bottom layer and place the top layer on top, poke the top of the cake and pour the remaining milk mixture.  I'll let it set up and then ice with Pastry Pride.  I don't have any cake falling apart this way.  hth

kaylawaylalayla Posted 7 Jul 2013 , 1:12am

AI finally get your thread title now!

katiar05 Posted 7 Jul 2013 , 2:58am

A

Original message sent by auntginn

I think your cake looks very nice.  I hate 3 leches cakes but not because they are hard to decorate.  I hate soggy bread and that's the only thing I taste.  Give me bionicos any time.

That being said, I use Pastry Pride all the time for both icing and decorations.  Sure you are limited but you can still get a lovely girly cake.  When I make 3 leches (and I do all the time) I put my first layer of cake on the board, poke the holes and pour the milk mixture on it to soak.  I put the top layer on a cookie sheet and poke holes and only pour half the milk mixture on it.  When its ready, I fill the bottom layer and place the top layer on top, poke the top of the cake and pour the remaining milk mixture.  I'll let it set up and then ice with Pastry Pride.  I don't have any cake falling apart this way.  hth

Thank you, and I'm going to try that!! The reason I didn't do that before its because idk if it would go thru the filling but your suggestion makes lots of sense :)) & that's what I use pastry pride I used to make my own whipping icing & even though it was delicious using pastry pride it's so much better!! & u can still add flavor so it's a plus!! & yum I haven't had a bionico in years!!! :))

remnant3333 Posted 7 Jul 2013 , 3:54am

I tasted tres leche once when my neighbors invited me to one of their parties. It had all kinds of fruit (peaches, strawberries, black berries ) over it and their cake was a two layer 12 inch round cake. I was in fruit heaven!!! I am thinking they also used either Pastry Pride or Rich's bettercreme. It was also on a cake plate.

 

I saw a recipe on the internet where they made two 10 inch layers. What they did was take the cakes out to cool. After cooling they took the 10 inch pans (now clean) and put cling wrap into the pan so they had an overhang of the pan.  They put the milks on top of the cake then they left in refrigerator overnight. They took it out of refrigerator and flipped it upside down on top of cake plate. They frosted then flipped the other one out of pan. They just peeled away the cling wrap since once flipped the cling wrap was now on top of the cake layer.

reginaherrin Posted 7 Jul 2013 , 4:22am

What I do is once the cake is baked I let it cool down a bit in the pan, turn it out of the pan to level it then put it back in and then poke holes all over with a tooth pick then pour the milk mixture onto the cake.  I refrigerate it for about 3 hours and then turn the first layer onto the board then fill it and finally turn the second layer in the pan over onto the other layer.  This way I don't have to worry about it breaking apart and it works ever time.  No where around here sells Pastry Pride or anything like that but I really like making my own whipped icing, which I add a bit of caramel to it and it tastes great. On the freezing, do not ever freeze it.  It will take forever to thaw out.  I once made one for my families Thanksgiving and since I was going to travel with it for about 3 hours I thought I would decorate it the day before and freeze it and it will travel great and be unthawed by the time we cut it which would be a good 6-9 hours before we would cut it.  I took it out of the freezer about 8 in the morning and we did not cut it until about 6 or so and it was still partially frozen.  I guess it was because of the milk freezing which took forever to unthaw. 

rdjr Posted 7 Jul 2013 , 4:57am

I used to do tres leches for family birthdays all the time. But when people that had been to those parties wanted to order one as well I had to say no since it is illegal to dell perishable cakes in texas from home...I would let the syrup in the fridge over night. The next day bake the cakes, cool, then I placed the first layer on board, poured syrup, second layer, syrup, and frost.

rdjr Posted 7 Jul 2013 , 4:58am

**sell**

kaylawaylalayla Posted 7 Jul 2013 , 5:07am

AWow, my world of tres leches I completely opened up lol. All I have ever served or eaten is one layer of cake covered with the three milks and the whipped vream with berries and cinnamon on top.

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